Abstract
(Englisch)
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PLANTOMYC is a transformative initiative aiming to reshape the landscape of the alternative protein sector. It aims to bridge theversatile benefits of plant-based proteins with the functional and organoleptic (taste, aroma, texture) advantages of mycelial proteinbiomass (MPB) and develop innovative minimally processed hybrid meat analogues that are both healthy, and tasty. The project promotessustainability by upcycling underutilized circular substrates such as starch rich pea protein by-product, and brewers spent grains toproduce MPB by submerged fermentation (SmF) and solid-state fermentation (SSF), respectively. Envisioning a near-zero waste processdesign, PLANTOMYC proposes converting the broth from SmF into a Gamma-aminobutyric acid (GABA) enriched beverage and / ora flavorful bouillon. Adopting a multi-actor approach, the project addresses challenges related to consumer preferences, technologicalscaling, and regulatory requirements. Notably, the impact of PLANTOMYC’s product prototypes on nutritional, functional (gut health& metabolic syndrome), techno-functional, and sensory properties will be assessed thoroughly. Moreover, to advance PLANTOMYC’sTRL, we perform a comprehensive impact assessment for the adoption of these products, utilizing our consortium’s industrial end-users.PLANTOMYC will significantly increase the competitiveness of European alternative protein initiatives. It will accelerate the sectorby offering an open-access knowledge platform, introducing new production concepts for hybrid meat analogues, increasing resourceindependence and efficiency, providing new market opportunities for industrial partners like Millow, BRØL, and Lantmännen, increasingthe affordability of alternative proteins, and reducing the environmental footprint of protein production
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