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Meat Alternatives
Perfect for plant-based burgers, sausages, and more. Compatible with standard meat processing facilities.
Functional Foods
Enhance the nutritional content of snacks, cereals, and meal replacements.
High Quality
Mycoprotein Solutions
Our mycoprotein is designed to meet the needs of food manufacturers, retailers, and consumers alike.
Whether you’re looking to create delicious meat alternatives or enhance the nutritional profile of your products, Green Stream Foods offers a range of mycoprotein solutions to suit your needs.
Meat Alternatives
Perfect for plant-based burgers, sausages, and more. Compatible with standard meat processing facilities.
Functional Foods
Enhance the nutritional content of snacks, cereals, and meal replacements.
Versatile Ingredients
Incorporate into a wide range of food products for added protein and fiber.
Versatile Ingredients
Incorporate into a wide range of food products for added protein and fiber.
Interested in seeing our products in action?
Contact us to request a sample and learn more about how our mycoprotein can benefit your business.
Specialization in
Mycelia Fermentation
Utilizing Side Streams
Optimizing Mycelium Growth
Innovative Co-Cultivation
High Yield Mycoprotein
Biomass Fermentation
This process allows us to cultivate large quantities of mycelium, which can be transformed into high-protein, fiber-rich ingredients.
By optimizing the conditions under which mycelium grows, we are able to produce a sustainable and scalable source of nutrition.
110%
increased Output within
12 months
Side Streams
The basis for all our fermentation comes from agricultural residues:
Beet Pulp: A by-product of sugar beet processing, beet pulp is rich in fiber and nutrients.
01
Mycelium Grows
Mycelium thrives on the plethora of nutrients from these side streams.
02
Nutrient Medium
This process allows us to cultivate large quantities of mycelium, which can be transformed into high-protein,
03
Proteinmass
The fermentation culminates in a wet mass that is perfectly suited to be refined by standard meat processing facilities.
04
Specialization in
Mycelia Fermentation
Utilizing Side Streams
Optimizing Mycelium Growth
Innovative Co-Cultivation
High Yield Mycoprotein
Biomass Fermentation
This process allows us to cultivate large quantities of mycelium, which can be transformed into high-protein, fiber-rich ingredients.
By optimizing the conditions under which mycelium grows, we are able to produce a sustainable and scalable source of nutrition.
110%
increased Output within
12 months
Precision Fermentation
Through precision fermentation, we fine-tune the growth environment to produce specific proteins, vitamins, and other valuable compounds. This technique enables us to develop tailored nutritional products that meet the precise needs of consumers and industries.
50%/kg
decreased costs within 12 months
Side Streams
The basis for all our fermentation comes from agricultural residues:
Beet Pulp: A by-product of sugar beet processing, beet pulp is rich in fiber and nutrients.
Apple Pomace: The solid remains after juice extraction, is rich in fiber and vitamins.
Beer Yeast: A by-product of the brewing industry serves as a natural nutrient source for mycelium growth
Mycelium Grows
The Mycelium thrives on the plethora of nutrients from these side streams. We use a special strain that has been specifically selected to fit our purposes.
Low microbial Defenses: Naturally mushrooms fight bacteria. Our strain is very non-aggressive which makes it suitable for
Co-Cultivation.
High Yield Protein: This mushrooms mycelium is densley packed with high-quality protein. There is no need for expensive extraction methods like other mycoprotein products.
Co-Cultivation
This groundbreaking method allows for the sequential growth of different microorganisms in a controlled environment, optimizing the production of essential nutrients and proteins. Through this process, specifically engineered bacteria enrich the medium with different vitamins.
Proteinmass
The fermentation culminates in a wet mass that is perfectly suited to be refined by conventional meat processing facilities.
Sustainable: Low land and water use, minimal greenhouse gas emissions.
Versatile: Can be used in a variety of food applications,from meat alternatives to functional foods.
Compatible: Similar amino acid sequence and texture to meat. Processing can be done with existing technology.
Specialization in
Mycelia Fermentation
Utilizing Side Streams
Optimizing Mycelium Growth
Innovative Co-Cultivation
High Yield Mycoprotein
Biomass Fermentation
This process allows us to cultivate large quantities of mycelium, which can be transformed into high-protein, fiber-rich ingredients.
By optimizing the conditions under which mycelium grows, we are able to produce a sustainable and scalable source of nutrition.
110%
increased Output within
12 months
Precision Fermentation
Through precision fermentation, we fine-tune the growth environment to produce specific proteins, vitamins, and other valuable compounds. This technique enables us to develop tailored nutritional products that meet the precise needs of consumers and industries.
50%/kg
decreased costs within 12 months
01
Side Streams
The basis for all our fermentation comes from agricultural residues:
Beet Pulp: A by-product of sugar beet processing, beet pulp is rich in fiber and nutrients.
Apple Pomace: The solid remains after juice extraction, is rich in fiber and vitamins.
Beer Yeast: A by-product of the brewing industry serves as a natural nutrient source for mycelium growth
02
Mycelium Grows
The Mycelium thrives on the plethora of nutrients from these side streams. We use a special strain that has been specifically selected to fit our purposes.
Low microbial Defenses: Naturally mushrooms fight bacteria. Our strain is very non-aggressive which makes it suitable for
Co-Cultivation.
High Yield Protein: This mushrooms mycelium is densley packed with high-quality protein. There is no need for expensive extraction methods like other mycoprotein products.
03
Co-Cultivation
This groundbreaking method allows for the sequential growth of different microorganisms in a controlled environment, optimizing the production of essential nutrients and proteins. Through this process, specifically engineered bacteria enrich the medium with different vitamins.
04
Proteinmass
The fermentation culminates in a wet mass that is perfectly suited to be refined by conventional meat processing facilities.
Sustainable: Low land and water use, minimal greenhouse gas emissions.
Versatile: Can be used in a variety of food applications,from meat alternatives to functional foods.
Compatible: Similar amino acid sequence and texture to meat. Processing can be done with existing technology.
Beet Pulp:
A by-product of sugar beet processing, beet pulp is rich in fiber and nutrients. We transform this side stream into a valuable input for mycelia fermentation, enhancing the nutritional content of our products.
Apple Pomace
Apple pomace, the solid remains after juice extraction, is rich in fiber and vitamins. We utilize this side stream to further enrich our mycoprotein, creating a product that is both nutritious and eco-friendly.
Beer Yeast
Spent beer yeast, a by-product of the brewing industry, is another key resource. It serves as a natural nutrient source for mycelium growth, contributing to a more sustainable production cycle.
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500x
More efficient land use
per kg of protein than cattle
200x
More efficient water use
per kg of
protein vs. cattle
30x
Higher production efficiency:
Mycelium vs Soy
Sustainability Through
Side Stream Utilization
Patent EP3655520:
Sequential Co-Cultivation Process
Our commitment to innovation is exemplified by our patented process, EP3655520, which covers a Sequential Co-Cultivation process for producing vitamin- and protein-rich nutrition. This groundbreaking method allows for the sequential growth of different microorganisms in a controlled environment, optimizing the production of essential nutrients and proteins.
Enhanced
Nutritional Profile
combining vitamins and proteins in a single efficient process.
Resource
Efficiency
Through optimized resource use with minimal waste.
Increased
Production
Using natural strengths of multiple microorganisms
A Decade of Research and Development
ZIM Project
Total Funding: €328,623
Duration: 2014-2017
Goal: Research on methods for producing proteins of non-animal origin containing Vitamin B12 and Vitamin D2 through co-cultivation.
Outcome: Advanced understanding of co-cultivation techniques, leading to improved nutritional profiles of mycoprotein products.
Mykomeat
Total Funding: €247,238
Duration: 2020-2023
Goal: Continued research on non-animal protein production, focusing on co-cultivation methods to enhance Vitamin B12 and D2 content.
Outcome: Further refinement of co-cultivation processes, resulting in more efficient production methods.
Rübenburger
Total Funding: €275,986
Duration: 2021-2022
Goal: Production of a vegan meat substitute through the fermentation of by-products from the sugar industry.
Outcome: Successful development of a new product line using sustainable, upcycled ingredients.
Polyfoods
Total Funding: €577,638
Duration: 2022-2023
Goal: Testing for scalability, upstream, and downstream processes.
Outcome: Validation of scalable production methods, paving the way for commercial expansion.
Over the past 10 years, Green Stream Foods has invested heavily in research and development, focusing on pioneering sustainable food technologies. Our extensive R&D efforts have led to the development of cutting-edge fermentation processes, innovative use of side streams, and the development of a patented technology.
ZIM Project
Total Funding: €328,623
Duration: 2014-2017
Goal: Research on methods for producing proteins of non-animal origin containing Vitamin B12 and Vitamin D2 through co-cultivation.
Outcome: Advanced understanding of co-cultivation techniques, leading to improved nutritional profiles of mycoprotein products.
Mykomeat
Total Funding: €247,238
Duration: 2020-2023
Goal: Continued research on non-animal protein production, focusing on co-cultivation methods to enhance Vitamin B12 and D2 content.
Outcome: Further refinement of co-cultivation processes, resulting in more efficient production methods.
Rübenburger
Total Funding: €275,986
Duration: 2021-2022
Goal: Production of a vegan meat substitute through the fermentation of by-products from the sugar industry.
Outcome: Successful development of a new product line using sustainable, upcycled ingredients.
Polyfoods
Total Funding: €577,638
Duration: 2022-2023
Goal: Testing for scalability, upstream, and downstream processes.
Outcome: Validation of scalable production methods, paving the way for commercial expansion.
A Decade of Research and Development
Over the past 10 years, Green Stream Foods has invested heavily in research and development, focusing on pioneering sustainable food technologies. Our extensive R&D efforts have led to the development of cutting-edge fermentation processes, innovative use of side streams, and the development of a patented technology.