London-based food technology company Adamo Foods has secured a €10 million grant from the Circular Bio-based Europe Joint Undertaking (CBE JU) to scale its mycelium-based whole-cut alternative protein platform to industrial production.
The three-year project, called MycoStruct, brings together a 12-member consortium spanning food manufacturers, engineering firms, and research institutions across Europe. Partners include Bidfood Group, equipment manufacturer Bühler, TU Delft, Estonia-based food research centre TFTAK, and Bio Base Europe, among others. The grant is issued under the EU’s Horizon Europe programme.
“This is a transformative milestone for Adamo and a powerful validation of our potential to reshape the global food system”
Pierre Dupuis explained, “This is a transformative milestone for Adamo and a powerful validation of our potential to reshape the global food system. We’re not just creating another meat alternative; we’re building a scalable, circular bio-economy that proves delicious, whole-cut steaks can be produced without the animal and affordably.
© Adamo Foods
Whole cuts as the target
Adamo, founded in 2021 by Pierre Dupuis, uses a triple-patented fungal fermentation process to produce whole-cut alternatives that replicate the fibrous matrix of animal muscle tissue. The company says its products contain five natural ingredients, no cholesterol, and a higher protein quality score than conventional beef.
Sidestream valorisation alongside scale-up
Beyond scaling Adamo’s existing product range, MycoStruct will also work to convert food industry sidestreams into protein inputs, integrating circular economy principles into the production process. The company reports that its mycelium steak already produces 93% fewer greenhouse gas emissions than conventional beef.
The project has received a STEP Seal from the European Commission, an award the Commission describes as recognising high-quality innovation aligned with EU economic and environmental objectives. According to Adamo, the seal has been granted to only a small number of biotech projects.
Dupuis continued, “This funding allows us to move rapidly toward industrial scale with the help of some of Europe’s leading food and fermentation players, bringing our healthy, sustainable, and no-compromise products to plates across Europe and beyond.”