We don't ask consumers to change. We enable the meat industry to make better products, at better margins, with lower emissions.
Meat producers are squeezed between rising input costs and consumers turning away from ultra-processed, soy-heavy alternatives. They need a choice that is clean, affordable, functional and scalable, without rebuilding their supply chains.
Margins across the meat industry are under sustained pressure, while first-generation plant-based products are not satisfying consumers broadly. They are often over-processed, additive-heavy and dependent on imported soy. The market is hungry for a natural, functional, cost-reducing ingredient.
MycoTech takes legumes and gently ferments them with traditional edible fungal cultures, using solid-state fermentation to produce a clean-label bulk ingredient for 2nd-generation hybrid meat. A drop-in that fits producers' existing brands and lines.
A fermentation craft humans have trusted for centuries, re-engineered for industrial consistency, food safety and bulk supply, in a complete cycle of just two days.
Legumes as the base substrate. No imported-soy dependency.
Traditional edible cultures via natural solid-state fermentation.
A clean-label, shelf-stable biomass with no synthetic additives.
Delivered in bulk to hybrid-meat producers, ready to drop in.
The industry's hardest problem is innovation capacity: how to make better products without rebuilding supply chains or lifting costs. MycoTech drops in and unlocks it, improving industrial, human and planetary health at the same time.
Our entry point is the European minced and processed-meat market, where bulk volume, price pressure and clean-label demand converge.
Strong product-test feedback from leading Copenhagen restaurants and acclaimed chefs.
Positive feedback from foodservice providers and meat-product producers evaluating the ingredient.
Active testing and co-development conversations with global distributors and equipment providers.
Positive early feedback from European investors, supported by non-dilutive grant funding that de-risks the build.
We are preparing to move from validated MVP to commercial pilot. A concise executive summary is available on request.
We work with distributors and equipment providers to prepare supply to market, open to co-development from pilot onward.
Private-label producers, processed-meat makers and foodservice suppliers can improve taste, margin and clean-label credentials with a drop-in ingredient.
Institutional caterers and ecosystem partners help bring tastier, lower-footprint hybrid meat to everyday plates at scale.
20+ years across food engineering and finance. Leads commercial strategy, fundraising and execution.
Fermentation specialist with deep expertise in fungal biology and bioprocessing. Leads product development.
Whether you're an investor, a producer, a distributor or a partner, we'd like to hear from you. The executive summary is available on request.
