Bosque Foods team shot

©Bosque Foods


Bosque Foods: “Harnessing the Power of Fungi to Bring Mycelium-Based Whole-Cut Meat Alternatives to the Market”

Mycelium pioneer Bosque Foods (formerly Kinoko Labs) unveiled its whole-cut mushroom-based meat alternatives for the first time in Europe during a private tasting at the ProVeg Incubator in Berlin earlier this month, when key alt-protein and food-tech investors were treated to alt-pork fillets in Vietnamese bao buns and alt-chicken fillets, all created from the fungus superingredient mycelium. We at vegconomist love everything mycelium and all things fermentation, so we were excited to speak with Founder and CEO, the lovely Isabella Iglesias-Musachio, to find out more. Please introduce yourself and your mission Our vision is to help create a more environmentally sustainable, equitable, and animal-free food system to protect our planet, while preserving our most cherished culinary traditions. Our team has grown quickly over the past …


NOKO founder with products

NOKO founder with products, image courtesy ProVeg

Startups, Accelerators & Incubators

The Innovative Startups Joining the 6th ProVeg Accelerator Are Revealed – From Mushroom Meat to Upcycled Fruit Pits

Nine pioneering companies from across Europe, Mexico, Chile, and India, comprise the sixth cohort of the ProVeg Incubator Programme – the world’s leading incubator of plant-based and cultured food startups, with the latest accelerator programme kicking off yesterday 7th April. This fresh round of innovators looking to make a difference in the future of food ranges from plant-based eggs, chicken, and pet food to mushroom-based meat and dairy made from discarded fruit pits.