Fungi, Mushrooms & Mycelium

Tempty Foods

© Marlow Ingredients/Tempty Foods

Denmark’s Tempty Foods Becomes First Brand to Use Mycoprotein by Marlow Ingredients

In April, Quorn’s parent company Marlow Foods announced that it was creating an ingredients division to make its mycoprotein available to other manufacturers. Now, Denmark’s Tempty Foods is set to become the first brand (other than Quorn itself) to use the protein. Tempty is already available in Denmark’s food service sector, and was the first Danish company to ever offer mycoprotein-based products. The partnership with Marlow will allow it to further expand and accelerate growth. “The introduction of Marlow mycoprotein into our products will give us a sustainable and competitive edge. It will also empower us to continue creating next-generation alternatives that focus on the key values of taste and nutrition, rather than imitating meat,” said Martina Lokajova, CEO and co-founder of Tempty Foods. “Huge …

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Organisations and Brands:Marlow FoodsTempty Foods
Kim Le founder Prime Roots

Image courtesy of Prime Roots

Prime Roots’ Total Funding Reaches $50M Following Series B Round

Prime Roots, a producer of koji mycelium-based deli meats, has secured $30 million in a Series B round. The raise takes the company’s total funding to $50 million. True Ventures, Pangaea Ventures, SOSV/IndieBio, and Monde Nissin (the parent company of Quorn) all participated in the round, among others. Prime Roots will use the funding to scale and expand to deli counters and restaurants nationwide. Prime Roots claims to be able to identically replicate the microscopic texture of meat through proprietary fermentation and food science technology. The company offers a range of alternatives to deli meats, including cracked pepper turkey, black forest ham, hickory bacon, salami, and pepperoni — all developed alongside acclaimed chefs. The products can be made in just three days, compared to months …

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Organisations and Brands:Prime Roots
White Mushrooms

Photo by Waldemar Brandt on Unsplash

Chinova Bioworks’ “Game-Changing” Mushroom Preservative Now Approved at Whole Foods Market

Food tech startup Chinova Bioworks announces its clean-label food preservative Chiber™ has become the first mushroom fiber to join Whole Foods Market’s approved ingredient list. Made from upcycled white button mushrooms, Chiber is a natural, eco-friendly extract that extends the shelf-life of a wide variety of food and beverages. As America’s largest natural food retailer, Whole Foods Market runs a rigorous “Quality Standards” program that ensures every ingredient that appears in its stores meets the company’s standards for health and safety.  Following a thorough application process, Chinova reports it received “overwhelmingly” positive feedback from the Whole Foods review team, and the ingredient now features in five listings: Chiber, Mushroom Fiber, Mushroom Derived Fiber, White Button Mushroom Fiber, and White Button Mushroom Derived Fiber. “Whole Foods …

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Organisations and Brands:ChiberChinova BioworksWhole Foods Market
Meati Plant-Based Carne Asada

©Meati

Meati Expands US National Footprint with Debut in 260 Meijer Locations

Colorado’s Meati Foods announces its Eat Meati™ products haved debuted at 260 Meijer supermarkets in six states – Michigan, Ohio, Indiana, Illinois, Kentucky and Wisconsin. Now present in 29 states, Meati says the rollout represents its first mainstream grocery availability as it moves toward a national omnichannel footprint by the end of 2023.  The brand’s Eat Meati whole-cut product line is now available for purchase in two-unit packages. including the Classic Cutlet, Crispy Cutlet and Carne Asada Steak. The items can be found in Meijer’s refrigerated produce section.  According to Meati, Meijer represents the company’s second major retail milestone for 2023, after it previously expanded to all 380 Sprouts Farmers Market stores in March. Meati has also achieved successful partnerships in US food service, where …

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Organisations and Brands:MeatiMeijer

© eniferBio

Finland’s EniferBio Raises €11M to Scale Up Production of Upcycled Mycoprotein

Finnish biotech startup eniferBio, which produces upcycled mycoprotein powder from food and agricultural byproducts, has raised €11 million in Series A funding. The round was led by Aqua-Spark, with participation from Tesi, Valio, Voima Ventures, and Nordic Foodtech VC. EniferBio will use the funding to scale up production of its mycoprotein powder to thousands of tons per year, along with seeking regulatory approval both in the EU and further afield. Called PEKILO, the mycoprotein is produced through fermentation and contains up to 70% protein. It is also highly sustainable, requiring very little land and water to produce. While the protein was initially developed decades ago as a more sustainable form of animal feed, eniferBio is exploring an array of other applications, including human food. The …

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Organisations and Brands:eniferBio
Meati Chicken Cutlet Sandwiches @ PLNT Burger

©PLNT Burger

PLNT Burger Launches New Meati Cutlet Chik’N Sandwiches at All 13 Locations

Vegan fast food chain PLNT Burger announces it is launching two new sandwiches featuring Meati Chik’n Cutlets at all of its locations across the US East Coast. Starting April 10, the chain will feature two “superfood” sandwiches made with Meat’s mycelium protein: Crispy Chik’n Sandwich: Meati Crispy Cutlet, green leaf lettuce, pickles and garden herb mayo on a potato bun – $9.99 ($10.99 in NYC) Spicy Crispy Chik’n Sandwich: Meati Crispy Cutlet, hot sauce, plant-based pepperjack cheese, green leaf lettuce, pickles and garden herb mayo on a potato bun – $10.99 ($11.49 in NYC) The new menu partnership follows Meati’s national debut in Sprouts Farmets Markets, which saw the brand launch its Classic Cutlet, Crispy Cutlet, Classic Steak and Carne Asada Steak in 380 stores.  …

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Organisations and Brands:MeatiPLNT Burger
Vegan clean-label mushroom burger

©Shroomeats

Shroomeats: Disrupting the Status Quo with “Revolutionary” Upcycled Mushroom Meat

Mushrooms are quickly becoming a top ingredient of choice for many alt-protein brands and startups, thanks to their exploding popularity as a highly functional and sustainable food with a pleasing taste. However, mushrooms currently do not star as the top ingredient in most plant-based meats. Shroomeats, founded by Thai native Dissaya Theerakaosal, seeks to disrupt this status quo and launch a new trend for cleaner-label, mushroom-based meat alternatives.  First launched in 2019 as a frozen product, the US-based Shroomeats now sells a line of shelf-stable vegan meats made from upcycled shitake mushrooms. Containing just six ingredients, Shroomeats’ line includes Mushroom Patties, Meatballs, and Shred-It (a shredded product.)  The brand says its simple list of ingredients – shiitake mushroom, pea protein, sunflower oil, salt, pepper, potato …

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Organisations and Brands:Shroomeats
Better Meat Mycelium Vegan Fish

©Better Meat Co.

The Better Meat Co. Forms First Scientific Advisory Board to Advance Use of Mycelium in Alt Protein

Fermented protein innovator The Better Meat Co. announces the formation of its first-ever Scientific Advisory Board (SAB.) The board, which compromises leading experts in filamentous fungi, cell biology, metabolism, genetics, and food safety, is helping to bolster Better Meat’s efforts to advance the use of mycelium in both hybridized and animal-free meat applications.  Better Meat’s first SAB meeting took place on March 13, and its members include:  Louise Glass, PhD – Professor, University of California-Berkeley Jay Dunlap, PhD – Professor,  Geisel School of Medicine at Dartmouth Heather Hallen-Adams, PhD – Professor, University of Nebraska-Lincoln Matt Sachs, PhD – Professor, Texas A&M University  “The fruiting structures of fungi have been used for food and medicine for thousands of years,” shared board member Louise Glass, PhD. “It’s …

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Organisations and Brands:The better Meat Co
Alan Iván Ramos, Libre Foods

Alan Iván Ramos, © Libre Foods

Libre Foods: “Fungi Are the Ingredients that Transform the Food System”

Barcelona’s Libre Foods recently celebrated its second anniversary, with many achievements under its vegan belt to speak of in a short time. Not least, last year’s €2.2M raise, and this February’s launch of what Libre says is the first alt bacon made from mushrooms in Europe. Libre Foods states it is the first EU biotech and climate-driven company to pave the way for a new food system by producing whole-muscle-cut meat products made from fungi. We were excited to finally enjoy a mushroom-based chat with CEO Alan Iván Ramos. What is the story behind Libre Foods? In 2019, I moved to Berlin to join the world’s leading alternative protein startup incubator, ProVeg Incubator, where I was able to combine purpose with innovation, and turned my …

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Organisations and Brands:Libre Foods
Tuna/ Poke Bowl

©Aqua Cultured Foods

Aqua Cultured Foods to Begin First Public Tastings of Alt-Tuna, Shrimp and Scallops

US food tech startup Aqua Cultured Foods announces it will begin consumer tastings of its seafood alternatives in Chicago, ahead of its public launch through chef partners and foodservice distributors.   Beginning April 6, the startup will hold tastings of several alt-seafood products, including Aqua tuna rolls, shrimp dumplings and scallop crudo, at its headquarters in West Loop, Chicago. According to Aqua, it intends to solicit feedback from participants on the products’ quality compared to conventional seafood products, especially texture.  Unique fermentation Founded in 2020, Aqua is developing a range of seafood alternatives, including whitefish, shrimp, scallops and tuna filets, with mycoprotein fermentation technology. Using a unique strain of fungi, the company says it is able to transform plant-based ingredients into realistic seafood alternatives that offer …

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Organisations and Brands:Aqua Cultured Foods
Mycorena brewing protein

© Mycorena

Mycorena Develops System for Brewing Protein in Space Using Algae and Fungi

Swedish food tech company Mycorena announces that its innovative circular system for brewing protein in space using algae and fungi has been selected as a finalist of the Deep Space Food Challenge (DSFC). According to the company, out of 300 teams from 32 countries, only 11 remain in the competition.  The DSFC is a competition coordinated by NASA and the Canadian Space Agency to develop technologies that enable resource-efficient food production for long-term space missions. Additionally, it aims to accelerate innovation to create sustainable food production systems that produce nutritious, safe, and delicious food. Algae-fungi circular solution Mycorena developed a technology for the competition that uses fungi and algae in a closed-circuit system called AFCiS to optimize resource efficiency. It involves bioreactors and food production modules, …

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Organisations and Brands:MycorenaNASA
Mycelium Foie Gras

Mycelium foie gras ©The Better Meat Co.

The Better Meat Co. Hosts ‘Night Under the Fermenters’ Dinner to Showcase Mycelium Bacon, Chicken and Foie Gras

Mycelium innovator The Better Meat Co. reveals it recently hosted “Night Under the Fermenters” – a special dinner to showcase the versatility of its Rhiza mycoprotein ingredient. Featuring 10 different courses, the fine dining experience offered guests a “taste of the future” with mycoprotein-based bacon, chicken, turkey, foie gras, caviar and even baked desserts.  Taking place March 14 at Better Meat’s fermentation headquarters in West Sacramento, CA, the exclusive dinner featured notable guests, including Elysabeth Alfano from Plant-Based Business Hour and Didier Toubia, CEO of Aleph Farms. Guests, who reportedly paid $300 each, dined while immersed in the presence of Better Meat’s mycelia fermenters, an active 3D printer and microscopic mycelium artwork.  The menu was curated by BMC research chef Jared Goldstein and prepared alongside …

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Organisations and Brands:The better Meat Co
Shiitake_beer_mushrooms

© Fungtn

Fungtn Harnesses Shiitake Mushrooms for New Functional, Alcohol-Free Dark Lager

London-based Fungtn, an award-winning producer of alcohol-free craft beer and the first brand to market with adaptogenic, alcohol-free beers brewed with functional mushrooms, launches Shiitake Dark Lager, an alcohol-free lager with a unique stout flavour provided by adaptogenic organic Shiitake mushrooms. Founded by Zoey Henderson, with 15 years in the food and drink industry, including owning her own cafés and juice bar, and as a NoLo Alcohol consultant to brands and hospitality outlets, she set out to create great beers with reduced fermentation and added health benefits. The Fungtn range also includes Lion’s Mane IPA, and Reishi Citra Hop. “No, your beer won’t taste like mushroom, it will however help keep your mind and body on good form,” says the brand. Harnessing the power of …

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Organisations and Brands:Fungtn
Frayme Mylo bag in white

© Stella McCartney

Stella McCartney Presents New White Edition of Frayme Mylo Bag at Paris Fashion Week

Stella McCartney has launched a new limited edition version of her Frayme Mylo bag, in white instead of black. The bag is made from Mylo (Bolt Threads’ mycelium-based leather alternative), and is based on the design of McCartney’s classic Falabella bag. It has just been exhibited at the designer’s AW23 runway show at Paris Fashion Week, marking the first time Mylo has been available in a colour other than black. The event was held at Paris’ oldest equestrian stables, with models walking the runway alongside rescued ponies. “It’s an honor to continue our long and storied relationship with the Stella team to establish Mylo, and material innovation, as the future of fashion,” said Bolt Threads on LinkedIn. “Embodiment of a vision” The original black Frayme …

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Organisations and Brands:Bolt ThreadsStella McCartney
meati products roll out at sprouts market

© Meati

Meati Begins Major Expansion, Rolls Out Mushroom Root Cutlets & Steaks at Sprouts

Mycelium whole-cut pioneer Meati Foods announces the rollout of its mushroom root cutlets and steaks at 380 Sprouts Farmer Market locations across 23 states in the US.  The company’s animal-free, mycelium-based meats — Meati Classic Cutlet, Meati Crispy Cutlet, Meati Classic Steak, and Meati Carne Asada Steak — have been available in limited quantities at Sprouts and Birdcall locations in Colorado and online and DTC since last spring. Meati’s retail partnership expansion with the leading organic and natural grocer is a significant step to making the brand’s products available to customers nationwide. For meat and non-meat-eaters alike As it prepares for a national omnichannel footprint for late 2023, Meati Foods announced two hires with years of experience in the CPG space. Elizabeth Fikes was appointed the chief supply chain …

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Organisations and Brands:Meati
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