Grant: CCI Applied Research and Development Grants
Collège La Cité
$40,000.00
Mycelium biomass development for the production of meat alternatives
FY 2024-25
Summary
The overconsumption and overproduction of meat has led to an unbalanced and harmful relationship between the food industry and the environment. The Better Butchers have identified mycelium, mushroom root, as a great addition to current vegetarian proteins because of its high protein content, natural filamentous texture, and it can be grown easily in liquid culture. They have partnered with the Technology Access Centre in Bio-Innovation at La Cité College that has expertise and capacity in bioprocess optimization to realize innovative products to fill the gap in the current meat alternative market. This project will optimize biomass development of selected mycelium strains to produce meat alternatives assessed on yield, structure dimensions and density. The team is confident that the project will be successful and the cost of it will have a multiplied return of investment.
Program
CCI Applied Research and Development Grants
Recipient
Location
Ontario, Canada
Recipient Type
Academia
Type
Grant
Source
NSERC's Awards Data
As published
Application id
CCARD-2023-00539
Name nom
Le Roy, Julien
Department département
Centre d'accès à la technologie en bio-innovation - Bureau de recherche et de l'innovation - La Cité collégiale
Organization id
28248
Institution établissement
Collège La Cité
Province en
Ontario
Province fr
Ontario
Country en
CANADA
Country fr
CANADA
Fiscal year exercice financier
2024
Competition year année de concours
2023
Award amount
40000
Program id
CCARD
Program name en
CCI Applied Research and Development Grants
Program name fr
ICC Subventions de recherche et développement appliquée
Group en
RESEARCH PARTNERSHIPS
Group fr
PARTENARIATS DE RECHERCHE
Committee code
nan
Area of application code
9999
Area of application group en
Not available
Area of application group fr
Non disponible
Area of application en
Not available
Area of application fr
Non disponible
Research subject code
9999
Research subject group en
Not available
Research subject group fr
Non disponible
Research subject en
Not available
Research subject fr
Non disponible
Field of research list codes
RDF1060605
Field of research list names en
Epigenetics and epigenomics
Field of research list names fr
Épigénétique et épigénomique
Socioeconomic objective list codes
RDS10201
Socioeconomic objective list names en
Environmentally sustainable human activities
Socioeconomic objective list names fr
Activités humaines écologiquement durables
Application title
Mycelium biomass development for the production of meat alternatives
Keywords
Meat Alternative; Mycelium; Protein; Bioprocess; Meat Analogue; Fungal production; Up-scaling; Fermentation; Microbiology; Post-Haverst Processing
Application summary
The overconsumption and overproduction of meat has led to an unbalanced and harmful relationship between the food industry and the environment. The Better Butchers have identified mycelium, mushroom root, as a great addition to current vegetarian proteins because of its high protein content, natural filamentous texture, and it can be grown easily in liquid culture. They have partnered with the Technology Access Centre in Bio-Innovation at La Cité College that has expertise and capacity in bioprocess optimization to realize innovative products to fill the gap in the current meat alternative market. This project will optimize biomass development of selected mycelium strains to produce meat alternatives assessed on yield, structure dimensions and density. The team is confident that the project will be successful and the cost of it will have a multiplied return of investment.
