New food technology with mushroom mycelium

On May 9, 2023 a collaboration agreement between NIZO Food Research (The Netherlands) and Yaegaki Biotechnology (Japan) was signed on the joint research and development of alternative meat products using mushroom mycelium based on traditional Japanese ‘koji mould’.

Yaegaki Biotechnology has more than 50 years of history researching fermentative techniques on various mushroom mycelia (also known as ‘koji mould) and its functional properties related to flavor formation. In 2006 the Brewing Society Japan even declared that koji-molds should henceforth be known as the National Fungi of Japan. After discovering that original mushroom mycelium strains are promising candidates for a new type of sustainable alternative proteins, Yaegaki and NIZO have agreed to conduct joint research further developments on this topic. 

Using innovative alternative protein processing technologies of NIZO and original mushroom mycelium materials of Yaegaki, the two companies will work together in order to enhance a "new food technology culture” between Japan and the Netherlands and to develop a promising solution for global food security.

Nizo.com