BASOMEAT

The goal is to develop a sustainable, resource-efficient process for the large-scale production of edible mushroom mycelium from agro-industrial byproducts. To this end, novel, cost-effective, and scalable cultivation vessels are being developed, and cultivation parameters are being optimized for high protein yields and nutritional value; suitable edible mushroom strains are being selected specifically for the process. To conserve energy and resources, the substrate will be pasteurized only. The resulting mycelium and fermentation broth will then be processed into meat substitute products using a high-moisture/wet extrusion process that is yet to be developed. At the end of the project, a production-scale prototype will be created that is safe, palatable, and nutritionally high-quality, and that exhibits a higher biological value compared to comparable plant-based products. This approach is sustainable because it upcycles regional by-products, is expected to result in low CO₂ and water consumption, and does not require additional agricultural land.