Our dedicated team of 30+ colleagues is working every day towards a healthier, more sustainable food system. We are determined to play our part in feeding future generations, and securing food supply chains.
perseverant & Creative
OUR PURPOSE & culture
Founded in 2020, The Protein Brewery is a food ingredients innovator pioneering sustainable nutrition through biomass fermentation. Born from the biotech expertise of BioscienZ, we’ve taken fungal fermentation to the next level by growing novel ingredients that meet modern demands for taste, nutrition, scalability, and sustainability.
Our headquarters in Breda, the Netherlands, is home to our certified pilot plant, opened in June 2021. This facility was purpose-built to support the full development process of our flagship ingredient, Fermotein®. In January 2022, we broke ground on our first demonstration production plant. Since 2023, Fermotein® has been produced at scale, one of few biomass fermentation scale-ups with built-in commercial capacity. In 2025, we closed our Series B funding of €30 million and brought in management and board members seasoned in Health & Wellness.
One team, one culture
Contributing to nutritious and sustainable food is a road to be traveled in good company. We are proud of our Dutch heritage, but at least as proud of our international team of multi-skilled colleagues.
In an alternate universe, our team consists of superheroes, trained in martial arts in a Himalayan monastery. But in the real world, they are so much more. We have a diverse team. Everyone with their own expertise. From fermentation experts, supply chain operators, R&D professionals, food application scientists, and business developers.
We truly believe in the strength that comes with this diversity. We want people to enjoy their work and feel at home here, now, and in the future that we are shaping together.
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OUR MANAGEMENT TEAM
Thijs Bosch
CEO
Jan Hendrik
van Gilst
CFO
Yvonne Dommels
Regulatory & Nutrition Director
Gilbert
Verschelling
CTO
Bas Jürgens
COO
OUR SUPERVISORY BOARD
Simon Herriott
IFF (ex-President,
Health & Biosciences)
Thomas Grotkjaer
Novo Holdings
(Partner, Planetary Health)
Hanna Zwietering
ABN AMRO Sustainable
Impact Fund
(Sr. Investment Manager)
Ugur Yuksel
ABN AMRO Sustainable
Impact Fund
(Investment Manager)
Jacqueline van Lemmen
Corbion (ex-COO)
Kim Odhner
Unovis Asset Management
(Managing Partner)
Daan van Lange
BOM (Observer)
Daan Meijer
Invest-NL (Observer)
OUR Scientific Advisory board
Prof. Dr. Remko Boom
Food Process Engineering WUR
Dr. Lucie Pařenicová
Scientific Consultant BioXact B.V.
Member of The Protein Cluster
Global platform for plant-based ingredient suppliers and food manufacturers.
Co-founding partner of GPEC
The Green Protein Excellence Centre, a knowledge-intensive ecosystem in the Netherlands.
Founding member of the Fungi Protein Association
The FPA advocates for fungi protein in public policy and actively advances a sustainable food future.
Partner of BioXact
BioXact offers consultancy in food biotechnology R&D, product innovation, regulatory affairs and IP.
Member of The Proteinn Club
The ProteInn Club is an innovation network promoting fermentation-based proteins for a more sustainable food system. Based in Belgium.
our network
Our journey towards alternative food sources is an adventure. With the support of partners from the life-sciences field, knowledge platforms, industry, and science, we can accelerate our efforts. Pioneering is much more fun together. Do not hesitate to reach out, we would love to have a chat: info@theproteinbrewery.nl
SUBSIDY PARTNERS
The Protein Brewery, together with Danone, has been awarded a €2.3 million grant from the EU LIFE Programme to scale and commercialize FERMOTEIN® for use in dairy alternative products.
The Protein Brewery’s flagship ingredient FERMOTEIN® is a nutritious mycelium (mycoprotein) powder that is minimally processed and naturally high in complete protein, prebiotic fiber and essential micronutrients and bioactives.
Within the project, The Protein Brewery will further optimize and scale its process to meet the taste and functional requirements of dairy alternative applications. Together with Danone, we will conduct application work to demonstrate consumer acceptance and preference.
Using FERMOTEIN® in dairy applications will deliver a substantially lower environmental impact compared to conventional (animal-based) protein sources. Impact will be evaluated using LCA.
At the moment, the project is in the stage of pilot trials to assess the impact of various unit operations on the performance of the final product in dairy alternatives.
