Mush& Collaborates with University of Helsinki to Validate Next-Generation Mycelial Protein Technology
Mush&, a pioneering startup specializing in sustainable mycelium-based protein and biomaterial research, has entered into a significant Proof of Concept (PoC) agreement with the University of Helsinki, Finland. The purpose of this partnership is to scientifically validate Mush&’s next-generation mycelial protein technology, advancing its potential as a key sustainable protein source.
This collaboration forms part of a larger research initiative titled “Microbial Transformation of Fungal Proteins Towards Targeted Techno-Functionality for Next-Gen Sustainable Foods,” which receives funding support from the Novo Nordisk Foundation. Over the course of the project from 2025 through 2028, an investment of approximately 3 million Danish kroner (roughly 600 million Korean won) will be allocated.
Scope of the Research and Collaboration
As part of the initiative, Mush& will supply its proprietary mycoprotein samples for comprehensive analysis. The University of Helsinki’s Department of Food and Nutrition, led by Dr. Yaqin Wang and her research team, will conduct in-depth investigations into the functional, processing, and nutritional properties of these samples. This scientific analysis aims to validate the feasibility of Mush&’s mycelial proteins as a substitute for dairy products and their broader application as functional ingredients in food products.
Significance for Mush& and the Global Food Tech Landscape
The University of Helsinki stands as a prominent European leader in food science research. This strategic agreement marks Mush& as one of the first Korean startups to establish direct ties with the European research and development ecosystem. The insights gained through this collaboration are expected to pave the way for future joint developments with European food companies, original equipment manufacturer (OEM) partnerships, and technology transfer opportunities.
Institutional Support and Broader Impact
The overall PoC effort has also received backing from the Korea Innovation Foundation and the Korea Research and Development Special Zone Promotion Foundation under their Global Technology Commercialization Support Program. While these organizations are not direct participants, their early-stage support facilitated the foundational collaboration efforts.
Perspectives from Mush& Leadership
Jeong Ji-hyeon, CEO of Mush&, highlighted the importance of this agreement as a crucial milestone wherein Mush&’s mycelial protein technology undergoes international-standard scientific validation for the first time. CEO Jeong also emphasized the company’s ambition to establish global credibility in the sustainable protein sector and expand research and business collaborations bridging Europe and Asia.
Outlook
With the validation of its innovative protein technology through this partnership, Mush& is positioning itself to become a global platform company specializing in mycelium-based solutions within the next decade. The collaboration with the University of Helsinki exemplifies an important step toward sustainable food innovation and cross-continental scientific cooperation.
For further information about this groundbreaking development and related sustainable protein initiatives, stay tuned to Venturesquare and other leading venture news outlets.
