Welcome to FUNGITECH
A repeatable fungal fermentation system for upgrading low-value biomass into high-protein food ingredients.
Building the Next Generation of Sustainable Protein
Global demand for protein is rising rapidly, driven by population growth and changing diets. By 2050, protein consumption per person is expected to increase significantly – at a time when agricultural land is shrinking and food systems are under growing pressure from climate change. Traditional livestock production is resource-intensive and currently accounts for around 14.5% of global greenhouse gas emissions. Meeting future protein needs will require new, resource-efficient solutions.
FungiTech is addressing this challenge by developing sustainable, circular alternatives to conventional protein. Working at the intersection of biotechnology, food systems, and the circular economy, the project transforms under-utilised agricultural by-products – starting with brewers’ and distillers’ spent grain – into high-value, protein- and fibre-rich food ingredients using fungi.
Piloted in collaboration with Irish universities, food companies, breweries, distilleries, and a local social enterprise, FungiTech brings together research excellence and industry expertise to tackle one of the most pressing challenges facing global and Irish food systems: how to provide affordable, nutritious protein while reducing environmental impact.
Our vision is to help build a new biotechnology sector in Ireland, rooted in circular economy principles, that strengthens rural and regional development, supports climate resilience, and contributes to sustainable food security – in line with Ireland’s Food Vision 2030.
Our Partners
