Myconeos is officially a winner of this year's #FoodTech 500! It's a great honour to be recognised among the most innovative companies at the intersection of food, technology and sustainability! Thank you @forwardfooding for this amazing recognition!

Our Chief technology Officer Dr Paul Dyer was invited to attend a session of the Science, Technology and Innovation Committee to explore the future possibilities that the exploitation of fungi might hold.

Paul Dyer and his team at Nottingham University have discovered that blue cheese may soon be Christmas tree green, or yellow or red. The study is featured in the published in the journal NPJ Science of Food.

Alex discusses breeding fungi with Paul Dyer - producing new varieties of blue cheese. Blue cheese might seem like the hot new thing but people have been eating it for thousands of years. It's not all about cheese - as if that's not enough...Did you know fungi might provide us with the next viagra? And... should we take warning from fungi apocalypse films like, ‘The Last of Us’?

Amelie Savers and Haneen Kheir from Myconeos took part in hosting interactive workshops at BioCity Nottingham with the aim to inspire the next generation of women in science, and all the future discoveries they may uncover.

The family-run cheesemaker from Tain, is the largest mould ripened cheese producer in Scotland and has a long history of embracing new technologies to improve the quality of its products and to drive product innovation.

Amelie Savers from Myconeos presented an invited talk at the PYFF8 (8th Conference on Physiology of Yeasts and Filamentous Fungi). This was about the production of new colour strains of Penicillium roqueforti

30-May-2023 By Flora Southey

UK-based Myconeos is creating new fungal strains for food applications ranging from cheese to plant-based products.

Our £400k project will deliver new Penicillium strains optimised for mould-ripened plant-based cheese manufacturing.

PeakBridge VC and Myconeos Limited are happy to announce investment in Myconeos through Foodsparks. The investment will help Myconeos drive forward delivery of its new Mycoforti® fungal cultures for the dairy industry and expand the technology into the vegan cheese sector and further accelerate the exciting innovation program.

12-April-2023 By Patrick McGuigan

After discovering how to breed blue cheese moulds, scientists have now turned their attention to getting white moulds in the mood for procreation in a bid to create new strains that could “revolutionise” brie-style cheeses.

Hey there, fans of food and science. This is an interesting story about fungal sex and innovations in the blue cheese market. I know the people at the company and they are doing some really fascinating work that has implications in a load of different areas.

Myconeos visited the conference to talk about the role that adjunct and ripening cultures play in cheese flavour. It’s was an opportunity to discuss with UK cheese producers and help them to understand the science behind them and the different approaches that cheesemakers can take to enriching or differentiating the flavours of their cheese (and how our products work in milk).

This Innovate UK SMART Grant is a fantastic opportunity for Myconeos, allowing us to apply our ground breaking asexual fungal breeding technology to achieve sexual breeding of P. camemberti strains and associated IP surrounding our second generation of novel Penicillium strains for the cheese market.

The project will investigate the opportunity of developing new fungal strains for the European market initially targeting the Italian mould ripened cheese market.

Myconeos was a finalist at the World Dairy Innovation Award for best new technology innovation with its new Mycoforti® Cheese Cultures at Laval, France in June 2022. These have just been launched in the UK and ROI and will be available in Europe soon.