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Tetra Pak will develop a fungal fermentation production facility together with Swedish food producer Mycorena to create alternative protein-based food applications based on microbiology.
Editorial office / Lausanne

The production facility will be located in Falkenberg, Sweden, and in the first phase will produce a mince that will serve as a basis for making all kinds of meat substitutes. Microorganisms are used as small production centres that make protein-rich products such as alternatives to meat, seafood and dairy. The process can also improve the taste and texture of traditional plant-based food products.

Tetra Pak sees great opportunities for alternative protein sources in the development of new forms of sustainable food. Compared to the production of traditional protein sources, there is a lower carbon footprint and significantly reduced land and water use. This combination of factors paves the way for providing more sustainable food security for a growing world population. This is part of Tetra Pak’s ambition to achieve a carbon neutral value chain by 2050. Mycorena plans to increase its production capacity and reach by opening new factories in Europe and Asia in the near future.

Image: Fermentation tanks (Cagkan Sayin/Shutterstock)