São Paulo-based startup Typcal is setting a new standard in the Latin American food industry by introducing mycoprotein—a sustainable, fungi-based protein that could revolutionize how we think about food. Founded by Paulo Ibri, a former Red Bull executive, and Dr. Eduardo Sydney, a mycelium expert and professor at the Federal University of Technology, Paraná, Typcal is tapping into the power of mycelium fermentation to create high-protein ingredients for a variety of food applications, from meat alternatives to snacks.
A Unique Approach to Mycelium Fermentation
Typcal stands out in the emerging mycoprotein market by utilizing a unique strain of fungi that differs from those used by industry leaders like Quorn, Meati, and The Better Meat Co. Instead of relying on common species such as Fusarium venenatum or Neurospora crassa, Typcal’s proprietary organism can grow on a wide array of feedstocks, including byproducts from breweries, bakeries, and dairy industries. This flexibility not only reduces waste but also supports a circular economy, a key focus for the company.
"We started Typcal to be the first in Latin America to develop mycelium fermentation with a circular process," says Ibri. "Our organism can derive nitrogen and carbon from a variety of industrial side streams, making it incredibly versatile and sustainable."
Strategic Partnerships and Growth Plans
Typcal has already secured significant partnerships, including one with brewing giant AB InBev, which provides spent yeast for testing and development. According to Ibri, the company's research shows that while different feedstocks may slightly alter the amino acid profile of the mycelium, they do not significantly affect biomass production. This consistency is crucial as Typcal scales up its operations.
The startup operates a pilot facility in Curitiba, Brazil, equipped with a 200-liter bioreactor, and has raised approximately $3 million in seed funding. As Typcal prepares for commercial production, it is acquiring a 5,000-liter bioreactor with plans to bring products to market by 2025. By 2026, Typcal aims to produce around 60 tons of mycoprotein per month, using three 50,000-liter bioreactors.
Navigating Challenges and Expanding Markets
Scaling mycelium production is a capital-intensive endeavor, but Typcal is strategically aligning itself with industry investors who understand the long-term return on investment. The company is also leveraging government incentives to expand its facilities. Ibri emphasizes that the involvement of industry experts in Typcal's growth is crucial, as they bring valuable insights into the complexities of scaling biotechnological processes.
While the initial focus is on the Brazilian market, Typcal has its sights set on Europe as well. The company believes that its mycoprotein will not require novel food approval in Europe, as the strain used has a history of safe consumption globally. This could expedite Typcal's entry into the European market, where it already has partnerships, including with flavor giant Givaudan.
Innovative Mycoprotein Formats
Typcal is developing three main product formats for its mycoprotein: fresh biomass for meat alternatives, dry powder with 45% protein content for snacks and cereals, and a mycelium concentrate for the sports nutrition market. "The vegetable proteins available today often fall short in terms of texture and taste, but our mycoprotein offers a complete protein profile and is rich in beta-glucan, a fiber with numerous health benefits," notes Ibri.
One of Typcal's most promising products is a fungi-based chicken fillet that contains just three ingredients: mycelium, starch, and natural flavoring. This clean-label approach aligns with consumer demand for transparency and simplicity in food ingredients.
Educating the Market on Mycoprotein
One of the challenges Typcal faces is consumer awareness. "Nobody here knows what mycelium is, so we need to explain to the consumer what we’re doing, because it’s not mushroom," says Ibri. To overcome this, Typcal is positioning itself as a B2B ingredients supplier, working with established food companies that have the resources to educate consumers and develop the market for mycoprotein.
As Typcal continues to innovate and expand, it is poised to become a leader in the Latin American mycoprotein market, offering a sustainable, high-quality alternative to traditional protein sources.
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