Sustainable Fungal Textiles: A novel approach for reuse of food waste

Reference number 2018-04093
Coordinator Högskolan i Borås - Akademi textil, teknik och ekonomi
Funding from Vinnova SEK 6 894 211
Project duration November 2018 - November 2022
Status Ongoing
Venture 2018-02510-en
Call 2018-02535-en

Purpose and goal

There is huge demand for sustainable textiles. Moreover, bread waste is a large fraction of the food wastes in Swedish supermarkets. The overall goal of this project is to demonstrate a sustainable strategy for re-using bread waste for production of new textiles. The specific aims of the project are -To re-use bread waste for cultivation of filamentous fungi -To optimize industrially established techniques for production of Yarns, woven textiles, and non-woven fabrics from fungal cell wall -To explore implementation of the new processes into the existing textile and food value chains

Expected results and effects

This project represents novel approaches for production of new sustainable textiles. The potential of fungal fibers for textile production will be explored for the first time in this project. The main hypothesis in this project is that fungal based textiles manufacturing from fungal cell wall can be performed using existing infrastructure of textile and paper industries. Moreover, we hypothesize that fungal fibers will have good performance for replacement of commercial fibers used especially in apparel, home textile, and medical textile applications.

Planned approach and implementation

Filamentous fungi will be grown on bread waste and the fungal cell wall will be isolated from protein fraction. Fungal yarn will be produced from fungal cell wall by developing a wet spinning method. Non-woven textiles will be prepared from fungal cell wall using a wet laid process similar to the paper-making process. Edible filamentous fungi will be employed for production of fungal textiles. By reduction of each Kg dry bread waste, 50-100 gr fungal textiles will be obtained as well as 100-200 gr fungal proteins that can potentially be used for food or feed applications.

The project description has been provided by the project members themselves and the text has not been looked at by our editors.