Typcal

Typcal was founded in 2023 in Brazil with a simple frustration: plant-based products were getting more processed and expensive, while the world clearly needed better everyday proteins. Our CEO Paulo came from the food and beverage industry, working with brands and consumers, and our CTO Eduardo came from bioprocess and fungal biotechnology. Together, we realised that fungi – and especially mycelium – could bridge both worlds: real food experience plus industrial scalability.
We started small, running benchtop fermentations in the south of Brazil, testing different strains and side streams from local breweries and mills. The "click" moment came when we proved we could grow a neutral, fibrous mycelium in less than 24 hours, using agro-industrial by-products as substrate. That turned our project from "interesting science" into a real platform: ultra-fast, circular, and suitable for large-scale food manufacturing.
From there, we pivoted fully into B2B ingredients. We built our first pilot-industrial facility near Curitiba, validated our mycelium in formats like fresh biomass and powder, and began co-developing applications with food companies in snacks, bakery, meat alternatives and beverages. Along the way, we secured a process patent, attracted international investors and were recently recognised in Europe as one of the foodtechs to watch in mycelium fermentation.
What makes our journey unique is where it started: not in a traditional biotech hub, but in Brazil, using local side streams and constraints to design a technology that is inherently fast, efficient and accessible. Today, Typcal is scaling from that origin story to a global ingredient platform, but the core idea remains the same as in 2023: make better proteins and fibres by letting mycelium do what it does best – grow fast, on almost anything, and quietly upgrade the food system from the inside.