As part of a collaboration between the Institute for Technical Biocatalysis at the Hamburg University of Technology (TUHH) and the company Infinite Roots, an exciting research project is underway, funded by the Federal Ministry of Agriculture, Food, and Regional Identity.
Infinite Roots develops new foods from mushroom mycelium. These are the fine threads that make up a mushroom. Sustainable alternatives to meat and cheese can be produced from them. The Institute for Technical Biocatalysis deals with enzymes – nature’s little helpers that play an important role in many biological processes.
Together, the project partners are pursuing a special goal: to use residues from the dairy industry as food for mushroom mycelium. This way, valuable substances can be reused instead of being lost. The resulting mushroom mycelium will then be used for the development of new foods.
In the future, you will learn more here about the project, the questions that occupy the researchers, the challenges along the way, and of course the results of their work.
The first contributions on the topics “The Mushroom and its Mycelium” and “Whey – What Remains of Milk” have already been published. They form the basis for upcoming content and help to better understand the project.