UK-based food tech start-up Adamo Foods has secured funding as part of a €10 million European Union-backed project aimed at accelerating the commercialisation of next-generation whole-cut meat alternatives.

The company announced it has been awarded funding through the Circular Bio-based Europe Joint Undertaking (CBE JU), under the EU’s Horizon Europe programme, to support the scale-up of its fungal fermentation platform for producing steak-like alternative proteins.

The three-year initiative, known as MycoStruct, brings together a consortium of 12 food, biotech and research organisations from across Europe.

Partners in the project include Bidfood Group, Bühler, TU Delft and Bio Base Europe, among others.

Adamo Foods said the project will focus on two primary objectives: scaling production of its whole-cut alternative proteins and valorising food industry sidestreams into nutrient-rich protein ingredients.

The funding comes at a pivotal moment for the plant-based category, which has experienced slowing growth across several European markets. Adamo is positioning itself within the premium “no-compromise” segment, targeting consumers seeking alternatives that closely replicate the taste, texture and nutritional profile of conventional meat.

The company’s proprietary triple-patented fungal fermentation technology is designed to recreate the fibrous structure of animal muscle tissue while maintaining a simplified ingredient list.

According to the company, its current mycelium steak formulation contains five natural ingredients, delivers higher protein quality than beef, contains added fibre and no cholesterol.

Adamo also highlighted the sustainability credentials of its production model, claiming its mycelium steak generates 93% fewer greenhouse gas emissions than conventional beef production.

The MycoStruct project has additionally received the European Commission’s STEP Seal, recognising innovations aligned with the bloc’s economic resilience and sustainability objectives.

Pierre Dupuis, founder and CEO of Adamo Foods, said: “We’re not just creating another meat alternative; we’re building a scalable, circular bio-economy that proves delicious whole-cut steaks can be produced without the animal and affordably."

Founded in 2021, Adamo Foods is developing whole-cut alternatives, including steak and chicken breast using fermentation-derived mycelium. The company is backed by climate and food-tech investors, including Future Planet Capital.