What if the next generation of protein grew like mushrooms — but powered the future of food? Thijs Bosch is making that real. As CEO of The Protein Brewery, a Dutch fermentation scale-up, Thijs is driving the scale-up of Fermotein® — a breakthrough mycelium-based ingredient packed with all essential amino acids, healthy prebiotic fibers, vitamins, minerals and bioactives. This isn’t just another protein. It’s the first novel mycoprotein ever approved by EFSA (Dec 2025), and it’s poised to hit the EU market in 2026. Along the way, The Protein Brewery closed a €30M Series B to accelerate impact at scale.

Thijs brings 20 years of food-ingredients leadership to the challenge. He’s led specialty ingredient businesses and joint ventures across Europe and has deep experience with venture investment and partnering with foodtech start-ups and scale-ups. Strategic, seasoned, and relentlessly driven. At its core, his work is about transformation: fermenting the tools we already have into sustainable ingredients that nourish people and planet. With Fermotein®, Thijs and his team are shaping a protein future that’s nutritious, innovative, and ready for market.