Adamo Foods Secures €10 Million EU Funding to Scale Mycelium-Based Whole-Cut Steaks
UK-based food tech start-up Adamo Foods has secured €10 million in funding to accelerate the commercialization of its next-generation meat alternatives. The funding, awarded through the Circular Bio-based Europe Joint Undertaking (CBE JU) under the EU’s Horizon Europe programme, will support the scale-up of the company’s proprietary fungal fermentation platform designed to produce steak-like alternative proteins.
Key Takeaways
- Funding Amount: €10 million (approximately US$10.8 million) via the EU-backed CBE JU.
- Core Project: The three-year MycoStruct initiative focuses on industrial scale-up and sidestream valorization.
- Technology: Triple-patented fungal fermentation that replicates the fibrous structure of animal muscle.
- Market Target: Premium “no-compromise” whole-cut segment, aiming for price parity with beef.
- Timeline: Commercial products are expected to launch next year.
Scaling the Future of Whole-Cut Meat Alternatives
The MycoStruct project represents a significant step toward moving mycelium-based meat from pilot production to commercial volumes. By focusing on whole-cut products—such as steaks—Adamo Foods is targeting a massive segment of the global meat market that has historically remained resistant to plant-based disruption.
While many current meat alternatives focus on processed formats like burgers and sausages, Adamo Foods is addressing the demand for realistic, whole-muscle textures. The company’s goal is to provide a “no-compromise” experience for consumers who prioritize the taste, texture and nutritional profile of conventional meat.
Revolutionary Fungal Fermentation Technology
At the heart of Adamo Foods’ innovation is a proprietary, triple-patented fungal fermentation technology. This process is specifically engineered to recreate the complex, fibrous structure found in animal muscle tissue. Unlike many highly processed meat substitutes, Adamo’s current mycelium steak formulation emphasizes simplicity and nutrition.
The formulation includes:
- Five natural ingredients: A simplified list designed for clean-label appeal.
- Superior protein quality: Delivering higher protein quality than conventional beef.
- Enhanced nutrition: The product contains added fiber and contains no cholesterol.
Pierre Dupuis, CEO of Adamo Foods, noted that the current market has failed to meet consumer expectations for high-quality whole cuts.
“Consumers have been let down by the poorly textured, ultra-processed, or expensive meat alternatives which currently dominate the market. And despite some progress being made, consumers still can’t find convincing alternatives to meat whole cuts,”
Dupuis stated.
A Collaborative Approach to Circularity
The MycoStruct initiative is a collaborative effort involving a consortium of 12 food, biotech, and research organizations across Europe. Key partners in this three-year project include Bidfood Group, Bühler, TU Delft, and Bio Base Europe.
Beyond scaling production, the project has a secondary mission: supporting a circular production model. This involves the valorization of food industry sidestreams, converting them into nutrient-rich protein ingredients to enhance sustainability and reduce waste within the food supply chain.
Market Outlook and Commercialization
As the plant-based category faces varying growth rates across European markets, Adamo Foods is positioning itself within the premium segment. The company is working toward achieving price parity with beef to ensure its products are accessible as they move toward a commercial launch expected next year.
By combining advanced biotechnology with a commitment to nutritional density and circularity, Adamo Foods aims to bridge the gap between current meat alternatives and the authentic experience of eating whole-cut animal protein.