Adamo Foods Secures €10m EU Grant to Scale Low‑Carbon Fungal Steaks

Adamo Foods is a UK‑based startup that creates whole‑cut meat substitutes from fungi using a triple‑patented fermentation process. The product mimics the fibrous structure of animal steak, contains five natural ingredients, and delivers more protein and fibre than conventional beef. The company’s Nottingham site will house the new production line funded by the grant. Adamo has partnered with eleven organisations, including foodservice distributor Bidfood Group and equipment supplier Bühler, to develop the technology over a three‑year project.

The EU grant amounts to €10 million (about £8.7 million) and is administered by the Circular Bio‑based Europe Joint Undertaking. Independent analysis commissioned by Adamo shows its fungal steaks generate 93 % lower greenhouse‑gas emissions than beef steak. CEO Pierre Dupuis said the award is a transformative milestone that validates the firm’s potential to reshape the global food system. The funding will raise weekly output from several hundred kilos to multiple tonnes within three years. Adamo is also closing a private venture‑capital round, though the size remains undisclosed. The company plans to begin supplying foodservice channels in 2027.

Scaling production could make low‑carbon steak price‑competitive with beef, encouraging broader adoption in restaurants and catering. The high protein and fibre profile may attract health‑conscious consumers seeking sustainable protein sources. Success could spur similar investments in fungal fermentation across the alternative‑protein sector. Regulatory approval for novel foods will be a key hurdle before the 2027 launch. Investors will monitor how quickly Adamo meets its output targets and whether the private round closes on schedule.

Watch for the company’s first commercial shipments to foodservice channels in 2027 and the outcome of its upcoming venture‑capital raise.