• Global biotechnology company Novozymes is launching its Myco-Protein Innovation Call, inviting businesses to help reshape the future of sustainable protein through developments with fungi. (Source: Novozymes)
    Global biotechnology company Novozymes is launching its Myco-Protein Innovation Call, inviting businesses to help reshape the future of sustainable protein through developments with fungi. (Source: Novozymes)
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Global biotechnology company Novozymes is launching its Myco-Protein Innovation Call, inviting businesses to help reshape the future of sustainable protein through developments with fungi. 

The Danish company’s new global platform to collaborate with businesses to redesign the sources and methods of protein manufacturing comes as the recent UN Food Systems Summit looks for positive changes to the world’s food systems. 

Novozymes executive vice president of strategy and business transformation Amy Louise Byrick said the company is launching the platform with a goal of remodelling the cognitive approach behind expanding plant-based protein sources, along with using fungi and mycelium to support a sustainable diet. 

"Transforming global food systems at scale will require radical new ways of working, bringing together the most cutting-edge scientific and business expertise from across industries and sectors – and this is what the Myco-protein Innovation Call is all about. 

“We want to rethink and advance protein to find innovative ways to feed the world sustainably,” said Byrick. 

Myco-protein’s versatility has increased global interest, bringing fungal mycelium into the spotlight. Although the technology or fermentation process behind fungi is not new, its ability to be used in whole-cut meat analogues, vegan bacon, tempeh and cream cheese brings an opportunity for it to be used in various food applications. 

Novozymes’ Innovation Call is inviting all start-ups; research centres; academics; corporates; NGOs and; public entities which have a focus on paving the way for sustainable protein through alternative sources – especially fungal mycelium. 

Byrick added that the company’s decades of experience in biotech and fungal mycelium can add significant value. 

“We want to leverage this expertise around microbial fermentation and fungi to support the most promising innovations and ideas in the space of protein ingredients for food applications,” she said.

For information on how to apply visit the submissions page.

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