Myco Mushroom MycoTechnology

© MycoTechnology

MycoTechnology Announces “Groudbreaking” Joint Venture With OIA to Upcycle Dates For Novel Protein

Colorado’s MycoTechnology, Inc., the world’s leading explorer of mycelia, today announces a “groundbreaking” joint venture with Oman Investment Authority (OIA), to use locally-grown dates in the production of mushroom-based protein. The joint venture is to operate as Vital Foods Technologies LLC. Oman is one of the world’s most prolific producers of dates, but over half of the 400 thousand tonnes it produces per year is lost to waste or animal feed. Vital Foods Technologies will address this issue by upcycling “a significant portion of these excess dates, using the natural sugar present in the fruit as a source of carbon to fuel the production of mushroom-based protein”. Upcoming IPO? The company, winner of last year’s Syngenta’s Radicle Protein Challenge, closed an 85 million Series E …


Karuna Rawal Chief Marketing Officer

Karuna Rawal ©Nature's Fynd

Nature’s Fynd: “Changing the Food System is Hard Work and Demands Innovative Solutions”

Nature’s Fynd creates ver­sa­tile alter­na­tive pro­teins born out of research con­duct­ed for NASA on microbes with ori­gins in Yel­low­stone Nation­al Park, culminating in break­through fer­men­ta­tion tech­nol­o­gy and the new-to-the-world nutri­tion­al fun­gi pro­tein “Fy”, for which it has raised an incredible $500M to date. It came as no surprise to hear the news last week that Nature’s Fynd was award­ed a $4.76 mil­lion grant from the Bill & Melin­da Gates Foun­da­tion, as the Chi­ca­­go-based fermentation specialists are no doubt operating at the forefront of the alt protein food tech revolution.  It has been two years since we last spoke with CMO Karuna Rawal, so it was time to catch up and learn more about the company’s most recent impressive achievements. Where and how was Nature’s Fynd …


Bag made with Mylo

© Stella McCartney

Stella McCartney to Launch “First Ever” Commercial Luxury Bag Made With Mylo Mushroom Leather

Fashion house Stella McCartney has announced that the Frayme Mylo, said to be the first ever luxury bag made with Mylo mushroom leather, will launch commercially later this year. The bag was first showcased last October at Paris Fashion Week, and is based on the design of Stella McCartney’s classic Falabella bag. The material used, Mylo, is a leather alternative made by material solutions company Bolt Threads using mycelium (the root structure of mushrooms). Mushroom-inspired summer collection Stella McCartney also recently unveiled an entire collection inspired by mushrooms. The Spring/Summer 2022 collection features a combination of bright and earthy tones, with embellishments such as pleats and cutouts. While most of the garments are vegan, some use silk, though the brand has announced plans to switch …


Sponsored Post

Hoshay Debuts in Singapore With Crispy Fried Chicken, Teriyaki Unagi and More

Backed by 26 years of manufacturing experience, Singapore-based Hoshay Food, a new manufacturer and exporter of traditional soy-based vegetarian food products to over 31 countries, has evolved with time, catering to the consumer’s needs and the increasing demand from flexitarians. Together with its focus on innovation and expertise in tofu skin and mushroom, Hoshay Food has launched guilt-free snack options and ready to go meals under its “Sizzle, Munchies and Now” food series. More natural and less processed, Hoshay is invested in giving consumers more choices to switch out to vegan meals without having to compromise the taste. Hoshay’s pride and joy is its Crispy Fried Chicken, which is pre-fried and coated with herbs and spices. Another favourite is the Unagi which comes with a …


The Future of Protein Report


First-of-Its-Kind “The Future of Protein” Report Features 30 Curated Opinions from Alt Protein Experts

TrueInvestor, an international community of investors in the agrifood space, has released The Future of Protein – its first Global Investor Trend Report. Unlike other research reports, The Future of Protein features 30 written contributions from leading experts in the cultivated, fermentation and plant-based fields. Notable excerpts are highlighted here.  Fermentation is outperforming cultivated meat “While cultured meat is not going to be realistically viable in less than a decade or two, fermentation is quickly emerging as the true game-changer of the food revolution…It is not unrealistic to conceive a food system where a combination of vertical farming, plant-based meat manufacturing and small fermentation plants…will become an essential element of large food retail institutions.” -Sebastian Cossia Castaglione, Vegan Capital True deliciousness is essential  “True deliciousness …


Laird Superfood Bright Cups

©Laird Superfood

Laird Superfood Launches Bright Cups – Compostable Coffee Pods Made With 85% Coffee Waste

Laird Superfood, a leading brand of functional coffee and superfood creamers, announces it has entered the single-use coffee pod category with Bright Cups. An eco-friendly alternative to conventional coffee pods, Bright Cups are compatible with most single-serve coffee machines and made from plant-derived, BPI-certified materials. Bright Cups are currently available online through Laird’s website and on Amazon starting in May. Bright Cups features Laird’s best-selling Focus Mushroom Coffee, made from high-altitude coffee beans, blended with Lion’s Mane mushroom extracts and adaptogens.  Coffee chaff According to the brand, about 12 billion single-serve coffee pods are purchased every year, with the great majority ending up as waste in landfills. To reduce the environmental impact of Bright Cups, the pods are composed of 85% coffee chaff – the natural …


Nature's Fynd Yellowstone Park/ Buffalo

© Nature's Fynd

Nature’s Fynd Awarded $4.76M Grant to Expand Fermentation Tech to Rural Farmers

Nature’s Fynd, a food company growing novel Fy™ protein from fermented microbes, has received a $4.76M grant from the Bill and Melinda Gates Foundation to introduce its fermentation technology in low- and middle-income farming communities. Intended to bolster global food security, the multi-year grant will support the development of inde­pen­dent fer­men­ta­tion-based pro­duc­tion units that can provide more income and nutritional benefits to rural farmers.  “Decentralizing fermentation” According to the company, approximately 1/3 of the world’s food is produced by 500 million small farming households in Asia and Sub-Saharan Africa. However, most of these households live off of less than $2 per day and manage less than five acres of land, limiting farmers’ opportunities to diversify their income and invest in greater production. By decentralizing the production …


Farmer Toolkit

Farmer Toolkit

Miyoko’s Creamery, Mercy for Animals and Animal Outlook Launch Toolkit to Help Farmers Transition to Plants

Three of the largest organizations in farmed animal welfare have joined forces to launch The Farmer Toolkit – a first-of-its-kind online information hub to help US farmers transition away from industrial animal agriculture.  Mercy for Animals’ Transfarmation project partnered with Animal Outlook and Miyoko’s Creamery Dairy Farm Transition program to construct the Toolkit, which provides extensive guidance and support for farmers looking to shift from animal agriculture to plant-focused farming.  Among many benefits, The Farmer Toolkit provides: State-by-state resources Funding opportunities Marketing guidance for selling products Information on growing specialty crops Enterprise budgets Webinars Publicity Facilitating better farming Through its programs, Mercy for Animals’ Transfarmation has already assisted numerous animal farmers to successfully shift their farms to grow sustainable crops like hemp and mushrooms.  As …


MyForest Foods Bacon

©MyForest Foods

MyForest Foods Closes $15M Venture Loan for Whole Cut Mycelium Bacon

Horizon Technology Finance Corporation, a leading specialty finance company, announces it closed a $15 million venture loan to MyForest Foods Co., which produces mycelium-based bacon. Horizon states it funded $7.5 million toward the venture loan facility, with another $7.5 million contributed by advisor Horizon Technology Finance Management LLC. MyForest plans to use the loan proceeds for company growth and working capital purposes. Formerly known as Atlast, MyForest says it produces whole-cut animal-free meats from mycelium, the underground root structures of mushrooms. MyForest’s first product is MyBacon – gourmet strips created to offer the same taste, smokiness and crunch of traditional pork bacon. “Hyper-focused” on scaling Made from just six ingredients, MyBacon’s first pre-order sale sold out of its entire planned production run back in 2020. …


foie gras


The Better Meat Co Introducing Mycelium Based Foie Gras

The Better Meat Co. is to introduce a foie gras analog based on mycelium. The California-based fermented meat specialist becomes the latest to enter the alt foie gras market, as consumers and lawmakers continue to shun the highly cruel delicacy.  As first reported by Food Dive, The Better Meat Co. plans to introduce its foie gras analog this spring, which is likely to be derived from the company’s mycelium-based Rhiza protein. CEO Paul Shapiro states that, as a B2B ingredients company, the foie gras will go first into foodservice.  Vegan foie gras Having already been banned or strictly restricted in a number of countries in Europe and Asia, US lawmakers are moving to restrict the controversial dish in New York City and California. The UK …


Aqua Cultured Seafood Appetizer

©Aqua Cultured Foods

Aqua Cultured Foods Doubles Production Output of Novel Fish and Seafood Alternatives

Food tech startup Aqua Cultured Foods announces new advancements in its fermentation technology that allow it to double the biomass output of whole-muscle seafood alternatives.  According to Aqua, these developments have dramatically improved the growth timeline for its seafood products, which include tuna, whitefish, calamari, popcorn shrimp and scallops. The startup says it has filed five patents relating to its unique method of protein production, and is preparing for its next financing round.  Novel fermentation  Based in Chicago, Aqua has previously created sushi-grade fish filets and calamari using microbial fermentation techniques that “grow” protein from a proprietary strain of fungi. By controlling environmental conditions such as culture medium, oxygen, temperature, and humidity, the company says it can create the same look, texture and moisture level found …


Mushroom MycoTechnology

© MycoTechnology

MycoTechnology Closes $85M Series E, Bringing Total Raise to $200M, in Preparation for IPO?

MycoTechnology, Inc., which describes itself as the world’s leading explorer of mushroom mycelia, announces it has closed a Series E round of $85 million bringing its total to over $200M. Notable returning investors in the round include Tyson Ventures and Maple Leaf Foods. IPO in late 2022? Tyson, Greenleaf Foods, and Kellogg’s were notable participants in the company’s August 2020 Series D, during which an IPO for late 2022 was discussed, with CEO Alan Hahn commenting to FoodNavigator at the time that there were some exciting projects coming up that may “trigger” the opportunity to become publicly listed. In the November of that same year, Mycotechnology was named winner, along with BlueNalu, of Syngenta’s Radicle Protein Challenge, an initiative to invest a total of $1.25 …