Developing sustainable, nutritious, and delicious alternatives to meat whole-cuts, using biomass fermentation

As there is more and more evidence that intensive meat production is **unsustainable, unhealthy,** and most of the time **unethical**, the plant-based food market has significantly grown over the past decade. But these products are also coming under close scrutiny from health-conscious consumers due to their long list of ingredients, which include artificial binders and preservatives. As a result, consumers are increasingly suspicious of these **ultra-processed** plant-based products which are **unhealthy and lack a convincing 'meaty' texture.**

This project aims to change that. We will build an innovative fermentation process that will allow us to create and launch a **whole new category of sustainable, healthy and gourmet alternatives to meat whole-cuts**. We will explore various novel technologies, and identify the most efficient fermentation process to grow and scale fungal mycelium.

Mycelium, which will form the base of our products, has immense benefits compared to traditional meat and existing plant-based food ingredients.

Early estimates show that our mycelium steak would require **90% less greenhouse gas emissions** compared to its meat counterpart, and that our end-price could be roughly similar to a standard steak. This demonstrates a significant potential in reducing the UK's emissions induced by beef consumption, in line with the government's net-zero objective.

With regards to existing plant-based products, mycelium is much healthier. Mycelium is **packed with fibre, is low in fat and sodium, and contains all 9 essential amino acids.** Our products will be the first healthy whole-cut alternatives truly grown from nature, not just labelled 'natural'. Secondly, mycelium has a **unique** structure that resembles the fibres of textured muscle, so is a great natural product base. Instead of having to stick powdered proteins (e.g soy) with artificial binders, we aim to develop a steak-like structure from this single ingredient. Through this project, we will focus on making these theoretical benefits a reality.

Working with a team of experienced scientists, including 3 PhDs in biotechnology, we will have access to **significant knowledge** in the fermentation field. Although this project is ultimately risky because establishing a new food category can be very challenging, our **experienced team** will significantly increase our chances of success.

Following this project, we will scale-up ultra-realistic & sustainable alternatives to beef steak and chicken breasts. With our subsequent launch, we aim to promote a **sustainable and environmentally-conscious** lifestyle where people no longer have to choose between their favourite foods and preserving the environment and their health.