MycoTechnology and IFF have entered into a partnership to co-develop alternative proteins and next-generation food and beverage for the European market.
US-based MycTechnology is involved in exploring mycelia, the ‘root system’ of mushrooms. The new agreement will enable it to capitalise on IFF’s RE-IMAGINE Protein innovation program as well as use its state-of-the-art capabilities in Braband, Denmark, including its Culinary Design Center which provides expertise in novel, plant-based foods.
The two companies have already partnered in the US, the new collaboration in Europe reflects a shared commitment to partnership and innovation in a better food system.
MycoTechnology utilises the power of mycelia through a liquid fermentation platform which the company uses to develop novel ingredients. Since its establishment in 2013, it has worked with food and beverage companies to create sustainable and nutritious products.
IFF’s Nourish division delivers next-generation protein sources and technologies in plant-based cuisines around the world, driven by consumer insights and market-led innovation. By anticipating and addressing consumer needs, the company enables the food and beverage industry to create better, tastier, safer and healthier food and beverage.
Combining MycoTechnology’s mycelial fermentation platform with IFF’s technical expertise and capabilities, both companies plan to develop new, innovative solutions for food and beverage throughout Europe.
“This is an exciting new level of collaboration. IFF understands the importance of innovation and using it to build a better, more sustainable food system. We’re delighted to embark on a new journey together to create the cutting-edge solutions consumers demand for taste, nutrition, and sustainability,” said Alan Hahn, CEO of MycoTechnology.
“We look forward to collaborating with MycoTechnology on exciting new opportunities in the alternative protein space and beyond,” said Marcus Pesch, Vice President, RE-IMAGINE and RE-MASTER Innovation Programs, IFF. “Coupling MycoTechnology’s fermented protein expertise with our RE-IMAGINE PROTEIN innovation program will expand the already extensive set of solutions we have to offer. As consumer demand for alternative proteins evolves, we look forward to creating tastier, better and more sustainable solutions for our customers.”
The two companies are considering new opportunities to expand their partnership and are currently working together on a project in the Asia-Pacific region.
MycoTechnology will be exhibiting at Fi Europe in Paris, 6-8 December 2022, where it will be showcasing a bitter blocker and flavour modifier derived from mushroom fermentation and a line of its mushroom-fermented plant proteins.
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