Within the world of alternative proteins, one category is rising up as a solution to many of the industry’s problems. A protein source that contains all essential amino acids, that’s high in fibre and low in saturated fat, that grows extremely efficiently and requires minimal processing. A protein source that doesn’t come from the kingdom of animals, or plants.
The promise of mycelium (the root-like structures of mushrooms) was enough for Mazen Rizk to found German-based Infinite Roots (formerly Mushlabs). The mycoprotein start-up recently went through a branding change to make the promise of mycelium explicit.
In its latest New Food Hub article, ProVeg International chats with Philip Tigges, Managing Director and CFO of Infinite Roots. Mycelium, Tigges tells ProVeg International, has an excellent and promising range of properties. It naturally contains a meat-like umami flavour and a fibrous meaty texture. It can be grown in a matter of days, at a fraction of the environmental footprint of animal meat (it even exceeds the environmental credentials of plant-based meat). And its natural closeness to the properties of animal meat means it requires minimal processing, a criticism often levied against other meat alternatives.
And if that wasn’t enough, the fungi kingdom in which mycelium resides contains a countless range of species which can be explored to optimise the taste and texture of mycelium-based meat alternatives.
Little surprise, then, that the company wished to reflect this remarkable versatility in its branding. The company’s new name, ‘Infinite Roots’, signifies the almost infinite opportunities in the world of mycelium.
In the New Food Hub’s exclusive interview, the company’s Managing Director and CFO talks about Infinite Roots’ motivations for launching, and delves into his experiences and aspirations for Infinite Roots. The discussion touches on where mycelium-based products could launch first, how to market these products to consumers, and what bottlenecks the industry should address next.
To read more about the potential of mycelium and listen to the full interview, head to the New Food Hub.
