MYCO specializes in the innovative use of mycelium, the network of fungi, to produce sustainable meat substitutes. In an interview with the Donaukurier newspaper, Flauger explains:
"We stimulate the [mycelium] so that it grows above the ground and can be used as a raw material. For example, for the production of meat substitutes, [...] also because it has that fibrous consistency that we know from meat",
In addition to meat substitutes, MYCO is also researching other possible applications for mycelium, such as the production of insulation materials. The idea for this business model came about during Flauger's Master's degree in Entrepreneurship and Innovation at the KU Eichstätt-Ingolstadt.
MYCO was also part of Batch 11 of the SCE Incubation Program, in which they were able to refine their idea and business model. Although MYCO currently only produces in small quantities, the company's focus is more on developing know-how and patentable structures, while large-scale production and sales are to be taken over by larger manufacturers at a later date.
The audience award at the Ingolstadt Founder's Prize recognizes MYCO's potential to make a significant contribution to sustainable food production. Congratulations to Philipp Flauger and the entire Myco team!
Picture: Doris Staudenmeyer