Typcal opens Latin America’s first large-scale mycelium plant

Big news from one of our newest portfolio companies: Typcal has inaugurated Latin America’s first large-scale fermentation facility dedicated to mycelium-based proteins.

Backed by a BRL 10M (≈ US$2M) round from Brazilian investors and biotope, Typcal opens Latin America’s first large-scale mycelium plant. The facility, based in Pinhais (Curitiba metro, Brazil), brings fermentation, downstream processing, and ingredient development under one roof. In practical terms: faster iteration, tighter quality control, and a clear runway to commercial supply.

“Having our own plant is a game-changer. Very few startups manage the jump from pilot to industrial, especially in new proteins.”

Co-founder & CEO Paulo Ibri

Built to scale, built for ingredients

The plant was engineered for modular expansion, allowing capacity to ramp without redesign. Typcal’s first commercial launches, two mycelium-based ingredients in powder and fresh formats, are planned for 2026, targeting food manufacturers rather than direct-to-consumer products. Two additional mycelium ingredients are already in the pipeline for late 2026, reflecting a portfolio strategy rather than a single-product bet.

“Mycelium is our platform, not a product,” adds CTO & co-founder Eduardo Sydney. “We’re building a family of ingredients with strong functionality, nutrition, and a lighter footprint.”

Alternative protein in Latin America has largely lived in labs and pilots. Typcal’s plant is real infrastructure—proof that the region can manufacture at scale and supply international markets. With Brazil as its production base and Europe as a key early export destination, Typcal is positioning to compete on functionality, cost, and sustainability.

We’re proud to back the team turning science into stainless steel—and ambition into supply. Onward to first shipments in 2026.

Curious about Typcal’s approach and why mycelium is a pragmatic path to better protein?

Explore their story on our portfolio page and read our founder interview.

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