In the dynamic world of food innovation, few stories are as compelling—and as full of promise—as that of The Protein Brewery, a Dutch food tech company that’s rewriting the rules of sustainable protein production. Based in Breda, this ambitious startup is not just developing a new protein ingredient; it’s leading a movement to transform the way we think about meat alternatives and the role of fermentation in the global protein transition.

With its unique fungal-based technology, a star-studded executive team, and a bold international vision, The Protein Brewery is proving that innovation, scalability, and sustainability can go hand in hand. Yes, something big is brewing in Breda—and it might just change what ends up on our plates.

From Imitation Meat to Ingredient Revolution

The world of meat alternatives has grown rapidly over the past decade. Yet, despite the initial excitement, many companies have hit a wall. Margins are tight, retail shelf space is shrinking, and consumers are starting to push back against overly processed products with disappointing taste or texture. The once-hyped promise of plant-based meat is being re-evaluated.

Enter The Protein Brewery, with a radically different approach.

Rather than chasing the next imitation burger or sausage, the company focuses on producing a versatile and nutritious protein ingredient: Fermotein. Made through fermentation using a filamentous fungus, Fermotein offers a naturally fibrous texture, a neutral taste, and high levels of both protein and dietary fiber. This combination makes it ideal for a wide variety of food applications—from meat alternatives to bakery products, snacks, and dairy substitutes.

Crucially, The Protein Brewery isn’t aiming to replicate meat. Instead, it’s supplying food producers with a next-generation ingredient that can help build better products from the ground up.

A Fungal Foundation for the Future

What makes The Protein Brewery’s technology so special? The answer lies in its choice of microbe.

While most fermentation-based food companies rely on yeast or bacteria, The Protein Brewery has opted for filamentous fungi—a type of microorganism known for its branching, thread-like structures called hyphae. These naturally form a fibrous network, mimicking the texture of muscle tissue without the need for extrusion or complex processing.

This structural advantage means that Fermotein can deliver a satisfying bite and mouthfeel, addressing one of the main complaints about conventional meat substitutes. On top of that, it contains no cholesterol, is low in fat, and boasts a clean label—attributes that appeal to health-conscious and environmentally-aware consumers alike.

In short, this isn’t fake meat. It’s a real, sustainable protein source that meets modern food system needs.

A Leadership Team with Global Firepower

Innovation is only half the story. To scale successfully, The Protein Brewery has assembled a leadership team that reads like a “Champions League” lineup for the alternative protein industry.

• Sue Garfitt, former CEO of Alpro, helped guide the company through its initial scale-up phase. With deep experience in plant-based foods and international markets, she provided the strategic foundation for the company’s early growth.
• Thijs Bosch, who recently took over as CEO, brings decades of experience from food giants Cosun and Fonterra. He understands both ingredients and global supply chains—two vital pieces of the scale-up puzzle.
• Gilbert Verschelling, with a rich background at DSM and Unilever, has joined the team to accelerate R&D and business development. His mission: turning scientific potential into commercial success through strategic partnerships and product innovation.

Together, these seasoned professionals bring the perfect mix of vision, experience, and execution power. And their decision to join a fermentation-based startup speaks volumes about the future they believe in.

International Ambitions, Regulatory Headwinds

The Protein Brewery’s ambitions are nothing short of global. Fermotein has already secured regulatory approval in Singapore and the United States—two forward-thinking regions that recognize the urgency of transitioning to sustainable proteins.

But in the European Union, progress has been slower.

The EU’s Novel Food approval process, while thorough, is often criticized for being too slow and bureaucratic. Despite Fermotein’s safety and sustainability profile, it has yet to receive the green light in Europe. During a recent working visit with members of the European Parliament, Sue Garfitt made a public plea for regulatory reform. “Every month of delay means animal protein keeps its market share,” she warned. “And that’s a missed opportunity for both consumers and the planet.”

This regulatory bottleneck highlights a growing tension in the protein transition: science and innovation are moving fast, but policy is lagging behind. Companies like The Protein Brewery are ready to deliver impact—if only the system would allow it.

From Niche to Mainstream

Fermentation was once a niche within the plant-based movement. But that’s changing rapidly.

Consulting firm EY has identified fermentation as one of the key growth drivers for the future of food, and it names The Protein Brewery as a front-runner in the field. The company’s business model aligns perfectly with EY’s seven strategic imperatives: accelerate scale-up, lower production costs, build strong partnerships, enhance consumer trust, drive global expansion, improve sustainability metrics, and innovate on taste and texture.

Fermotein delivers on all seven.

What’s more, The Protein Brewery isn’t just chasing market share—it’s aiming to redefine the market altogether. Instead of treating meat substitutes as expensive novelty items, the company is pushing for mainstream adoption through cost-effective, scalable solutions. Their vision: to create a new generation of food ingredients that enable true transformation across the supply chain.

What’s Brewing in Breda?

Breda may be known for its rich history and charming canals, but it might soon be famous for something else: launching a global food revolution.

The Protein Brewery is more than a company—it’s a signal of where the food industry is heading. It combines cutting-edge biotechnology with a pragmatic, ingredient-first approach to building a more sustainable food system. And with the right people, partners, and approvals in place, its impact could be enormous.

So keep an eye on this innovative Dutch startup. Because while others are still talking about the protein transition, The Protein Brewery is brewing it—fiber by fiber, fermenter by fermenter, one hypha at a time.