Mycoprotein – More from Less

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.

The Issue

Bringing the food system within planetary boundaries requires a broader portfolio of sustainable protein sources. Animal agriculture is resource-intensive and globally provides 18 percent of calories while using roughly half of the world’s agricultural land. The climate implications are equally significant. 100 grams of Swedish beef can exceed the climate budget of a sustainable meal (0,5 kg CO₂e) more than fivefold. Legumes are essential to the protein transition, but they are not sufficient on their own. Today, much of the plant-based meat category relies on extruded protein isolates. These energy intensive processes depend on fractionation, often reducing fiber and micronutrients – nutrients that are already underconsumed in Sweden.
Mycoprotein represents a complementary solution. It combines low environmental impact with high nutrient density, a natural fibrous structure, and a neutral taste profile. Yet awareness of the ingredient remains limited, as do Swedish production capacity and market demand. This constrains the ability to establish and scale a new domestic staple ingredient.

We need more sustainable protein sources that work in practice – on the plate, at home, and in professional kitchens. Mycoprotein has strong potential, but scaling requires coordination, knowledge, and market demand.

– Christian Sjöland, Project Manager, Future Food, Axfoundation

Submerged Fermentation

Submerged fermentation is a well-established industrial process for producing mycoprotein. Fungal mycelium is cultivated in large bioreactors containing a continuously circulated nutrient medium. The method resembles traditional industrial fermentation used to produce beer, enzymes, and amino acids.

The same core technology has been used since the 1970s to produce Quorn. The harvested product consists of fungal biomass rich in protein and fiber.

Solid-State Fermentation

In solid-state fermentation, fungal mycelium grows directly on a solid substrate – such as grains or fiber-rich side streams – which also serves as the nutrient source. The resulting biomass consists of mycelium integrated with the substrate.

The process is comparable to the production method used for Tempeh, though optimized for controlled industrial production.

Project Objectives

Establish mycoprotein as a Swedish staple ingredient by clearly demonstrating its health, environmental, and resource advantages compared to animal proteins and highly processed plant-based alternatives.
Lay the foundation for a Swedish mycoprotein value chain.
Enable market development and increase demand for mycoprotein-based products.

Did you know that …

Swedish mycoprotein can reduce climate impact by up to 98% compared to Swedish beef.
Production can utilize Swedish industrial side streams and requires a limited land footprint.
The naturally fibrous structure of fungal mycelium provides inherent texture, allowing the whole biomass to be used– retaining protein, fiber, and micronutrients.
Mycoprotein is high in both protein and dietary fiber.
In solid-state fermentation, mycelium grows directly on grains or fiber streams; the final biomass includes both fungus and substrate.
In Submerged fermentation, mycelium grows in a nutrient medium inside steel bioreactors; the harvested biomass consists of fungal mycelium.

Glossary

Mycoprotein: A protein- and fiber-rich food produced from fungal mycelium through controlled fermentation.
Mycelium: The root-like structure of fungi – a filamentous network that gives mycoprotein its meat-like texture.
Fermentation (biotechnological): An industrial fermentation process in which the fungal mycelium is fed and allowed to grow.
Liquid fermentation: Fungal mycelium grows in a nutrient broth inside a bioreactor, forming mycoprotein that is harvested as biomass.
Solid-state fermentation: Fungal mycelium grows on a solid substrate, such as grains or fiber-rich side streams, in a bioreactor. The mycoprotein is harvested together with the substrate as biomass.
Extrusion: A processing technique in which food is subjected to high pressure and temperature and pressed into its final shape. It is energy-intensive and may reduce the final product’s content of certain vitamins, fibers, and micronutrients.
Protein isolate (plant-based): A concentrated protein ingredient in which protein is separated from other parts of a plant, such as fiber and starch. The result is a high protein content, while parts of the raw material’s original nutritional composition are removed.

Our Solution

The Mycoprotein – More from Less project brings together actors from across the value chain to accelerate knowledge development, market demand, and product uptake.

Mycoprotein is produced via fermentation in controlled cultivation systems, enabling production with significantly lower land requirements than many animal protein sources. Because the process is decoupled from arable land constraints, it offers resilience and scalability. Swedish side streams – particularly from the forestry industry – can be used as substrate, further improving resource efficiency.

Unlike many plant-based meat alternatives that depend on isolated protein fractions, mycoprotein utilizes the whole fungal biomass. The naturally fibrous mycelial network provides structure and texture without the need to separate and recombine ingredients. This supports higher retention of fiber and micronutrients, while also improving overall resource efficiency.

By making the technology, nutritional profile, and environmental performance visible and accessible, the project aims to unlock the conditions necessary for scaling production and integrating mycoprotein into Sweden’s future food system.

Our Work

Axfoundation convenes stakeholders across the entire value chain and drives industry collaboration to accelerate product development, testing, and market communication. By connecting researchers, producers, and food companies, we demonstrate how mushroom protein can become a scalable base ingredient in future meals.

The project has taken important steps by bringing together industry stakeholders and strengthening collaboration in the field.

Results

The project has taken important steps by bringing together industry stakeholders and strengthening collaboration in the field. During 2025–2026, different types of Swedish mycoprotein have been tested, evaluated, and served at Torsåker Farm. The project has also organized stakeholder meetings to promote knowledge exchange and collaboration.

In parallel, Axfoundation is working with mycoprotein within the project The Feed of the Future for Fish, Pigs, Poultry and Laying hens, where mycoprotein is being tested as an alternative to soy and fishmeal in feed for broilers, laying hens, fish, and pigs. The aim is to reduce the environmental impact of animal feed.

Partners

In the project Mycoprotein – More from Less, Axfoundation collaborates with Cirkulär, Millow, Seaqure Lab, Biotech Heights, RISE Processum, the Swedish University of Agricultural Sciences, and other partners across research and industry. Chefs, food companies, and researchers contribute to the project’s testing and product development efforts.

If you are working with mycoprotein and would like to engage in the project, please contact Christian Sjöland.