{"id":53678,"date":"2026-02-22T18:55:52","date_gmt":"2026-02-22T17:55:52","guid":{"rendered":"https:\/\/www.axfoundation.se\/?post_type=project&p=53678"},"modified":"2026-02-23T14:03:23","modified_gmt":"2026-02-23T13:03:23","slug":"mycoprotein-more-from-less","status":"publish","type":"project","link":"https:\/\/www.axfoundation.se\/en\/projects\/mycoprotein-more-from-less","title":{"rendered":"Mycoprotein \u2013 More from Less"},"content":{"rendered":"
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The Issue<\/h2>\n
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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\u2019s 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 CO\u2082e)<\/a> 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 \u2013 nutrients that are already underconsumed in Sweden.
\nMycoprotein 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.<\/p>\n\n <\/div>\n <\/div>\n<\/section>\n\n\n

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We need more sustainable protein sources that work in practice \u2013 on the plate, at home, and in professional kitchens. Mycoprotein has strong potential, but scaling requires coordination, knowledge, and market demand.<\/p>\n

\u2013 Christian Sj\u00f6land, Project Manager, Future Food, Axfoundation<\/p><\/blockquote>\n\n <\/div>\n <\/div>\n<\/section>\n\n\n

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Submerged Fermentation<\/h2>\n
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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.<\/p>\n

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.<\/p>\n\n <\/div>\n

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Solid-State Fermentation<\/h2>\n
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In solid-state fermentation, fungal mycelium grows directly on a solid substrate \u2013 such as grains or fiber-rich side streams \u2013 which also serves as the nutrient source. The resulting biomass consists of mycelium integrated with the substrate.<\/p>\n

The process is comparable to the production method used for Tempeh, though optimized for controlled industrial production.<\/p>\n\n <\/div>\n

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Project Objectives<\/h2>\n
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