Upcycled Protein Solutions

Norwegian Mycelium (NoMy) has established its presence in Japan's alternative protein market with a new subsidiary in Sapporo and the launch of its MycoPrime upcycling service. The company's proprietary fermentation technology converts agricultural byproducts into sustainable protein ingredients using mycelium, the root structure of filamentous fungi. Through strategic partnerships with major Japanese firms like Nippon Beet Sugar Manufacturing, NoMy is positioning itself to address Japan's significant food waste challenge while creating high-value protein products for both human and animal consumption.

The startup's AI-driven MycoPrime service represents an innovative approach to scaling sustainable protein production. By helping agrifood companies optimize their sidestream usage and develop co-located production facilities, NoMy is creating an end-to-end solution for food waste valorization. This expansion into Japan, where mycelium has deep cultural roots in fermented foods like miso and shoyu, demonstrates the growing market opportunity for alternative proteins in Asia's sophisticated food market.

Image Credit: NoMy