Valorization of Wastewater for Production of Nutritious Food

Hyfé Foods transforms food processing wastewater into low-carb, protein-rich fungal flour products to replace beloved food items that are traditionally high in refined carbs and low in nutrients.

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

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