Myco Hooba burgers

Image credit Daz Mack

Products & Launches

MYCO Launches First Burgers and Sausages Made from ‘Hooba’ Oyster Mushroom Protein

Burgers and sausages created from its proprietary “Hooba” protein from oyster mushrooms have been launched by UK producer MYCO after a year of development. 10,000 burgers and 20,000 Hooba sausages have initially been produced for the launch, which was pre-announced in February. The Yorkshire company states it has agreed listings with multiple suppliers, including leading artisanal and plant-based wholesalers, and that it has been in “pre-launch discussions with a range of retailers with the view of stocking and using Hooba”, though does not reveal at this point the names of the suppliers or retailers. Hooba and the products created from Hooba protein are manufactured under the same roof as the vertical farm where the oyster mushrooms are grown. Since this leads to a reduction in …


UK's MYCO prepares for launch of oyster mushroom burgers after securing £1.5 million in funding.

© Image courtesy of MYCO

Fungi, Mushrooms & Mycelium

MYCO to Launch “Britain’s Greenest Burgers” Created with Hooba Oyster Mushroom Mince

UK vertical farmer and producer MYCO has unveiled its plans to launch a new line of burgers made with Hooba, a protein mince made from oyster mushrooms.  The anticipated launch comes after an undisclosed £1.5 million investment, that has enabled the company to move into full-scale production.  The UK firm states that the funding will allow it to meet the increasing demand for plant-based products with “Britain’s greenest burgers”. The burger range is expected to be ready by the end of March 2024. “The investment is a real game-changer as it has allowed us to move full steam ahead with our full range. We are currently meeting with buyers and the initial noises are incredibly positive. The goal is a trade launch in March, followed …


MYCO's future facility

Image courtesy of MYCO

Manufacturing & Technology

MYCO Announces “Food Industry First” Site for Oyster Mushroom Protein to Meet Demand for Sustainable Meat Alternatives

MYCO, a UK producer of Hooba, an oyster mushroom protein, announces that it has secured a 20,000 square feet former facility in Leeming Bar, North Yorkshire, with plans to transform it into a vertical farm unit and a product development plant for sustainable meat alternatives. The plant will be specifically repurposed to support the company’s next growth phase, creating 70 jobs in the next few years “to cope with the expected influx of demand for plant-based foods.” According to the company, it will be the first site of its kind in the UK. “This new site is a food industry first, and the concept of combining both the growing of the raw materials and the manufacturing of the finished product under one roof will pave …


MYCO new CEO David Wood in front of facility

MYCO new CEO David Wood, image supplied


MYCO, Producer of Mushroom Protein Hooba, Appoints David Wood of VBites as New CEO Ahead of Expansion

Yorkshire, England-based MYCO, producer of a mushroom protein called Hooba, has appointed David Wood — most recently MD of VBites which sadly called in administrators last week — as new CEO as it enters its next stage of growth predicted to create 70 jobs in the region over the next three years. In his new role, Wood will oversee the launch of MYCO’s new sustainable food strategy at a new 20,000sq foot purpose-built site in North Yorkshire as the company ramps up production. “I’m thrilled to be joining MYCO, especially at such an exciting time in the company’s expansion,” comments Woods. Hooba indistinguishable from meat in taste tests Founded in 2016, the company was originally Hooba in its early iteration and now MYCO Holdings, specialising …