Typcal is a Brazilian biotech food company using mycelium fermentation to develop a new food ingredient.
The company uses side streams and byproducts from the food industry, such as yeast from breweries, as a substrate for the fermentation process to reduce environmental impact and decrease costs.
Paulo Ibri, CEO, typcal Brazil, told us all about the process and the products in an interview recorded at the Hello Tomorrow deeptech event in Paris recently.
Jim Cornall is editor of Future Food Today and publisher at Ayr Coastal Media. He is an award-winning writer, editor, photographer, broadcaster, designer and author. Contact Jim here.
