Fungi, Mushrooms & Mycelium

© MYCFOODS

French Startup Mycelium Technologies Launches First Fundraising Round

Mycelium Technologies, a French startup specializing in mycelium-based foods, has launched its first fundraising round to support the industrial scaling of its innovative food products marketed under the MYCFOODS brand. The company aims to raise €750,000 from qualified business angels, with plans for a subsequent €4.5 million venture capital round next year. The company’s product, developed over four years of research and development, uses mycelium as the main ingredient. This new food offers a natural, clean-label alternative to traditional meat and fish, as well as ultra-processed plant-based products. According to the EIT Food Consumer Observatory, 60% of Europeans are moving away from ultra-processed plant-based alternatives due to concerns about their health impacts. MYCFOODS’ combines the firm texture of mycelium with a subtle flavor profile, It …

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21st.BIO

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21st.BIO Engineers Safer Fungal Strain for Protein Production, Calls for EU Regulatory Reform

Biotech firm 21st.BIO has developed a new strain of Aspergillus oryzae, a filamentous fungus commonly used in fermentation, that has been engineered to remove all known pathways for producing mycotoxins — potentially harmful compounds sometimes found in fungi. The new strain, described in a peer-reviewed study published in Applied Microbiology and Biotechnology, was designed to avoid producing substances such as aflatoxins and other unwanted byproducts. It also eliminates the genes responsible for penicillin G production, which reduces the risk of unintended antibiotic residues. According to the study’s lead author, José Arnau, Executive Director of Strain Development and Regulatory Affairs at 21st.BIO, the work removes a longstanding safety concern in fungal-based production systems. “By eliminating the last safety challenge around filamentous fungi, we’re unlocking the full …

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Happiee lion's mane mushroom chunks

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Happiee Launches “UK’s First” Easy-Cook Lion’s Mane Mushroom Chunks

Plant-based brand Happiee, best known for its seafood alternatives, has expanded its range with the launch of easy-cook lion’s mane mushroom chunks. Claimed to be the first products of their kind in the UK, the chunks are available in two flavours — Original and Teriyaki. They are aimed at the growing number of consumers searching for less processed alternatives to meat. Lion’s mane mushrooms can be difficult to prepare due to their natural bitterness, but Happiee’s products are pre-prepared and marinated, meaning they can be cooked within minutes. The chunks reportedly contain 4.1g of protein and 2.8g of fibre per 100g, and are low in sugar. The new launch marks Happiee’s first entry into the functional foods market and draws on the brand’s Asian roots; …

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Revo Foods

© Revo Foods

Revo Foods Launches THE PRIME CUT, a “New Category of Functional Plant-Based Foods”

Austrian food tech startup Revo Foods has announced the launch of THE PRIME CUT, which is claimed to be a “new kind of functional food designed for performance and longevity”. Rather than attempting to mimic meat, THE PRIME CUT targets health-driven consumers who are focused on ideal nutrition. Described as the “first product of the plant-based 3.0 generation”, it is made from mycoprotein, which requires minimal processing and is said to be ideal for clean-label foods. Mycoprotein provides a natural umami flavor and is rich in fiber, while being low in carbohydrates and cholesterol. It reportedly has among the highest bioavailability of all proteins. THE PRIME CUT also contains microalgae oil, and is said to provide the daily intake of omega-3 fatty acids with just …

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SMAQO

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Former Mycorena CEO Launches SMAQO with Focus on Direct-to-Consumer Fungi Products

Ramkumar Nair, the founder and former CEO of Mycorena, has launched SMAQO, a new venture focused on fungi-based food products. After leading Mycorena through its development of mycoprotein ingredients, Nair identified a significant gap in reaching end consumers. While Mycorena’s B2B model enabled it to create innovative products, it fell short in terms of direct consumer access. Speaking to vegconomist, Nair explained, “Despite having exceptional products and groundbreaking innovations, we were heavily reliant on large food companies for manufacturing and distribution of the final food products. This dependency meant that our offerings rarely reached everyday consumers as we had hoped.” This realization led Nair to reframe his approach with SMAQO. “At SMAQO, we’re focused on building a business model that connects directly with consumers. That …

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© The Better Meat Co.

The Better Meat Co. Receives Patent for Potato-Based Mycoprotein Production

The Better Meat Co. has been awarded its sixth US patent for a proprietary fermentation method that converts potato processing byproducts into mycoprotein. The new patent (US No. 12,274,283) further protects the company’s technology for cultivating fungi-based protein using sidestreams from the potato industry as the sole carbon source. The patented process uses filamentous fungi, specifically species within the Neurospora and Aspergillus genera, grown in a potato-derived liquid medium. The result is a protein- and fiber-rich biomass. The output can be processed into dried and rehydratable formats for use in various food applications, including meat blends, nuggets, sausages, and patties. The patent also covers flavoring techniques that allow the final product to replicate animal meats such as chicken, beef, or pork. The newly issued patent …

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Low Food reveals results of mycoprotein research

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Research by Low Food Reveals Innovative Applications for Mycoprotein, Including Tofu, Jerky & Gnocchi

Low Food has presented the results of its Low Food Lab Mycelium, which investigated a range of possible applications for mycelium that go beyond meat alternatives. Conducted in collaboration with Flevo Campus, agri-food company Cargill, and B2B mycoprotein ingredient company ENOUGH, the research aimed to create an entirely new category featuring mycelium as a stand-alone product. Using ENOUGH’s ABUNDA mycoprotein, participating chefs and product developers came up with a range of possible applications, including tofu, tempeh, jerky, tortillas, falafel, muffins, gnocchi, and more. Mycelium is considered to be a promising ingredient as it grows extremely quickly, has a low carbon footprint, and requires less land and water than animal proteins. Furthermore, it is rich in protein and fiber, low in fat, sugar, and calories, and …

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jerky

© CellX

CellX Expands into US Market with GRAS-Cleared Morel Mycelium and New Jerky Brand

CellX, a biotechnology company operating in both cultivated meat and mycelium-based protein development, has received self-affirmed Generally Recognized as Safe (GRAS) status for its morel mushroom mycelium ingredient under US FDA regulations. The determination was made by an independent panel of scientific experts following an evaluation of safety data and nutritional composition. The company, which began developing mycelium-based ingredients in 2022, has introduced morel mushroom mycelium as a high-protein alternative protein source. Produced via biomass fermentation, the ingredient contains approximately 50% protein and 25% fiber, along with B vitamins, iron, and zinc. CellX’s proprietary morel strain was developed in partnership with a university and isolated from a wild sample collected in Shangri-La, China. CellX founder and CEO Ziliang Yang stated, “After four years of R&D, …

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© Revo Foods

Revo Foods Launches Black Cod Alternative Made With Fungi Protein & 3D Extrusion Technology

Austrian food tech company Revo Foods has announced the launch of EL BLANCO, an alternative to black cod made from mycoprotein (fermented fungi protein) and microalgae oils. The product is made using a new 3D extrusion technology, which gives a layered texture and the appearance of a scaled fish filet. Using computer-guided models, the technology is able to transform unstructured proteins such as mycoprotein into products with aligned, heterogeneous fibers. Integrating fat into the protein matrix provides the flaky texture typical of black cod, while microalgae oil makes the product rich in omega-3 fatty acids. Mycoprotein provides a complete amino acid profile, high bioavailability, and a rich source of fiber, while being low in carbohydrates and saturated fat. The ingredient does not need high-temperature processing, …

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Stella Mccartney hydefy

© Stella Mccartney

Hydefy Introduces Fungi-Based Leather Alternative with Stella McCartney’s New Handbag

A new fungi-based textile developed by Hydefy has been launched in the fashion industry through a debut collaboration with luxury designer Stella McCartney. The partnership brings to market a high-performance, sustainable alternative to traditional leather, offering a cruelty-free solution that combines durability and aesthetic appeal. Hydefy’s material is derived from fungi discovered during NASA-backed research in Yellowstone National Park. Through a proprietary fermentation process, Hydefy is created by combining the fungi with sugarcane waste. The result is a versatile, vegan material that is designed to be both environmentally responsible and highly durable. This textile is being marketed as a suitable alternative for use in fashion, automotive, and interior industries, with the capacity for customization and rapid prototyping. Stella McCartney, a long-time advocate for animal-free and …

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My Bacon

© MyForest Foods

MyForest Foods Secures $11M to Scale Mycelium-Based Bacon as Sales Outpace Competitors

New York-based biotechnology firm Ecovative has raised $11 million in funding to expand its mycelium-based product portfolio, with a primary focus on its spinout company MyForest Foods and its flagship product, MyBacon. The funding round includes $1.68 million in grants and loans from the Advance Albany County Alliance. MyBacon, a bacon alternative made from mycelium—the root structure of mushrooms—has recorded the highest sales velocity among plant-based breakfast items in North America’s natural retail channel, with performance reportedly three times above the category average. The product is now distributed in more than 1,200 retail locations across 45 states, including Whole Foods, Erewhon, Earth Fare, and Northwest Grocers. It is also available via direct-to-consumer platforms such as Hungryroot, Purple Carrot, and Good Eggs. The product contains five …

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NoMy

© NoMy

Fenja BioSolutions and NoMy Combine Expertise to Scale Mycoprotein Production in Europe

Norwegian Mycelium (NoMy) and Fenja BioSolutions (Fenja) have formed a strategic partnership to advance the industrialization of mycoprotein production in Europe. The agreement positions the companies to scale up sustainable protein production in both Norway and the EU, responding to the growing demand for locally sourced and environmentally sustainable proteins. As part of the partnership, Fenja will design and supply specialized processing facilities to support the production of mycoprotein. This collaboration is particularly relevant as Europe seeks to reduce its dependency on imported proteins and enhance food security. It also aligns with EU goals such as the Green Deal and the Farm to Fork Strategy, as well as Norway’s push to promote local ingredients and sustainable food systems. Idar Alvestad, CEO of Fenja BioSolutions, explained …

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Investment Climate Podcast

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Investment Climate Podcast: Daniel MacGowan von Holstein of Kynda, How to Get Funded in 2025

In this podcast series, Alex Shandrovsky interviews investors about benchmarks for funding Alt Proteins in 2025 and uncovers the investment playbooks of successful Climate Tech CEOs and Leading VCs. Podcast Host Alex Shandrovksy is a strategic advisor to numerous global food tech accelerators and companies, including alternative proteins and cellular agriculture leaders. His focus is on investor relations and post-raise scale for agrifood tech companies. This podcast is syndicated through our media partners; Foodtech Weekly and Vegconomist. Episode 20: Kynda In this episode, I sat down with Dan, co-founder of Kynda, to explore how their fermentation technology is transforming food industry waste into high-value microprotein. We discuss Kynda’s journey from producing alternative meats to providing bioreactors for major food companies, how removing regulatory risk unlocked …

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Enifer PEKILOPet

© Enifer

Study: Enifer’s PEKILO®Pet Mycoprotein Ingredient is Up to Seven Times More Carbon Efficient Than Soy Protein Concentrate

A new life cycle assessment by Finnish biotech company Enifer has found that the carbon footprint of the company’s proprietary mycoprotein ingredient, PEKILO®Pet, is significantly lower than that of many common pet food ingredients. The cradle-to-gate total carbon footprint of PEKILO®Pet, covering fossil, biogenic, land use, land use change, and forestry emissions, was found to be 0.93 kgCO₂e per kilogram of product. In contrast, soy protein concentrate can produce up to 6.7 kgCO₂e per kilogram, over seven times more. PEKILO®Pet is also said to outperform insect protein powder (1.149 kg CO₂e per kilogram), and conventional dry pet food ingredients such as lamb (5.84 kg CO₂e per kilogram). The production process accounts for 47% of PEKILO®Pet’s emissions, while raw materials account for 38% and transportation contributes …

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Kynda founders

© Kynda

Biomass Fermentation Pioneer Kynda Raises €3M From Investors Including Meat Processor PHW Group

German company Kynda, which describes itself as a pioneer in industrial biomass fermentation, has raised €3 million in seed funding. The round was led by Enjoy Ventures via its Invest-Impuls Scale Fund. Poultry processor PHW Group and Swiss climate tech investor Clima Now also participated. Additionally, impact-oriented investor C.E.L.L. Investment will join a second closing. Kynda develops fermentation technologies and bioreactors that canconvert by-products from the food industry into high-quality mycoproteins. The new funding will aid in the company’s mission to optimize sustainable protein production through fungal-based fermentation and mycoprotein development. “Many of our customers require thousands of tons of products. This investment enables us to increase our production capacity together with our partners to meet this demand and reach the mass market,” said Daniel …

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Desserts and snacks made with fungal protein

Image courtesy of Ausolan

Spanish Retailer Eroski Develops Desserts Made With Fungal Protein as Part of Successful Collaboration

Spanish supermarket chain Eroski has partnered with catering leader Ausolan, mycelium specialist Innomy, and the Leartiker Technology Centre to develop desserts and snack bars made with fungal protein. Called Delifungus, the project has recently been completed following a year of research. It has explored how protein extracted from fungal biomass could be used to produce delicious, balanced, and accessible plant-based foods. Eroski contributed its knowledge of consumers and market trends, while Ausolan used its experience in industrial production to facilitate the scalability of the processes developed. Meanwhile, Innomy helped to create innovative formulations to optimize the nutritional and functional profile of the products. Sustainability is a key part of the project, since fungal proteins are said to require less water, space, and resources than other …

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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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