Oslo-based fermentation technology firm Norwegian Mycelium (NoMy) is expanding into Japan with the establishment of its subsidiary, NoMy Japan KK
Based in Sapporo, Hokkaido, NoMy Japan was founded in January 2024 and has already formed strategic alliances to enhance its fermentation technology operations, which focus on upcycling food industry side streams. Notable collaborations include a strategic alliance with Nippon Beet Sugar Manufacturing Co. Ltd, one of Japan’s leading beet sugar producers, and a feasibility study with Hokuren, a major farmer cooperative in Hokkaido known for its extensive agricultural activities. Further collaborations are still under wraps and will be disclosed at a later date, as indicated by NoMy.
The company is also launching its MycoPrime service, a upcycling solution that integrates data science, fermentation technology, and artificial intelligence. MycoPrime is designed to assist food industry partners in optimising the use of side streams, reducing waste and CO2 emissions, maximising water recycling, and developing co-located production facilities for high-value, sustainable, fungi-based products. With the introduction of MycoPrime, NoMy aims to differentiate itself from other mycoprotein producers by offering a scalable, licensable end-to-end upcycling service, leveraging its proprietary technology to deliver global solutions.
David Andrew Quist, co-founder and chief explorer at NoMy, expressed, “We are thrilled to announce NoMy Japan KK and introduce our MycoPrime upcycling concept to the world. There is a massive need and opportunity to de-risk the development of sustainable upcycling solutions and bring them to life. With NoMy’s technology and MycoPrime, the food industry now has a reliable, end-to-end partner to create value instead of waste, and become a pioneer in food system transformation.”
Dr Shu Ishikuri, President of Nippon Beet Sugar Manufacturing Co. Ltd, shared, “Our goal is to create a new industry utilising sugar beets, which have high carbon dioxide absorption capacity. NoMy’s technology, which utilises the byproduct of the sugar manufacturing process to produce filamentous fungal protein as a food resource, has great potential to produce feed and food substitutes for animal protein. We believe that this technology will help to promote agriculture and solve food problems.”
Norwegian Mycelium’s CEO, Ingrid Dynna, emphasised, “Through the launch of MycoPrime and partnerships with Japanese companies, we foresee strong growth and impact for our solutions in Japan, and become the premier service provider for upcycling food industry sidestreams in this important market.”
NoMy Japan KK launches with MycoPrime
With the introduction of MycoPrime, NoMy aims to differentiate itself from other mycoprotein producers by offering a scalable, licensable end-to-end upcycling service. (Image source: Adobe Stock)
