In a landmark decision for the alternative protein sector, the European Commission and EU member states have officially authorised a new mycoprotein ingredient for sale across the bloc.

The product, branded as Fermotein and developed by Dutch start-up The Protein Brewery, represents the first novel mycoprotein authorisation since the European Union introduced its Novel Foods regulation in the late 1990s.

Writing for the Good Food Institute (GFI) Europe, policy manager Lea Seyfarth highlighted the authorisation as a promising breakthrough during a period of “increasing instability in food supply chains” and an escalating need for sustainable, nutritious, and affordable protein.

Unlike existing mycoproteins on the European market, Fermotein is the first to be derived from a specific strain of filamentous fungi known as Rhizomucor pusillus (R. pusillus).

While the fungus has traditionally been found naturally occurring in fermented foods and used to produce enzymes for cheesemaking, its use as a primary food ingredient is entirely new. Produced through biomass fermentation — a process structurally similar to brewing beer — the resulting whole-food ingredient is high in complete protein and dietary fibre, alongside essential vitamins and minerals. Initial applications for Fermotein in the EU will target the nutritional enhancement of plant-based dairy, baking flours or doughs, and functional protein sources for sports or personalised nutrition.

However, the path to European tables has been notably prolonged. It took a total of six years from The Protein Brewery’s initial regulatory submission in 2020 to achieve ultimate approval. By comparison, the company secured regulatory greenlights in both the United States and Singapore more than a year ago. Seyfarth warned that such extended timelines create uncertainty that could cause Europe’s promising food-tech ecosystem to falter, prompting innovators to scale up their operations in foreign markets instead and causing the EU to miss out on the economic and food security benefits of protein diversification.

This regulatory bottleneck arrives as the EU faces pressing vulnerabilities in its agrifood sector. Currently, the region is heavily dependent on foreign imports, sourcing 66% of its high-protein animal feed from abroad and maintaining a mere 4% self-sufficiency for soybean meal. GFI Europe argues that diversifying the protein supply with sustainable, homegrown options is critical to mitigating the risks of advancing climate change and worsening global instability.

To prevent future delays, Seyfarth advocated for structural improvements within the European Food Safety Authority (EFSA). Key recommendations include boosting EFSA’s capacity to process applications and establishing a framework for early scientific advice on testing strategies before dossiers are submitted. Such early dialogues would allow regulators to anticipate food trends and streamline risk assessments, ensuring better regulatory preparedness without compromising the EU’s world-leading safety standards.

Fermotein’s commercial entry is an exciting development, but it remains one of only a handful of alternative protein approvals handed down by the EU to date.