Ramkumar Nair launches SMAQO to bring fungi-based foods directly to consumers

Ramkumar Nair, the founder of fungi-based protein innovator Mycorena, has launched a new venture called SMAQO, signaling a bold shift in strategy: from B2B ingredients to consumer-ready foods – and from cautious industry partnerships to direct flavor-driven impact.

Rooted in Nordic values and powered by microbial fermentation, SMAQO is developing a new generation of fungi-based products that deliver on three key promises: taste, nutrition, and affordability.

“Forget about all these big players,” Nair told Protein Production Technology International. “Let’s go directly to the consumers – because they’re the ones who ultimately decide the future of any product.”

SMAQO’s range will include clean-label, fungi-forward foods such as burgers, meatballs, and bolognese. Rather than trying to replicate meat, Nair’s team is focused on crafting food that’s “naturally delicious, juicy, and packed with nutrition”.

Nair’s previous company, Mycorena, was among the first in Europe to build industrial-scale infrastructure for fungi-based proteins. While it gained early traction with food manufacturers, the company faced challenges as large industry players became increasingly hesitant to bring novel ingredients to market.

“We had huge success in the beginning,” Nair explained. “But these big companies started playing a waiting game – to see how the market was maturing, whether mycoprotein would really take off. And when you're a startup depending on investor money, it’s not easy to ride that wait.”

Eventually, Mycorena’s largest shareholders bought out the company and continued operations with deeper capital reserves. Nair, however, saw an opportunity to pivot.

“With the new venture, we’re changing the strategy completely. We’re going to the people who matter most: the consumers.”

That pivot is reflected even in the brand’s identity. The name SMAQO isn’t just a quirky label – it’s a statement of intent.

“It’s a fusion of smak – Swedish for taste – and a bold, modern twist,” Nair said. “We wanted a name that instantly conveyed flavor and curiosity, but also felt clean, forward-looking, and brandable on a global scale.”

“SMAQO is all about creating real value, while staying rooted in what truly matters: great taste, clean ingredients, and affordability.”

Unlike many startups that lead with technology and sustainability claims, SMAQO is building its brand from the plate up.

“Taste is at the core of everything we do at SMAQO,” Nair said. “We’re not just offering alternatives – we’re creating flavorful real products.”

To that end, the team is working closely with chefs and sensory experts to ensure the eating experience is both satisfying and distinctive.

“Our fungi base has a naturally savory profile, and we’re enhancing that with seasoning and texture development. We want to make something that feels genuinely craveable – not just functional or ‘better-for-you’.”

Nair points out that their fungi are not mushrooms, but filamentous fungi – a type also used by Quorn, but with wide variation in strain, texture, and taste.

“In the fungi space itself, there are multiple strains, multiple genera that we can use. They have different profiles, so we can really tune the end product. This isn’t about copying – it’s about discovering new food experiences.”

The company is launching first in the Nordics, with early partnerships and popups helping fine-tune the offering. But the ambitions stretch far beyond the region.

“Our home is in the Nordics, and we’ll always draw from that heritage,” Nair said. “But the ambition is definitely global. We’re already exploring co-manufacturing and distribution partnerships outside Europe – especially in India, the GCC, and Asia Pacific.”

The company’s production model also lends itself well to scaling. Fermentation is compact, efficient, and less resource-intensive than traditional agriculture.

While SMAQO is launching with familiar formats like meatballs and burger patties, its founder sees potential far beyond meat alternatives.

“We’re already prototyping in other spaces,” Nair said. “High-protein snacks, hybrid dairy, even pet nutrition. The versatility of our fungi blend is one of our strongest assets. SMAQO isn’t just a product brand – it’s a platform for future fungi-based food innovation.”

The key, according to Nair, is delivering something both nutritious and affordable. Their fungi-based foods boast higher protein and fiber content than meat, with a complete amino acid profile – at a price point that’s competitive for mainstream consumers.

“People want more value for money,” he added. “So we’re giving them better nutrition at the same or even lower cost than meat. That’s how you build relevance.”

Having learned the hard way that education alone won’t shift market perception, SMAQO is focusing on experiential outreach.

“We believe in taste first, tech second,” Nair said. “Instead of long explanations, we’re putting the product in people’s hands – through popup tastings, chef collabs, and actual product launches.”

“It’s all about creating those wow moments that turn curiosity into conversion.”

That approach is also designed to avoid past pitfalls, when consumer understanding of fungi-based foods lagged behind the science.

“There’s still confusion between mushroom protein and fungi protein. People don’t realize they’re different. So instead of telling them – we’re showing them. That’s what’s going to build momentum.”

As the fungi-based food space becomes increasingly crowded, Nair believes the brands that succeed will go beyond sustainability messaging and offer real culinary value.

“The winners will be the brands that make fungi feel exciting and craveable – not just sustainable,” he said. “It’s not enough to check the climate box. You need to deliver taste and affordability.”

“At SMAQO, we’re not just another alt-protein brand trying to imitate something. We’re building something natural and clean that’s tasty, healthy, and affordable.”

With a flavor-first mindset, a clear path to market, and a versatile protein platform, SMAQO is setting out to change the narrative on fungi-based foods – one bite at a time.

Stay tuned for launch updates and retail announcements as SMAQO prepares to hit shelves in the months ahead.