Rhizomucor pusillus Mycelium: New Authorized Food in the EU in 2026

Key data

European food sector companies have had a new authorized raw material since July 2026: the mycelium of the fungus Rhizomucor pusillus. The Commission Implementing Regulation (EU) 2026/1507, published on 6 July 2026, opens the door to its use as an ingredient in products intended for human consumption throughout the European Union.

This authorization is neither automatic nor free: any operator wishing to market products with this ingredient must comply with the specific conditions of use and labeling established in the regulation, and demonstrate that its production process and technical documentation are aligned with such requirements.

What does this regulation establish?

Regulation 2026/1507 incorporates Rhizomucor pusillus mycelium into the official list of new foods permitted in the EU, modifying the Commission Implementing Regulation (EU) 2017/2470, which is the central register where all new foods authorized for the European market are recorded.

The process that has led to this authorization follows the framework of the Regulation (EU) 2015/2283 on novel foods, which requires that any food not significantly consumed in the EU before May 1997 undergo a safety assessment by the EFSA (European Food Safety Authority) before it can be marketed.

Mycelium is the vegetative part of the fungus, formed by a network of filaments. In the case of Rhizomucor pusillus, it is a thermophilic fungus of growing interest in the alternative ingredients industry, especially in the fungal protein segment.

Economic and operational impact

The authorization opens a real market opportunity for companies in the alternative ingredients and fungal proteins sector, an expanding segment in Europe. However, accessing that market has a concrete operational cost:

• Adaptation of production processes: Companies wishing to manufacture or incorporate this ingredient must review and, if necessary, modify their production lines to comply with the conditions of use set out in the regulation.
• Technical documentation: It is mandatory to have updated technical documentation that demonstrates compliance with the specific requirements of Regulation 2026/1507.
• Labeling: Products containing Rhizomucor pusillus mycelium must comply with the labeling conditions established, which involves reviewing or redesigning the labeling of affected products.
• Commercial opportunity: Companies that adapt first will have a competitive advantage in a niche of alternative proteins with growing demand in the European market.

The cost of non-compliance with the conditions of use and labeling may result in product withdrawal from the market or administrative sanctions, according to the national regulations of each Member State that transpose the new foods control regime.

Who does it affect?

• Food ingredient manufacturers that produce or supply Rhizomucor pusillus mycelium as raw material.
• Food companies wishing to incorporate this ingredient into their product formulations (functional foods, alternative proteins, supplements, etc.).
• New foods sector operators already working with fungal ingredients or alternative proteins and wishing to expand their portfolio.
• Importers and distributors of fungal ingredients from third countries wishing to market them in the EU.
• R&D and Regulatory departments of food companies that must update their technical and compliance documentation.
• Food regulation advisors and consultants advising sector clients.

Practical example

A Spanish company manufacturing alternative protein ingredients has been developing a product line based on fungi for months. With the publication of Regulation 2026/1507, Rhizomucor pusillus mycelium is now on the official list of authorized new foods in Regulation 2017/2470.

To launch a product with this ingredient on the European market, the company must:

1. Verify that its mycelium production process complies with the specific conditions of use of Regulation 2026/1507.
2. Prepare or update the technical dossier of the ingredient, demonstrating its compliance with the established requirements.
3. Review the labeling of the final product to include the correct name of the new food according to the labeling conditions of the regulation.
4. Ensure that its mycelium supplier, if external, also complies with the regulation and can provide the necessary documentation.

Without these steps, the product could not be legally marketed in the EU, even though the ingredient is already authorized.

What should companies do now?

1. Review Regulation 2026/1507 in detail: Identify the specific conditions of use and labeling that apply to Rhizomucor pusillus mycelium to assess whether your product or process complies with them.
2. Update technical documentation: Prepare or review the technical dossier of the ingredient to demonstrate compliance with the regulation's requirements before any commercial launch.
3. Review labeling of affected products: Ensure that any product incorporating this ingredient complies with the labeling conditions established in the regulation.
4. Evaluate the commercial opportunity: If your company operates in the alternative proteins or functional foods segment, analyze whether incorporating this new authorized ingredient could provide a competitive advantage.
5. Consult with the regulatory team or a specialized advisor: Since Regulation 2026/1507 modifies Regulation 2017/2470, it is recommended to verify with a food regulation expert how this modification affects your current product portfolio and processes.

Official source

Consult complete regulation in official source

Disclaimer: This article is for informational purposes only and does not constitute legal advice. For specific decisions, consult a qualified professional. Source: https://eur-lex.europa.eu/./legal-content/AUTO/?uri=OJ:L_202601507