Our interdisciplinary team, made up of biologists, engineers, chemists, physicists, and programmers, works to optimize every production aspect of our product. We managed to lower the price, increase the performance and use way less energy, and this is just the beginning.
We use state of the art Artificial Intelligence and robotics for automatic experimentation, analysis and optimization. Moreover, our proprietary Computer Vision system is able to analyse images 20.000 times faster than traditional techniques, with a higher level of detail.
This way, working hand in hand with our scientists, we can refine the fungi fermentation techniques of existing and approved strains, improving its quality, scalability, nutrition, taste, structure and cost.
So far, our team has achieved:
The result is a market-ready product that better suits the needs of a range of food manufacturers, reducing the amount of post processing required for an end product.
By understanding and having the ability to customize our product properties, biomass producers can better integrate with food manufacturers.
Food manufacturers can cut costs by reducing or eliminating the processing of their ingredients.
For customers, this means “clean label” food industrially produced at better costs.
We are working with VTT, one of Europe’s leading research institutions with great experience in scientific innovation, to take Mycofood to the next level.