MIND
- Type
- Innovation facility
- Location
- Göteborg socken, Sweden
- Industries
- Food reformulation, Clean label, Consumer health & consumer effects, Cognitive health & mood management, Alternative proteins, Plant-based, Food discovery / recipe apps & experiences, Food & drinks discovery, Food ingredients & products, Finished products, Food processing robotics & machinery, Protein fermentation, Food ingredients, Food safety & quality, New food processing techniques
- Domains
- Processed food products, Meat alternatives, Ingredients, Mycoprotein, Mycelium, Fungi- bacteria and yeast, Fungi, Plant based primary products
- Technologies
- Biotechnology & sustainable inputs, Fermentation, Precision fermentation, Processing, Smart & digital
About MIND
The newly expanded MIND facility in the heart of Gothenburg city centre, now hosts the company's office headquarters, a fully food-grade certified fermentation facility, Innovation and R&D labs, a development kitchen, and a pilot line for the production of end-consumer food products.
The current production facility at MIND is fully equipped with numerous custom designed fermenters ranging from benchtop to industrial demo-scale, capable of producing hundreds of tons of (annual) mycoprotein to be used as a food ingredient. The new facility is also equipped with state-of-the-art automation solutions making it one of the most unique fermentation scale-up facilities in Europe.
In addition to fermentation capacity, the fully modular and custom-built downstream processes are available for both the established Promyc® production process and also for the development of new variations of mycoprotein ingredients. Furthermore, the production process is fully food-graded and certified vegan, allergen-free, and kosher for the commercialization of ingredients and food products.
To pursue the company's core mission of creating futuristic innovations within the food industry using fungi-based technologies, MIND has established four different house labs for all its research and development efforts within fermentation, quality control and product development.
There is also a dedicated pilot-line production of end-consumer food products (made using mycoprotein), making MIND one of the few facilities globally to have an inclusive fermenter to fork approach production line. The pilot line is equipped to handle thousands of tons (annual) of mince-based vegan food products