MycoStruct Mycelium Meat Scale-Up Project
Sector: Food Technology • Location: London, United Kingdom
Source: Green Queen Media
A three-year project led by London-based Adamo Foods to use industry sidestreams to scale up and launch whole-cut mycelium meat alternatives, starting with steak. The project involves converting food industry byproducts into sustainable protein via mycelium fermentation and includes a consortium of companies and research institutes across Europe.
- Status
- Prospective
- Sector
- Food Technology
- Location
- London, United Kingdom
- Updated
- 22 Jul 2026
- Source
- Green Queen Media
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Project Information
Participants
| Not available for this record. |
Status
Original status | planned |
Taiyo status | Prospective |
Taiyo last update | 2026-07-22 |
Contact
| Not available for this record. |
Description
Description | A three-year project led by London-based Adamo Foods to use industry sidestreams to scale up and launch whole-cut mycelium meat alternatives, starting with steak. The project involves converting food industry byproducts into sustainable protein via mycelium fermentation and includes a consortium of companies and research institutes across Europe. |
Original sector | Food Technology |
Budget |
Location
Country | United Kingdom (UK) |
City | London |
Source
Source | Green Queen Media |
URL |
More Details
Record type | Project |
Article published date | 2026-05-15 |
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