Mycsology uses solid‑state fermentation to turn whole legumes and plant materials into clean‑label, protein‑ and fiber‑rich powders with enhanced resistant starch and micronutrient bioavailability. Their high‑throughput strain screening creates scalable, shelf‑stable ingredients like Superbase MYCS that food manufacturers can incorporate into bakery, snack, pasta, and ready‑to‑eat products for healthier formulations.
Funding
Funding not disclosed
Founders
Product
Problem
Food manufacturers face challenges sourcing clean‑label, nutrient‑dense ingredients that are minimally processed and sustainably produced, while consumers demand healthier alternatives to ultra‑processed foods.
Solution
Mycsology leverages a solid‑state fermentation (SSF) platform to convert whole legumes and other plant materials into functional, protein‑ and fiber‑enriched powders. Their high‑throughput strain‑screening process optimizes microbial cultures to boost resistant starch, digestible protein, and bioavailable micronutrients in the final ingredient. The resulting product, such as the shelf‑stable Superbase MYCS powder made from fermented chickpeas, offers a nutritionally balanced, clean‑label solution that can be incorporated into a wide range of food applications. By providing a scalable, capital‑efficient fermentation technology, Mycsology enables food companies to reformulate products away from highly processed additives toward healthier, sustainable formulations.
Target Audience
Primary customers are food ingredient manufacturers and product development teams in the bakery, snack, pasta, and ready‑to‑eat sectors seeking clean‑label, high‑nutrition solutions for reformulating existing products.
Features
- Solid‑state fermentation platform that processes whole legumes and plants without extensive refining
- High‑throughput microbial strain optimization to maximize protein, fiber, resistant starch, and micronutrient content
- Shelf‑stable, nutritionally balanced powders (e.g., Superbase MYCS) with enhanced bioavailability of vitamins and minerals
- Minimal processing workflow preserving whole‑food integrity and clean‑label status
- Compatibility with diverse food formats including crackers, cookies, pastas, pizza doughs, and granolas
- Scalable production designed for capital‑efficient growth and rapid ingredient rollout