10076671Scaling up a novel low-emission fungal fermentation-based production system to commercialise ultra-realistic meat whole-cuts alternativesClosedCollaborative R&DInnovate UKWe aim to decrease UK meat consumption, causing climate change(14.5% GHGs) and diet-related disease(WHO), by scaling up our novel low-emission production system to commercialise the UK's first ultra-realistic meat whole-cuts alternatives. With growing sustainability/health concerns around meat, meat-alternatives are fast-growing; worth $12bn globally today (BCG;Bloomberg), reaching $103bn (7% of meat) by 2030\. Whole-cuts (steaks/fillets/etc) represent 85% of meat, but are near-absent from meat-alternatives; a huge untapped opportunity. Plant-proteins have short fibres, with which it is difficult to replicate the fibrous texture of meat whole-cuts, and most products mimic processed meats (burgers/mince/sausages). Mycoprotein has huge potential for meat whole-cuts alternatives, with long fibres (hyphae), exceptional protein quality, fibre and micronutrients (highly nutritious), and sustainability benefits (our products emit 93% lower GHGs than beef). However, conventional mycelium production processes deliver products with limited textural appeal. Incumbent Quorn's high-shear process and short-fibre strain produce a disordered hyphal structure, rendering their whole-cuts unappealing to meat eaters, and requiring 15+ ingredients including non-vegan binders/stabilisers. To continue reducing meat consumption we need better quality, more innovative alternatives. Adamo Foods has developed a ground-breaking mycelium-based steak, for which we have developed a game-changing, novel low-emission production process to address this challenge. We now need to design our commercial-scale production system. To do this, we aim to significantly shift the state-of-the-art. We have developed a comprehensive 15-month project plan with UK-based leading experts in fungal fermentation, leveraging UK strengths and expertise to create new production systems and technologies. Technical innovations: We will design a scaled-up production process, prototype core aspects of it, and run a demonstrator proof of concept. Progressing commercial viability: A techno-economic assessment and commercially-oriented exploitation work package will align innovation with the commercial opportunity, accelerating innovation towards commercial reality.