The Protein Brewery is a developer of fungi-based protein intended to replace animal-based protein products. The company is in the process of commercializing protein products made by fermentation technologies and using only a fraction of available land and water using an abiotic production process that delivers high yields.
The Protein Brewery was spun-out from BioscienZ to commercialize the company's protein production using fermentation. It was founded by Wim de Laat in January, 2020.
The Protein Brewery's first alternative protein ingredient, Fermotein, is an alternative protein produced through a combination of micro-organisms, or fungi, and the brewing process the company has developed. The Protein Brewery says Fermotein is rich in proteins, amino acids, dietary fibre, essential fatty acids, minerals, and vitamins. Fermotein is produced to be allergen-free.
Fermotein is to be available as either a wet cake product or a dry powder for use in meat-alternative products or processed meats. The dry powder can be included in pasta products, bakery products, protein bars, shakes, chocolate, and ice cream. The main ingredient in Fermotein is expected to receive regulatory approval in the United States in 2021 and in Europe in 2022.
According to The Protein Brewery, the production process of Fermotein uses 1 percent of the land, 3 percent of the carbon dioxide, and 5 percent of the water used by the beef industry.
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