Adamo Foods Gets €10M EU Grant to Bring Whole-Cut Mycelium Steak to UK in 2027

Why It Matters

The grant accelerates a circular bioeconomy solution that could disrupt the multi‑billion‑dollar meat‑alternative market and help the EU meet climate targets, while giving Adamo a first‑mover edge in premium whole‑cut alternatives.

Key Takeaways

• EU Horizon Europe grants €10M to Adamo for mycelium steak
• Whole-cut steak uses five ingredients, protein digestibility 0.99
• Production scale aims 5,000‑L demo, 50,000‑L by 2027
• Fermentation cuts carbon emissions 93% vs beef, reduces land use
• Launch planned for UK foodservice 2025, EU rollout thereafter

Pulse Analysis

The European Union’s Horizon Europe programme is channeling €10 million into Adamo Foods, a London startup pioneering whole‑cut mycelium steak. This funding reflects a broader EU push toward a circular bioeconomy, where waste streams from food processing become high‑value protein. By leveraging a dozen research institutes and industry leaders, the MycoStruct consortium aims to demonstrate that fungal fermentation can meet the taste, texture, and nutritional expectations of traditional meat while adhering to stringent sustainability criteria.

Adamo’s technology hinges on a submerged fermentation process that cultivates densely packed mycelium fibers, mimicking animal muscle without binders. The resulting steak comprises just five ingredients, delivers a protein digestibility of 0.99—higher than most plant proteins and even beef—and boasts a 93 % reduction in carbon emissions compared with conventional beef. The company’s scaling roadmap targets a 5,000‑litre pilot plant this year, expanding to 50,000 litres within three years, a volume that could support commercial launch in UK foodservice by 2025 and broader European rollout thereafter. Cost‑efficiency is baked into the model, with price parity projected at launch and further reductions as scale improves.

If successful, Adamo’s approach could reshape the competitive landscape of meat analogues, challenging incumbents like Quorn and emerging mycoprotein players. The EU’s backing not only validates the technology but also signals regulatory confidence in low‑carbon, waste‑derived proteins. Investors and foodservice operators will watch closely as the project moves from pilot to commercial scale, potentially setting a new benchmark for sustainable, whole‑cut alternatives that align with both consumer demand for clean‑label products and climate‑focused policy goals.