MMP is our dedicated direction in sustainable protein ingredients, built on a high-yield, nutrient-rich fungal strain and scalable cultivation technology.
MMPAn independent sustainable protein ingredient platform.
MMP is a standalone ingredient project developed by Longrunn Medical Technologies. Built on Morel KK strain research and submerged liquid fermentation, it is designed for scalable, food-grade alternative protein applications.
A dedicated platform for sustainable protein ingredients.
MMP introduces a dedicated ingredient direction for Longrunn Medical Technologies: a morel mycelium-derived protein biomass intended for food formulation, industrial ingredient supply, and future sustainable nutrition applications.
Sustainable protein source
Developed as a mycelium-based protein ingredient to support future food systems that require scalable, lower-impact protein production.
Fermentation-based production
Uses submerged liquid fermentation with controlled cultivation steps for standardized biomass and protein production.
Dedicated project material
MMP is built around its own strain resource, patent protection, production logic, and application direction.
Morel mycelium, translated into an ingredient platform.
MMP stands for Morel Mycelium Protein. The core material is Morallium™, a mycelium-derived biomass produced by fermenting the proprietary high-yield morel strain Morel KK.
The source process describes vacuum-packed and frozen semi-finished Morallium™ biomass after dehydration for storage and distribution.
A practical response to the next protein market.
Future protein ingredients must balance nutrition, scalability, supply stability, cost pressure, and environmental impact. MMP is designed around fermentation efficiency and ingredient flexibility rather than a single finished consumer product.
Scalable protein supply
Population growth and food supply pressure increase demand for protein systems that can be produced reliably and locally.
Addressing current limitations
Plant-based and cell-cultured approaches can face challenges in taste, texture, scale-up, production cost, or manufacturing complexity.
Fermentation-led ingredient
Morel mycelium fermentation provides a route toward standardized biomass with protein, fiber, and broader food formulation potential.
Strain, process, nutrition, and intellectual property.
MMP is supported by a deposited Morel KK strain, proprietary submerged fermentation know-how, nutritional indicators, and Korean patent protection for the morel mycelium-based protein substitute food and its preparation method.
Morel KK
A high-yield morel strain isolated from the natural environment in Korea and maintained with documented strain traceability.
Controlled fermentation
Submerged liquid fermentation supports efficient, consistent cultivation, with a reported five-day cultivation cycle.
Dense protein profile
Source materials report 50.3% crude protein and 37.7% dietary fiber on a dry basis, with low crude fat.
Designed for scale-up
The process is presented as suitable for standardized mass production and industrial food ingredient supply.
Cultivation economics
Through cultivation engineering and larger-scale production, MMP is positioned to improve production efficiency and reduce manufacturing cost.
Edible fungus origin
Morel is positioned as an edible fungus source; product availability and permitted uses still require jurisdiction-specific review.
Korean Patent Registration
Registered Korean patent. The intellectual property covers a vegetable protein substitute food obtained by submerged culture of Morchella esculenta Morel KK and its preparation method.
International Deposit
Documented strain deposit. Morchella esculenta Morel KK was deposited under the Budapest Treaty framework, supporting traceability of the protected strain resource.
From ingredient supply to future food formats.
MMP can be developed as an industrial protein ingredient for multiple food categories, while future work focuses on process optimization, product validation, regulatory pathways, and commercial partnerships.