Swedish researcher lead work on using fungi on food waste

In Sweden, wastes become resources in the project Ways2Taste, where researchers at the University of Borås are developing methods for growing fungi on material that would otherwise have become waste. The goal is to produce climate-smart materials–including a whole new source of protein.

The waste products used in Ways2Taste come from bakeries, ice cream factories, breweries, feed companies and food stores. They are divided into three categories: from relatively pure, such as day-old bread from bakeries, to really dirty, such as slaughterhouse by-products and fertilisers. The researchers will investigate how, via different processes, fungi can be grown on the waste to produce a fungal biomass. From this, several different end products can be created, including food.