{"id":39339,"date":"2026-05-12T10:40:37","date_gmt":"2026-05-12T10:40:37","guid":{"rendered":"https:\/\/www.europesays.com\/europe\/39339\/"},"modified":"2026-05-12T10:40:37","modified_gmt":"2026-05-12T10:40:37","slug":"eu-awards-adamo-foods-e10m-to-bring-fungal-whole-cut-steaks-to-commercial-scale-vegconomist","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/europe\/39339\/","title":{"rendered":"EU Awards Adamo Foods \u20ac10M to Bring Fungal Whole-Cut Steaks to Commercial Scale &#8211; vegconomist"},"content":{"rendered":"<p>London-based food technology company <a href=\"https:\/\/www.adamofoods.com\/\" target=\"_blank\" rel=\"noopener nofollow\">Adamo Foods<\/a> has secured a \u20ac10 million grant from the <a href=\"https:\/\/www.cbe.europa.eu\/\" target=\"_blank\" rel=\"noopener nofollow\">Circular Bio-based Europe Joint Undertaking (CBE JU)<\/a> to scale its mycelium-based whole-cut alternative protein platform to industrial production.<\/p>\n<p>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 <a href=\"https:\/\/vegconomist.com\/organisations-and-brands\/buhler\/\" rel=\"nofollow noopener\" target=\"_blank\">B\u00fchler<\/a>, TU Delft, Estonia-based food research centre TFTAK, and Bio Base Europe, among others. The grant is issued under the EU\u2019s Horizon Europe programme.<\/p>\n<p>\u201cThis is a transformative milestone for Adamo and a powerful validation of our potential to reshape the global food system\u201d<\/p>\n<p>Pierre Dupuis explained, \u201cThis is a transformative milestone for Adamo and a powerful validation of our potential to reshape the global food system. We\u2019re not just creating another meat alternative; we\u2019re building a scalable, circular bio-economy that proves delicious, whole-cut steaks can be produced without the animal and affordably. <\/p>\n<p><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/www.europesays.com\/europe\/wp-content\/uploads\/2026\/05\/adamo-foods-1-1024x683.jpg\" alt=\"Adamo Foods\" class=\"wp-image-158130\"  \/>\u00a9 Adamo Foods<\/p>\n<p>Whole cuts as the target<\/p>\n<p>Adamo, founded in 2021 by Pierre Dupuis, uses a triple-patented fungal fermentation process to produce <a href=\"https:\/\/vegconomist.com\/topic\/whole-cuts\/\" rel=\"nofollow noopener\" target=\"_blank\">whole-cut alternatives<\/a> 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.<\/p>\n<p>Sidestream valorisation alongside scale-up<\/p>\n<p>Beyond scaling Adamo\u2019s existing product range, MycoStruct will also work to convert food industry sidestreams into protein inputs, integrating <a href=\"https:\/\/vegconomist.com\/topic\/circular-economy\/\" rel=\"nofollow noopener\" target=\"_blank\">circular economy principles<\/a> into the production process. The company reports that its mycelium steak already produces 93% fewer greenhouse gas emissions than conventional beef.<\/p>\n<p>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.<\/p>\n<p>Dupuis continued, \u201cThis funding allows us to move rapidly toward industrial scale with the help of some of Europe\u2019s leading food and fermentation players, bringing our healthy, sustainable, and no-compromise products to plates across Europe and beyond.\u201d<\/p>\n","protected":false},"excerpt":{"rendered":"London-based food technology company Adamo Foods has secured a \u20ac10 million grant from the Circular Bio-based Europe Joint&hellip;\n","protected":false},"author":2,"featured_media":39340,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[39,40],"class_list":{"0":"post-39339","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-eu","8":"tag-eu","9":"tag-european-union"},"_links":{"self":[{"href":"https:\/\/www.europesays.com\/europe\/wp-json\/wp\/v2\/posts\/39339","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.europesays.com\/europe\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.europesays.com\/europe\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/europe\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/europe\/wp-json\/wp\/v2\/comments?post=39339"}],"version-history":[{"count":0,"href":"https:\/\/www.europesays.com\/europe\/wp-json\/wp\/v2\/posts\/39339\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/europe\/wp-json\/wp\/v2\/media\/39340"}],"wp:attachment":[{"href":"https:\/\/www.europesays.com\/europe\/wp-json\/wp\/v2\/media?parent=39339"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.europesays.com\/europe\/wp-json\/wp\/v2\/categories?post=39339"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.europesays.com\/europe\/wp-json\/wp\/v2\/tags?post=39339"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}