Sustainable protein companies are building on age-old methods of making products like tempeh to produce foods that deliver the distinctive flavours and textures of animal products, without farming animals. Innomy and Libre Foods in Spain, Sweden’s Mycorena, Germany’s Mushlabs and The Protein Brewery in the Netherlands are just some of the European startups using fermentation to make meat. They all use an incredibly efficient process. By feeding simple sugars to natural fungi sourced from earth, fermentation can grow vast quantities of mycoprotein (first marketed under the brand Quorn) very quickly – sometimes doubling in size within hours, compared to months or years for animals.
Source: A cow’s worth of protein every two minutes – how fermentation could feed millions – GFI Europe