The Protein Brewery secures €568K EIT food grant to accelerate Fermotein commercialisation
Dutch food-tech innovator The Protein Brewery has been awarded a €568,742 commercialisation grant from EIT Food to accelerate the market entry of its flagship mycoprotein, Fermotein.
This funding facilitates a high-profile consortium – including NIZO Food Research, Wageningen Food & Bio-based Research, and an undisclosed international food industry partner – dedicated to validating the nutritional benefits of the ingredient and optimising its application across the health and wellness sector.
A core pillar of this project involves a series of clinical and mechanistic studies designed to elevate Fermotein from a meat alternative to a functional "better-for-you" powerhouse. Wageningen Food & Biobased Research is set to conduct human clinical trials investigating the ingredient's capacity to naturally reduce post-prandial glucose responses and stimulate GLP-1, a hormone critical for appetite regulation and metabolic health.
Simultaneously, NIZO will lead specialised digestibility studies, while collaborative efforts with TNO explore potential prebiotic effects on the gut microbiome. Beyond physiological research, The Protein Brewery and its industry partner are focusing on technical formulation to optimise particle size, ensuring the smooth textures required for high-growth categories like protein bars, spreads, and creams.
This strategic development arrives as the energy and sports nutrition categories transition away from simple stimulant-based formulas toward comprehensive metabolic support. Produced via fungal biomass fermentation, Fermotein aligns with this shift by offering a whole-food ingredient rich in fibre and complete protein with zero carbohydrates.
Gilbert Verschelling, CTO at The Protein Brewery, noted that the grant enables the cutting-edge research necessary to substantiate these diverse health benefits, marking a significant step in shaping a more functional future for the food industry.
Furthermore, Fermotein addresses the intensifying industry scrutiny regarding production sustainability and transparency. The biomass fermentation process offers a significantly lower environmental footprint than traditional animal or plant proteins, directly supporting EIT Food’s mission of achieving a net-zero food system. By utilising advanced green biotechnology to create a nature-identical protein source, the consortium aims to provide a scalable solution for global brands seeking to diversify their protein supply while meeting the demands of health-conscious and fitness-oriented consumers.
