Press Release
17 June 2026
First whole-food mycelium authorised under the EU Novel Food regulation
Breda (the Netherlands), 17 June 2026 – The Protein Brewery’s Fermotein® is cleared to sell in the European market.
The Protein Brewery welcomes the authorisation of its whole-food mycelium ingredient, Fermotein®, under the European Union’s Novel Food regulation. Rhizomucor pusillus mycelium is the first novel mycelium ingredient authorised for placing on the EU market, opening a new chapter for biomass fermentation and for European food innovation.
The European Commission has adopted the Implementing Regulation (here) authorising the placing on the market of Rhizomucor pusillus mycelium as a novel food, and amending Implementing Regulation (EU) 2017/2470 to include the ingredient in the Union list of authorised novel foods. The decision follows the positive vote of the Standing Committee on Plants, Animals, Food and Feed on 13 May 2026 and the positive scientific opinion published by the European Food Safety Authority (EFSA) on 1 December 2025. The Implementing Regulation will be translated into all EU languages and published in the Official Journal of the European Union and will enter into force on the twentieth day following its publication. From that date, The Protein Brewery will be authorised to place Fermotein® on the EU market.
Under the regulation, The Protein Brewery holds exclusive rights to the scientific studies and data supporting the safety of Rhizomucor pusillus mycelium for a period of five years, in addition to their patented production process.
A landmark for European food innovation
Fermotein® is a whole-food mycelium ingredient produced through biomass fermentation of Rhizomucor pusillus, a non-fruiting fungal species related to the strains used in traditional Asian fermentations such as tempeh. In a single ingredient, Fermotein® delivers approximately 50% complete protein with all essential amino acids, 30% dietary fibre, and naturally occurring micronutrients and bioactives.
The authorisation establishes a precedent. Rhizomucor pusillus mycelium is the first novel mycelium ingredient to be cleared under the EU Novel Food framework set out in Regulation (EU) 2015/2283, and the authorisation confirms that whole-food mycelium ingredients can be assessed and approved within the existing EU regulatory system. The Commission’s decision to designate the ingredient as “Rhizomucor pusillus mycelium,” rather than the original “Rhizomucor pusillus fungus biomass powder” terminology, reflects what the ingredient is at the level of food identity, and gives European formulators and consumers clear, accurate language to describe it.
Fermotein® is approved for use across the food and beverage categories serving health and wellness, including amongst others: protein powders, supplements, bars, dairy alternatives, and better-for-you foods and drinks. These approved applications enables manufacturers of supplements, foods, and drinks to formulate nutrient-dense versions of products that European consumers already eat every day.
A collaborative process with the European Commission
The Protein Brewery first submitted its dossier in May 2020 to the European Commission. Over the years that followed, the company worked closely with EFSA and, in the final stage, with the European Commission, “We are pleased with the way we worked with the European Commission. They were very open to host us in Brussels for a transparent conversation, and to discuss important points in the draft regulation together. That openness is exactly what European food innovators need. Today we are proud that we can finally sell Fermotein® in our home country, and across Europe.”
— Dr. Yvonne Dommels, Director of Nutrition and Regulatory Affairs, The Protein Brewery
Commercial momentum and global rollout
Fermotein® is already available for commercial sales in Singapore and in the United States. With EU authorisation now secured, The Protein Brewery anticipates supplying 600 metric tonnes of Fermotein® in 2027 from its Breda production facility, in line with confirmed customer commitments across Europe, the U.S. and Singapore. Production capacity is being scaled toward >2,000 MT by 2029.
Regulatory dossiers are advancing in parallel in the UK, Canada and Australia/New Zealand, with first authorisation expected in the UK later this year.
Industry recognition has followed. In May 2026, Fermotein® won the Vitafoods Startup Challenge in the Most Innovative Sustainable Solution category, reflecting growing industry confidence in whole-food mycelium as a credible category for the next generation of nutrient-dense ingredients.
“Europe is our home market and supplying European customers directly from our Dutch factory is a turning point for the company. We see strong demand from leading and emerging EU brands looking for a single ingredient that delivers complete protein, fibre, and bioactives. We strongly believe Fermotein® is uniquely positioned to support the next generation of nutrient-dense and sustainable foods that European consumers are asking for.”
— Thijs Bosch, CEO, The Protein Brewery
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Media contact
The Protein Brewery B.V.
Qing Qing Miao
Marketing & CMI Manager
qingqingmiao@theproteinbrewery.com
About Fermotein®
Fermotein® is a whole-food mycelium ingredient produced by biomass fermentation of Rhizomucor pusillus, selected from hundreds of thousands of screened strains. It delivers a complete amino acid profile, approximately 50% protein and 30% fibre, and naturally occurring micronutrients and bioactives. Fermotein® is produced at The Protein Brewery’s demonstration facility in Breda, the Netherlands.
About The Protein Brewery
The Protein Brewery is a Dutch food ingredients innovator pioneering future-proof nutrition through biomass fermentation. Founded in 2020 and headquartered in Breda, the Netherlands, the company develops whole-food, fermented ingredients that are highly nutritious, sustainable, and scalable. Its flagship ingredient, Fermotein®, is a complete protein that contains all essential amino acids and is rich in fibre and micronutrients.