EU approves Protein Brewery’s Fermotein as first whole-food mycelium ingredient 

NETHERLANDS – Dutch food-tech company The Protein Brewery has received European Union novel food authorisation for Fermotein, making it the first whole-food mycelium ingredient approved for sale in the bloc. 

The European Commission formally authorised Rhizomucor pusillus mycelium, the fungal biomass behind Fermotein, for placement on the EU market under the Novel Food Regulation. 

The approval follows a positive scientific opinion from the European Food Safety Authority (EFSA) in December 2025 and a favourable vote by the Standing Committee on Plants, Animals, Food and Feed in May this year. 

The authorisation establishes Rhizomucor pusillus mycelium as the first mycelium-based novel food ingredient approved under the EU framework, marking a significant regulatory milestone for the sector. 

Based in Breda, The Protein Brewery said the decision allows it to begin commercial sales in Europe after several years of regulatory assessment. 

“This is a turning point for the company,” said CEO Thijs Bosch. “Europe is our home market, and supplying European customers directly from our Dutch factory is a major milestone.” 

He added: “We see strong demand from both established and emerging brands seeking nutrient-dense, sustainable ingredients.” 

Fermotein is produced through the fermentation of Rhizomucor pusillus, a non-fruiting fungal species related to strains used in traditional fermented foods. The ingredient contains around 50% protein and 30% dietary fibre, along with micronutrients and bioactive compounds. 

Unlike many plant-based protein ingredients, Fermotein is positioned as a single ingredient delivering all essential amino acids without the need for blending. 

The ingredient is approved for use in protein powders, dairy alternatives, snack bars and nutritional products. 

The European Commission listed the ingredient under the designation “Rhizomucor pusillus mycelium,” which the company says improves clarity for manufacturers and consumers. 

The company submitted its dossier in 2020 and worked with EU regulators throughout the evaluation process. 

“We are proud that we can finally sell Fermotein in our home country and across Europe,” said Yvonne Dommels, Director of Nutrition and Regulatory Affairs. 

Under the authorisation, The Protein Brewery receives five years of data protection for its safety dossier. 

The company is already selling Fermotein in Singapore and the United States and plans to expand European supply following approval. 

It expects production of around 600 tonnes in 2027, rising above 2,000 tonnes by 2029 as demand grows. 

Regulatory applications are also underway in the UK, Canada and Australia-New Zealand. 

“It’s fantastic to see the first approval of a mycoprotein ingredient under the EU novel food process,” said Lea Seyfarth of The Good Food Institute Europe. 

She added that the EU should improve regulatory speed, stating: “The EU should prevent unnecessary delays by boosting EFSA capacity and enabling better guidance before submission.” 

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