Breaking the mould

of fermentation

Illustration of people in scientific and agricultural settings with plant-based meat, DNA strand, magnifying glass, and award ribbon, emphasizing plant-based food and scientific research.

We are Myconeos. We help food producers create new products with cutting edge fungal science.

Petri dish containing colonies fungi with various colours, including yellow, white, green, and beige.

There's a world of undiscovered fungal strains

Our patent protected method allows us to cross fungal strains naturally; something that was considered not possible.

We offer new colours, flavours and textures for a wide range of foods, such as cheese, vegan cheese and fermented meats.

Myconeos allows food producers to innovate and create all kinds of new fermentations.

Our partners

Latteria Soresina logo with blue cursive text and red curved lines above and below.
The word 'Saputo' written in large, cursive red letters on a black background.
V BITES logo with a stylized letter V and green leaves.
The logo for Clawson: Established 1911, featuring the brand name and a circular design element.
Logo of The Complete Food Group with teal background and white and teal text.
Logo with the word 'Formo' in blue text.
Sacco logo with a stylized teal emblem and bold black text
The image features the Crossville Bush's Creamery logo, with a circular design containing a tree in the center and the company's name and slogan written around it.
A man sitting outdoors by the water, smiling, with various cheeses and cheese labels displayed in front of him, including 'Fat Cow', 'Highland Brie', 'Blue Murder', and 'Black Crowdie'.

Rory Stone - Highland Fine Cheese

“Mycoforti strains have helped us to secure more market share and speed up our company's growth.”

Benefits

  • We create new targeted strains with beneficial characteristics for the maturation and fermentation of a wide range of food products.

  • Our strains help cheese makers increase their production capacity and efficiency, leading to less contamination and higher margins.

  • Cheese makers using our strains have been able to create award winning white and blue cheeses and push market envelope.

How we work

  • Isolate fungal strains

    We isolate fungal strains from both the natural environment and established food production chains. We have one of the largest strain bank collections in the world, with over 300 strains, and this is increasing all the time.

    A scientist holding petri dishes with fungi samples, standing next to a large round of blue cheese.
  • Breed new fungal strains

    We analyse the strains using classical and DNA approaches and breed strains together. We then screen the sexual offspring for desired characteristics, allowing us to select new strains with beneficial properties.

    Petri dish with multiple sections containing different fungal colonies, from a breeding cross.
  • Create new products

    We sell our strains and apply our expertise to other culture houses and manufacturers allowing them to create exciting new products with improved functional benefits. All of our strains meet regulatory requirements.

    Substrate containers with handwritten labels, small vials with white liquid, and petri dishes on a white table, in a lab.

Awards

  • Gold and black circular badge with text that reads '2023 FoodTech 500 Finalist, The FoodTech 50, powered by Forward Foding'.

    Food Tech 500

    Named in the 2023 “Food Tech 500” from a pool of 57 countries, a major proof point for global expansion.

  • Logo for the International Cheese & Dairy Awards 2024, featuring a black circle with a yellow and white design and the text 'UK Exhibitors & Producers'.

    3 Gold awards & 1 Silver

    3 Gold awards & 1 Silver at the International Cheese & Dairy Association for cheeses using our strains.

  • Logo for Zenith Global Dairy Congress 2023 with event title and year.

    Global Dairy Congress finalist

    Finalist for Best manufacturing and technology innovation at the Global Dairy Congress.

What we do

  • Mycoforti© strains

    Breakthrough discovery for the cheese industry: a ‘natural’ range of new specially bred and unique Penicillium roqueforti cultures, providing cheese producers the opportunity to reduce production costs and differentiate within the blue cheese market. Myconeos created these strains through recapturing the diversity of curated strains used traditionally without genetic manipulation.

  • Fungal consultancy

    We offer our customers technical support and advice both when introducing our strains and on an on-going basis to ensure they achieve the best possible results. We are also experts in identification and control of fungal strains within food chain environments. Our proactive approach means customers avoid potential challenges saving them time and money.

  • Strain development

    Our strains allow our customers to create unique product offerings to retain current and attract new customers. We work with major culture houses and manufacturers to develop strains with specific characteristics of interest and currently have a uniquely large and growing strain-bank of over 300 unique Penicillium strains.

Are you a cheese maker?

We can develop new & exciting products together.