In the heart of the food innovation space, Myconeos is breaking new ground with their revolutionary approach to fungi. By leveraging natural sexual reproduction in molds, they’re creating new flavors, colors, and even solutions to challenges in the food industry. Behind the company is a diverse team of scientists with over 30 years of fungi expertise, and business experience. Together, they’ve turned a university spin-off into a powerhouse for cheese evolution and beyond.
Groundbreaking Fungal Innovations in Cheesemaking
It all began with a scientific breakthrough. “We found a way to allow certain fungi to sexually reproduce in the lab, something that had never been done before,” expains Paul Dyer, Chief Technology Officer of Myconeos and Professor of Fungal Biology at University of Nottingham. The implications were enormous: introducing genetic diversity to molds used in foods like blue cheese, brie, and camembert. This diversity unlocked the potential for entirely new flavors, offering exciting opportunities for both cheese lovers and producers.
The early stages weren’t without challenges. The team spent years experimenting, resulting in hundreds of new fungal strains. “Some were great, some… not so much,” Paul laughs. Through rigorous testing, they identified standout strains: a mild one for beginners, an intense one for aficionados, and even artisan and classic options.
“We found a way to allow certain fungi to sexually reproduce in the lab, something that had never been done before” Paul Dyer – Chief Technology Officer at Myconeos
The Early Challenges of Myconeos’ Breakthrough Journey
Myconeos officially spun out of the University of Nottingham in 2018, receiving grant funding to kickstart their journey. But just as things were gaining momentum, COVID hit. Lockdowns slowed progress as trials with food manufacturers came to a halt. “We lost nearly two years because of restrictions and safety concerns in the industry,” Richard shares.
Instead of pausing, the team doubled down on innovation. They expanded their technology to control not just flavors but also the color of molds, opening doors to vibrant new cheese varieties. These innovations captured the interest of manufacturers, leading to trials with major players across Europe.
Their pitch captured attention immediately: “We bring sex back to asexual mold species.” While it may sound whimsical, Myconeos addresses a serious issue—preserving cheese strains at risk of extinction due to slow mutations. At StartLife, we support Myconeos’ technology due to its promise for traditional and innovative cheeses like vegan options, enhancing our strong connections within the Dutch and European cheese-loving ecosystems. Jorien Hattink – Startup Analyst at StartLife
How StartLife Supported Myconeos in Scaling Fungal Technology
In 2022, Myconeos joined the StartLife A La Carte program, which proved pivotal for scaling their business. “StartLife’s ecosystem helped us build connections with corporate manufacturers and research institutions across Europe,” Richard notes. StartLife was for instance actively involved in the preliminary process of the seed round of Myconeos led by Peakbridge, one of StartLife’s investor partners. StartLife recognised Peakbridge as an ideal partner the company given their focus and expertise in investing in food ingredients.
“We discovered Myconeos through StartLife’s quarterly deal flow exchange back in 2022, where StartLife, recognized PeakBridge as an ideal partner given our focus and expertise in food ingredient investing“ Thomas van den Boezem – Junior Partner at PeakBridge
The collaboration with StartLife’s network also highlighted an unexpected opportunity: bioprotection. By working closely with their clients, Myconeos developed a natural solution to microbial imbalances in food production. “It wasn’t part of our original plan, but it’s been amazing to see this side project grow,” Paul says.
“From the start, it was clear Myconeos was tackling a key industry challenge with its innovative fungal platform. Their ability to enhance traditional cheesemaking with potential for non-dairy applications, coupled with strong go-to-market partnerships already in place, aligned well with our focus and led us to lead their Seed round shortly after” Thomas van den Boezem – Junior Partner at PeakBridge
What’s Next for Myconeos?
Looking ahead, Myconeos is poised for significant growth. They’re set to launch a bioprotective product that mimics traditional cheese-making conditions, creating golden, beautifully aged cheeses. They’re also eyeing new applications for their strains, including plant-based and fermented meat products.
“Our journey is a constant cycle of discovery and innovation,” Richard reflects. “We’ve come a long way, but there’s so much more to explore.”
With their science-backed approach and a growing network of partners, Myconeos is redefining what fungi can do in the food industry. Whether you’re a cheese lover or a foodtech enthusiast, one thing is clear: the future tastes better with Myconeos.
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