MyForest Foods Bacon

©MyForest Foods

MyForest Foods Opens ‘World’s Largest’ AirMycelium Vertical Farm and Expands MyBacon Retailers

MyForest Foods Co., maker of mycelium-based MyBacon, announces the opening of Swersey Silos, a new vertical farm dedicated to scaling the brand’s popular mushroom bacon. Utilizing AirMycelium technology, the farm is part of 120,000 sq. ft. of new infrastructure MyForest is building to serve one million consumers by 2024.   Located in Green Island, NY, Swersey Silos was designed and constructed by Ecovative, the mycelium materials company that spun off MyForest in 2020. Using patented AirMycelium technology, the farm is the largest facility of its kind, and is capable of producing nearly 3 million pounds of MyBacon annually. With the opening of another facility in Saratoga Springs, NY this fall, MyForest projects it can serve one million consumers by the year 2024. This autumn, the brand …


Meati Mushroom chicken burger


Meati Launches Whole Cut, Mushroom-Based Chicken and Steak at Select Sprouts Markets

Eat Meati, the debut product line of Colorado-based Meati Foods, is launching its alternative proteins made from mushroom roots at three Sprouts Farmer Market locations in the Denver-Boulder area, with a larger rollout planned through 2022. The company is also expanding its partnership with natural fast-casual chain Birdcall.  Beginning today, Colorado shoppers can find the Meati Classic Cutlet, Crispy Cutlet and Classic Steak in Sprouts’ refrigerated and prepared foods sections. The products are currently available at select stores in Denver (#334), Boulder (#312) and Wheat Ridge (#326). As part of Meati’s mission toward accessibility,  the initial launch will be followed by a national expansion to all US Sprouts locations by the end of 2022. The brand states it plans to achieve an nationwide, omnichannel footprint …



©Nature's Fynd

Nature’s Fynd, SpaceX and NASA Launch Novel Bioreactor to Grow “Fy” Fungi Protein in Space

Chicago food company Nature’s Fynd, in collaboration with NASA, has launched a protein bioreactor aboard SpaceX-25 en route to the International Space Station. Seeking to develop new sources of sustainable protein for space exploration, the flight study will demonstrate the use of novel technology to grow high-protein food on the ISS.  Revolutionary research During the study, the bioreactor will grow Fy, Nature’s Fynd’s nutritional fungi protein, by utilizing the company’s patented fermentation technology. According to the brand, its technology uses a fraction of the land, water and energy required in traditional agriculture. The bioreactor has also been proven to efficiently convert simple feedstocks, such as vegetation and excess plant material, into high-protein biomats of fungi. The ISS study will now test the bioreactor’s efficacy under …


Tetra Pak Mycorena

Charles Brand, Tetra Pak Executive Vice President for Processing Solutions & Equipment, & Dr. Ramkumar Nair, Founder and CEO, Mycorena ©Tetra Pak

Tetra Pak Collaborates with Mycoprotein Innovator Mycorena on “Ground-Breaking” Alt Protein Plant

Tetra Pak is to collaborate with Mycorena to build a greenfield production facility for fungi fermentation. With the goal of building a more resilient and sustainable global food system, the new facility will utilize Mycorena’s innovative fungi fermentation for alt protein food applications. The new plant, located in Falkenberg, Sweden, will produce a meat replacement product from fungi. The factory’s first phase will include mince-based products that will serve as ingredients for making alt meat products, with the fast-growing Mycorena also announcing plans to expand its production capacity and extend its geographical reach by opening new factories across Europe and Asia in the near future.  Packaging giant Tetra Pak’s relationship with Mycorena dates back to 2019 and forms part of the company’s ambition to reach …


© Jendrik Hill/Mushlabs

Mushlabs Partners With Bitburger Brewery Group to Upcycle Beer Byproducts

Berlin-based biotech startup Mushlabs has announced a partnership with Bitburger Brewery Group, one of Germany’s largest private breweries. As part of the collaboration, Mushlabs will use byproducts from Bitburger’s beer production to make edible fermented mycelium. Additionally, Bitburger will provide Mushlabs with increased production capacity. Worldwide, Mushlabs is one of the first startups to use upcycled ingredients to ferment mycelium. Bitburger has previously recycled its byproducts by supplying them to the agricultural sector, but the new collaboration will improve sustainability even further by allowing Mushlabs to reduce the distance its materials are transported. Creating a circular economy This will help to lower Mushlabs’ carbon footprint, making fermentation an even more efficient way of producing protein. Through the collaboration, the two companies hope to provide an …


Big Mountain Foods

©Big Mountain Foods

Big Mountain Foods Receives $1.4M From Canadian Gov’t to Expand, Launch New Chickpea Tofu

Big Mountain Foods, a plant-based foods manufacturer, has received over $1.4M in Canadian federal funding to increase production capacity of its locally-sourced, whole-food alternative proteins. The company says the funds will also help commercialize a new soy-free, chickpea-based tofu.  The investment is part of the AgriInnovate Program, an initiative to support increasing the competitiveness and sustainability of Canadian agri-business. With the new funding, Big Mountain plans to add custom, automated robotic equipment to improve production volume and efficiency. The brand will also begin to commercialize a new tofu product made from 100% Canada-grown and milled chickpeas. Towards that end, the company reveals it is commissioning a Vancouver plant capable of producing up to 2 million pounds of tofu every year.  Using whole foods Based in …


mycoprotein-based butter

© Mycorena

Mycorena Develops “First Ever” Mycoprotein-Based Butter

Sweden’s Mycorena has developed what it claims is the first mycoprotein-based butter prototype. The innovation could pave the way for mycoprotein to be used in alt-dairy products as well as alt-meat. To make the butter, Mycorena uses a unique fungi-based fat ingredient requiring very few additives. The new prototype is cholesterol-free, and is also lower in saturated fat than conventional butter. Ultimately, the fat ingredient could be used to develop alternatives to other high-fat dairy products such as cream and cheese. “This is something our team has been trying to figure out for more than a year, with little success until recently,” Mycorena Chief Innovation Officer Paulo Telxeira told FoodNavigator. “Usually, mycoprotein is considered a non-functional protein ingredient that needs other ingredients to create interesting …


Mushroom e-commerce brand Shroomboom

Left to right: Jennifer Parke, Sergey Brin, Alejandra Rodriguez, and Alana Hadid at the Shroomboom event. © Shroomboom

Mushroom E-Commerce Brand Shroomboom Celebrates Launch With Celebrity Guests

Mushroom-focused e-commerce brand Shroomboom has officially launched with an event in LA, designed to help guests “experience the essence of what Shroomboom is”. Celebrity guests such as Google co-founder Sergey Brin, actress and entrepreneur Tallulah Willis, fashion designer Alana Hadid, actor Clive Standen, Brex co-founder Henrique Dubugras, and Luma Beauty founder Jess Hart all appeared at the event. Guests were able to sample a range of fungi-based foods, including burgers, gummies, bread, and fondue. They were also invited to try on clothing and footwear made from or inspired by mushrooms. Even the music at the event was mushroom-based, made by hooking up fungi to a sound system. Promoting fungi based innovations Shroomboom was co-founded by Alejandra Rodriguez, who used psilocybin while recovering from an eating …


Mushroom MycoTechnology

© MycoTechnology

Scientists Confirm MycoTechnology’s Potential to Nutritionally Outperform Animal Products

According to a new study published by the Journal of Food Science and Technology, MycoTechnology’s groundbreaking FermentIQ™ PTP protein powder unlocks competitive advantages for plant proteins and might help to overcome pressing issues faced by the industry today. As the world’s leading explorer of mycelia, Myco Technology continues to make a dent in the food industry. Back in May, the Colorado-based foodtech company announced a joint venture with Oman Investment Authority (OIA) to use locally-grown dates in the production of mushroom-based protein. With plans to turn the novel protein into a commercially-available product by 2025, the company has now received scientific confirmation that it has the potential to outperform animal products. Next-generation plant proteins by MycoTechnology Due to MycoTechnology’s proprietary mushroom mycelia fermentation platform, next-generation …


Magical Mushroom Company packaging

©Magical Mushroom Company

Magical Mushroom Company Secures €3.4M in Seed Round Featuring Ecovative and Ecotricity

UK-based startup Magical Mushroom Company has raised around €3.4 million in a seed round led by mycelium specialist Ecovative Design with participation by Dale Vince, founder of green energy company Ecotricity. Founded in 2019,  Magical Mushroom Company produces hundreds of thousands of pieces of packaging for international brands including BA Components, Castrads,  Ffern, Selfridges, Lush, Seedlip and ID Watch. The startup combines agricultural waste with mycelium to create packaging that is biodegradable, durable and comparable in price to conventional, unsustainable packaging. The product breaks down naturally in the ground in around 45 days without added additional chemicals. The funds will be invested in the opening of Magical Mushroom Company’s first raw material production plant in Nottinghamshire, as well as to upscale existing packaging plants in …


Chinova Bioworks

Co-founders David Brown and Natasha Dhayagude ©Chinova Bioworks

Chinova Closes $6M Series A to Expand Chiber – A Novel Preservative Made from Upcycled Mushrooms

Canadian food tech startup Chinova Bioworks announces it has secured $6M in Series A funding to expand production of Chiber™– a novel clean-label preservative extracted from mushrooms. The funding will also be used to grow Chinova’s team, create new products and enhance its production capabilities on Prince Edward Island.  Derived from the stems of upcycled white mushrooms, Chiber is a natural, allergen-free fiber that helps improve the quality, freshness and shelf-life of a wide variety of foods. It can be incorporated into plant-based meats and dairy, as well as baked goods, beverages and sauces, the company states. In the application of dairy-free yogurt, the startup says Chiber is the first clean-label ingredient that protects probiotic cultures and inhibits spoilage. Reducing waste To source its mushrooms, …


service Alchemist courtesy GFI

Image: Søren Gammelmark / @gammelmarkphoto

Scientists to Develop New Seafood by Fusing Fungi and Seaweed With Alchemist Michelin Chefs

The Good Food Institute (GFI) is funding a team of scientists to work with chefs at Copenhagen’s two Michelin-starred restaurant Alchemist to create a new seafood by growing fungi on seaweed. The project, headed by Dr Leonie Jahn from the Technical University of Denmark and Diego Prado, head of research at Alchemist, will see the chefs experiment with fungi to eventually create whole-cut seafood by using the fungi to ferment seaweed. If successful, the product may be sold at the restaurant and could go on to be widely available for purchase. Dr Leonie Johanna Jahn commented: “I think there’s huge potential here – there aren’t a lot of seafood alternatives on the market but there’s certainly a need for them. This is also an area …


More Meat

© More Meat

More Meat: Thai Meat Alternatives Made From Locally-Grown Mushrooms

More Meat is a Thai company making alt-meat products from splitgill mushrooms, a variety that grows on rubber trees in the country’s plantations. The splitgill mushroom has a meaty flavour and texture with little need for seasonings. Despite this, it is rarely used as a food ingredient. More Meat has set out to change this with two alt-meat products — mince and larb tord (spiced Thai meatballs). The company is also planning to launch a range of ready meals. Additive-free alt-meat While meat alternatives created for the Western market are usually pre-seasoned, many Thai consumers prefer to add their own seasonings, which are likely to vary according to the dish. Additionally, Thai consumers are increasingly looking for products free of additives. To cater to this, …



© Mycorena

Mycorena’s MIND Location Expands to Become Europe’s Largest Mycoprotein Facility

Sweden’s mycelium-based protein leader Mycorena has expanded its facilities to become Europe’s largest demo production facility currently in full operation, according to the company. The Mycorena Innovation and Development centre (MIND) has grown its pilot-line facilities to become one of the few facilities globally to provide an inclusive “fermenter to fork” approach. Based in the heart of Gothenburg city center, MIND now hosts the Mycorena’s office headquarters, a fully food-grade certified fermentation facility, R&D labs, a development kitchen, and a pilot line for the production of end-consumer food products. The food tech company claims that the facility is capable of producing hundreds of tons of mycoprotein annually to be used as a food ingredient. Mycorena has also established what it says are fully modular and …


Mycorena’s mycelium-based protein Promyc

© Mycorena

Lantmännen Enters Strategic Venture with Mycorena for Sweden’s Mycoprotein Future

Lantmännen Cerealia, the Swedish agricultural giant, is entering into a partnership with mycelium-based protein food tech Mycorena. With the stated ambition of developing future mycoprotein foods for the Nordic market, the strategic venture will focus on upcycling food waste to create fungi-based protein sources and ingredients. Lantmännen – Swedish for “the farmers” – is a Swedish agricultural cooperative owned by over 19,000 Swedish farmers with operations in over 20 countries and an annual turnover of over €4.5 billion. The cooperative owns several food brands, such as AXA and Kungsörnen, and after jointly developing prototypes with Mycorena is now looking towards the growing alt protein sector.  Mycorena – a fellow Swedish company – develops mycelium-based protein from upcycled food waste, hence the synergy with Lantmännen as …