Mycoprotein has significant potential to contribute to more sustainable food system. Produced through controlled fermentation, it is naturally rich in both protein and dietary fiber. The filamentous structure of fungal mycelium gives it an inherent meat-like texture, reducing the need for extensive downstream processing.
Production can run year-round with a relatively small land footprint and the potential to utilize Swedish industrial side streams as feedstock – strengthening resource efficiency and circularity. Axfoundation works with stakeholders across the value chain to build knowledge, stimulate demand, and create the conditions for domestic production and consumption. The ambition is to establish mycoprotein as a new Swedish staple ingredient – one that makes it easier to align everyday meals with planetary boundaries.