Meat is responsible for 14.5% global GHGs and a leading cause of dietary disease. Vegans/vegetarians represent only 5-8% European consumers, while 30-40% self-identify as "meat reducers"; they like meat but want to cut down. Meat alternatives are fast-growing; worth $12bn globally today(BCG;Bloomberg), reaching $103bn(7% of meat) by 2030, and $670bn(48%) by 2040\. To achieve this, the industry must move beyond vegans/vegetarians to serve primarily meat-reducers/flexitarians. Therefore making meat alternatives appealing to the mass-market is critical to sustainability. However, the best products (both plant-based and mycoprotein) face 3 major challenges: 1. Inauthentic flavour (off-notes, inauthentic flavour maskers, and uncontrolled flavour release during shelf-life); 2. No good whole-cut textures; 3. Ultra-processed. Givaudan research identified inauthentic flavour in particular as the \#1 barrier to uptake, and Adamo and Givaudan have identified a way it could be addressed. Previously, Adamo Foods has developed a unique fermentation process with a ground-breaking whole-cut texture from only 5 ingredients (addressing the texture and UPF challenges). Givaudan is the World-leader in flavouring, with state-of-the-art flavouring expertise, including new novel fermentation capabilities. University of Nottingham is one of Europe's top universities for food science, sensory analytics, and fermentation. This project seeks to address the key barrier: authentic flavour. We will combine cutting-edge AI tools in food technology with life sciences innovation for a step-change in flavour authenticity. We will develop a unique process, guided by AI flavour selection, to create more authentic meat notes in our product that are more targeted to consumer preference. This is an international, collaborative 18-month project leveraging the complementary expertise and resources of 3 partners with excellent working relationships. We have planned 3 technical work packages alongside project and exploitation planning.

We aim to decrease UK meat consumption, causing climate change(14.5% GHGs) and diet-related disease(WHO), by launching the **UK's first ultra-realistic steak alternative**. With growing sustainability/health concerns around meat, meat-alternatives are fast-growing. Whole-cuts (steaks/fillets/etc) represent 85% of real meat, but are near-absent from meat-alternatives; a huge untapped opportunity. Plant-proteins have short fibres, with which it is difficult to replicate the fibrous texture of meat whole-cuts, and most products mimic processed meats (burgers/mince/sausages). To continue reducing meat consumption **we need better quality, more innovative whole cuts alternatives**. Mycoprotein has huge potential for meat whole-cuts alternatives, with long fibres (hyphae), exceptional protein quality, fibre and micronutrients (**highly nutritious**), and **sustainability benefits** (**our products emit 93% lower GHGs than beef**). Adamo Foods has developed an **ultra-realistic, clean-label mycelium steak**, with a uniquely fibrous muscle-texture. In this project, Adamo will implement a scaled-up production process and establish a pilot production line ready for commercialisation; a technically complex process, involving late-stage R&D. We will launch a pilot at a well-known steakhouse chain, supplying product from our new production facility.

We aim to decrease UK meat consumption, causing climate change(14.5% GHGs) and diet-related disease(WHO), by scaling up our novel low-emission production system to commercialise the UK's first ultra-realistic meat whole-cuts alternatives. With growing sustainability/health concerns around meat, meat-alternatives are fast-growing; worth $12bn globally today (BCG;Bloomberg), reaching $103bn (7% of meat) by 2030\. Whole-cuts (steaks/fillets/etc) represent 85% of meat, but are near-absent from meat-alternatives; a huge untapped opportunity. Plant-proteins have short fibres, with which it is difficult to replicate the fibrous texture of meat whole-cuts, and most products mimic processed meats (burgers/mince/sausages). Mycoprotein has huge potential for meat whole-cuts alternatives, with long fibres (hyphae), exceptional protein quality, fibre and micronutrients (highly nutritious), and sustainability benefits (our products emit 93% lower GHGs than beef). However, conventional mycelium production processes deliver products with limited textural appeal. Incumbent Quorn's high-shear process and short-fibre strain produce a disordered hyphal structure, rendering their whole-cuts unappealing to meat eaters, and requiring 15+ ingredients including non-vegan binders/stabilisers. To continue reducing meat consumption we need better quality, more innovative alternatives. Adamo Foods has developed a ground-breaking mycelium-based steak, for which we have developed a game-changing, novel low-emission production process to address this challenge. We now need to design our commercial-scale production system. To do this, we aim to significantly shift the state-of-the-art. We have developed a comprehensive 15-month project plan with UK-based leading experts in fungal fermentation, leveraging UK strengths and expertise to create new production systems and technologies. Technical innovations: We will design a scaled-up production process, prototype core aspects of it, and run a demonstrator proof of concept. Progressing commercial viability: A techno-economic assessment and commercially-oriented exploitation work package will align innovation with the commercial opportunity, accelerating innovation towards commercial reality.

Meat provides 40% of UK protein intake, but red meat is a Group 2A carcinogen and leading cause of diet-related disease(WHO;Oxford University). We aim to reduce UK red meat consumption by developing healthier mycelium-based meat whole-cuts alternatives. With increasing health concerns around meat, plant-based alternatives are fast-growing; worth $12bn globally today, $100bn by 2030(BCG;Bloomberg). 40% of Europeans are now flexitarian, citing health(ProVeg). Plant-based alternatives are marketed as healthy, but often have lower protein content and quality, and are often highly-processed products (burgers/sausages/mince) with 20+ ingredients, including artificial binders (methylcellulose). Some are synthetically fortified with vitamins and minerals, but with low bioavailability of these nutrients and high phytates/antinutritional factors blocking uptake(Hurrel;Singh&Satyanarayana). To incentivise meat reduction we need healthier, more innovative alternatives. Mycelium-alternatives have huge potential; high in protein and fibre, with a PDCAAS higher than plant proteins and even beef. However, they have lower content than beef in specific nutrients, and some protein is lost during processing. This feasibility study will develop innovative methods to make our ground-breaking mycelium steak the most nutritious meat-alternative available. The innovations will be applied to Adamo Foods' steak alternative, with an ultra-realistic fibrous structure mimicking meat's muscle tissue. Our "steak" will be characterised with World-leading data, against which successful nutrition enhancements will be assessed, with recommendations for scale-up. Success will close the nutrient "gap" on beef, attracting more customers by addressing positive (protein/micronutrients) and negative (carcinogenic/cholesterol/antinutritional) nutritional drivers.

As there is more and more evidence that intensive meat production is **unsustainable, unhealthy,** and most of the time **unethical**, the plant-based food market has significantly grown over the past decade. But these products are also coming under close scrutiny from health-conscious consumers due to their long list of ingredients, which include artificial binders and preservatives. As a result, consumers are increasingly suspicious of these **ultra-processed** plant-based products which are **unhealthy and lack a convincing 'meaty' texture.** This project aims to change that. We will build an innovative fermentation process that will allow us to create and launch a **whole new category of sustainable, healthy and gourmet alternatives to meat whole-cuts**. We will explore various novel technologies, and identify the most efficient fermentation process to grow and scale fungal mycelium. Mycelium, which will form the base of our products, has immense benefits compared to traditional meat and existing plant-based food ingredients. Early estimates show that our mycelium steak would require **90% less greenhouse gas emissions** compared to its meat counterpart, and that our end-price could be roughly similar to a standard steak. This demonstrates a significant potential in reducing the UK's emissions induced by beef consumption, in line with the government's net-zero objective. With regards to existing plant-based products, mycelium is much healthier. Mycelium is **packed with fibre, is low in fat and sodium, and contains all 9 essential amino acids.** Our products will be the first healthy whole-cut alternatives truly grown from nature, not just labelled 'natural'. Secondly, mycelium has a **unique** structure that resembles the fibres of textured muscle, so is a great natural product base. Instead of having to stick powdered proteins (e.g soy) with artificial binders, we aim to develop a steak-like structure from this single ingredient. Through this project, we will focus on making these theoretical benefits a reality. Working with a team of experienced scientists, including 3 PhDs in biotechnology, we will have access to **significant knowledge** in the fermentation field. Although this project is ultimately risky because establishing a new food category can be very challenging, our **experienced team** will significantly increase our chances of success. Following this project, we will scale-up ultra-realistic & sustainable alternatives to beef steak and chicken breasts. With our subsequent launch, we aim to promote a **sustainable and environmentally-conscious** lifestyle where people no longer have to choose between their favourite foods and preserving the environment and their health.