Dutch Fungal Protein Nears EU Market Approval After Five-Year Journey
- Gauri Khanna
- 18 minutes ago
- 3 min read
Too long to read? Go for the highlights below.
Dutch startup receives positive safety opinion from European regulators for its high-protein fungal ingredient, clearing the penultimate hurdle for market entry
The ingredient produces 26 times more protein than meat whilst using just 1% of the land required for beef production
With backing from the maker of Ozempic, the company targets the weight-loss drug market where patients need high-protein, high-fibre nutrition
Five years after submitting its application, The Protein Brewery has cleared a significant regulatory hurdle in bringing its fungal protein to European tables. The European Food Safety Authority has issued a positive scientific opinion on Fermotein, the company's mycoprotein ingredient, finding it safe for human consumption under proposed conditions.
The ruling represents more than a bureaucratic milestone. It signals growing regulatory acceptance of fermentation-derived proteins as viable alternatives to conventional animal agriculture. Only one step remains: the European Commission and member states must now draft legislation integrating Fermotein into the EU's novel foods catalogue, authorising commercial sales across the bloc.
An Unlikely Production Workhorse
At the heart of Fermotein lies Rhizomucor pusillus, a fungal strain adapted to survive in harsh environments. This extremophile—an organism thriving in conditions hostile to most life—tolerates low pH levels and high temperatures, making it well-suited for industrial fermentation processes. The fungus is cultivated in controlled tanks, then processed through sieving, pasteurisation, dewatering, and drying before being milled into a powder.
The resulting ingredient delivers substantial nutritional density. According to research on fungal proteins, Fermotein yields 26 times more protein per unit than meat, five times more than soya, and four times more than pea protein. Its complete amino acid profile and high dietary fibre content position it for applications ranging from protein beverages to baked goods.
The environmental arithmetic proves equally compelling. Compared to beef production, Fermotein requires 1% of the land area, 5% of the water, and generates 3% of the emissions. Such figures align with broader industry efforts to reduce agriculture's carbon footprint through fermentation.
Targeting the GLP-1 Opportunity
The Protein Brewery's September funding round attracted Novo Holdings, whose subsidiary Novo Nordisk manufactures Ozempic and other GLP-1 receptor agonists. These weight-loss medications have reshaped nutritional priorities for millions of users, who often experience accelerated muscle loss and require careful attention to protein and fibre intake.
Fermotein's composition (high in both protein and dietary fibre) addresses these specific needs. The company's $35 million Series B, bringing total capital raised to approximately $60 million, reflects investor confidence in this market positioning. CEO Thijs Bosch has identified convenience-driven food choices and sustainable nutrition as key trends amongst European consumers, particularly busy professionals and older adults.
Scaling Challenges Ahead
The Protein Brewery currently operates a pilot facility in Breda producing 100 kilogrammes of mycoprotein daily, sufficient for development partnerships with manufacturers including Nepra Foods and CK Ingredients, but modest compared to commercial-scale requirements. Management expects significant revenue growth in 2026 and acknowledges the need to expand fermentation capacity.
Regulatory progress extends beyond Europe. The ingredient holds Generally Recognised as Safe status in the United States, though the company is pursuing formal FDA authorisation following regulatory changes. Approval appears imminent in the United Kingdom, and the firm is working with distribution partners in Singapore, where Fermotein already has market clearance.
Yvonne Dommels, the company's nutrition and regulatory affairs director, noted the extended timeline for approval stemmed partly from pioneering a new regulatory pathway. As the first fungal biomass ingredient to navigate the EU's novel food system, Fermotein has established precedent that subsequent applicants may benefit from.
Whether fermentation-derived proteins can achieve price parity with conventional ingredients whilst scaling production remains an open question. Yet the regulatory endorsement suggests that fungal proteins have moved from laboratory curiosity to commercially viable technology: a transition that took decades for earlier mycoprotein innovations to complete.