Mycelium biomass development for the production of meat alternatives

The overconsumption and overproduction of meat has led to an unbalanced and harmful relationship between the food industry and the environment. The Better Butchers have identified mycelium, mushroom root, as a great addition to current vegetarian proteins because of its high protein content, natural filamentous texture, and it can be grown easily in liquid culture. They have partnered with the Technology Access Centre in Bio- Innovation at La Cité College that has expertise and capacity in bioprocess optimization to realize innovative products to fill the gap in the current meat alternative market. This project will optimize biomass development of selected mycelium strains to produce meat alternatives assessed on yield, structure dimensions and density. The team is confident that the project will be successful and the cost of it will have a multiplied return of investment.

Faculty Supervisor:

Michelle Bamji-Mirza

Student:

Partner:

The Better Butchers, Inc

Discipline:

Life Sciences

Sector:

Manufacturing

University:

La Cité

Program: