Our first Gorgonzola cheese trail
Myconeos' first trial batch of Gorgonzola Picante using Mycoforti® Intense.
Myconeos helping to solve the existential threat to camembert cheese
Myconeos helping to solve the existential threat to camembert cheese
Myconeos is Included in the 2023 FoodTech 500
Myconeos is officially a winner of this year's #FoodTech 500! It's a great honour to be recognised among the most innovative companies at the intersection of food, technology and sustainability! Thank you @forwardfooding for this amazing recognition!
House of Commons Science, Innovation and Technology Committee on the theme of “Harnessing the Power of Fungi”
Our Chief technology Officer Dr Paul Dyer was invited to attend a session of the Science, Technology and Innovation Committee to explore the future possibilities that the exploitation of fungi might hold.
Scientists at the University of Nottingham led by Dr Paul dyer ‘break the mould’ by creating new colours of ‘blue cheese’
Paul Dyer and his team at Nottingham University have discovered that blue cheese may soon be Christmas tree green, or yellow or red. The study is featured in the published in the journal NPJ Science of Food.
Fungi saves the world and it makes great cheese - Alex Crisp from the Future of Food interviews our Chief Technology Officer Prof. Paul Dyer
Alex discusses breeding fungi with Paul Dyer - producing new varieties of blue cheese. Blue cheese might seem like the hot new thing but people have been eating it for thousands of years. It's not all about cheese - as if that's not enough...Did you know fungi might provide us with the next viagra? And... should we take warning from fungi apocalypse films like, ‘The Last of Us’?
Myconeos Empowering Women In STEM The Ada Lovelace Day October 2023
Amelie Savers and Haneen Kheir from Myconeos took part in hosting interactive workshops at BioCity Nottingham with the aim to inspire the next generation of women in science, and all the future discoveries they may uncover.
HIGHLAND FINE CHEESES ARE NOW USING MYCONEOS STRAINS FOR THEIR AWARD-WINNING BLUE CHEESES
The family-run cheesemaker from Tain, is the largest mould ripened cheese producer in Scotland and has a long history of embracing new technologies to improve the quality of its products and to drive product innovation.
Conference on Physiology of Yeasts and Filamentous Fungi (PYFF8)
Amelie Savers from Myconeos presented an invited talk at the PYFF8 (8th Conference on Physiology of Yeasts and Filamentous Fungi). This was about the production of new colour strains of Penicillium roqueforti
Fungi breeding for food: Meet the start-up developing new fungal strains previously thought to be asexual
30-May-2023 By Flora Southey
UK-based Myconeos is creating new fungal strains for food applications ranging from cheese to plant-based products.
Blue mould pioneers turn their hands to developing white varietals
12-April-2023 By Patrick McGuigan
After discovering how to breed blue cheese moulds, scientists have now turned their attention to getting white moulds in the mood for procreation in a bid to create new strains that could “revolutionise” brie-style cheeses.
Anthony Warner – The Angry Chef
Hey there, fans of food and science. This is an interesting story about fungal sex and innovations in the blue cheese market. I know the people at the company and they are doing some really fascinating work that has implications in a load of different areas.