![\"\"](\"https:\/\/renewable-carbon.eu\/news\/media\/2025\/09\/zest-project-mushrooms-fermentation-mycoprotein-food-waste-1-1024x768.webp\")
The research centre is leading a four-year project called ZEST, which has a budget of nearly \u20ac7.5M and is co-financed by the public-private Circular Bio-Based Europe programme. It aims to develop a fungi-based fermentation system to produce bio-based products like proteins, nutrients, nutraceuticals, cosmetics, and packaging.<\/p>\n\n\n\n
\u201cThe result is a more sustainable and cost-effective method for protein production, which at the same time has a high level of food safety,\u201d explains DTI director Anne Christine Hastrup.<\/p>\n\n\n\n
Sidestream valorisation cuts both waste and costs<\/h3>\n\n\n\n<\/div>\n\n\n\n![\"food](\"https:\/\/www.greenqueen.com.hk\/wp-content\/uploads\/2024\/12\/zest-project-mushrooms-fermentation-mycoprotein-food-waste-2-1024x768.jpg\")
\u00a9 Danish Technological Institute<\/figcaption><\/figure><\/div>\n\n\nThe project focuses on optimising fermentation processes and utilising low-cost agricultural waste streams as feedstock to produce upcycled mycoprotein for a variety of applications.<\/p>\n\n\n\n
The researchers are taking edible mushrooms that you can find in supermarkets, and feeding them on farm byproducts like residues from sugar beet production, spent brewer\u2019s grain from beer manufacturing, and fruit peels. These sidestreams are pre-treated before the fermentation process in bioreactors, where the fungi convert them into biomass.<\/p>\n\n\n\n
\u201cYou can compare it to kombucha brewing, where you feed a fungal bacterial culture with sugar. In the EU project Zest, the culture consists of mushroom strains that convert agricultural residues into biomass, which we can use directly or extract mushroom protein and chitin from, which are used in medicine, food and bioplastics,\u201d says Xiaoru Hou, senior project manager at DTI.<\/p>\n\n\n\n
The resulting products can range from edible proteins and vitamins to bio-based materials and packaging, outcomes that startups can test and develop at DTI\u2019s Biosolutions Technology Center.<\/p>\n\n\n\n
The researchers claim the production method contributes to a zero-waste and circular economy, since the mushrooms are fed with agricultural residues that would otherwise go to waste. Valorising the sidestream additionally allows fermentation companies to reduce their media costs, lowering the final price for consumers too.<\/p>\n\n\n\n
\u201cAt the same time, the process only requires small amounts of water compared to more traditional protein production, while the emission of greenhouse gases is also significantly lower,\u201d says Hastrup.<\/p>\n\n\n\n
Plus, DTI suggests that mycoprotein is easier to digest than plant protein, and is a source of vitamins B12 and D. It also has a neutral flavour profile due to its cell structure and different textures, which would help address the taste and texture demands of consumers.<\/p>\n\n\n\n
Harnessing AI to optimise mushroom fermentation<\/h3>\n\n\n\n<\/div>\n\n\n\n![\"ai](\"https:\/\/www.greenqueen.com.hk\/wp-content\/uploads\/2024\/12\/zest-project-mushrooms-fermentation-mycoprotein-food-waste-3-1024x768.jpg\")
\u00a9 Danish Technological Institute<\/figcaption><\/figure><\/div>\n\n\nHastrup says DTI is specially designing new bioreactors for mushroom fermentation. \u201cWe will optimise the entire production process by screening the most suitable waste products from agriculture and food production together with different strains of fungi.\u201d<\/p>\n\n\n\n
This is a key objective of the EU-backed project, which is hoping to improve product quality through post-processing techniques, evaluate the functionality of extracted ingredients in food and pet food prototypes, and monitor waste production and energy use to meet sustainability goals.<\/p>\n\n\n\n
The researchers are also creating an AI-based machine learning model to predict fermentation outcomes, using data from sensors in the bioreactors to implement control systems to correct parameters automatically, and monitor and adjust mycelium production conditions for optimal yield and quality.<\/p>\n\n\n\n
\u201cIn the Zest project, we develop machine learning models based on parameters such as temperature, pH, oxygen levels and nutrient concentrations,\u201d explains DTI\u2019s Kristian Damlund Gregersen.<\/p>\n\n\n\n
\u201cWe use hybrid models that combine traditional models of fungal growth with AI models trained on experimental data. The models can predict how the fungi behave on different agricultural residues and help fine-tune the bioreactor for optimal growth conditions,\u201d he adds.<\/p>\n\n\n\n
The AI-led approach further allows for a more sustainable production process, according to the researchers. The large database and ongoing adjustments allow them to optimise the yield, reduce waste, minimise energy consumption, and ensure high quality for the end products.<\/p>\n\n\n\n
AI is becoming an increasingly popular tool for researchers and startups in the alternative protein space. The technology plays a central role in Bezos Earth Fund<\/a>\u2018s $100M commitment towards three research hubs, while Shiru<\/a> has an AI-powered platform<\/a> to discover proteins and ingredients. And startups like Climax Foods<\/a>, NotCo<\/a> and Howw Foods<\/a> employ AI to inform the development of their meat, dairy and egg alternatives.<\/p>\n","protected":false},"excerpt":{"rendered":"Combining mushrooms, food waste, fermentation and artificial intelligence can deliver alternative proteins and biomaterials fit for the future, according to researchers at the Danish Technological Institute (DTI). The research centre is leading a four-year project called ZEST, which has a budget of nearly \u20ac7.5M and is co-financed by the public-private Circular Bio-Based Europe programme. It […]<\/p>\n","protected":false},"author":59,"featured_media":168256,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"none","nova_meta_subtitle":"An EU-funded research project is exploring how supermarket mushrooms and agricultural waste can be turned into proteins, vitamins and bio-based materials","footnotes":""},"categories":[5572],"tags":[24550,12228,16171,13818,12575,7105],"supplier":[19472,17476],"class_list":["post-168254","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bio-based","tag-arteficialintelligence","tag-cosmetics","tag-fermentation","tag-foodwaste","tag-nutrition","tag-packaging","supplier-circular-bio-based-europe-joint-undertaking-cbe-ju","supplier-danish-technological-institute"],"_links":{"self":[{"href":"https:\/\/renewable-carbon.eu\/news\/wp-json\/wp\/v2\/posts\/168254","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/renewable-carbon.eu\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/renewable-carbon.eu\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/renewable-carbon.eu\/news\/wp-json\/wp\/v2\/users\/59"}],"replies":[{"embeddable":true,"href":"https:\/\/renewable-carbon.eu\/news\/wp-json\/wp\/v2\/comments?post=168254"}],"version-history":[{"count":0,"href":"https:\/\/renewable-carbon.eu\/news\/wp-json\/wp\/v2\/posts\/168254\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/renewable-carbon.eu\/news\/wp-json\/wp\/v2\/media\/168256"}],"wp:attachment":[{"href":"https:\/\/renewable-carbon.eu\/news\/wp-json\/wp\/v2\/media?parent=168254"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/renewable-carbon.eu\/news\/wp-json\/wp\/v2\/categories?post=168254"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/renewable-carbon.eu\/news\/wp-json\/wp\/v2\/tags?post=168254"},{"taxonomy":"supplier","embeddable":true,"href":"https:\/\/renewable-carbon.eu\/news\/wp-json\/wp\/v2\/supplier?post=168254"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
The project focuses on optimising fermentation processes and utilising low-cost agricultural waste streams as feedstock to produce upcycled mycoprotein for a variety of applications.<\/p>\n\n\n\n
The researchers are taking edible mushrooms that you can find in supermarkets, and feeding them on farm byproducts like residues from sugar beet production, spent brewer\u2019s grain from beer manufacturing, and fruit peels. These sidestreams are pre-treated before the fermentation process in bioreactors, where the fungi convert them into biomass.<\/p>\n\n\n\n
\u201cYou can compare it to kombucha brewing, where you feed a fungal bacterial culture with sugar. In the EU project Zest, the culture consists of mushroom strains that convert agricultural residues into biomass, which we can use directly or extract mushroom protein and chitin from, which are used in medicine, food and bioplastics,\u201d says Xiaoru Hou, senior project manager at DTI.<\/p>\n\n\n\n
The resulting products can range from edible proteins and vitamins to bio-based materials and packaging, outcomes that startups can test and develop at DTI\u2019s Biosolutions Technology Center.<\/p>\n\n\n\n
The researchers claim the production method contributes to a zero-waste and circular economy, since the mushrooms are fed with agricultural residues that would otherwise go to waste. Valorising the sidestream additionally allows fermentation companies to reduce their media costs, lowering the final price for consumers too.<\/p>\n\n\n\n
\u201cAt the same time, the process only requires small amounts of water compared to more traditional protein production, while the emission of greenhouse gases is also significantly lower,\u201d says Hastrup.<\/p>\n\n\n\n
Plus, DTI suggests that mycoprotein is easier to digest than plant protein, and is a source of vitamins B12 and D. It also has a neutral flavour profile due to its cell structure and different textures, which would help address the taste and texture demands of consumers.<\/p>\n\n\n\n
Harnessing AI to optimise mushroom fermentation<\/h3>\n\n\n\n<\/div>\n\n\n\n\u00a9 Danish Technological Institute<\/figcaption><\/figure><\/div>\n\n\nHastrup says DTI is specially designing new bioreactors for mushroom fermentation. \u201cWe will optimise the entire production process by screening the most suitable waste products from agriculture and food production together with different strains of fungi.\u201d<\/p>\n\n\n\n
This is a key objective of the EU-backed project, which is hoping to improve product quality through post-processing techniques, evaluate the functionality of extracted ingredients in food and pet food prototypes, and monitor waste production and energy use to meet sustainability goals.<\/p>\n\n\n\n
The researchers are also creating an AI-based machine learning model to predict fermentation outcomes, using data from sensors in the bioreactors to implement control systems to correct parameters automatically, and monitor and adjust mycelium production conditions for optimal yield and quality.<\/p>\n\n\n\n
\u201cIn the Zest project, we develop machine learning models based on parameters such as temperature, pH, oxygen levels and nutrient concentrations,\u201d explains DTI\u2019s Kristian Damlund Gregersen.<\/p>\n\n\n\n
\u201cWe use hybrid models that combine traditional models of fungal growth with AI models trained on experimental data. The models can predict how the fungi behave on different agricultural residues and help fine-tune the bioreactor for optimal growth conditions,\u201d he adds.<\/p>\n\n\n\n
The AI-led approach further allows for a more sustainable production process, according to the researchers. The large database and ongoing adjustments allow them to optimise the yield, reduce waste, minimise energy consumption, and ensure high quality for the end products.<\/p>\n\n\n\n
AI is becoming an increasingly popular tool for researchers and startups in the alternative protein space. The technology plays a central role in Bezos Earth Fund<\/a>\u2018s $100M commitment towards three research hubs, while Shiru<\/a> has an AI-powered platform<\/a> to discover proteins and ingredients. And startups like Climax Foods<\/a>, NotCo<\/a> and Howw Foods<\/a> employ AI to inform the development of their meat, dairy and egg alternatives.<\/p>\n","protected":false},"excerpt":{"rendered":"Combining mushrooms, food waste, fermentation and artificial intelligence can deliver alternative proteins and biomaterials fit for the future, according to researchers at the Danish Technological Institute (DTI). The research centre is leading a four-year project called ZEST, which has a budget of nearly \u20ac7.5M and is co-financed by the public-private Circular Bio-Based Europe programme. It […]<\/p>\n","protected":false},"author":59,"featured_media":168256,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"none","nova_meta_subtitle":"An EU-funded research project is exploring how supermarket mushrooms and agricultural waste can be turned into proteins, vitamins and bio-based materials","footnotes":""},"categories":[5572],"tags":[24550,12228,16171,13818,12575,7105],"supplier":[19472,17476],"class_list":["post-168254","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bio-based","tag-arteficialintelligence","tag-cosmetics","tag-fermentation","tag-foodwaste","tag-nutrition","tag-packaging","supplier-circular-bio-based-europe-joint-undertaking-cbe-ju","supplier-danish-technological-institute"],"_links":{"self":[{"href":"https:\/\/renewable-carbon.eu\/news\/wp-json\/wp\/v2\/posts\/168254","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/renewable-carbon.eu\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/renewable-carbon.eu\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/renewable-carbon.eu\/news\/wp-json\/wp\/v2\/users\/59"}],"replies":[{"embeddable":true,"href":"https:\/\/renewable-carbon.eu\/news\/wp-json\/wp\/v2\/comments?post=168254"}],"version-history":[{"count":0,"href":"https:\/\/renewable-carbon.eu\/news\/wp-json\/wp\/v2\/posts\/168254\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/renewable-carbon.eu\/news\/wp-json\/wp\/v2\/media\/168256"}],"wp:attachment":[{"href":"https:\/\/renewable-carbon.eu\/news\/wp-json\/wp\/v2\/media?parent=168254"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/renewable-carbon.eu\/news\/wp-json\/wp\/v2\/categories?post=168254"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/renewable-carbon.eu\/news\/wp-json\/wp\/v2\/tags?post=168254"},{"taxonomy":"supplier","embeddable":true,"href":"https:\/\/renewable-carbon.eu\/news\/wp-json\/wp\/v2\/supplier?post=168254"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
Hastrup says DTI is specially designing new bioreactors for mushroom fermentation. \u201cWe will optimise the entire production process by screening the most suitable waste products from agriculture and food production together with different strains of fungi.\u201d<\/p>\n\n\n\n
This is a key objective of the EU-backed project, which is hoping to improve product quality through post-processing techniques, evaluate the functionality of extracted ingredients in food and pet food prototypes, and monitor waste production and energy use to meet sustainability goals.<\/p>\n\n\n\n
The researchers are also creating an AI-based machine learning model to predict fermentation outcomes, using data from sensors in the bioreactors to implement control systems to correct parameters automatically, and monitor and adjust mycelium production conditions for optimal yield and quality.<\/p>\n\n\n\n
\u201cIn the Zest project, we develop machine learning models based on parameters such as temperature, pH, oxygen levels and nutrient concentrations,\u201d explains DTI\u2019s Kristian Damlund Gregersen.<\/p>\n\n\n\n
\u201cWe use hybrid models that combine traditional models of fungal growth with AI models trained on experimental data. The models can predict how the fungi behave on different agricultural residues and help fine-tune the bioreactor for optimal growth conditions,\u201d he adds.<\/p>\n\n\n\n
The AI-led approach further allows for a more sustainable production process, according to the researchers. The large database and ongoing adjustments allow them to optimise the yield, reduce waste, minimise energy consumption, and ensure high quality for the end products.<\/p>\n\n\n\n
AI is becoming an increasingly popular tool for researchers and startups in the alternative protein space. The technology plays a central role in Bezos Earth Fund<\/a>\u2018s $100M commitment towards three research hubs, while Shiru<\/a> has an AI-powered platform<\/a> to discover proteins and ingredients. And startups like Climax Foods<\/a>, NotCo<\/a> and Howw Foods<\/a> employ AI to inform the development of their meat, dairy and egg alternatives.<\/p>\n","protected":false},"excerpt":{"rendered":" Combining mushrooms, food waste, fermentation and artificial intelligence can deliver alternative proteins and biomaterials fit for the future, according to researchers at the Danish Technological Institute (DTI). The research centre is leading a four-year project called ZEST, which has a budget of nearly \u20ac7.5M and is co-financed by the public-private Circular Bio-Based Europe programme. It […]<\/p>\n","protected":false},"author":59,"featured_media":168256,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"none","nova_meta_subtitle":"An EU-funded research project is exploring how supermarket mushrooms and agricultural waste can be turned into proteins, vitamins and bio-based materials","footnotes":""},"categories":[5572],"tags":[24550,12228,16171,13818,12575,7105],"supplier":[19472,17476],"class_list":["post-168254","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bio-based","tag-arteficialintelligence","tag-cosmetics","tag-fermentation","tag-foodwaste","tag-nutrition","tag-packaging","supplier-circular-bio-based-europe-joint-undertaking-cbe-ju","supplier-danish-technological-institute"],"_links":{"self":[{"href":"https:\/\/renewable-carbon.eu\/news\/wp-json\/wp\/v2\/posts\/168254","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/renewable-carbon.eu\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/renewable-carbon.eu\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/renewable-carbon.eu\/news\/wp-json\/wp\/v2\/users\/59"}],"replies":[{"embeddable":true,"href":"https:\/\/renewable-carbon.eu\/news\/wp-json\/wp\/v2\/comments?post=168254"}],"version-history":[{"count":0,"href":"https:\/\/renewable-carbon.eu\/news\/wp-json\/wp\/v2\/posts\/168254\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/renewable-carbon.eu\/news\/wp-json\/wp\/v2\/media\/168256"}],"wp:attachment":[{"href":"https:\/\/renewable-carbon.eu\/news\/wp-json\/wp\/v2\/media?parent=168254"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/renewable-carbon.eu\/news\/wp-json\/wp\/v2\/categories?post=168254"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/renewable-carbon.eu\/news\/wp-json\/wp\/v2\/tags?post=168254"},{"taxonomy":"supplier","embeddable":true,"href":"https:\/\/renewable-carbon.eu\/news\/wp-json\/wp\/v2\/supplier?post=168254"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}