Norwegian Mycelium AS bags €1.25m to scale mycoprotein production

The strategic partnership of Norwegian Mycelium A/S with Nitten, first established in April 2024, aims to repurpose sidestreams from sugar beet processing into high-value protein using Norwegian Mycelium’s biomass fermentation platform. With the fresh capital, the 2020 start-up plans to expand its production capabilities and strengthen its position in the global alternative protein market.

At the heart ’s innovation is mycoprotein with 50% protein content, a neutral flavour, and a meat-like texture, derived from fungal hyphae (mycelium) that closely mimic animal muscle fibers. The company’s AI-guided process preserves the structure and functionality of the mycelium, enabling a wide range of applications across food and feed categories.

Earlier this year, NoMy’s founders Ingrid Dynna and David Andrew Quist established a dedicated subsidiary—NoMy Japan KK—in Sapporo, Hokkaido, expanding their business activities into the growing Asian market. Strategic collaborations with Hokuren, Hokkaido’s largest agricultural cooperative, further support the company’s mission to embed sustainability and circularity in the food system.

Mycelium A/S’ upcycling platform MycoPrime™ combines data science, AI, and fermentation to convert food industry by-products into nutritious, high-value ingredients. This technology is positioned to significantly reduce food waste while opening new revenue streams from previously undervalued biomass.

“Our goal is to power a sustainable food revolution,” the company stated, underscoring its commitment to developing scalable, environmentally sound protein solutions.

With investor confidence growing and strategic infrastructure now in place, Norwegian Mycelium A/S hopes to become a major player in the mycoprotein space.