Atova joins European-funded, Horizon Project - PLANTOMYC

Atova Regulatory Consulting joins a groundbreaking European consortium to redefine the alternative protein landscape

We are proud to announce our involvement in PLANTOMYC, a Horizon Europe-funded project that officially launched in January 2025. This project’s goal is to transform the alternative protein sector through developing hybrid ingredients by combining plant-based proteins with mycelial protein biomass (MPB) – a novel, sustainable biomass derived from filamentous fungi.

A Science-Driven Solution to Protein Sustainability

With global demand for sustainability and ethical food sources on the rise, PLANTOMYC brings together industry experts, research institutes and innovation communities to develop innovative solutions in reshaping the future of protein. With mycelial protein being rich in umami flavour, having a meat-like texture, and providing a complete amino acid profile, it makes it an addition to the more conventional plant-based proteins. By combining the benefits of plant-based proteins with the functional and sensory advantages of mycelial protein biomass, the project aims to produce minimally processed hybrid meat analogues that appeal to consumers by being both nutritious and delicious whilst also aligning with EU food system transformation goals. PLANTOMYC is also committed to prioritising sustainability throughout the ingredient development lifecycle through circular processing methods and efficient use of agricultural side streams.

Powered by Collaboration

The PLANTOMYC project brings together a diverse, multidisciplinary consortium of 12 partners from across Europe, including:

• RISE Research Institutes of Sweden

• University of Reading

• Westerdijk Fungal Biodiversity Institute (KNAW)

• BRØL | B Corp®

• ATOVA Regulatory Consulting

• Millow.co

• Foodscale Hub

• Universidad de Navarra

• EIT Food and EIT Food South

• ESU-services Ltd.

• Lantmännen

Atova’s Role: Navigating the Novel Food Landscape

As a partner in the PLANTOMYC project, ATOVA ensures that the development of sustainable alternative protein sources based on fungal mycelium and plant proteins is aligned with EU regulatory standards, with particular expertise in the novel foods framework. By supporting regulatory compliance from early development, ATOVA helps bridge innovation and legislation, enabling safe and effective product introduction in the scope of the project.

What’s Next?

The project will move through several phases of research, development, and pilot-scale production, with key milestones anticipated throughout 2025 and 2026. These updates will provide insight into product performance, scalability, regulatory progress, and sustainable impact.

Stay tuned for updates as Atova and our consortium partners continue to break new ground in food innovation