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Back in October last year, we revealed our collaboration with Revo Foods. We are excited to announce that our joint project has received a €1.5 million grant from the EU to develop new technologies to produce mycoprotein suitable for 3D food printing. mycorena.com/mycotalks/myco…

Going forward with plant-based salmon fillet, together with Mycorena AB 🥳 Food Tech collaboration is essential to win in this space! vegconomist.com/cultivated-cel…

Revo Foods y Mycorena AB reciben 1,5 millones de euros para desarrollar una micoproteína imprimible en 3D #financiacion #salmonvegano #micoproteinas vegconomist.es/empresas-y-ret…

Swedish foodtech startup receives €1.5M EU funding for cutting-edge technology to develop 3D printable mycoprotein arcticstartup.com/mycorena-recei… via ArcticStartup Mycorena AB Revo Foods #Funding #nordicmade #Sweden #startups #foodtech #Vegan #veganfood #Trending

A research collaboration between Mycorena AB and Revo Foods that aims to enable the creation of more realistic #seafood alternatives has received €1.5 million in EU funding. #plantbased #food #vegan theplantbasemag.com/news/mycorena-…

We are thrilled to announce that our solution for brewing protein in space has been selected as a finalist for the Deep Space Food Challenge 🔭 NASA nasa.gov/directorates/s…

🚀Two European #fermentation startups Solar Foods and Mycorena AB are among the 11 finalists of NASA's Deep Space Food challenge, producing high-quality protein with little space and low waste. A great showcase of European innovation! nasa.gov/directorates/s…

Every story has a beginning. Join us behind the scenes for one of the most pivotal stories yet. #futurefood #mycoprotein #mycorena #alternativeprotein

Innovation has a new home. We’re happy to announce that our headquarters has expanded with a brand-new scale-up kitchen and food science development facility. Fermenter to fork, plate to plate. mycorena.com/mycotalks/myco…

Mycorena is advancing into the final stage of the Deep Space Food Challenge coordinated by NASA and CSA. Using fungi and algae in a closed-circuit concept, we strive for resource efficiency equally suited for space and earth Read more here mycorena.com/mycotalks

Our clean-label fat, first announced in 2021, is now commercially available under the brand Mycolein🚀 mycorena.com/mycotalks

Did you know that we have products on the market all across Europe? Promyc is available in many shapes, forms, and flavours thanks to our many international partnerships. And more to come. Keep an eye out. 🇪🇸 🇳🇱

How do you measure the value of innovation? Our portfolio of 12 patent families, and counting, covers a variety of products and processes developed to provide valuable mycelium solutions for the food industry. That's one way.

When we were starting out, we did everything on our own. When scaling our production, we noticed a significant gap in the market for facilities and know-how to transition to large-scale manufacturing. We took the matter into our own hands and built our own facilities.

Meet Sandra Zachrisson, our Head of Product Innovation. Read our most recent MycoTalk to learn her thoughts on the meaning of innovation, learning from failures, and introducing new ingredients to the classic culinary world. bit.ly/Sandraz

Taking fermentation beyond the atmosphere. youtu.be/sSHMLDAdEAw via YouTube

With innovation at the core, Mycorena and BasqueCulinaryCenter are collaborating to bridge the gap between technology and gastronomy. Together, we aim to accelerate the use of alternative protein in modern cuisine by making innovative culinary creations using Promyc.

Technology and innovation are the core of Mycorena; we constantly strive to deliver valuable solutions to the industry that can truly make an impact. Right now, we have a portfolio of 12 patent families. And counting.