Innomy

Innomy is a biotechnology research firm specializing in the development of meat substitute products derived from fungi. The company was established in 2018 by the Argentinian team of CEO Juan Pablo de Giacomi, COO Pablo Sánchez Rey, and CSO Francisco Kuhar. This founding group combines years of academic research into the properties of mushrooms; de Giacomi initiated the venture by approaching Kuhar, a mycologist with extensive experience in fungal morphology and physiology, and Sánchez Rey, a biotechnologist. The team moved from Argentina to Bilbao, Spain, to launch the company, seeing an opportunity to create a new category in alternative proteins.

The firm's core business revolves around a proprietary platform that utilizes fungal tissue cultures, specifically mycelium, the root structure of mushrooms, to create food products that replicate the fibrous and tender consistency of animal meat. Innomy's process involves isolating and cultivating fungal tissues, fermenting them on various substrates, and harvesting the tissue once it achieves the desired texture. This methodology allows for the modification of shape, color, and flavor to mimic conventional meat without the use of chemical additives. The resulting products are noted for being high in protein, free of cholesterol, and containing antioxidants.

Innomy operates on a B2B model, providing tailored R&D services to food industry partners. The company collaborates with other businesses to transform their by-products into valuable protein sources, promoting a circular economy and reducing food waste. This approach also minimizes the environmental footprint associated with traditional agriculture by reducing the need for additional land and resources. While its primary focus is B2B, Innomy has plans to launch its own branded products, such as burgers, sausages, and nuggets, with future ambitions for whole-cut meat alternatives that emulate pork, beef, chicken, and fish. The company successfully raised €1.3 million in a 2022 seed funding round led by investors including Corporación Cervino, Rockstart, Zubi Capital, and Eatable Adventures.

Keywords: mycoprotein, fungi-based meat, mycelium, food technology, alternative proteins, sustainable food, biotechnology, meat substitute, food R&D, circular economy, plant-based alternatives, food science, fermentation technology, sustainable agriculture, food production, meat alternatives, fungi biotechnology, protein sources, food innovation, B2B food ingredients