A MORE SUSTAINABLE FOOD PRODUCTION SYSTEM

Our current agricultural production contributes negatively to the total emission of greenhouse gases while we constantly become more and more people. There is, therefore, a desire and goal to reduce the CO2 emissions from both the agricultural and food sectors and at the same time achieve a more sustainable food system.

Due to a simultaneously increasing demand for protein products globally, and to avoid further clearing of rainforests and pressure on natural ecosystems, more efficient ways of producing proteins must be found. An obvious method is to utilize the large quantities of organic residues produced by the food industry. As a first step, Myco4Food has therefore focused on BSG from breweries, which in Denmark alone amounts to many thousands of tonnes annually.

BASED ON 15 YEARS OF RESEARCH WITHIN FUNGAL CELLS AND FERMENTATION

Myco4Food was founded in February 2022 on the basis of research from Aalborg University and a desire to explore how the fermentation process can be scaled through new monitoring methods. Behind the research, which has formed the basis for the foundation, are Associate Professor Mette Lübeck and Associate Professor Peter Stephensen Lübeck from the Department of Chemistry and Biosciences at Aalborg University Copenhagen.

Since 2008, the two experienced researchers have been researching fungal cell factories and the production of proteins through simple fermentation systems. In 2018, the research was further applied in a number of student and thesis projects, which among others lead to the idea of ​​starting a company based on the research.

In 2020, current CFO Jesper Schierbeck-Hansen became part of the team. Jesper has, among other things, also co-founded the company BiomassProtein together with Mette Lübeck in August 2017 – a company that works with proteins from grass to animal feed and food.

In 2022, former Scientific Assistant at Aalborg University Copenhagen, Aslak Heuser Clement Christiansen was employed in a biorefining position and subsequently became CEO of Myco4Food. Afterwards, Myco4Food received both an InnoFounder from the Innovation Fund Denmark and was admitted to the Venture Lab at the BioInnovation Institute. By mid-2022 Myco4Food had raised DKK 5 million in soft funding.

FIRST PROTOTYPE OF FERMENTATION PLANT

Myco4Foods expects that in the next few years they will have their first prototype of their fermentation plant ready, which will be placed at a brewery. The goal of the prototype is to come a significant step closer to having a product ready for sale on the market.

During the coming years, the team also expects to have one or more collaborations established with a number of food companies, including a brewery and engineering company, as well as to develop several food prototypes with fermented BSG. At the same time, the team works to attract relevant investors for the further journey after the InnoFounder and Venture Lab courses.

THE COMMERCIALIZATION PROCESS

AAU Technology Transfer Office has contributed to Myco4Food's journey going from a research project to an established company. In connection with Mette Lübeck and Peter Stephensen Lübeck's research within fungal cell factories, fermentation systems and biorefining, AAU Technology Transfer Office has helped uncovering the research's commercial potential and possible IPR rights.

In 2020, Jesper Schierbeck-Hansen joined the team with a focus on the further commercialization.

Furthermore, the team has subsequently received sparring and guidance regarding the development of the company's business model, pitch training, funding opportunities and networks that have created a match with external parties.