Dutch Startup Unveils Fermotein: A Fungal Protein to Revolutionize Nutrition and Sustainability

A Dutch startup called The Protein Brewery is launching a new fungal ingredient designed to improve health across all life stages. Named Fermotein, the product aims to boost protein and fibre intake while reducing environmental impact compared to traditional meat production. The company is now working with partners in the US and Singapore to bring it to market in various formats.

Fermotein is made from Rhizomucor pusillus, a fungus that produces 26 times more protein than meat while using far less land, water, and emissions. The ingredient contains complete protein with a perfect PDCAAS score of 1 and around 30% dietary fibre, showing early signs of prebiotic benefits. Its key bioactive, spermidine, supports cellular maintenance processes like autophagy, which may help lower oxidative stress.

The startup has received EU funding to develop Fermotein for dairy alternatives, aiming to enhance their nutritional value and sustainability. Additionally, Novo Holdings—the parent company of Ozempic maker Novo Nordisk—has invested in the project, with The Protein Brewery exploring Fermotein's potential as a natural GLP-1 booster.

Regulatory approval in the EU is expected by mid-2026. Once cleared, the company plans to scale production to hundreds of tonnes, making Fermotein available in ready-to-mix powders, drinks, bars, and supplements.

Fermotein is positioned as a versatile ingredient to support healthy ageing through better protein and fibre intake. The product's commercial launch in 2026 will test its market potential as a sustainable alternative to animal-based proteins. If successful, it could offer a new option for food manufacturers and health-conscious consumers.