From promising to proven

Tell us about The Protein Brewery’s mission.

The Protein Brewery aims to accelerate the protein transition with an entirely new type of ingredient. Rather than relying on animal- or plant-based proteins, the company has developed a sustainable fungal whole-food ingredient that enriches nutritional products.
“We want to offer a sustainable whole-food alternative that enhances nutritional value,” says Yvonne Dommels. “It is different from conventional protein solutions, and that is precisely what makes it relevant for health and nutrition applications.” The company focuses on segments where nutritional value and functionality go hand in hand, including sports nutrition, healthy aging, and gut health.

What makes your technology unique?

The Protein Brewery’s technology is based on fungal fermentation. The company cultivates mycelium using sugars, minerals, and salts, resulting in a protein-rich ingredient with a unique nutritional profile. “We grow mycelium through fermentation. Mycelium naturally grows underground and is neither a plant nor an animal. That makes it fundamentally different from existing protein sources.”

The production process consists of fermentation, sieving, pasteurization, drying, and milling. The result is a versatile powdered ingredient with a favorable amino acid profile. At the same time, The Protein Brewery is actively working to build market acceptance, as fungal whole-food ingredients represent a relatively new category within the food industry.

What is the societal relevance of your technological approach?

The impact is twofold: sustainability and health. The production process requires less land, water, and energy than traditional protein sources, while generating lower CO₂ emissions. “We now have data to support that,” says Yvonne Dommels.

In addition, the ingredient has the potential to improve the nutritional composition of food products as it is next to high in protein also high in fiber and may thus contribute positively to gut health. As such, it addresses major societal challenges, including food security and preventive health, while supporting the transition toward more sustainable food systems.

What business value did the research deliver?

To substantiate that potential, independent evidence was essential. Through TNO Fast Track and in collaboration with subject-matter experts, a research program was established consisting of three work packages: in vitro studies using human microbiota and ex vivo research with intestinal tissue.

Among other things, the studies measured the release of satiety hormones and the activity of the gut microbiome. “We wanted to understand what our ingredient does in the human body and whether it has, for example, a prebiotic effect,” says Dommels. “The first phase was really about demonstrating proof of concept.”

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How did you get in touch with TNO Fast Track?

The collaboration started through an innovation voucher, after which contact with TNO Fast Track was quickly established. Together, the parties co-created a research proposal, which was subsequently submitted to MKB Health Holland, aligning closely with The Protein Brewery’s specific business needs. 
This demand-driven approach ensured that the research was directly relevant to the company’s next stage of growth. “By starting from a concrete question and developing the research program together, we were able to generate insights that directly supported our strategic objectives.”

How did TNO support you?

TNO translated The Protein Brewery’s research question into a concrete and actionable research program. This included the use of advanced models and unique facilities, as well as access to human tissue through clinical partners.

Within a relatively short timeframe, multiple experiments were conducted, focusing on gut health, the microbiome, and satiety hormones. From kick-off to completion, the project was delivered in just a few months. The direct involvement of experts such as Joanne Donkers and Torsten Scheithauer from TNO Health & Work ensured both scientific depth and rapid execution.

Looking back, how would you describe the collaboration with TNO Fast Track?

The collaboration was characterized by short communication lines and a high pace of execution. Weekly updates allowed the team to quickly adjust where needed and maximize outcomes.

“The project moved incredibly fast,” says Dommels. “Within a short period of time, we generated a significant amount of results. Thanks to the direct communication and close collaboration, we were able to accelerate considerably.”