en
Research Project Shows Potential for the Industrial Production of Meat Alternatives
Alternative protein sources are becoming increasingly important. A joint research project by Handtmann Process Technology and Processing divisions is therefore focusing on the production of foods based on fungal mycelium. The results, which were presented at the HBC Innovation Forum, show promising prospects for industrial implementation.
The project focuses on developing an end-to-end production process for meat alternatives made from oyster mushroom mycelium. A demonstration plant replicates the entire manufacturing process—from the cultivation of the mycelium biomass to its further processing into protein-rich foods. This combines technologies and expertise from Handtmann Process Technology and Processing divisions.
Production is based on a fermentation process in which mycelium biomass is cultivated under defined conditions. After separating the biomass from the liquid phase, the material is further processed using modern grinding, mixing and portioning technology to create vegan foods ready for the market.
A key success of the project has already been the scaling up of the cultivation process to a 1,000-liter scale. Analyses confirm a high protein content as well as functional properties suitable for food processing. The results demonstrate the technical feasibility of the approach and underscore its potential for industrial application.
Participants in the project include Biberach University of Applied Sciences, the University of Hohenheim, and Handtmann Process Technology and Processing divisions. The project is also supported by the startup AEyeVis, which is working on solutions for inline process monitoring of mycelium with the aim of improving process control.
The project illustrates how existing process and plant technologies can be combined with innovative biotechnological approaches. At the same time, it makes an important contribution to the development of sustainable protein sources and opens up new perspectives for the industrial food production of the future.
