Fungi, Mushrooms & Mycelium

The founding team of Infinite Roots

The founding team of Infinite Roots (from left to right) Mazen Rizk, Cathy Preißer and Thibault Godard © Infinite Roots

Mushlabs Becomes Infinite Roots, Plans to Pioneer New Era of Sustainable Foodtech

Hamburg biotech company Mushlabs announces its new corporate brand: Mushlabs will become Infinite Roots, with the transformation representing a deeper commitment to food security and sustainability and reinforcing the company’s commitment to promoting healthier diets and a healthier planet. As a specialist in mushroom mycelium-based nutrition, Infinite Roots supports the sustainable revolution in food production. According to the company, the new brand development symbolizes the transition from an emerging startup phase to a mature corporate era. Three years ago the company raised $10 million in Series A to upscale production to industrial level, stating its vision to “bring about a meaningful and lasting change to our food system”. Further to this mission, Infinite Roots says that its new identity seeks to reflect the essence of …

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Kynda's team

© Kynda

Germany’s Kynda Secures Government Grant for Mycelial Protein Production Services

Kynda, a German provider of services and solutions for mycelium biomass fermentation, has announced that it has secured a non-dilutive grant from Germany’s Ministry of Food and Agriculture. In partnership with the German Institute of Food Technologies, Kynda will use the funds to advance a project to produce mycelial protein more efficiently and at scale using its fermentation platform and waste side streams.   Founded by Daniel MacGowan von Holstein and Franziskus Schnabel, Kynda claims to be the first company to provide clients with low-cost “plug-and-play” bioreactors, starter cultures, and operational support for biomass fermentation to produce edible mycelium. Kynda’s B2B services allow food and ingredient companies to install in-house fermentation units to generate revenue using their food processing waste, even if they lack the expertise to …

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© Tupu

Tupu Raises $3.2M for Highly Efficient Indoor Mushroom Production

German agtech company Tupu has raised $3.2 million in a seed funding round led by FoodLabs and Zubi Capital, with participation from Clear Current Capital, FoodHack, IT-Farm, CoastCap, and various angel investors. Tupu is working to revolutionise mushroom production through a decentralised farming system that grows a range of organic gourmet mushrooms directly in cities. Since November of last year, the company has been offering fresh, sustainable, and competitively-priced mushrooms to a range of local customers, from wholesalers to renowned chefs. The mushrooms are especially popular for creating vegan dishes; for example, Sebastian Frank, the head chef and owner of two-starred Michelin restaurant Horváth, uses Tupu’s King Oyster mushroom for his vegan foie gras. Tupu already supplies over three tonnes of mushrooms per month, and …

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Quorn's chicken strips

© Quorn

Vaess and Marlow Ingredients Join Forces to Drive Innovation in Mycoprotein Products

Dutch food tech company Vaess and UK company Marlow Ingredients have announced a collaboration that they say will strengthen their global presence to lead the sustainable ingredients industry. The companies, claiming to be the first in the world to develop binding systems for mycoprotein products, will leverage each other’s experience in the field to make high-quality and tasty mycoprotein alternatives. Vaess, previously Vaessen-Schoemaker, uses technology to offer functional ingredients and solutions to drive innovation in food products, including plant-based products for “tomorrow’s trends and today’s needs.” The company has been operating for over 75 years.  Marlow Ingredients is a recently established division of Marlow Foods, the manufacturer of Quorn Foods’ mycoprotein, which commercializes the fermented protein for the F&B industry; both companies operate under the Monde Nissin Corporation. Marlow Ingredients’ first client is Denmark’s Tempty Foods. Joris Hermans, director …

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Mushroom packaging ©Ecovative

Ecovative Opens Access to Patent for Plastic-Free Mycelium-Based Materials

Ecovative, a US developer of sustainable mycelium-based technologies, has announced that it is opening access to a European patent for its plastic-free MycoComposite™ materials. All individuals and businesses in Europe can now use the materials in their innovations, providing a sustainable alternative to plastics and environmentally damaging chemicals. The patent outlines a blueprint for the creation of mycelium composites, which have the potential to cut carbon emissions across multiple industries. According to Ecovative, the patent is already in use worldwide in industries such as packaging, construction materials, architecture, and more. Interest in entrepreneurial applications of MycoComposite is reportedly increasing sharply in Europe, and Ecovative hopes to test the potential of open-access patents to spur innovation in mycelium technologies. “Picks and shovels” The news comes a …

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A bowl of mycoprotien meatballs

© Nosh Biofoods

Nosh Biofoods and Ginkgo Bioworks Partner to Create “Superior” Mycoprotein for Red Meat Alternatives

Berlin-based startup Nosh Biofoods and biotech company Ginkgo Bioworks (NYSE: DNA) announce a new partnership to produce what they claim would be a superior mycoprotein ingredient for red meat alternatives to make them “taste closer to real meat than ever before.” Creating plant-based red meat, free from binders and chemical additives, continues to challenge the industry. Still, these two companies are poised to solve this problem and develop a mycoprotein with better taste, color, performance, and nutrition for clean-label alternatives. As part of the collaboration, Nosh Biofoods will leverage Ginkgo Bioworks’ capacity to discover and deliver protein-producing fungi strains with superior sensorial profiles to provide the rich taste, juiciness, and color of red meat in NPDs.  “Nosh.bio is eager to enable the transition from animal-based to animal-free products. What …

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New research by MycoTechnology shows that many mainstream consumers purchase plant-based protein powders.

© MycoTechnology

MycoTechnology Research: Widespread Adoption of Plant-Based Protein Powder Among Non-Vegan Consumers

New research commissioned by MycoTechnology, a company specializing in mycelial fermentation to make protein powders, shows that a significant number of mainstream consumers, not only vegans and athletes, purchase plant-based protein powder.  According to the research conducted by Brightfield Group in Q1 2023, out of 725 users of plant protein powder, only 17% identified as vegans. Meanwhile, the survey found that 46% of participants identified as athletes, although 77% claimed to engage in physical activity at least three times per week.  With about a third of the plant-based protein powder consumers identifying as ‘early adopters’ and ‘early majority’ shoppers, the data suggests that using plant protein powder is becoming popular among the general population rather than just a niche market, says the company. Jonas Feliciano, Marketing Director at …

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Mycorena partners with Atria Sweden to commercialise mycoprotein-based products

© Mycorena

Mycorena Partners With Leading Meat Company to Commercialise Mycoprotein-Based Products

Swedish mycoprotein producer Mycorena has announced it is partnering with leading animal meat supplier Atria Sweden to launch a range of mycoprotein-based products. The meat alternatives will be made with Mycorena’s mycoprotein ingredient, Promyc, which is a complete protein containing all nine essential amino acids. The protein is made using a proprietary fungal fermentation process. Atria Sweden — a leading producer of sausages, hamburgers, cold cuts, and other meat products for the retail and food service sectors — has entered into the collaboration with the aim of reducing its carbon footprint. As part of the partnership, Mycorena will scale up its production of Promyc, while Atria will use its product development capabilities to create a range of meat alternatives. “Mycoprotein is an exciting new Swedish …

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MATR Foods meat alternatives made via fungal fermentation

© MATR Foods

MATR Foods Uses Fungal Fermentation & Upcycled Veg to Make “New Generation” of Alt Meats

MATR Foods is a Danish startup producing sustainable meat alternatives via fungal fermentation. Made with just five ingredients — oats, split peas, lupin, beetroot, and potatoes — the products are described as a “new generation” of plant-based food. The ingredients used are organic, upcycled, and sourced from Danish farms. To transform them into meat alternatives, MATR adds natural fungi spores, which ferment the ingredients to give an umami flavor and firm bite. The resulting products are low in calories and high in fibre, with no additives. Success in European markets MATR’s product range includes plant-based steak, mince, and a block that can be cut into any shape. The meat alternatives have already launched at Sticks N’Sushi in the UK, Denmark, and Germany as part of …

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Ganoderma lucidum mushrooms that are being used to create self-healing vegan leather

© sucharat-stock.adobe.com

UK Researchers Develop Self-Healing Leather Using a Medicinal Mushroom from Asia

Researchers in Newcastle upon Tyne, England, have developed a self-healing vegan leather using the mycelium of Ganoderma lucidum, a medicinal mushroom from Asia. According to the researchers, the leather has dormant fungal spores that can regrow and repair damaged areas such as scratches and holes. Mycelium, the living vegetative part of filamentous fungi, has functional properties such as regrowth, sensing, and self-healing. This rootlike structure is already used to create animal-free leather for wallets, bags, and hats. However, the production process of these products hampers the growth of the fungus. The team led by Elise Elsacker at the Hub for Biotechnology in the Built Environment decided to investigate the conditions under which mycelium can retain its regrowth ability and demonstrate its self-repairing properties even after …

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MadeRight develops fungi-based packaging

© MadeRIght

MadeRight Raises $2M for High-Performance Fungi-Based Packaging

Israeli startup MadeRight has raised $2 million in seed funding to further develop its fungi-based packaging solutions. The startup has created a solid-state fermentation process where mycelia turn industrial organic waste into biomass. Materials are then extracted from this biomass to form pellets that can be used in existing packaging manufacturing machines. When combined with bioplastics, the pellets have the potential to significantly improve performance and sustainability. The seed round was led by the incubator Fresh Start, with participation from Arkin Holdings and Arc Impact. It will be used to expand MadeRight’s development team, refine the production process, and enter new markets, with the goal of producing a commercially viable prototype by the end of 2024. “The great potential of MadeRight’s solution is to close …

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White grill caps

© Highline Mushrooms

Canada’s Highline Mushrooms Markets White Grill Caps as Ideal Meat Substitute

Highline Mushrooms, a mushroom grower based in Leamington, Ontario, has described its new White Grill Caps as a “perfect meat substitute”. The mushrooms first rolled out at North American retailers in time for July 4, and were initially described as a limited-edition product. But Devon Kennedy, the company’s national marketing manager, recently told Supermarket Perimeter that the trial would likely continue all year. She said that the large mushrooms stay firm when grilled and readily absorb smoky flavors, while also having their own umami taste. Their “delicate texture and earthy flavor” are said to make them ideal as either a burger alternative or a standalone dish, providing an alternative to portobello mushrooms. “We believe that consumers deserve an array of healthy and easy options to …

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MycoWorks will open a production facility for luxury animal-free leather

© polrebaque

MycoWorks Unveils World’s First Commercial Mycelium Facility for Luxury Animal-Free Leather

Biomaterials innovator MycoWorks announces it will open the world’s-first commercial-scale mycelium production plant to produce luxury animal-free leather on the 20th of September, 2023. Located in South Carolina, the 136,000-square-foot facility, employing over 350 people, will use MycoWorks patented Fine Mycelium technology to produce “millions of square feet” of Reishi  — a luxury leather alternative with the strength, durability, and hand feel of the finest animal leather but with a lower environmental impact. “Fine Mycelium platform is an unprecedented advancement in materials. Opening the doors on the first commercial-scale factory has MycoWorks poised to answer the luxury industry’s desire to craft objects with natural alternatives to leather,” says Kiersten Stead, MP at DCVC Bio and board member at MycoWorks.  Scalable manufacturing Since Reishi’s introduction, the company has partnered with major …

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Oshi salmon

©Oshi

Oshi and The Better Meat Co. Receive $1M Joint Grant to Develop Fish-Free Salmon Fillets

Alt protein startups Oshi (the company formerly known as Plantish) and The Better Meat Co. announce the two companies have jointly been awarded a USD $1M grant from the BIRD Foundation.  Intended to promote R&D that mutually benefits both Israel and the US, the Binational Industrial Research and Development (BIRD) grant will support the work of Oshi and The Better Meat Co. to develop mycoprotein-based salmon fillets.  According to the companies, human activities like overfishing, dams and logging have severely impacted many wild salmon populations, leading to steep population declines and even extinction. In the Atlantic Ocean, it is estimated that 99.5% of all native Atlantic salmon has disappeared from the wild. Despite this ecological crisis, consumer demand for salmon continues to grow each year.  …

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Kimberlie Le of Prime Roots on the Plant Based Business Hour

CEO of Prime Roots, Kimberlie Le, joins Elysabeth Alfano on The Plantbased Business Hour to discuss the magic of whole-food, Koji fungi (best pâté ever!) and taking over the deli counter. Specifically, they discuss: How Koji can be meats from fungi Distribution and taking over deli counters. Prime Roots Koji bacon and pate, and The environmental impact and efficiency of using microbes for food production. Below is a short clip and transcript from their conversation. Podcast here. Display content from YouTube Click here to display content from YouTube. Learn more in YouTube’s privacy policy. Always display content from YouTube Open “How is Koji Being used to Create Fungi-Based Pate and Deli Meats?” directly Elysabeth: Help us understand what you’re doing with mushrooms because when I first read- …

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Mushrooms oyster mushrooms grown at home

©andreymuravin - stock.adobe.com

Houston, Texas to Gain “Smart Factory” for Mushrooms, Producing 50 Tonnes of American Mushrooms Daily

Finc announces the construction of a smart factory for mushrooms in Texas, aiming for full production one year after construction begins. Singapore-based Singapore Finc and China’s Huayuan Food Group announce the joint construction of the first smart factory for edible mushrooms in the US. The Houston, Texas-based joint venture will result in the daily production of 50 tonnes of American enoki mushrooms to help reduce the United States’ long-term dependence on imported mushrooms as demand for healthy edible mushrooms grows due to changing eating habits. The Smart Factory will use advanced technical operations for the sustainable production of edible mushrooms, with operations focusing on chemical-free, and environmentally friendly processes. Singapore Finc is a subsidiary of Shanghai Finc Biotechnology Co, LTD, and Huayuan Food Group is …

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Cluster oyster mushroom steaks Wicked Kitchen

©Wicked Kitchen

Market Report Says the “World Has Discovered a Treasure Trove in Fungi”

A new report published by GlobalData.com shows that interest in fungi as a health food is growing across the globe. 57% of people questioned believe mushrooms can positively impact their health. Only 5% of participants felt it might have a negative effect. Ryan Whittaker, Consumer Analyst at GlobalData said, “The world has discovered a treasure trove in fungi. We are seeing a significant number of new product releases from teas and mushroom-boosted supplements to pet care, skincare, and make-up products.” Fungi appear to hold the key to a world of endless possibilities, from healing our bodies and minds to restoring the very fabric of our planet. We are only currently aware of 100,000 species of fungi out of an estimated 5,000,000 out there. Scientists have …

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Adamo Foods mycelium steak

© Adamo Foods

Adamo Foods Raises £1.5M for “Groundbreaking” Mycelium Steaks

British food tech startup Adamo Foods has secured £1.5 million in funding to bring its whole-cut mycelium steaks to market. The sum consists of pre-seed funding from SFC Capital and two major grants from the government agency Innovate UK. The grants were received following Adamo’s participation in the ‘Better Food for All’ and ‘Novel Low Emission Food Production Systems’ competitions. Adamo will use the capital to further develop and scale its products, including by biofortifying the nutrients in mycelium to replicate the nutritional benefits of beef. The company will also develop processes to increase production to a pilot scale as it prepares to launch. The news comes after Adamo showcased its technology at the International Cellular Agriculture conference in Helsinki, which took place from June …

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mycoprotein, ProVeg NFH

Image: ProVeg New Food Hub

What’s the Role of Fungi Protein in the Future of Food?

On May 30th, Quorn Foods hosted its first-ever Mycoprotein Summit, an exclusive gathering of changemakers to explore the role of fungi protein in a healthier and more sustainable food future. Held at London’s Royal Botanic Gardens, Kew, the inaugural Mycoprotein Summit shared research presentations and panel discussions from pioneering thinkers, leading academics, and industry experts, spotlighting fungi-based protein. ProVeg International’s Content Writer and Creator Gemma Tadman was invited to attend the innovative summit. In ProVeg’s latest New Food Hub article, Gemma shares her experiences, key takeaways, and business recommendations. Mycoprotein is a ‘high-quality’ protein A stand-out learning comes from scientific research on Mycoprotein amino acid digestibility and muscle growth potential. During a panel discussion at the Summit, lead speaker Dr Tim Finnigan, Visiting Professor at …

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Derek Jeter

Derek Jeter ©Meati

Meati Foods Welcomes Baseball Legend Derek Jeter to its Roster of Celebrity Investors

Colorado’s Meati Foods, a producer of animal-free meat made from mycelium, announces that baseball legend Derek Jeter has joined the company as an investor and advisor.  “When it came to considering an investment in this industry, I had three main priorities in evaluating the food: nutrition, sustainability, and taste,” comments Jeter.  Meati Foods made its retail debut at Sprouts in March 2023 after a year of DTC record sellouts. The brand’s alt meat, which claims to be clean-label, nutritious, and sustainable whole food, is made with 95% mushroom root providing complete protein, fiber, and minerals.  “An investment from Derek, one of the greatest athletes of all time, is a huge validation of our food. Very few people are as discriminating about the quality of food that …

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