Dutch Startup Unveils Fungal Protein That Outperforms Beef and Soy

A Dutch food-tech startup is preparing to launch a groundbreaking fungal protein ingredient. The Protein Brewery's Fermotein promises high protein and fibre content while requiring far fewer resources than traditional sources. The company has already secured regulatory approvals in key markets and is now scaling up production.

Fermotein is made using Rhizomucor pusillus, an extremophilic fungus that thrives in harsh conditions like low pH and high heat. This process yields a product where half is complete protein—scoring the highest possible PDCAAS of 1—and around 30% is dietary fibre with prebiotic benefits. A key bioactive compound in Fermotein, spermidine, supports cellular repair and may help reduce oxidative stress.

The ingredient outperforms traditional protein sources in efficiency. It produces 26 times more protein than beef, five times more than soy, and four times more than peas. At the same time, it uses just 1% of the land, 5% of the water, and emits only 3% of the greenhouse gases compared to beef production.

The Protein Brewery has already gained approval to sell Fermotein in Singapore and the US. Following a positive assessment from the European Food Safety Authority, EU market entry is expected between Q2 and Q3 of 2026. The company recently raised €30 million in Series B funding to accelerate production. By 2026, it aims to scale fermentation capacity to hundreds of tonnes annually.

Fermotein's launch comes as life expectancy in Western Europe continues to rise, with those born in 2024 projected to live 17 years longer than in 1950. However, over half of those extra years may be spent in poor health. The Protein Brewery's ingredient could offer a sustainable, nutrient-dense option to support long-term health, with regulatory approvals and production scaling underway.