London-based food technology company Adamo Foods has received a €10 million grant from the Circular Bio-based Europe Joint Undertaking (CBE JU) to scale its mycelium-based whole-cut alternative protein platform to industrial production. The three-year project, known as MycoStruct, involves a consortium of 12 partners across Europe, including food manufacturers, engineering firms, and research institutions.

Adamo Foods, founded in 2021 by Pierre Dupuis, utilizes a patented fungal fermentation process to create whole-cut alternatives that mimic the texture of animal muscle tissue. In addition to scaling its product range, the company aims to convert food industry sidestreams into protein inputs as part of a circular economy approach. The project has received a STEP Seal from the European Commission, recognizing its high-quality innovation aligned with EU economic and environmental goals.