The ZEST project, led by the Danish Technological Institute, is utilizing fungal fermentation to convert agricultural waste into protein-rich biomass. By using edible mushrooms to ferment materials such as sugar beet residues and fruit peels, the project aims to produce valuable proteins for food, animal feed, and other bioproducts. This innovative approach not only addresses the need for sustainable protein sources but also tackles the issue of food waste, aligning with the EU's Farm to Fork Strategy.

AI technology plays a crucial role in optimizing the fermentation process, ensuring optimal growth for the fungi by monitoring and adjusting conditions in real-time. The project's goals include developing a zero-waste production system, identifying the best fungi species for mycoprotein production, and assessing the economic viability of fungal-based products. The research initiative, running from 2024 to 2028, involves international partners and aims to provide a blueprint for scaling up fungal fermentation in the bioeconomy.