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.
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
Michelle Ruiz – CEO/Co-founder
Andrea Schoen – CTO/Co-founder
Marina Poluektova – Process Engineer
Marlene Maeusli – Research Scientist
Rami Jameel – Fermentation Science Intern
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
Social challenge: climate change, food security, US competitiveness, health, chronic illness prevention
R&D commercial collaborator: NA