Sustainable Norwegian Protein Expansions

We know the problem

Norwegian Mycelium (NoMy) is making strides in sustainable food production, having recently established a new subsidiary in Sapporo, Hokkaido, aimed at transforming Japan's food industry sidestreams into eco-friendly protein sources. Launched in January, NoMy Japan has quickly secured partnerships with prominent local companies to extend the reach of its innovative fermentation technology. This technology utilizes mycelium, the root-like structure of fungi, to upcycle agricultural byproducts, creating sustainable, high-quality food products that contribute to a more circular economy.

As part of this expansion, NoMy has introduced MycoPrime, an AI-driven upcycling platform designed to optimize resource efficiency for its partners. MycoPrime harnesses the power of data science to assess byproduct streams and enhance upcycling processes, enabling companies to convert food industry waste into nutritious, sustainable proteins. These innovations point to increased awareness and demand for alternative protein options in Japan.

Image Credit: NoMy