The European Food Safety Authority has published a positive scientific opinion recognising The Protein Brewery’s Fermotein ingredient as safe for use, the penultimate step before it can enter the EU market.
Weeks after closing a Series B fundraise and stating its mycoprotein was in the “final stage of approval” in the EU, Dutch food tech startup The Protein Brewery is one step away from entering the European market.
The firm has received a positive opinion from the European Food Safety Authority (EFSA), which states that its novel food ingredient, Fermotein, is safe for use under the proposed conditions.
A whole-cell bioproduct derived from Rhizomucor pusillus, an extremophilic fungal strain that can deal with low pH levels and high temperatures, Fermotein is rich in protein and fibre, and is targeted towards the active nutrition, better-for-you snacking, and GLP-1 markets. It’s already approved in Singapore and the US.
The EFSA’s Panel on Nutrition, Novel Foods and Food Allergens concluded that the information provided by The Protein Brewery raised no safety or genotoxicity concerns, and confirmed its low allergenicity. Now, the European Commission and member states will prepare a draft based on the EFSA’s scientific output to integrate Fermotein into the novel foods catalogue, authorising it for sale across the bloc.
The development comes more than five years after the startup first filed for approval. “As we were pioneers, the process took maybe a bit longer than expected, but it paid off, and we would like to thank the EFSA for the collaboration throughout our novel food dossier process,” said Yvonne Dommels, its nutrition and regulatory affairs director.
The Protein Brewery eyes GLP-1 market with fibre-rich mycoprotein
Founded in 2020 as part of a demerger of industrial biotech company BioscienZ BV, The Protein Brewery is working to commercialise low-cost, low-carbon ingredients that turn low-nutritive crops into nutritional powerhouse products.
Its first solution is Fermotein, which is grown in fermentation tanks under specific conditions, before being sieved and pasteurised, then de-watered and dried. The resulting biomass is milled to achieve the desired particle size and packed in bags to be shipped to its customers.
The powdered ingredient is rich in dietary fibre to support the immune system and healthy cholesterol levels, and has a complete amino acid protein profile. In fact, it yields 26 times more protein than meat, five times more than soy, and four times more than pea protein. On the climate front, compared to beef, it uses just 1% of the land, consumes 5% of the water and releases 3% of the emissions.
Moreover, Fermotein has a natural flavour, smell and colour, enabling food companies to use it without masking agents in a wide variety of applications – think high-protein drinks, nutrition bars, non-dairy milks and yoghurts, and protein-boosted pancakes, tortilla chips, muffins, and more.
It’s produced in The Protein Brewery’s pilot plant in Mijkenbroek, Breda, which can churn out 100kg of the mycoprotein daily. It is already working with several manufacturers to bring its ingredient to market in the US and Europe, including Nepra Foods and CK Ingredients.
Moreover, the startup is exploring the potential of Fermotein as a natural GLP-1 booster, targeting a lucrative space that has turned the food industry on its head. With its high fibre and protein content, it’s well-suited to users of weight-loss drugs like Ozempic, who lose muscle mass much faster and place a greater emphasis on gut health.
Fermotein to deliver ‘significant revenue growth’ in 2026
The Protein Brewery self-affirmed Fermotein’s status as Generally Recognized As Safe (GRAS) in the US in 2021; with that rule set to be scrapped next year, it has notified the Food and Drug Administration in pursuit of a ‘no questions’ letter. This is expected in the first half of 2026.
The company has raised around $60M to date, thanks to a $35M Series B round in September, whose investors included Novo Holdings, the parent company of Ozempic maker Novo Nordisk.
Speaking to Green Queen at the time, CEO Thijs Bosch suggested that the startup was close to approval in the UK too. Additionally, it exhibited during the Agri-Food Tech Expo Asia in Singapore last month, where it’s working with a distribution partner to scale faster.
According to the firm, the EFSA’s scientific output reaffirms the potential of Fermotein, and is an “important step” in commercialising the fermented protein with its “new customers and partners in Europe”. Combined with the funding and two key board appointments, it expects “significant revenue growth in 2026 and a need to expand its fermentation capacity in the coming months”.
“The Protein Brewery sees tremendous potential to enhance the nutritional landscape of everyday food and drink choices for the busy and ageing European population,” said Bosch. “We recognise the trend towards convenience-driven food choices and a stronger reliance on healthy and sustainable nutrition, which are high in protein and fibre.
“By incorporating Fermotein into these and more traditional dishes, we will increase their nutritional value, enriching them with protein, fibre, vitamins and minerals without compromising on taste and texture,” he added.
“We are very pleased with this incredible milestone for The Protein Brewery and the EU food industry as a whole, for the first-ever fungal biomass to go through the novel food system,” noted Dommels.
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