10087261Implementing a unique commercial-scale mycelium manufacturing process to launch ultra-realistic whole-cut meat alternativesClosedInvestment AcceleratorInnovate UKWe aim to decrease UK meat consumption, causing climate change(14.5% GHGs) and diet-related disease(WHO), by launching the **UK's first ultra-realistic steak alternative**. With growing sustainability/health concerns around meat, meat-alternatives are fast-growing. Whole-cuts (steaks/fillets/etc) represent 85% of real 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). To continue reducing meat consumption **we need better quality, more innovative whole cuts alternatives**. 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**). Adamo Foods has developed an **ultra-realistic, clean-label mycelium steak**, with a uniquely fibrous muscle-texture. In this project, Adamo will implement a scaled-up production process and establish a pilot production line ready for commercialisation; a technically complex process, involving late-stage R&D. We will launch a pilot at a well-known steakhouse chain, supplying product from our new production facility.