The Hamburg University of Technology (TUHH) and Infinite Roots, a food tech startup, have been awarded a €2.6 million ($2.8 million) grant from the German government to develop technology that converts whey—an abundant byproduct of the dairy industry—into a feedstock for mycelium growth. This ambitious project, funded by the federal food and agriculture ministry (BMEL), aims to tackle the environmental challenges posed by whey disposal while creating valuable new ingredients for the food industry.
Whey: The Dairy Industry's Hidden Waste Problem
Whey is the largest byproduct of the dairy sector by volume. Between 80-90% of milk used in cheese production becomes whey, contributing to an annual global output of 180 to 190 million tonnes. While some of this liquid is repurposed into products like whey protein or functional foods, a significant portion is wasted. Disposing of whey is both costly and harmful to the environment due to its high biochemical and chemical oxygen demand, which far exceeds that of wastewater. Improper disposal can contaminate groundwater and disrupt local ecosystems.
Infinite Roots' Circular Approach
Infinite Roots is no stranger to sustainability. The startup already upcycles industry sidestreams like spent grain from beer brewing to grow mycelium for its meat alternatives. Now, with the new funding, Infinite Roots aims to optimize whey as a nutrient source for mycelium fermentation.
“Whey protein is an exciting alternative that opens the door to unique flavor profiles,” says a representative from Infinite Roots. “Though we need to fine-tune our fermentation processes, whey offers a relatively low-cost feedstock that could help reduce production costs down the line.”
By diverting whey from waste streams, Infinite Roots hopes to create novel ingredients while also addressing the cost and environmental issues associated with whey disposal. Mycelium, the root-like structure of mushrooms, is a rapidly growing market—expected to exceed $6.5 billion by 2032. The potential for developing new, sustainable food products is significant, particularly as mycelium’s versatility as a protein source gains more attention.
The Future of Mycelium Meat
The project is currently in the research phase, with Infinite Roots relying on limited supplies of whey from local dairies. While the company’s current product range is entirely vegan, it acknowledges that future products incorporating whey will not carry this classification. However, whey offers a protein-rich alternative that could lead to the development of nutritious new foods.
The startup is actively working towards commercializing its vegan meat range and expects to launch in the coming months. Infinite Roots has achieved self-affirmed Generally Recognized as Safe (GRAS) status in the U.S. and is in the final stages of securing market clearance in Europe. While still early, the company is already in talks with manufacturers about rolling out mycelium-based products across select categories, signaling a new wave of innovation in the food industry.
“We’re transforming what was once considered waste into a valuable resource,” says CEO Mazen Rizk. “Our upcycling technology will save time, reduce costs, and contribute to a more sustainable food system.”
A Broader Industry Shift
Infinite Roots is part of a growing movement to integrate mycelium and animal protein industries. U.S.-based Bolder Foods, Finnish startup Enifer, and UK-based Quorn are all exploring similar projects, underscoring the potential of mycelium as a versatile protein. These companies are tapping into the dairy and cheese industries’ byproducts, offering a pathway to create novel foods, animal feed, and aquaculture products from once-overlooked materials.
Additionally, TUHH is leading an educational initiative to raise awareness around upcycling and sustainable food technologies. This element of the project is aimed at inspiring future innovators, ensuring that the next generation of researchers and entrepreneurs is equipped to tackle the food system’s growing challenges.
This project offers a solution to a long-standing environmental challenge by converting a problematic waste product into a valuable resource. Whey disposal has been a burden on the dairy industry, but Infinite Roots’ innovative technology could unlock its potential for creating sustainable, protein-rich mycelium-based foods. With new fermentation technologies in development, the company is set to expand its impact—turning waste into a valuable asset.