Mush&, a mycelium-based sustainable protein and biomaterial research company, announced that it has signed a Proof of Concept (PoC) agreement with the University of Helsinki, Finland, to verify next-generation protein technology. This research is part of the “Microbial Transformation of Fungal Proteins Towards Targeted Techno-Functionality for Next-Gen Sustainable Foods” project supported by the Novo Nordisk Foundation, and approximately 3 million Danish kroner (approximately 600 million won) will be invested from 2025 to 2028.
For this project, Mush& provides mycoprotein samples for research, and Dr. Yaqin Wang's research team at the University of Helsinki's Department of Food and Nutrition will analyze the functional and processing properties of these samples, as well as their nutritional value. This will scientifically validate the potential of Mush&'s mycelial proteins as a dairy substitute and functional food ingredient.
The University of Helsinki is a leading research institute in food science in Europe. This agreement positions Mush& as one of the first Korean startups to directly connect with the European R&D ecosystem. The research findings are expected to lead to future joint development with European food companies, OEM collaborations, and technology transfers.
This PoC was supported by the Korea Innovation Foundation and the Korea Research and Development Special Zone Promotion Foundation's Global Technology Commercialization Support Program. While not officially participating, these two organizations supported the establishment of a collaborative foundation in the early stages of the PoC.
Mush& CEO Jeong Ji-hyeon emphasized that this agreement is significant in that it is the first step in Mush&'s mycelial protein technology receiving scientific verification according to international standards, and announced plans to secure global trust in the field of sustainable proteins and expand into research and business cooperation connecting Europe and Asia.
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