Nature already had the solution:
through fungal fermentation, we transform it into efficient
and sustainable protein to feed the future.
In the silent architecture of mycelium—the branching filaments of fungi—we discovered a smarter way to produce protein.
At ODS Protein, we guide this biological intelligence with cutting-edge technology to create functional and sustainable protein, using up to 95% fewer natural resources than traditional systems. In doing so, we turn a simple idea into food innovation.
1 — Mycelium strain selection
2 — Agrifood sidestreams valorisation
3 — Controlled fermentation
4 — Biomass harvesting
1 — Mycellium strain selection
We select fungal strains for their efficiency, nutritional profile, and stability. We focus on fast growth, a rich composition of essential amino acids, and robust performance under controlled conditions.
2 — Agrifood sidestreams valorisation
Mycelium needs nutrients to grow, and at ODS Protein we rely on the upcycling of low-impact materials: plant-based by-products, streams from the agri-food industry, and underutilized raw materials that would otherwise go to waste.
In this way, we create a virtuous cycle: what once had low value now becomes the foundation of a nutritious, functional, and sustainable protein. Nature shows us that nothing is wasted—everything is transformed.
3 — Controlled Fermentation
The strain is introduced into advanced bioreactors under sterile conditions, ensuring a clean start that prevents contamination and guarantees consistency batch after batch. Inside these controlled environments, sensors and automated systems fine-tune every parameter—temperature, pH, oxygen—to allow the mycelium to grow rapidly, uniformly, and predictably, independent of climate or season.
This integrated process transforms biological intelligence into a scalable solution, with one clear objective: to minimize environmental impact across the entire value chain, from raw materials to final protein ingredients.
4 — Biomass harvesting
Once the mycelium has completed its controlled growth cycle, we harvest a biomass naturally rich in protein and functional fiber. The outcome is NAWA Protein: a versatile, neutral-tasting protein ingredient that integrates smoothly into a wide variety of food applications.
Every batch undergoes rigorous microbiological, nutritional, and functional testing. Only what meets our highest standards of safety, traceability, and nutritional value is delivered to our partners—ensuring quality, consistency, and reliability at scale.
Producing Protein with a Fraction of the Resources
At ODS Protein, we produce high-quality protein using up to 95% less water and land than traditional livestock, and with only a fraction of the energy demand.
Each ingredient is cultivated in a controlled, efficient, and sustainable environment—free from the constraints of seasons, droughts, or unpredictable climate changes. What the conventional industry sees as constant challenges, we see as opportunities to redefine how we feed the world.
Our measurable impacts are clear:
— Uses less than 10% of the water required for beef production.
— Requires less than 5% of the land used in animal protein production.
— Demands only a fraction of the energy consumed by conventional livestock.
Every choice of ODS Protein is a conscious one: delivering high-quality nutrition with a real, positive impact on the environment. Because we believe that feeding people should never mean sacrificing the planet—it should mean protecting it.
