Sustainable Protein Innovation
Protein, Renewed by Nature
We harness the natural diversity of fungi to transform food industry side streams into nutritious, sustainable mycoprotein – creating new possibilities for the future of alternative protein.
About Renúa
Rethinking the Future of Protein
Renúa is a research project at the Quadram Institute exploring how the natural diversity of fungi can be harnessed to create the next generation of mycoprotein.
By identifying the best fungal strains that can grow on food industry side streams, we aim to develop nutritious protein ingredients for a more sustainable future for food production.
Lower-Cost Feedstocks
Sustainable Innovation
Greater Variety
Waste into Value
The Challenge
Why We Need to Rethink Protein
As global protein demand increases, the food industry faces growing challenges around sustainability, production costs and product quality.
Growing Protein Demand
Traditional animal protein production faces increasing environmental and resource pressures.
Limited Fungal Diversity
Commercial mycoprotein relies on a narrow range of strains, limiting product variety and innovation.
Underused Food By-Products
Valuable nutrients in food industry side streams are often wasted or costly to dispose of.
Consumer Expectations
Consumers want protein products that deliver on taste, texture, nutrition and affordability.
Market Research
Help Shape the Future of Mycoprotein
We want to connect with businesses and consumers to better understand the challenges, opportunities and demand for sustainable protein solutions.
Protein Producers
Mycoprotein producers, fermentation companies and food ingredient suppliers.
Food Industry Businesses
Food manufacturers, side-stream owners and animal feed companies.
Consumers
People interested in nutritious, affordable and sustainable food alternatives.
Meet Our Research Team
Based at the Quadram Institute, the Renúa team brings together expertise in fungal biology and food science to explore the next generation of sustainable mycoprotein.
Through innovative research, we're investigating how naturally occurring fungi can transform food industry side streams into nutritious protein ingredients, supporting a more sustainable future for food production.
The Renúa Research Team | Quadram Institute
Your Opinion Matters
Whether you're part of the food industry or simply interested in sustainable food, your feedback can help shape the future of mycoprotein.
Get Involved
Let's Explore the Future of Protein Together
We're keen to hear from industry professionals, food manufacturers, ingredient suppliers and consumers interested in the future of sustainable protein.
Whether you'd like to share your views, explore potential applications or learn more about our research, we'd love to hear from you.