Mycelium MyBacon

©MyForest Foods

Retail & E-Commerce

Mycelium-Based MyBacon Strips Available in LA and San Francisco for First Time

MyForest Food, an Ecovative spinoff founded in 2020 and previously known as Atlast, announces its mycelium-based MyBacon strips will be available to consumers on the West Coast for the first time through a retail partnership with online grocer Good Eggs, thus increasing its footprint to 550+ retailers across the country. MyBacon, a plant-based and Kosher-certified meatless bacon, is crafted from just five ingredients: organic oyster mushroom mycelium, salt, organic sugar, organic coconut oil, and natural flavors. Offering a taste, smell, and texture akin to bacon from animals, MyBacon’s sustainable farming and production process requires less land and water while emitting significantly lower carbon emissions compared to conventional pork production. In response to growing consumer demand, MyForest Foods is expanding beyond the East Coast for the …

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Biotech startup Atlantic Fish Co., headquartered in Raleigh, North Carolina, leverages cellular agriculture to create seafood free of plastics, mercury, antibiotics, and animal suffering.

© Atlantic Fish Co.

Startups, Accelerators & Incubators

12th ProVeg Incubator Cohort Features Mycelium Tech, Next Gen Pet Food, and Cultivated Sea Bass

Berlin-based ProVeg Incubator today reveals the five impact-driven startups that have been selected for the 12th cohort of its accelerator programme, designed for alt-protein startups driving food system transformation. This year’s programme has been revised and improved in order to create more opportunities for the participants to take their business to the next level. With an extension from 12 weeks to 20 weeks, the incubator now offers a kick-off week in Berlin for the founders to meet and attend workshops and events in-person, as well as additional mentoring and business support. The startups will take part in a series of workshops, fireside chats, and speaker-led sessions throughout the 20-week programme. ProVeg Incubator alumni that have gone on to succeed in their respective fields include Better Nature …

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Prime Roots Plant-Based Deli Meat

©Prime Roots

Company News

Prime Roots is Giving Away a Million Slices of Koji Mycelium Deli Meat

Prime Roots, producer of koji mycelium cold cuts, as well as plant-based pâtés and foie gras products amongst others, is giving away a million slices of its vegan koji deli meat alternative on a US tour. The Californian brand was recently recognized on Time Magazine’s America’s Top GreenTech Companies in 2024 list and has received several further awards as pictured below. Additionally, the B-Corp last month celebrated being featured in the hugely popular Netflix series You Are What You Eat: A Twin Experiment. In the series, Prime Roots was the “leading innovator” of the plant-based deli meat in the swap, in an experiment whereby in sets of twins one consumed an omnivore diet and the other plant-based, in order to compare the physical effects. Cybertruck …

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Macalat and MycoTechnology have partnered to create a sweet dark chocolate bar

© Macalat

Sweets & Snacks

Sugar-Free Mycelium Chocolate Described as Most Significant Innovation in Chocolate in a Century

US confectionery brand Macalat has introduced a vegan, organic, zero-sugar, sweet dark chocolate bar —  Organic Sweet Dark Chocolate — claiming it to be the most significant innovation in chocolate in the past 100 years. To achieve this breakthrough, Macalat has partnered with the mushroom innovator MycoTechnology to create a dark chocolate experience using a mycelium-derived flavor modulator called ClearIQ.   Produced using fermentation, ClearIQ is said to be an “incredible” and natural solution to eliminate the need for sugar, milk, or artificial sweeteners and mask the bitterness and astringency of dark chocolate. In addition, as a flavor amplifier, it enhances the full spectrum of cacao flavors while delivering a smooth texture. According to MycoTechnology, ClearIQ’s capabilities extend beyond chocolate to other F&B products, positioning it as …

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The Protein Brewery's flagship mycelium ingredient has received novel food approval in Singapore.

© The Protein Brewery

Cultivated, Cell-Cultured & Biotechnology

The Protein Brewery Receives Novel Food Regulatory Approval for Mycelium Protein in Singapore

Dutch fermentation specialist The Protein Brewery announces it has received regulatory approval from the Singapore Food Agency (SFA) for its flagship mycelium-derived ingredient Fermotein. The approval will enable the company to import, manufacture, and sell Fermotien or products containing it while expanding its operations in the country. Singapore has emerged as a hub for alternative proteins since the SFA set ambitious targets to produce 30% of the nation’s nutritional needs locally by 2030. As part of this strategy, the country seeks to incorporate safe, novel foods and ingredients that promise nutritional and sustainable benefits. The Finish biotech Solar Foods has also received approval in Singapore, where it recently debuted a chocolate bar made with an air-based protein called Solein. CEO Sue Garfitt comments: “The Protein Brewery …

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mylo Bolt Threads

©Bolt Threads

Leather Alternatives

Report: Could Mycelium Leather Transform the Leather Market?

IDTechEx analyses the potential of mycelium as an innovative leather alternative in a new report. According to the report, recent developments in the industry mark the beginning of major production growth, though companies in the industry also face some technological challenges that need to be overcome in order to achieve sustainable market growth. Key players in the production of mycelium leather include MycoWorks, California, producer of materials including Reishi Bolt Threads, California, producer of materials including Mylo Ecovative, New York, operates several platforms including a specialized soft goods division called Forager which creates materials from its AirMycelium™ technology SQIM, Italy, operates MOGU, a dedicated interior design and architecture brand offering a range of wall, floor, and acoustic treatment products, and EPHEA, which targets the luxury fashion …

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Researchers use mycelium to make loudspeakers

© iStock/OleksandrKr

Fungi, Mushrooms & Mycelium

Researchers Use Mycelium & 3D Printing to Make Loudspeakers More Sustainable

Germany’s Fraunhofer Institute for Machine Tools and Learning Technology (Fraunhofer IWU) is investigating the potential of mycelium as an effective, affordable, and sustainable material in loudspeaker construction. The researchers aim to process live mycelium using 3D printing, before influencing its growth to achieve both sound-reflecting and sound-absorbing properties. By altering environmental conditions, the properties could be specifically adjusted, creating foam-like structures to absorb sound and dampen vibrations along with solid and smooth structures for sound reflection. Mycelium could therefore be used both for loudspeaker housings and as an insulating material. This technique could reduce the cost of producing transmission line loudspeakers, which are expensive and complex as they contain a pipe up to three metres long to provide bass and reduce resonance. This pipe must …

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Kynda debuts a new mycelium ingredient in vegan burgers crafted by The Ranging Pig Co.

© Image courtesy of Kynda

Fermentation

Kynda Debuts Zero-Waste Mycelium Ingredient in Burgers Crafted by The Raging Pig Co.

German B2B biotech Kynda announces that it is introducing in the European market a new zero-waste mycelium ingredient — exempt from EU novel food regulations — for alt meat and hybrid products. Branded Kynda Meat, the ingredient is said to be highly nutritious and a “truly sustainable” alternative to animal proteins. It is made only with upcycled ingredients fermented in a highly efficient 48-hour biomass fermentation process.  In a first collaboration, Kynda Meat will debut at the Internorga trade fair in Hamburg (starting today), in vegan burgers created by the food tech The Ranging Pig Co. A new range of vegan sausages by The Ranging Pig will also be available for tasting. “Our mycelium-based ingredients offer a unique blend of taste, nutrition and environmental benefits to meet the growing demand …

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mushrooms

Image courtesy of ProVeg International

Fungi, Mushrooms & Mycelium

Infinite Roots and Infinite Potential: In Conversation with a Mycelium Meat Startup

Within the world of alternative proteins, one category is rising up as a solution to many of the industry’s problems. A protein source that contains all essential amino acids, that’s high in fibre and low in saturated fat, that grows extremely efficiently and requires minimal processing. A protein source that doesn’t come from the kingdom of animals, or plants. The promise of mycelium (the root-like structures of mushrooms) was enough for Mazen Rizk to found German-based Infinite Roots (formerly Mushlabs). The mycoprotein start-up recently went through a branding change to make the promise of mycelium explicit. In its latest New Food Hub article, ProVeg International chats with Philip Tigges, Managing Director and CFO of Infinite Roots. Mycelium, Tigges tells ProVeg International, has an excellent and …

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Infinite Roots team

Cathy Hutz (co-founder), Philipp Tigges (CFO), Dr. Mazen Rizk (founder and CEO) and Dr. Thibault Godard (co-founder) © Infinite Roots

Company News

Mycelium Tech Infinite Roots Announces Strategic Partnership with Pulmuone

Mycelium tech company Infinite Roots, formerly Mushlabs, announces a strategic partnership with Pulmuone, a leading food manufacturer from South Korea. Together, the companies intend to develop innovative protein products specifically tailored to the needs and taste preferences of the South Korean market. Infinite Roots has developed a patented method to use mycelium in innovative ways for food production. Just last month, the German startup secured $58 million in an oversubscribed Series B round, said to be Europe’s largest-ever investment in mycelium. On the other hand, Pulmuone, known for its tofu products, owns the Nasoya brand, famous for its plant-based steak line Plantspired which is hugely popular domestically as well as in the US, and is catering to the increasing interest in plant-based products in the …

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the Chinese startup will launch the 70/30 Mycelium Research Lab, located within a renowned biotech startup incubator,

© 70/30 Food Tech

Cultivated, Cell-Cultured & Biotechnology

70/30 Food Tech to Launch Mycelium Research Lab to Create Affordable Proteins for Asia

Shanghai-based 70/30 Food Tech, a 100% plant-based ready meal company and a producer of plant, fungi, and mycelium-based ingredients, announces that it has completed a seed-extension fundraising round (the raised amount has not been disclosed). With the funds, the Chinese startup will launch the 70/30 Mycelium Research Lab, seemingly located in Bangalore, India, within a renowned biotech startup incubator to develop cost-effective fungi-based biomass ingredients for alternative meats. With this expansion, the startup will have a presence in two important Asian markets. According to the press release, the funding round received strong backing from investors, with participation from Better Bite Ventures and support from previous seed investors. “We believe that mycelium-based sustainable protein products can be a gateway to broader consumer adoption in Asia, especially given …

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Infinite Roots raises Europe's largest investment in mycelium

Image courtesy of Infinite Roots

Investments & Acquisitions

Infinite Roots Raises $58M in “Europe’s Largest Investment in Mycelium”

German biotech Infinite Roots (previously Mushlabs) has secured $58 million in an oversubscribed Series B funding round. The sum is said to be Europe’s largest ever investment in mycelium. The round was led by Dr. Hans Riegel Holding, a holding company for confectionery group Haribo, with support from the EIC Fund (an initiative by the European Commission). Other participants included REWE Group, Clay Capital, FoodLabs, and more. Infinite Roots will use the funding to “move into a new era of commercial growth”, which will include expanding production capacities and launching worldwide. The company said that securing such a large sum in the current challenging economic climate was a testament to its technology and expertise. “A new era” Infinite Roots uses patented fermentation technologies to develop …

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Bolder Food has unveiled MycoVeg, a semi-finished product crafted using mycelium and biomass fermentation.

© Bolder Foods

Fermentation

Belgium’s Bolder Foods Unveils Mycelium Ingredient to Create “Punchy Cheesy” Umami Flavors in Alt Cheese

Bolder Foods, a food tech company from Belgium, has unveiled its latest innovation for the alternative cheese space: MycoVeg. Mycoveg is described as a mycelium-based ingredient crafted with biomass fermentation that is said to deliver creamy, buttery, and elastic textures and “punchy cheesy” umami flavors in cheese alternatives. Bolder Foods says it will revolutionize alt cheese “one spore at a time” using nature’s secret weapon since its benefits to develop cheese alternatives are numerous. Firstly, its fermentation process is highly sustainable, requiring minimal growth resources. Secondly, mycelium is a nutritional powerhouse, providing fiber, proteins, and vitamins, enhancing the product’s nutritional profile; and lastly, it stands out for its excellent versatility in product development. Revolutionizing cheese with microbes Bolder Foods is headquartered in Brussels and has research …

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Mush Foods chef in kitchen

© Mush Foods

Gastronomy & Food Service

Mush Foods Announces US Launch of Mycelium Mixes for Restaurants to Create Sustainable Meat Blends

Tel Aviv-based Mush Foods recently announced the US launch of 50Cut, a range of mycelium blends as a meat replacement for restaurants, with a focus on creating blended and hybrid products to reduce meat content in dishes. Mush Foods says its mission is to cut global meat consumption by half through this B2B approach, utilizing upcycled waste products as a substrate and without the existence of a B2C brand. According to the company, Mush Foods’ innovative products are intended to improve the nutritional value and sustainability of classic meat dishes. Mush Foods uses a proprietary, highly efficient, and sustainable cultivation technique to grow a variety of culinary-quality mushroom roots in a short period of time. The US launch follows its introduction to restaurants in Israel …

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Mogu has secured €11 million to develop high-quality mycelium solutions for the fashion, interior design, and automotive industries.

© Mogu

Investments & Finance

Italy’s Mogu Raises €11M to Expand Mycelium Materials for Interior Design, Fashion, and Cars

Mogu Srl, an Italian material innovation firm, announces that it has secured €11 million in Series A funding to develop high-quality mycelium solutions for the interior design, fashion, and automotive industries. The company also shares that it will rebrand in a few weeks as SQIM, its widely recognized name. CDP Venture Capital and ECBF VC co-led round with the additional participation of Kering Ventures and previous investor Progress Tech Transfer. The new capital will allow the company to capitalize on its proprietary technological platform by scaling to industrial volumes. In addition, Mogu will further R&D projects in material innovation, open a new demo production plant, and expand its team, “attracting and retaining premier industry talents.” Maurizio Montalti, Chief Mycelium Officer and co-founder of Mogu/SQIM, comments: “This …

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A bowl of mycoprotien meatballs

© Nosh Biofoods

Health

New Study Highlights the Potential of Mycelium as a Nutritious Solution to World Hunger

A new study authored by leading food scientists, including Harold H. Schmitz, Chair of the Scientific Board of Meati Foods, explores the potential of mycelium, the roots of filamentous fungi, to improve human health, support a sustainable food system, and to reduce food insecurity, malnutrition, and world hunger. According to the authors, mycelium is a cost-effective alternative to animal meat: it delivers meaty texture and neutral flavor while offering high-quality proteins, fibers, and essential micronutrients (iron, zinc, and vitamin B12), holding the potential to improve public health.  Additionally, its production is scalable, affordable, and fast. They also highlight the potential of mycelium in addressing environmental concerns in food production since it is environmentally sustainable, with the additional surplus of helping reduce food waste through fermentation. According to the …

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Coral's fish fillet on a plate

© Koralo

Fermentation

Koralo Debuts With ‘New F!sh’, South Korea’s First Microalgae & Mycelium-Based Fish Fillet

Koralo, a German fermentation startup developing alt seafood in South Korea, has introduced its first product, New F!sh, in collaboration with partner restaurants Stylevegan and Monks Butcher in Seoul. The startup claims that New F!sh is the first of its kind fish fillet in the South Korean alternative seafood category. Koralo creates innovative clean-label seafood alternatives using microalgae and mycelium in a co-fermentation process. The company’s approach captures the oceanʼs nutrition by feeding microalgae to mycelium, mimicking the algae-based eating habits of fish. Working with local partners, the New F!sh product has been tailored to the region’s palate. According to Koralo, after many tests, the fillets have a juicy and flakey texture that doesn’t fall apart. Moreover, the product offers an authentic fish flavor while being low in …

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Coral's fish fillet on a plate

Microalgae / mycelium fish fillet © Koralo

Fermentation

Koralo Debuts With ‘New F!sh’, South Korea’s First Microalgae & Mycelium-Based Fish Fillet

Koralo, a German fermentation startup developing alt seafood in South Korea, has introduced its first product, New F!sh, in collaboration with partner restaurants Stylevegan and Monks Butcher in Seoul. The startup claims that New F!sh is the first of its kind fish fillet in the South Korean alternative seafood category. Koralo creates innovative clean-label seafood alternatives using microalgae and mycelium in a co-fermentation process. The company’s approach captures the oceanʼs nutrition by feeding microalgae to mycelium, mimicking the algae-based eating habits of fish. Working with local partners, the New F!sh product has been tailored to the region’s palate. According to Koralo, after many tests, the fillets have a juicy and flakey texture that doesn’t fall apart. Moreover, the product offers an authentic fish flavor while being low in …

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Libre Group shot

© Libre Foods

Fermentation

Libre Foods Wins €335K Grant to Pioneer Low-Cost Mycelium for Meat Alternatives

Libre Foods, a Spanish biotech based in Barcelona, has been awarded a €335,000 public R&D grant by Neotec (a program that supports technology-based companies) to develop a low-cost mycelium ingredient for meat alternatives.  Mycelium holds the potential to enhance the texture and nutrition in meat alternatives; however, scaling its production to lower the final product’s costs remains an industry challenge, argues Libre Foods. With the funds, the Spanish biotech plans to launch an advanced screening platform, integrating rapid imaging robotics and machine learning to discover and optimize fungi-based applications and accelerate product development. The platform could increase efficiency in R&D by more than 800 times, explains the company. Low-cost mycelium The technology’s first task will be developing a low-cost mycelium ingredient with a superior nutritional and …

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Mush Foods Grow NYC

Image credit Shalom Daniel on LinkedIn

Company News

Mycelium Producer Mush Foods Receives $250,000 in Grow-NY Food and Agriculture Business Competition

Israeli-based food tech company Mush Foods has been awarded $250,000 in the Grow-NY Food and Agriculture Business Competition. The prize money will support the company’s mission to cut global meat consumption in half by providing alternative meat ingredients made from mycelium.  The Grow-NY competition, funded by Empire State Development and administered by Cornell University’s Center for Regional Economic Advancement, serves as a platform for innovation and technology in the food, beverage, and agriculture sectors. The event featured twenty global finalists presenting their business plans at the summit, and a total of $3 million in prize money was distributed among seven startups, including Mush Foods, based on judging criteria included the viability of the startup’s business model, customer value, diversity, and agri-food innovation. Mycelium grown through …

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