Infinite Roots, an innovative biotech company at the forefront of sustainable alternative ingredients production, has taken another step forward in its mission to transform industrial waste into valuable resources. Together with the Hamburg University of Technology, the startup received a €2.6 million grant from the German government, to develop innovative technology that will upcycle whey—a byproduct of the dairy industry—into feedstock for mycelium fermentation. This development marks a significant advance in both environmental sustainability and the circular economy, positioning Infinite Roots as a leader in transforming waste streams into high-value products.
The grant comes on the heels of Infinite Roots’ successful Series A funding round, where the company raised over €56 million, bringing its total capital raised to more than €78.5 million. With this financial backing, Infinite Roots is now poised to scale its R&D efforts and commercialize its technology on an industrial level. At the heart of the company’s work is a drive to use mycelium—the root-like structure of fungi—as a sustainable alternative to conventional materials across industries.
Turning Dairy Waste into Sustainable Resources
Whey, the liquid left behind after milk is curdled and strained in cheese and yogurt production, has long been a challenge for the dairy industry. Despite its rich composition of proteins and lactose, whey is often treated as waste. Globally, over 180 million tons of whey are produced annually, and managing its disposal has proven difficult. Much of it is discarded, contributing to water pollution, or used as low-value animal feed. This not only represents a missed economic opportunity but also a significant environmental challenge.
Disposing of whey, especially in large quantities, can lead to the release of methane, a greenhouse gas far more potent than carbon dioxide, exacerbating climate change. Its decomposition in landfills contributes to the dairy industry’s environmental footprint, and when improperly disposed of in wastewater systems, whey can severely degrade water quality due to its high organic load.
Infinite Roots is stepping in to address these problems head-on by developing technology that upcycles whey into a feedstock for mycelium production. By fermenting the lactose and proteins in whey, Infinite Roots turns this once-waste material into a high-value input that fuels the growth of mycelium—a process that not only reduces waste but creates new, sustainable resources. The company’s technology enables this conversion at a scale that could have far-reaching environmental and economic benefits.
“We see waste streams like whey as untapped resources. By upcycling these byproducts, we’re not just solving environmental problems; we’re unlocking new opportunities for sustainable production across industries. The circular economy is at the core of our approach.” Infinite Roots.
The Circular Economy and the Power of Mycelium
Infinite Roots’ work is a shining example of the circular economy in action. The circular economy seeks to eliminate waste by keeping products, materials, and resources in use for as long as possible, creating a closed-loop system where waste from one process becomes the input for another. In this case, Infinite Roots is transforming the dairy industry’s sidestreams into feedstock for the rapidly growing mycelium-based materials market.
Mycelium, the vegetative part of fungi, is gaining recognition for its versatility and potential to revolutionize several industries. It can be used to produce a wide array of products, from food to biodegradable packaging, textiles, and even construction materials. As a renewable, biodegradable, and carbon-negative material, mycelium represents a sustainable alternative to conventional materials like plastic, leather, and even meat.
Infinite Roots is primarily focusing on developing high-quality mycelium for the food industry, where it has the potential to revolutionize plant-based diets. Mycelium is already being utilized as a protein-rich alternative to traditional meat products, offering a more sustainable solution for consumers looking to reduce their reliance on animal-based foods. Its fast growth rate, nutritional density, and ability to mimic the texture and flavor of meat make mycelium an ideal component for meat substitutes, addressing both environmental and dietary concerns. By producing mycelium from upcycled whey, Infinite Roots not only reduces food waste but also creates a closed-loop production system that contributes to the circular economy.
With plant-based foods gaining popularity and consumers increasingly seeking sustainable alternatives, mycelium could play a pivotal role in the future of food. Infinite Roots’ unique fermentation process ensures that mycelium can be produced at scale with minimal environmental impact, making it a compelling solution for the global food industry’s challenges around sustainability, nutrition, and animal welfare.
While food is the immediate focus, Infinite Roots is also exploring future applications for mycelium in other industries. From biodegradable packaging that replaces single-use plastics to textiles that mimic leather, mycelium’s versatility extends beyond the food sector. However, the company remains dedicated to scaling its food products first, aiming to bring sustainable, mycelium-based foods to the market at an industrial level.
“Our goal is to commercialize products that are not just sustainable but scalable. By using whey as a feedstock for mycelium fermentation, we’re tackling the environmental challenges posed by dairy byproducts while also creating materials that can replace some of the most environmentally damaging products in use today.” Infinite Roots.
Infinite Roots’ Commercialization and Future Plans
The company’s recent Series A funding of over €56 million, combined with the €2.6 million government grant, highlights strong investor confidence in Infinite Roots’ ability to disrupt traditional material production. These funds will be directed toward scaling up its research and development capabilities, particularly in optimizing the whey upcycling process and moving from pilot programs to full-scale industrial applications. A significant portion of the investment will also be funneled into building production facilities that can manufacture mycelium-based products at a commercial level.
Infinite Roots’ ultimate goal is to integrate its technology into existing industrial processes, forming partnerships with dairy producers, food manufacturers, and even large-scale packaging and textile companies. By doing so, they hope to create a fully closed-loop system where waste from one industry feeds into sustainable production in another.
An important milestone for Infinite Roots is achieving Generally Recognized as Safe (GRAS) status for its mycelium products, particularly those intended for the food industry. This designation from regulatory bodies would allow their products to be used more widely in food manufacturing, expanding their potential market and making mycelium a more common feature in consumer diets.
Looking ahead, Infinite Roots plans to leverage its technology to tackle other industrial sidestreams, extending its upcycling approach to other sectors that produce large amounts of organic waste. The company envisions a future where byproducts from industries such as brewing, agriculture, and forestry can all be transformed into valuable resources through fermentation processes.
Collaboration with TUHH and the Role of Research
The Technical University of Hamburg (TUHH) plays a pivotal role in Infinite Roots’ research and development efforts. Known for its strong focus on biotechnology and sustainability, TUHH is working closely with the company to refine the upcycling of whey into mycelium feedstock. The university provides not only the technical expertise but also the infrastructure needed to experiment and scale the fermentation process.
This collaboration exemplifies the importance of industry-academia partnerships in addressing global sustainability challenges. By bringing together academic research and industrial application, Infinite Roots and TUHH are driving innovation that has the potential to reshape multiple industries.
“We’re excited to partner with Infinite Roots on this project. Their work on whey upcycling aligns with our research on industrial biotechnology and the circular economy. Together, we’re pushing the boundaries of what’s possible in sustainable materials production.” TUHH
The Growing Mycelium Industry and Competition
Infinite Roots is part of a growing group of startups exploring mycelium’s potential by using industrial sidestreams as feedstock. While other companies such as MycoTechnology and Meati Foods focus on producing mycelium-based food products, what distinguishes Infinite Roots is its innovative use of waste streams like whey from the dairy industry as a feedstock for fermentation. This sets them apart in the circular economy landscape, where reducing environmental impact while producing sustainable food is a core objective.
Several other companies in the space are also utilizing sidestreams to fuel mycelium production. For example, Finnish startup Enifer has raised €36 million to build a large-scale factory to produce PEKILO® mycoprotein, which utilizes food industry sidestreams. Enifer’s fermentation process, initially developed in the 1970s, has been adapted to produce a food-grade protein that can replace traditional animal proteins with a much lower environmental footprint. Enifer’s focus on using byproducts from the food and agricultural industries aligns with Infinite Roots’ vision of transforming industrial waste into valuable, sustainable food ingredients.
Additionally, Infinite Roots is part of a broader movement in which startups like ENOUGH Foods and Forest Foods (formerly Atlast Food Co) are developing scalable fermentation technologies. However, Infinite Roots’ approach stands out for its “asset-light” model, which leverages existing infrastructure—such as repurposing fermentation capacity from partners like the Bitburger Brewery Group—rather than building new facilities from the ground up.
By focusing on sidestream valorization, Infinite Roots and its peers are not only creating new business models but also contributing to a more sustainable food system, where waste streams from industries such as brewing and dairy are transformed into valuable, protein-rich food sources. This circular approach has far-reaching implications for industries that are looking to both reduce waste and meet the growing global demand for alternative proteins.
Infinite Roots’ €2.6 million grant from the German government represents a major leap forward in its mission to upcycle whey into feedstock for mycelium fermentation. Combined with their €56 million Series A funding, the company is well-positioned to scale its operations and commercialize its technology on an industrial level. As they continue to innovate in the fields of biotechnology and sustainable materials, Infinite Roots is setting the stage for a future where waste becomes the foundation for new, eco-friendly industries.
With the support of partners like the Technical University of Hamburg, Infinite Roots is pushing the boundaries of what’s possible in the circular economy, offering a glimpse into a future where sustainability and profitability go hand in hand. As more industries look to reduce their environmental impact, Infinite Roots’ work may well serve as a model for how to turn waste into wealth, reshaping the way we think about industrial byproducts and the materials of the future.
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