In this episode of Protein Production Technology International, we explore Norwegian Mycelium (NoMy) with Ingrid Dynna and David Quist. Ingrid, transitioning from a 15-year career at Google and YouTube, brings a tech-driven, innovative approach to NoMy. David, a fungal biologist and restaurateur, contributes his expertise in food sustainability. Together, they're a formidable team in the evolving food tech sector. NoMy, established in 2020, focuses on mycoproteins for sustainable feed solutions, particularly in aquaculture. In 2024, they plan to launch a pilot facility in Oslo, emphasizing feed trials and strategic partnerships. Their approach involves using sustainable feedstocks in fermentation, transforming low-value side streams into valuable products, thus promoting a circular economy. NoMy's work in aquafeed aims to reduce the environmental impact of aquaculture, offering sustainable, cost-effective alternatives to traditional feed ingredients. This episode highlights their unique journey and the innovative strides they're making in the food tech industry.