Transforming food waste to high-value ingredients

Our Mission

About 1/3 of the edible parts of food produced for human consumption is lost or wasted, corresponding to about 1.3 billion tonnes of food per year. Mycosortia would like to reduce such food wastage using our proprietary microbial biotransformation technology.

Our mission is to unlock the nutritional value of food side streams, reduce food wastage, and provide high-value clean-label functional food ingredients.


Fiber bioconversion via microbial consortia biotransformation technology.


Free of chemicals, commercial enzymes, and GMOs; using less water, less land, and producing zero- waste.


Clean-label functional protein FibProt®, natural food emulsifiers, fish/meat analogue, plant-based dairy and egg substitutes.

Functional Protein FibProt®

Okara is a byproduct of the soy milk and tofu industries. It’s made up of over 80% water, and its dry matter contains approximately 20-35% protein and other important nutrients. Globally, over 10 million tons of okara are produced each year. Unfortunately, only 20% of this is used for animal feed or compost, while the majority is discarded due to its high fiber content and unpleasant mouthfeel.

Mycosortia converts okara to a high-value ready-to-eat functional protein FibProt® using our proprietary biotransformation technology. FibProt loses its fiber mouthfeel and undergoes a remarkable texture transformation.

Applications of FibProt®

Functional protein

High protein content, good binding capacity, umami taste, meat/fish analogue formulation, texture and taste modifier

Natural food emulsifier

Good water and oil holding capacity, fantastic emulsifying effects, egg and dairy substitute, reducing fat and food additives (the E-numbers)

Functional food

High-content of dietary fiber, low calorie content, antioxidant and anti-inflammatory properties, functional food ingredient

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