multi-benefit,
in every sense of the word
We are changing how the world produces food ingredients, for good.
NUTRITION FOR A THRIVING PLANET
By 2050, nearly 10 billion people will need access to nutritious food, but our current food system is already pushing the planet beyond its limits. Today, 25% of global land is used for animal feed, and 40% of agricultural water is spent growing feed instead of food for people. This model is inefficient, resource-intensive, and fundamentally unsustainable.
At The Protein Brewery, we are driven to accelerate the transition to smarter food sources. We develop innovative, nutritious ingredients that can feed more people using far less land, water, and energy.
Caring for people and the planet cannot wait. Together with food producers around the world, we are contributing to a new food system that delivers health, resilience, and accessibility without exhausting natural resources.
The next generation of food ingredients must do more with less. Because nourishing a growing population and protecting the planet are not competing goals, but rather the same challenge.
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Reliable supply chain
We develop our food ingredients around a scalable, efficient, and zero-waste brewing process which turns sugar-rich streams into fungal biomass through fermentation. As the production process is simple and requires a limited amount of energy, we can produce Fermotein® in a very sustainable way. Doing so we enable a supply chain that is concise, secure and reliable.
life cycle assessment
The Protein Brewery conducted an LCA in 2024 to measure Fermotein®’s impact.
Compared to traditional plant-based ingredients and milk, Fermotein® uses 5 to 30 times less water and 5 to 20 times less land per kilogram of protein. (Wageningen Food & Biobased Research, 2024)*
Thanks to a streamlined, water-recycling process and efficient land use, Fermotein® sets a new standard for sustainable nutrition. And when stacked against animal protein? The environmental savings multiply dramatically.
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*Rodriquez-Illera, M., Siccema, J., Broeze, J. (2024). Benchmark comparisons of Fermented protein products’ environmental foodprints (Fermoprints). Wageningen Food & Biobased Research.