The Radicle Protein Challenge, sponsored by Syngenta, aims to promote future protein technologies to improve food security, including new sources or conversion technologies.
Based in Denver, MycoTechnology converts mushrooms into functional ingredients. Examples include a compound that reduces chocolate bitterness, allowing for less added sugar, and an ingredient that promotes plant-based food to hold water and oil for a “less-planty,” more meaty taste.
The company also gains access to certain Syngenta resources to help scale-up production. “Global food security is a major issue that will only be solved through innovation and partnerships,” Alan Hahn, the company’s CEO said upon winning. “I believe that our unique mushroom fermentation platform, combined with Syngenta’s global scale and expertise, will allow us to play a pivotal role in helping to feed an exponentially growing population.”
There were over 150 applicants for the Radicle Protein Challenge. BlueNalu, which makes seafood directly from fish cells, won runner-up and $250,000, while Latin American cultured meat startup Cell Farm and seafood-based protein company Trophic were also recognized.
“To keep up with increasing demand [in our food system], systemic changes are necessary,” Erik Fyrwald, the CEO of Syngenta Group, said at the awards announcement. “The demand for protein is rising and as a result the need for new protein technologies is increasing in every geography, socioeconomic background and age group. This is not a fad, but rather a new way consumers are getting their protein.”