On the Swedish national day, we entered kitchens everywhere by launching our very first product, Väldigt Swedish Vego Balls! We were thrilled to see this revamping of a Swedish classic fly off the shelves faster than you could spell #Promyc.
https://t.co/X6SYJSlZhN
@Mycorena_AB påbörjar bygget av en industri för storskalig produktion av Promyc, ett svampbaserat protein. Anläggningen placeras i Falkenberg som har som målsättning att skapa ett nordiskt Silicon Valley inom foodtech. https://t.co/H9GYIGl2Ca
Today we are featured in Gothenburg's biggest newspaper @GoteborgsPosten! ✨🤩🎉 Read about why #Promyc can be produced in a more resource-efficient way than most other foods, and our thoughts about the future of food production here (in Swedish): https://t.co/cxbUIqbdmq
#fungi
Stay updated on the recent trends in #fungi-related #patents and #IP developments in fungal #biotechnology with our new in-depth #whitepaper on the patent landscape in this dynamic field. 🍄
Read more about it and download it here: https://t.co/yxeFvFXxLL
The current COVID-19 crisis is affecting all industries, including #agrifoodtech. Where is the silver lining amidst supply & demand shocks, halting international trade and concerns of funding dry-up? Read our latest #insights report! https://t.co/8KCr8jo63N
'2030 Agenda for SDGs'! ..to reach that, we need innovations, collaborations and most importantly, quick actions!💪🏼
- this was the key take-home message from the session on Sustainability training for Start-up companies, organised by @ekocentrum_se.
#circulareconomy#Mycorena
"Today, we use approximately 50 percent of total habitable land for agriculture". Which means that if everyone in the world would eat like europeans or north americans, we would not be able to produce enough food!
https://t.co/9c9chJdPOO
We launched #Promyc4Cuisine, a collaboration with chefs all over the world that prepare delicious meals with our mycoprotein #Promyc. The first one was chef Oscar Lexö from Restaurang Koks in Gothenburg, Sweden:
https://t.co/7e0zkJBDjQ