Critical Need for the Technology

Hyfé Foods is creating the new staple crop – one that is resilient to climate change and supply chain disruptions, and directly lowers greenhouse gas emissions with its production. Their first products are protein-rich, low-carb mycelium flour products that can be used both as a replacement for animal protein, due to the flour’s high protein content, and also as a direct replacement for wheat flour. Hyfé designed a fermentation process that upcycles wasted sugar water from food manufacturers, which is a major source of environmental pollution because its nutrient load generates high amounts of landfill-bound biomass as a byproduct of water treatment. CRI will enable Hyfé to further develop their mycelium flour production process by leveraging the MERF to scale the process, using a 100-gallon bioreactor and several 14L Fermenters.

Key Innovation

Hyfé is developing an advanced biomanufacturing platform that uses fungal fermentation to valorize waste and improve global food security.

R & D Status of Project

Technology readiness level 3-4

Team Overview

Michelle Ruiz – CEO/Co-founder

Andrea Schoen – CTO/Co-founder

Marina Poluektova – Process Engineer

Marlene Maeusli – Research Scientist

Rami Jameel – Fermentation Science Intern

Technology Profile

Status: R&D
Primary industry: Biotechnology
Category (i.e. tech keywords): alternative protein, mycelium, fermentation, circular economy, waste valorization, food security, climate tech, water scarcity, water resilience, climate change, staple crops, staple foods, food sovereignty

Estimated annual revenue: NA
Employs: 5
Social challenge: climate change, food security, US competitiveness, health, chronic illness prevention
R&D commercial collaborator: NA