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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 and marking a significant milestone for the emerging biomass fermentation sector.
The European Commission has 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 represents a first for the European food industry, establishing Rhizomucor pusillus mycelium as the first novel mycelium ingredient to gain approval under the EU’s novel food framework.
For The Protein Brewery, headquartered in Breda, the decision unlocks commercial access to its home market after several years of regulatory review.
Thijs Bosch, CEO of The Protein Brewery, said: “This is a turning point for the company. Europe is our home market, and supplying European customers directly from our Dutch factory is a major milestone. We see strong demand from both established and emerging brands seeking nutrient-dense, sustainable ingredients.”
The approval is expected to accelerate interest in biomass fermentation as food manufacturers seek alternative protein sources that combine nutrition, functionality and sustainability.
Produced through the fermentation of Rhizomucor pusillus, a non-fruiting fungal species related to strains traditionally used in Asian fermented foods, Fermotein contains approximately 50% protein and 30% dietary fibre, alongside naturally occurring micronutrients and bioactive compounds.
Unlike many alternative protein ingredients that require blending to achieve nutritional completeness, the company positions Fermotein as a single ingredient delivering all essential amino acids while supporting clean-label product development.
The ingredient has been approved for use across a wide range of food and beverage applications, including protein powders, nutritional supplements, snack bars, dairy alternatives and better-for-you food and drink formulations.
The European Commission approved the ingredient under the designation “Rhizomucor pusillus mycelium,” a move The Protein Brewery says provides clearer terminology for manufacturers and consumers while recognising the ingredient’s identity as a whole-food mycelium product.
The company submitted its novel food dossier in 2020 and worked with both EFSA and the European Commission throughout the review process.
Yvonne Dommels, director of nutrition and regulatory affairs at The Protein Brewery, said: “Today we are proud that we can finally sell Fermotein in our home country and across Europe."
Under the authorisation, The Protein Brewery has been granted five years of exclusive rights to the scientific data supporting the ingredient’s safety assessment, in addition to protection provided by its proprietary production technology.
The company is already commercialising Fermotein in Singapore and the United States and is now preparing to expand European supply.
The Protein Brewery expects to deliver approximately 600 metric tonnes of Fermotein in 2027 from its Breda production facility, supported by existing customer commitments across Europe, Singapore and the US. Production capacity is expected to exceed 2,000 metric tonnes by 2029.
Regulatory submissions are also progressing in the UK, Canada and Australia/New Zealand, with the company anticipating a first authorisation in the UK later this year.
The approval comes amid growing investor and industry interest in fermentation-enabled ingredients as food manufacturers seek scalable solutions to meet demand for high-protein, sustainable and minimally processed products.
With EU market access now secured, The Protein Brewery is positioning Fermotein as a versatile ingredient platform that supports the development of nutrient-rich foods and beverages while helping brands meet consumer expectations around health, sustainability and functionality.