Infinite Roots, a biotechnology start-up specializing in sustainable food alternatives, has announced a partnership with Hamburg University of Technology to create a technology that utilizes whey for mushroom mycelium fermentation.
This initiative aims to address the absence of casein and whey protein in existing vegan cheese alternatives, which impacts their flavor and texture. The project is supported by the Federal Ministry of Food and Agriculture with funding of 1.8 million euros.
The project focuses on transforming whey, a by-product of milk processing, into a usable substrate for mycelium fermentation. It is estimated that around 190 million tonnes of whey are generated globally each year, with a significant portion not being processed further, leading to disposal challenges and environmental concerns.
The collaboration seeks to repurpose whey, allowing it to serve as a nutrient source for mycelium in the production of alternative dairy products. Mycelium has already been recognized for its resource-efficient properties in the production of meat substitutes.
In addition to product development, the partnership includes an educational initiative designed to engage young researchers in the fields of upcycling and sustainable food technology, aiming to foster innovation in these areas.
By combining research and development with educational outreach, the project aspires to contribute to more sustainable practices in the food industry.
