Fermotein: The Fungal Protein Poised to Revolutionize Sustainable Nutrition by 2026
A Dutch food-tech company is preparing to launch a new fungal protein called Fermotein. The Protein Brewery claims it offers high protein and fibre content with minimal environmental impact. Regulatory approval in the EU is expected by mid-2026, following a positive assessment by the European Food Safety Authority.
Fermotein is made from Rhizomucor pusillus, a heat- and acid-resistant fungal strain. The ingredient contains 50% complete protein and 30% dietary fibre, with early research suggesting possible prebiotic benefits. Its key compound, spermidine, is linked to cellular repair processes like autophagy, which may help reduce oxidative stress.
The company highlights Fermotein's efficiency compared to traditional protein sources. It produces 26 times more protein than beef, five times more than soy, and four times more than peas. At the same time, its production uses 1% of the land, 5% of the water, and emits just 3% of the greenhouse gases compared to beef farming. The Protein Brewery has secured €30 million in Series B funding and additional EU grants to scale up production. Plans are underway to introduce Fermotein in health-focused products across the US, Singapore, and Europe. The startup aims to support long-term health rather than simply extending lifespan. Market entry in the EU is anticipated between the second and third quarters of 2026. The company is positioning Fermotein as a versatile ingredient for food manufacturers looking to boost nutritional value sustainably.
Fermotein's approval would mark a step toward high-protein, low-impact food alternatives. The ingredient's efficiency in resource use and potential health benefits align with growing demand for sustainable nutrition. The Protein Brewery's partnerships and funding suggest a push for global adoption once EU clearance is finalised.
