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We hosted our first-ever tasting of Mycospan™ for people—serving chef-prepared dishes and gathering real feedback on its potential as a future food ingredient.
In March, our team hosted a milestone event: our first-ever tasting of food made with Mycospan™—not for animals this time, but for people.
Held in Lund, Sweden, the event welcomed around 45 guests to try a curated menu of four small dishes made using Mycospan™, our signature fermented wheat ingredient. From gnocchi to rye crackers, guests experienced firsthand how this versatile, umami-rich ingredient performs on the plate.
Why does this matter?
Mycospan™ was originally developed as a sustainable protein source for animal feed. But thanks to its rich nutritional profile, pleasant fermented flavor, and minimal environmental impact, it’s proving to ALSO be a powerful ingredient for human food.
The Tasting Experience
The tasting featured:
🥇 Gnocchi – the crowd favorite
🥈 Pesto pasta – a close second
🥉 Rye crackers and a savory patty – Tied for third place! Both received mixed but valuable feedback
Guests enjoyed chef-prepared dishes and drinks, and gave written feedback on each dish—helping us better understand Mycospan’s potential in different applications.
What People Said About Mycospan™
Flavor & Texture
Described as umami-rich, nutty, pleasantly fermented, and earthy, Mycospan™ was praised for blending naturally into meals without overpowering other ingredients.
“I liked the taste of it. It didn’t have a significant aftertaste or funky texture. It felt easy to combine with different tastes. It was great and will be the next thing in the vego diet.” — Female, 25
Nutrition & Potential
Many guests appreciated the extra protein, the vegetarian-friendly formulation, and its versatility across very different dishes.
“Good way to infuse foods with extra protein that is also sustainable.” — Male, 20
Room to Improve
Some guests found it difficult to detect the ingredient’s unique flavor in complex dishes—suggesting we try simpler formats for future tastings. Others had mixed reactions to aroma or aftertaste in certain applications—insights we’re already using to improve and refine approach.
What’s Next?
This tasting marked a key step in our journey to bring Mycospan™ to the human food space—a natural evolution of our mission to upcycle local byproducts into high-value, nutritious ingredients.
Our broader goal? That all food system byproducts—whether from farms or factories—can be transformed into usable, nutrient-rich products. Nothing goes to waste.
We’re continuing R&D to further enhance Mycospan™—optimizing its already high protein content, complete amino acid profile, and functionality across both food and feed applications. We’re also improving the technology behind it to make production more efficient and scalable. With strong nutritional values, good flavor, high digestibility, and no additives, Mycospan™ is showing great promise as a sustainable, next-generation ingredient.
We’re also working closely with our chef partner, Gabriel, to explore new and innovative ways to use Mycospan™ in human food. This event gave us invaluable insights into how it’s received—what people loved, and what we can improve as we move forward.
We were thrilled by the curiosity, thoughtful questions, and energy from everyone who joined us—from chefs and food scientists to curious eaters.
To all who participated: thank you for making this a meaningful, delicious, and inspiring day.
Thank you!
(No spam. Just real progress, when it happens.)
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