Typcal
Typcal’s proprietary fungi strains grow faster and on more diverse feedstocks than competing technologies, making them well-suited for scalable, sustainable protein & fibre production.
São Paulo–based Typcal is putting Latin America on the mycoprotein map with a faster, more flexible take on biomass fermentation. Founded by Paulo Ibri (ex-Red Bull) and Dr. Eduardo Sydney (professor and co-founder of Mush), the team supplies food makers with fungi-derived protein and fiber ingredients that grow rapidly on a wide range of side streams, unlocking local, lower-cost, lower-footprint supply chains.
On our technology
Typcal cultivates proprietary filamentous fungi via biomass fermentation—but deliberately not the species used by most incumbents (e.g., Fusarium venenatum, Neurospora crassa, Aspergillus oryzae). The chosen organism shows fast growth and feedstock versatility, drawing carbon and nitrogen from diverse agro-industrial residuals. In pilots (incl. spent yeast supplied under NDA by AB InBev), Typcal sees stable biomass productivity across inputs, with amino-acid profiles tunable by feedstock.
Output comes in three B2B formats:
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Fresh biomass for structured meat analogues (clean-label “whole cuts” with as few as three ingredients),
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Dry powder (~45% protein) for bakery, snacks and cereals,
“Joining biotope gives us the backing we need to scale faster and bring a more flexible mycoprotein platform to market. With access to top-tier scientific and business support, we’re ready to accelerate our next phase of growth.”
Paulo Ibri, CEO of Typcal
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