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€119
pledged of €20,000pledged of €20,000 goal
7
backers
Funding Unsuccessful
The project's funding goal was not reached on Sat, June 22 2019 9:32 AM UTC +00:00
€119
pledged of €20,000pledged of €20,000 goal
7
backers
Funding Unsuccessful
The project's funding goal was not reached on Sat, June 22 2019 9:32 AM UTC +00:00

About


The world’s population is growing steadily and is expected to reach 9.8 billion in 2050. An adequate supply of food will then be difficult, because on the one hand the usable area per person will decrease due to the population increase and on the other hand the limited agricultural land will be degraded by over-intensive cultivation. Already, 795 million people are starving. A major part in feeding people is providing a sufficient amount of protein for the human uptake. Today this is largely done by the consumption of meat. Especially in developing and emerging countries, meat consumption is rising rapidly, which is why the global meat production quadrupled between 1961 and 2009, reaching over 300 million tonnes a year. The land used for livestock farming, such as farmland or pasture land for animal feed production, accounts for around one third of the total global land area. Another problem are the greenhouse gases produced and the need for water in livestock farming. Looking at cattle alone: about 15,500 litres of water is needed for the production of one kilo of beef. Therefore the water requirement is almost 50 times higher than that to produce one kilo of vegetables. Because of these issues, meat production is not considered optimal in feeding a rising number of people. Many companies from different fields are dedicated to solving that issue. Especially, the development of a vegetarian or even vegan meat substitute product with a meat-like nutrient bandwidth is becoming increasingly important.

In our ongoing project, a vegan meat substitute product has been developed. In many regards, it is similar to meat and also complies with kosher and halal standards. It uses a co-cultivation of fungi and bacteria, in which the fungus produces the necessary protein mass submersed and the bacteria are used to synthesize the vitamins, such as Vitamin B12, as well as other vitamins and nutrients, that are often absent in the vegan diet. Unlike the already established vegetarian meat substitutes, the fungus used in this project is an edible mushroom. This fungus, which degrades the lignin occurring in woody plants, can also metabolize the residual substrates resulting from agro-industrial side streams. These are, for example, pomace from vegetables and fruits, as well as various types of straw and molasses not intended for further processing. In this way, the environmental impact and the cost of substrate cultivation can be greatly reduced.

The bacteria we use are organisms that are considered harmless in food because of their generally recognized as-safe status. As a result, the end product does without a costly chemical synthesis of various nutrients.

The term meat substitute product, however, includes not only a product that resembles meat in its nutrient supply, but also in its appearance and taste, as well as its consistency. The combination of all these factors in one product proves to be a great challenge, but the mushroom mycelium offers good properties in that, for example, its filamentous mycelium resembles the texture of meat. Especially for vegetarians and vegans, who do not abstain from meat consumption for reasons of taste, but for ecological or ethical reasons, appearance, taste and consistency play a role. In addition, disadvantages of meat consumption such as diabetes, hypertension or colorectal cancer caused by the excessive consumption of meat can be avoided by switching to our meat substitute products.

In the Erlenmeyer flask scale and in an airlift reactor with 4l constitutional capacity, the production of biomass is currently possible. Now the upscaling must be done to several hundred litres. A 300 litre fermenter has just been purchased.

We are here to add a new food for a better future, not to replace already existing ones.

Working as a consultant and analytical laboratory for the meat industry for over 15 years, we know its advantages and disadvantages. It produces high value food for comparably low prices, making it possible for a growing numbers of people to consume meat, at the same time enhancing animal welfare step by step. 

But we also learned that the food industry has it shortcomings.

Risks and challenges

Upscaling a fermentation process is challenging. What works in small glasses of 120 ml has to work in 300 Liters now. The way for the gases and nutrients to travel to the bacteria get much longer. There is a lot of learning by doing to do. That might consume a lot of time and money. But in the End we are confident it will work.

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Support

  1. Select this reward

    Pledge €20 or more About $22

    Original Flecker Keksteig zum Löffeln

    In unserer Küche im alten Flecken in Freudenberg stellen wir leckeren Keksteig her.

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    Pledge €100 or more About $112

    Garum T-shirt

    A high Quality Garum T-shirt

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    Pledge €500 or more About $561

    Garum Produkt 1 Kg

    1 Kg with finished Garum Products.

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    Pledge €1,000 or more About $1,123

    Lab-Tour, Dinner with the Team

    Come here, see the process and have Dinner with two guys from the team.

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    Pledge €4,999 or more About $5,613

    Like 1000, plus name a produkt

    Come here, get a Lab Tour, have Dinner with the Team, be creative with us in findiing new ways to produce Food out of Garum and give the finished Produkt a Name of your Choice

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Funding period

- (30 days)