Advancing sustainable proteins through mycelium-based innovation

As global demand for protein continues to rise, the food industry faces increasing pressure to develop nutritious and sustainable alternatives to conventional meat production. RP School of Applied Science developed Mycomeat, a novel alternative protein that combines plant-based grains with mushroom mycelia to create a nutrient-rich, environmentally sustainable food solution. The project was designed to support food security goals while addressing the environmental impact associated with traditional meat production.  

In collaboration with a food innovation company, the research team refined and scaled up the Mycomeat production process, optimising fermentation techniques and validating its nutritional quality, food safety, shelf life and culinary applications. By combining plant proteins with mushroom mycelia, Mycomeat offers a high-fibre, low-fat alternative protein with desirable taste, texture and nutritional benefits. 

The technology supports Singapore's food security and sustainability ambitions through the use of alternative proteins and the valorisation of food by-products. Following successful development, Mycomeat licensed the IP to an industry partner for commercialisation, enabling the development of consumer-ready products and supporting future market adoption. This collaboration demonstrates how applied research can translate into industry innovation, creating real-world impact through sustainable food solutions.