EAT BEER, a biotechnology company, is focusing on transforming side streams from the brewing and food industries into fungal protein raw materials for the food industry through fermentation. The company has entered the pilot phase of its production, utilizing a pilot plant equipped with a 500-liter fermenter to optimize the fermentation process and develop a protein-rich oyster mushroom mycelium. The goal for 2026 is to standardize procedures under various conditions and prepare for market readiness, while also continuously generating valid data for future improvements.

The company aims to create a modular industry solution that allows breweries to produce proteins from spent grain using the dark factory principle, with the fermentation process being implemented at brewery sites. EAT BEER plans to expand its workforce and work towards EU novel food approval for the proteins produced. By supporting the EFSA with data and insights, as well as conducting educational outreach, the company hopes to pave the way for the industry to produce proteins from brewers' spent grain and promote consumer acceptance of their oyster mushroom protein.