Fungi, Mushrooms & Mycelium

Meati breakfast patties

© Meati

Meati Foods’ Mycelium Breakfast Patties Land at Sprouts Farmers Market

Colorado-based Meati Foods has launched its first breakfast product: Meati Breakfast Patties, now available in Original and Maple flavors. Made of 98% mycelium, the patties are exclusively available in the freezer sections of 280 Sprouts Farmers Market locations across the United States. The Breakfast Patties are designed to deliver a nutrient-dense alternative to conventional breakfast meats. Each patty provides eight grams of protein, four grams of fiber, and no saturated fat or cholesterol. They also offer a complete protein profile with all nine essential amino acids, along with naturally occurring nutrients like potassium, folate, and choline. “We wanted to create something with the same big aroma that fills your kitchen, and the same taste and texture of the breakfast patty you grew up with – …

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Dried oyster mushrooms

© Smithy Mushrooms

Danish Scientists and Michelin-Starred Chefs Explore New Mycelium From Oyster Mushrooms for Meat Alternatives

Scientists from the Technical University of Denmark, collaborating with chefs from the Michelin-starred restaurant Alchemist in Copenhagen, have found that mycelium from oyster mushrooms (P. ostreatus) has excellent potential and acceptance as an alternative to meat and seafood. Although oyster mushrooms are widely consumed, the culinary qualities and food safety of their root structure have thus far never been explored. But, as part of a project funded by the Good Food Institute, the scientists used biomass fermentation to grow the mycelium on coffee grounds and wood and measure its benefits for food. After fermentation, the resulting ingredient was found to be protein-rich, containing essential vitamins such as B5 and provitamin D2, while offering lower levels of toxins and allergens compared to their fruiting bodies. The …

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Zest Project

© Zest Project

AI and Fungal Fermentation to Turn Agricultural Waste into Protein-Rich Biomass

A new research initiative led by the Danish Technological Institute (Teknologisk Institut) is exploring the potential of fungal fermentation as an alternative protein source to meet the growing global demand for sustainable food and bio-based products. The ZEST project aims to convert agricultural waste into valuable biomass, including protein-rich ingredients for food, animal feed, and other bioproducts. The project focuses on using edible mushrooms to ferment agricultural by-products such as sugar beet residues, surplus grains from brewing, and fruit peels. These materials are pre-treated and then fed to fungi in bioreactors, where they are converted into biomass.  Xiaoru Hou, senior project manager at the Danish Technological Institute, explained to Food & Drink Technology, “The culture consists of fungal strains that convert agricultural residues into biomass, …

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Hamburg-based Infinite Roots announces the retail launch of the first mycelium-based products developed in partnership with South Korea's leading food manufacturer, Pulmuone.

Image courtesy of Infinite Roots

Infinite Roots Brings Mycelium-Based Meat to South Korea Via Pulmuone After Hitting Regulatory Roadblock in EU

Hamburg-based Infinite Roots (formerly Mushlabs) announces the retail launch of its first mycelium-based meat products developed with Pulmuone, one of the three leading South Korean food manufacturers along with CJ CheilJedang and Daesang Corporation. The initial line offered by this strategic partnership consists of mycelium-based meat burger patties and meatballs, which have launched under Pulmuone’s recognized Earth Diet line. The collaboration was initiated earlier this year to introduce a wide range of nutritious, clean-label, and sustainable protein products tailored to the preferences of South Korean consumers. By leveraging Infinite Roots’ technology and production capabilities and Pulmuone’s market power and trusted brands, the companies aim to unlock the potential of mycelium in food production. The new meat alternatives are labeled as 100% plant-based and combine mycelium …

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Fotortec introduce its innovative food waste upcycling technology and mushroom-based ingredients into the Swedish market

© Fotortec

Mathilde Do Chi, Expert on Food Law, Part 7: Mushrooms and Other Fungi Wonders

Mathilde Do Chi is the CEO of Forward Food Law, a food law and regulatory consultancy in global alternative protein regulations. She is an international food law and regulatory consultant with expertise in alternative proteins, novel foods, the future of food, and much more. A frequent public speaker at numerous food and foodtech conferences, Mathilde helps VCs, startups and multinationals comprehend complex food regulations, assisting the likes of Blue Horizon, Planted, and Formo with their legal matters. In this seventh installment of her special series for vegconomist, Mathilde discusses the complicated world of regulations around edible fungi. Mushrooms and other fungi wonders, how they are regulated By Mathilde Do Chi Often grouped with plant-based ingredients although part of a different kingdom of life, fungi are …

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Naplasol promyc

© Naplasol

Naplasol Debuts Enhanced Mycoprotein Range Following Mycorena Acquisition

Naplasol, a Belgian-based protein manufacturer under the VEOS group, is launching its newly acquired Promyc mycoprotein line at the Food Ingredients Europe (FIE) event in Frankfurt next month. This marks a milestone for Naplasol following its August acquisition of the Swedish mycoprotein company Mycorena, which had halted the construction of its production facility and entered bankruptcy earlier this year. With the acquisition finalized, Naplasol has taken over the production of Promyc, Mycorena’s flagship mycoprotein, at its industrial plant in Bree, Belgium. The Promyc line now includes two new mycoprotein products, Promyc S110 and Promyc L100, both designed as adaptable, high-quality alternative protein options for the food industry. According to the company, these variants are engineered to offer versatility in taste and texture, catering to a …

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Finnish biotech company Enifer announces that it has applied for regulatory approval from the European Food Safety Authority (EFSA) to sell its flagship ingredient, PEKILO, in the EU market.

© Iiro Muttilainen

Enifer Breaks New Ground as First Nordic Firm to Seek Novel Food Approval for Mycoprotein

Finnish biotech company Enifer announces that it has applied for regulatory approval from the European Food Safety Authority (EFSA) to sell its flagship ingredient, PEKILO, in the EU. The company claims to be the first Nordic company to apply for a mycoprotein under novel foods. This regulatory step marks a significant milestone in the company’s commercialization efforts, which recently secured funding to build a €33 million production facility, scheduled for production by the end of 2025. In addition to the EU approval, which could take several years, Enifer plans to pursue GRAS status in the US and novel food approval in Singapore. “We’re incredibly proud to continue the work that visionary scientists began in the 1980s and to take this vital step towards bringing PEKILO® to …

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GOB mycelium earplugs

© GOB

GOB and Ecovative Introduce World’s First Mycelium-Based Compostable Earplugs

San Francisco-based startup GOB has launched the world’s first compostable earplugs made entirely from mycelium, an eco-friendly alternative to traditional plastic-based earplugs. Mycelium, the root structure of mushrooms, offers a biodegradable solution to the estimated 40 billion plastic earplugs produced globally each year, many of which contribute to environmental pollution. The earplugs are created in partnership with Ecovative, a leader in mycelium technology, and are produced using agricultural byproducts that are formed into shape by robotic systems. GOB’s earplugs have been designed to maintain sound clarity while providing effective noise reduction.  Unlike traditional foam earplugs that can distort certain frequencies, GOB’s product is described as offering balanced sound absorption while avoiding the muffling effect commonly associated with PVC-based products. Earplugs that feed the soil GOB’s …

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Mycoprotein meatballs

Image courtesy of The Better Meat Co.

The Better Meat Co. Expands to Asia with Singapore Approval for Rhiza Mycoprotein

California’s The Better Meat Co. (BMC) announces it has received approval from the Singapore Food Authority to sell its flagship, single-ingredient Rhiza mycoprotein in the country. The approval confirms that Neurospora crassa, the fungi genus that BMC uses in its biomass fermentation process to make the mycoprotein, is safe for human consumption. Neurospora crassa has been traditionally used in Asian foods such as tempeh and oncom, but it has never been used as an ingredient itself. Most of the mycoproteins available are derived from the roots of Fusarium venenatum, the fungus strain used by Quorn for decades. This approval marks a significant milestone for the company’s overseas expansion. CEO Paul Shapiro will keynote the 3rd Annual Meat Evolution Leaders Summit in Singapore, featuring dishes made from Rhiza …

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Thallus Foods chicken of the woods mushroom

Image: Jane Lim on LinkedIn

Thallus Foods Becomes “First” Commercial Indoor Cultivator of Mushroom That “Tastes Just Like Chicken”

Los Angeles-based Thallus Foods has announced that it is working to replace poultry with a nutrient-dense mushroom that “tastes just like chicken”. The company claims to be the first commercial indoor cultivator of the fungus, commonly known as Chicken of the Woods. The mushroom could provide a 100% whole food center-of-plate protein option, helping to feed the world more sustainably. Thallus Foods will supply the product to meal kit companies, restaurants, distributors, universities, and more. The company is currently fundraising, and those who are interested in investment opportunities or distribution partnerships are invited to get in touch. “At Thallus Foods, animal chicken is a thing of the past,” says the company on its website. “Our commitment is to push boundaries, embracing the future of controlled-environment …

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© Kinoko-Tech

Kinoko-Tech to Produce Thousands of Tons of Fungi Products for APAC Region Through Metaphor Foods Agreement

Israeli food tech startup Kinoko-Tech has announced a strategic commercial agreement with Australia-based accelerator and investment company Metaphor Foods. The collaboration will allow Kinoko-Tech to produce thousands of tons of sustainable fungi-based products in Australia, with the help of a strategic investment. The agreement also includes plans for expansion into Malaysia, Singapore, Indonesia, and New Zealand, with production beginning in 2025. Metaphor Foods, which is the innovation arm of food ingredients firm Hela APAC, will oversee the rollout of Kinoko-Tech’s products across the Asia-Pacific region. A range of protein-rich fungi-based foods will be produced, including center-of-plate options that can be used as meat alternatives along with snack items such as muesli and nut bars, protein bars, and crispy chips. “At Metaphor Foods, our role is …

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Derek Sarno helps turn former chicken farm into mushroom-growing operation

Derek Sarno. © Oh Brother Creative

Derek Sarno Helps Transform Ex-Chicken Farm Into Mushroom-Growing Operation in “UK-First” Project

In a groundbreaking new project, a former chicken farm in Norfolk, England, has been transformed into a sustainable mushroom-growing operation. The vision for the initiative was provided by Chef Derek Sarno, who partnered with The Little Mushroom Co. and Smithy Mushrooms to make his idea a reality. According to Sarno, the project is a UK-first and there is nothing similar elsewhere in the country. The initiative has been documented in a short film produced by Oh Brother Creative, which is now available to watch on YouTube. The film demonstrates the evolution of the farm and the teamwork and innovation that made it possible. Display “The future of cooking is about to change forever” from YouTube Click here to display content from YouTube. Learn more in …

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Mycoprotein steaks by the BMC

© The Better Meat Co.

US Defense Department Backs The Better Meat Co. with $1.4M for Advanced Biotech Development

The Better Meat Co., a food tech company based in Sacramento, has been awarded a $1.4 million grant from the United States Department of Defense (DoD) as part of the Distributed Bioindustrial Manufacturing Program (DBIMP). This funding will support the company’s production of its proprietary mycoprotein ingredient, Rhiza. The DBIMP, which aims to strengthen the United States’ bioeconomic capabilities while enhancing the DoD’s advanced defense capabilities, recently announced seven awards to bioindustrial firms. The Better Meat Co. was one of the recipients, alongside other companies such as Industrial Microbes, Modular Genetics, ZymoChem, and Biosphere, encompassing five defense material priority areas: food, fuel, fitness, fabrication, and firepower. These non-medical investments will build domestic capabilities across the US and help mitigate future supply chain risks. “The United …

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mycorena whole cut

© Mycorena

Mycorena Acquired by Biomass Fermentation Firm Naplasol, Member of Animal Protein VEOS Group

After facing significant financial challenges, mycoprotein pioneer Mycorena filed for bankruptcy earlier this year, seeking new ownership to build upon its innovations and market presence. Today, Naplasol, a VEOS group member, announces the acquisition of the Swedish company. Naplasol specializes in biomass fermentation to produce mycoproteins and offers various ingredients for food applications. VEOS Group, founded in 1974 and headquartered in Belgium, is a global leader in the animal protein market with production facilities worldwide. It serves the food, pet, and feed industries and is supported by a global sales network. According to the announcement, Naplasol plans to produce Mycorena’s flagship product, Promyc, at its industrial facility in Bree, Belgium, to enhance its portfolio and offer new sustainable proteins. Wim Slee, co-CEO of VEOS Group, …

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Optimized Foods caviar

© Optimized Foods

Optimized Foods Leverages Mycelium Technology to Advance Cultivated Caviar and Plant-Based Fats

California-based Optimized Foods, a food technology company specializing in mycelium-based products, is leveraging its proprietary MycoCarrier™ platform to create sustainable and nutritious alternatives to conventionally animal-based foods. The company’s innovations include Cultivated Caviar, a fish-free substitute for traditional caviar, produced through advanced biomanufacturing techniques. Mycelium, the root structure of fungi, is at the core of Optimized Foods’ approach. The MycoCarrier™ platform uses spherical mycelium to convert agricultural byproducts into high-value food products. This process aims to enhance the taste, texture, and nutritional value of these products while also addressing significant challenges in the food industry, such as the need for sustainable fat replacements and nutrient bioavailability. Fish-free caviar One of the company’s inaugural products is branded as Cultivated Caviar. Traditionally, caviar is harvested from wild …

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Pierre Dupuis of Adamo Foods

© Adamo Foods

Adamo Foods: “Our NPD Pipeline is Vast and We Plan to Launch a Realistic Alternative to Every Type of Animal Whole Cut”

UK’s Adamo Foods, creator of fungi-based whole cuts, last week announced it had secured $2.5 million in seed funding to help scale production to pilot levels, expand its team with senior food industry experts, and develop new products, including a chicken breast alternative. Adamo’s mycelium steak, touted as the first ultra-realistic beef alternative made from fungi, aims to disrupt the whole-cut meat market by offering a cleaner-label, high-protein product with significantly lower environmental impact. The company is gearing up for a limited UK pilot launch, followed by a broader European rollout. We were excited to finally speak with CEO and founder Pierre Dupuis who tells vegconomist that the team has developed a technology that allows them to effectively mimic animal muscle tissue. “We’re clear and …

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CONSUMER by NONGZAO transforms ordinary plastic objects into eco-friendly items by using them as molds for mycelium grown on agricultural waste, such as coffee grounds and rice husks.

© NONGZAO

This Design Studio Shapes Mycelium and Coffee Grounds into Biodegradable Everyday Objects

Chinese design studio NONGZAO has launched a new project called CONSUMER that explores using mycelium and agricultural waste to transform everyday plastic objects into aesthetically unique biodegradable items. Designers Gang Xu, Yatu Tan, Lili Liang, and Zixin He started by using popular and widely available plastic stools, chairs, and lighting fixtures as molds for the mycelium to grow on coffee grounds and rice husks. Coffee grounds are rich in nutrients such as cellulose and lignin, which favor mycelium growth while allowing food waste to be turned into functional objects. Additionally, the process recycles waste and absorbs carbon, reducing atmospheric CO2 levels. Breaking from industrial waste Every mold infused with the biological material transforms into a unique and organic form, shaped by the growth patterns of …

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GRO collage

@ GRO

Oyster Mushrooms Grow in Waste Coffee Grounds, GRO Harnesses Them to Create Vegan, Veggie & Blended Products

Rapidly expanding Dutch startup GRO focuses on the tasty, versatile and circularly grown oyster mushroom. The circular process starts with the coffee bean used to make a cup of coffee. What remains as raw material, or coffee grounds, is collected from wholesalers and repurposed for growing oyster mushrooms, which are then crafted into products made for vegans, vegetarians and flexitarians such as croquettes, ragout rolls, carpaccio, crisps and burgers. Founded in 2011 by Jan Willem Bosman Jansen, GRO Mushrooms was inspired by a sustainable initiative in Zimbabwe, where coffee plantation waste was repurposed to cultivate mushrooms. Bringing this concept to the Netherlands, Bosman Jansen laid the groundwork for GRO, which produces snacks and finger foods from oyster mushrooms grown on coffee grounds collected from corporate …

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Adamo Foods steak

© Adamo Foods

Adamo Foods Secures $2.5M to Scale Clean-Label Mycelium Steak

Adamo Foods, a UK startup making beef steak alternatives from fungi, has raised $2.5 million in a seed funding round co-led by UK Innovation Science and Seed Fund (UKI2S) and Joyful Ventures. Adamo will use the funding to increase the production of its clean-label mycelium steak to pilot scale and expand its team by hiring senior food industry experts. The company also plans to develop more products, such as a chicken breast alternative. Milo Runkle, co-founder and General Partner at Joyful Ventures, will join Adamo’s board following the raise. With the mycelium steak, which is claimed to be the first ultra-realistic beef steak alternative made from fungi, Adamo plans to disrupt the whole-cut meat alternatives market. While most conventional meat products consumed worldwide are whole …

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Brazil’s Typcal, a startup based Paraná pionering mycoprotein in Latin America, has been selected by the Paraná Anjo Inovador to receive a R$250,000 in funding.

Eduardo Sydney and team © SEI-PR

LATAM’s Mycoprotein Innovator ‘Typcal’ Secures R$250K From Brazilian Government

Brazil’s Typcal, a startup pioneering mycoprotein in Latin America, has been selected by the Paraná Anjo Inovador to receive R$250,000 in funding. A spinoff of Fungi Biotechnology, the startup was founded in 2021 by bioprocess engineer Eduardo Sydney (CTO) and food industry entrepreneur Paulo Ibri (CEO) to leverage biomass fermentation to develop a mycoprotein ingredient for food applications. Typcal was one of the 68 selected in the program’s first call for proposals, which was developed by the regional government through the Secretariat for Innovation, Modernization, and Digital Transformation. According to the announcement, state funding has been crucial in helping the startup navigate the challenging investment landscape and focus on technological development. “The investor is focused on selling and generating revenue and not on developing technology, …

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