Biotech startup Infinite Roots has secured a €2.6m (£2m) grant to come up with a solution for using leftover whey.
The German business is working with the Hamburg University of Technology to develop tech to upcycle whey into a fermentation feedstock for its mycelium, paving the way for the creation of new food ingredients and products.
The project is supported by funds from Germany’s Ministry of Food and Agriculture.
Infinite Roots said it aimed to solve a major environmental issue in the dairy industry. The company added that almost 200 tonnes of whey were produced each year globally, with only half being currently processed.
Whey disposal was costly and had detrimental environmental effects, with improper disposal of whey potentially leading to groundwater contamination, it said.
“Our upcycling technology will not only optimise the fermentation process but also turn a problematic waste product into a valuable resource, saving time, reducing costs and introducing sustainable practices into the food industry,” said Infinite Roots CEO Mazen Rizk.
As part of the collaboration, the Hamburg University of Technology will support Infinite Roots with the development of the technology and lead an educational initiative involving young researchers to promote awareness of upcycling and sustainable food technology.
“We’re not just developing new technologies, we’re inspiring future innovators in sustainable food production,” Rizk added.
Infinite Roots closed a $58m (£45.5m) Series B funding round earlier this year as it seeks to commercialise its tech.
The business, formerly known as Mushlabs, grows and harvests edible mushroom roots as an ingredient for “planet-friendly” meals.
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