The new agreement will allow MycoTechnology, which harnesses mycelium from mushrooms to create novel ingredients, to capitalize on IFF’s Re-Imagine Protein innovation program.
MycoTechnology (Aurora, CO) and IFF (New York City) have partnered for the co-development of alternative proteins and next-generation food and beverage products made for the European market. The new agreement will allow MycoTechnology, which harnesses mycelium from mushrooms to create novel ingredients, to capitalize on IFF’s Re-Imagine Protein innovation program, and use its state-of-the-art capabilities in Brabrand, Denmark. This includes access to the Culinary Design Center, which provides expertise in novel plant-based foods.
“This is an exciting new level of collaboration. IFF understands the importance of innovation and using it to build a better, more sustainable food system,” said Alan Hahn, MycoTechnology’s CEO, in a press release. “We’re delighted to embark on a new journey together to create the cutting-edge solutions consumers demand for taste, nutrition, and sustainability.”
“We look forward to collaborating with MycoTechnology on exciting new opportunities in the alternative protein space and beyond,” added Marcus Pesch, vice president, Re-Imagine and Re-Master Innovation Programs, IFF. “Coupling MycoTechnology’s fermented protein expertise with our Re-Imagine Protein innovation program will expand the already extensive set of solutions we have to offer. As consumer demand for alternative proteins evolves, we look forward to creating tastier, better and more sustainable solutions for our customers.”
The two companies were already partnered in the U.S. and continue to consider additional opportunities to expand their partnership outside the U.S. and Europe. They are currently working together on a project in the Asia-Pacific region.