In the rapidly evolving landscape of alternative proteins, São Paulo-based startup Typcal is positioning itself as a pioneer in the Latin American market with its innovative approach to mycoprotein production. Founded by former Red Bull executive Paulo Ibri and Dr. Eduardo Sydney, a recognized expert in mycelium technology, Typcal is on a mission to harness the power of fungi for food manufacturing. Unlike existing players in the mycoprotein sector, Typcal is venturing into mycelium fermentation using a unique organism that thrives on a diverse array of feedstocks, including byproducts from breweries and dairy companies.
Typcal’s approach stands out in a region where mycoprotein production has been limited. While companies like Quorn and The Better Meat Co. use established fungi strains such as Fusarium venenatum and Neurospora crassa, Typcal’s use of a different organism allows for a more adaptable and sustainable production process. “We started Typcal to be the first in Latin America to develop mycelium fermentation with a circular process,” Ibri explained. This innovative strategy not only addresses food sustainability but also offers manufacturers a versatile ingredient for various applications, from meat alternatives to baked goods.
With a pilot facility in Curitiba, Brazil, Typcal is currently operating a 200-liter bioreactor and has ambitious plans for expansion. The company has successfully raised approximately $3 million in seed funding, with intentions to scale up operations by acquiring a 5,000-liter bioreactor. Ibri envisions launching commercial products by 2025, with an ultimate goal of producing around 60 tons of mycoprotein per month by 2026. This growth trajectory is supported by ongoing discussions with investors, including industry players and government entities, to secure an additional $10 million for further development.
The potential of Typcal’s mycoprotein extends beyond the Brazilian market. The startup is eyeing expansion into Europe, where it has already established connections with partners like Givaudan. A significant advantage for Typcal is the classification of its strain, which is not considered a novel food in Europe due to its history of safe consumption. This regulatory clarity positions Typcal favorably as it seeks to tap into the growing demand for sustainable protein sources in international markets.
Typcal offers three distinct product formats: fresh biomass for meat alternatives, a dry powder rich in protein for snacks and cereals, and a mycelium concentrate targeted at the sports nutrition sector. The nutritional profile of Typcal’s mycoprotein is particularly appealing, boasting a complete amino acid profile and high levels of beta-glucan, a soluble fiber known for its health benefits. This positions Typcal as a competitive alternative to traditional vegetable proteins, which often lack the desired texture and flavor, while also addressing rising costs associated with whey protein.
Despite the challenges of introducing a relatively unfamiliar ingredient to the market, Typcal is committed to educating consumers about the benefits of mycoprotein. “Nobody here knows what mycelium is, so we need to explain to the consumer what we’re doing,” Ibri noted. By focusing on a B2B model, Typcal aims to collaborate with established food manufacturers that can leverage their resources and distribution networks to promote mycoprotein products effectively.
As Typcal embarks on its journey to redefine protein sources in Latin America, it highlights the potential of mycoprotein to address pressing issues such as food sustainability, nutritional enhancement, and market diversification. With its innovative fermentation process and strategic partnerships, Typcal is not just aiming to put Latin America on the mycoprotein map; it is setting a precedent for future developments in the alternative protein industry across the region.