Dried oyster mushrooms

© Smithy Mushrooms

Fungi, Mushrooms & Mycelium

Danish Scientists and Michelin-Starred Chefs Explore New Mycelium From Oyster Mushrooms for Meat Alternatives

Scientists from the Technical University of Denmark, collaborating with chefs from the Michelin-starred restaurant Alchemist in Copenhagen, have found that mycelium from oyster mushrooms (P. ostreatus) has excellent potential and acceptance as an alternative to meat and seafood. Although oyster mushrooms are widely consumed, the culinary qualities and food safety of their root structure have thus far never been explored. But, as part of a project funded by the Good Food Institute, the scientists used biomass fermentation to grow the mycelium on coffee grounds and wood and measure its benefits for food. After fermentation, the resulting ingredient was found to be protein-rich, containing essential vitamins such as B5 and provitamin D2, while offering lower levels of toxins and allergens compared to their fruiting bodies. The …

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Hamburg-based Infinite Roots announces the retail launch of the first mycelium-based products developed in partnership with South Korea's leading food manufacturer, Pulmuone.

Image courtesy of Infinite Roots

Fungi, Mushrooms & Mycelium

Infinite Roots Brings Mycelium-Based Meat to South Korea Via Pulmuone After Hitting Regulatory Roadblock in EU

Hamburg-based Infinite Roots (formerly Mushlabs) announces the retail launch of its first mycelium-based meat products developed with Pulmuone, one of the three leading South Korean food manufacturers along with CJ CheilJedang and Daesang Corporation. The initial line offered by this strategic partnership consists of mycelium-based meat burger patties and meatballs, which have launched under Pulmuone’s recognized Earth Diet line. The collaboration was initiated earlier this year to introduce a wide range of nutritious, clean-label, and sustainable protein products tailored to the preferences of South Korean consumers. By leveraging Infinite Roots’ technology and production capabilities and Pulmuone’s market power and trusted brands, the companies aim to unlock the potential of mycelium in food production. The new meat alternatives are labeled as 100% plant-based and combine mycelium …

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CONSUMER by NONGZAO transforms ordinary plastic objects into eco-friendly items by using them as molds for mycelium grown on agricultural waste, such as coffee grounds and rice husks.

© NONGZAO

Fungi, Mushrooms & Mycelium

This Design Studio Shapes Mycelium and Coffee Grounds into Biodegradable Everyday Objects

Chinese design studio NONGZAO has launched a new project called CONSUMER that explores using mycelium and agricultural waste to transform everyday plastic objects into aesthetically unique biodegradable items. Designers Gang Xu, Yatu Tan, Lili Liang, and Zixin He started by using popular and widely available plastic stools, chairs, and lighting fixtures as molds for the mycelium to grow on coffee grounds and rice husks. Coffee grounds are rich in nutrients such as cellulose and lignin, which favor mycelium growth while allowing food waste to be turned into functional objects. Additionally, the process recycles waste and absorbs carbon, reducing atmospheric CO2 levels. Breaking from industrial waste Every mold infused with the biological material transforms into a unique and organic form, shaped by the growth patterns of …

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Millow has secured a €2.4 million grant from the European Innovation Council (EIC) Accelerator.

© Millow

Company News

Millow Awarded €2.4M EU Grant to Scale Whole Food Mycelium-Oat Meat Alternatives

Swedish startup Millow has secured a €2.4 million grant from the European Innovation Council (EIC) Accelerator and the SMEs Executive Agency (EISMEA) to scale production at its pilot facility in Gothenburg. According to the announcement, the grant from EISMEA unlocks an opportunity for Millow to receive up to €15 million in equity funding from the European Investment Bank, contingent on the startup securing additional investments from private investors. Millow is championing meat alternatives that emphasise health and whole food ingredients. Its products, made with 50% mycelium and 50% Swedish oats, are said to be high in protein, easily digestible, and free from artificial ingredients, GMOs, binders, and additives. Esmaeil Taherzadeh, co-founder and executive board member of the company, informs vegconomist that the startup has already co-developed …

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Macalat and MycoTechnology have partnered to create a sweet dark chocolate bar

© Macalat

Sweets & Snacks

Sugar-Free Mycelium Chocolate Described as Most Significant Innovation in Chocolate in a Century

US confectionery brand Macalat has introduced a vegan, organic, zero-sugar, sweet dark chocolate bar —  Organic Sweet Dark Chocolate — claiming it to be the most significant innovation in chocolate in the past 100 years. To achieve this breakthrough, Macalat has partnered with the mushroom innovator MycoTechnology to create a dark chocolate experience using a mycelium-derived flavor modulator called ClearIQ.   Produced using fermentation, ClearIQ is said to be an “incredible” and natural solution to eliminate the need for sugar, milk, or artificial sweeteners and mask the bitterness and astringency of dark chocolate. In addition, as a flavor amplifier, it enhances the full spectrum of cacao flavors while delivering a smooth texture. According to MycoTechnology, ClearIQ’s capabilities extend beyond chocolate to other F&B products, positioning it as …

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Koralo launches a new mycelium and microalgae fish fillet in South Korea

Image courtesy of Koralo

Fermentation

Koralo to Launch New F!sh in More Restaurants in Seoul Following 5,000L Production Milestone

Koralo, a German B2B alternative seafood startup operating a subsidiary in South Korea, announces a milestone in the production of its flagship product called ‘New F!sh’, a mycelium-based fish fillet that debuted in Seoul last December.  According to Koralo, it has successfully scaled its patented co-fermentation biomass process to 5,000 L on existing equipment manufacturers (OEM) with local partners in South Korea. The company’s fermentation process harnesses the nutritional properties of microalgae to feed mycelium, replicating the natural diet of fish. This innovative process enables the creation of fish-like tasting and nutrient-rich alternatives in a sustainable process, emitting less CO2 and using less water than plant proteins. Clean-label and nutritious fish  New F!sh is said to be rich in nutrients, including omega-3, complete protein, probiotics, and …

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Kynda debuts a new mycelium ingredient in vegan burgers crafted by The Ranging Pig Co.

© Image courtesy of Kynda

Fermentation

Kynda Debuts Zero-Waste Mycelium Ingredient in Burgers Crafted by The Raging Pig Co.

German B2B biotech Kynda announces that it is introducing in the European market a new zero-waste mycelium ingredient — exempt from EU novel food regulations — for alt meat and hybrid products. Branded Kynda Meat, the ingredient is said to be highly nutritious and a “truly sustainable” alternative to animal proteins. It is made only with upcycled ingredients fermented in a highly efficient 48-hour biomass fermentation process.  In a first collaboration, Kynda Meat will debut at the Internorga trade fair in Hamburg (starting today), in vegan burgers created by the food tech The Ranging Pig Co. A new range of vegan sausages by The Ranging Pig will also be available for tasting. “Our mycelium-based ingredients offer a unique blend of taste, nutrition and environmental benefits to meet the growing demand …

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Pacifico Biolabs, a Belin-based biotech startup, announced that it raised $3.3 million to make mycelium-based whole-cut alternatives.

© Viktor Strasse

Fermentation

Pacifico Biolabs Secures $3.3M to “Transform Seafood” with Whole Cut Alternatives

Berlin-based biotech startup Pacifico Biolabs emerges from two years in stealth mode with the announcement of a $3.3 million oversubscribed pre-seed round.  With the capital, the startup plans to improve and further scale its “unique” biomass fermentation process to make mycelium-based whole-cut alternatives, starting with seafood. In addition, it will expand its team with key positions, such as a CTO and chief of staff. Simon Capital and FoodLabs led the funding round, joined by Exceptional Ventures and Sprout & About Ventures. Patrick Noller, General Partner at FoodLabs, comments, “We are confident that Pacifico’s technology strongly positions them to transform seafood and beyond, addressing the urgent demands of a changing climate.”  Friedrich Droste, Managing Partner of Simon Capital, shared, “Their innovative technical approach to alternative seafood …

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Quorn

© Quorn Foods

Fungi, Mushrooms & Mycelium

Swedish Researchers Find Consumers Choose Fungi-Based Food for Sustainability and Well-Being Benefits

Swedish researchers conducted a study to examine whether consumers select fungi-based food due to its sustainability advantages. The findings show that engaging with fungi-based food is perceived to contribute to sustainability and is thought to promote glocal (a portmanteau of global and local) well-being. The study argues that as the consumption of fungi-based food continues to grow in popularity, it is essential to understand whether consumers align their choices with personal values related to sustainability. Awareness and knowledge of the benefits of fungi and plant-based food are vital to encourage consumers and influence their food choices, which can contribute to global social, economic, and environmental sustainability, explain the authors.  The research has been funded by the Swedish Agency for Economic and Regional Growth and the …

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Bolder Food has unveiled MycoVeg, a semi-finished product crafted using mycelium and biomass fermentation.

© Bolder Foods

Fermentation

Belgium’s Bolder Foods Unveils Mycelium Ingredient to Create “Punchy Cheesy” Umami Flavors in Alt Cheese

Bolder Foods, a food tech company from Belgium, has unveiled its latest innovation for the alternative cheese space: MycoVeg. Mycoveg is described as a mycelium-based ingredient crafted with biomass fermentation that is said to deliver creamy, buttery, and elastic textures and “punchy cheesy” umami flavors in cheese alternatives. Bolder Foods says it will revolutionize alt cheese “one spore at a time” using nature’s secret weapon since its benefits to develop cheese alternatives are numerous. Firstly, its fermentation process is highly sustainable, requiring minimal growth resources. Secondly, mycelium is a nutritional powerhouse, providing fiber, proteins, and vitamins, enhancing the product’s nutritional profile; and lastly, it stands out for its excellent versatility in product development. Revolutionizing cheese with microbes Bolder Foods is headquartered in Brussels and has research …

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Mogu has secured €11 million to develop high-quality mycelium solutions for the fashion, interior design, and automotive industries.

© Mogu

Investments & Finance

Italy’s Mogu Raises €11M to Expand Mycelium Materials for Interior Design, Fashion, and Cars

Mogu Srl, an Italian material innovation firm, announces that it has secured €11 million in Series A funding to develop high-quality mycelium solutions for the interior design, fashion, and automotive industries. The company also shares that it will rebrand in a few weeks as SQIM, its widely recognized name. CDP Venture Capital and ECBF VC co-led round with the additional participation of Kering Ventures and previous investor Progress Tech Transfer. The new capital will allow the company to capitalize on its proprietary technological platform by scaling to industrial volumes. In addition, Mogu will further R&D projects in material innovation, open a new demo production plant, and expand its team, “attracting and retaining premier industry talents.” Maurizio Montalti, Chief Mycelium Officer and co-founder of Mogu/SQIM, comments: “This …

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A bowl of mycoprotien meatballs

© Nosh Biofoods

Health

New Study Highlights the Potential of Mycelium as a Nutritious Solution to World Hunger

A new study authored by leading food scientists, including Harold H. Schmitz, Chair of the Scientific Board of Meati Foods, explores the potential of mycelium, the roots of filamentous fungi, to improve human health, support a sustainable food system, and to reduce food insecurity, malnutrition, and world hunger. According to the authors, mycelium is a cost-effective alternative to animal meat: it delivers meaty texture and neutral flavor while offering high-quality proteins, fibers, and essential micronutrients (iron, zinc, and vitamin B12), holding the potential to improve public health.  Additionally, its production is scalable, affordable, and fast. They also highlight the potential of mycelium in addressing environmental concerns in food production since it is environmentally sustainable, with the additional surplus of helping reduce food waste through fermentation. According to the …

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Coral's fish fillet on a plate

Microalgae / mycelium fish fillet © Koralo

Fermentation

Koralo Debuts With ‘New F!sh’, South Korea’s First Microalgae & Mycelium-Based Fish Fillet

Koralo, a German fermentation startup developing alt seafood in South Korea, has introduced its first product, New F!sh, in collaboration with partner restaurants Stylevegan and Monks Butcher in Seoul. The startup claims that New F!sh is the first of its kind fish fillet in the South Korean alternative seafood category. Koralo creates innovative clean-label seafood alternatives using microalgae and mycelium in a co-fermentation process. The company’s approach captures the oceanʼs nutrition by feeding microalgae to mycelium, mimicking the algae-based eating habits of fish. Working with local partners, the New F!sh product has been tailored to the region’s palate. According to Koralo, after many tests, the fillets have a juicy and flakey texture that doesn’t fall apart. Moreover, the product offers an authentic fish flavor while being low in …

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Coral's fish fillet on a plate

© Koralo

Fermentation

Koralo Debuts With ‘New F!sh’, South Korea’s First Microalgae & Mycelium-Based Fish Fillet

Koralo, a German fermentation startup developing alt seafood in South Korea, has introduced its first product, New F!sh, in collaboration with partner restaurants Stylevegan and Monks Butcher in Seoul. The startup claims that New F!sh is the first of its kind fish fillet in the South Korean alternative seafood category. Koralo creates innovative clean-label seafood alternatives using microalgae and mycelium in a co-fermentation process. The company’s approach captures the oceanʼs nutrition by feeding microalgae to mycelium, mimicking the algae-based eating habits of fish. Working with local partners, the New F!sh product has been tailored to the region’s palate. According to Koralo, after many tests, the fillets have a juicy and flakey texture that doesn’t fall apart. Moreover, the product offers an authentic fish flavor while being low in …

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Libre Group shot

© Libre Foods

Fermentation

Libre Foods Wins €335K Grant to Pioneer Low-Cost Mycelium for Meat Alternatives

Libre Foods, a Spanish biotech based in Barcelona, has been awarded a €335,000 public R&D grant by Neotec (a program that supports technology-based companies) to develop a low-cost mycelium ingredient for meat alternatives.  Mycelium holds the potential to enhance the texture and nutrition in meat alternatives; however, scaling its production to lower the final product’s costs remains an industry challenge, argues Libre Foods. With the funds, the Spanish biotech plans to launch an advanced screening platform, integrating rapid imaging robotics and machine learning to discover and optimize fungi-based applications and accelerate product development. The platform could increase efficiency in R&D by more than 800 times, explains the company. Low-cost mycelium The technology’s first task will be developing a low-cost mycelium ingredient with a superior nutritional and …

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Mush Foods Grow NYC

Image credit Shalom Daniel on LinkedIn

Company News

Mycelium Producer Mush Foods Receives $250,000 in Grow-NY Food and Agriculture Business Competition

Israeli-based food tech company Mush Foods has been awarded $250,000 in the Grow-NY Food and Agriculture Business Competition. The prize money will support the company’s mission to cut global meat consumption in half by providing alternative meat ingredients made from mycelium.  The Grow-NY competition, funded by Empire State Development and administered by Cornell University’s Center for Regional Economic Advancement, serves as a platform for innovation and technology in the food, beverage, and agriculture sectors. The event featured twenty global finalists presenting their business plans at the summit, and a total of $3 million in prize money was distributed among seven startups, including Mush Foods, based on judging criteria included the viability of the startup’s business model, customer value, diversity, and agri-food innovation. Mycelium grown through …

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Mycelium bacon on a plate - CellX unveils its mycelium fermentation programme

Image courtesy of CellX

Protein

CellX Ventures into Mycelium Fermentation to Create Proteins for Plant-Based and Hybrid Products

CellX, a biotech that operates China’s largest cultivated and seafood facility, announces a new fermentation program, a parallel venture producing mycelium-derived proteins for alt meat and dairy, functional, and hybrid products.  With this expansion, the company aims to complement its cultivated meat platform and launch sustainable proteins more quickly. “Fermentation and cultivated meat both serve CellX’s vision of providing sustainable protein for everyone,” Operations Manager Liu Yu informs vegconomist.  CellX’s fermentation program has already commenced operations with a pilot-scale production of 10 m3. The company says it is preparing to submit for regulatory approval in China and abroad and is set to introduce its mycelium products into global markets by 2025.  A diverse portfolio of novel proteins The edible fungi strains suitable for fermentation were …

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A vegan mycelium white fish filet with sauce.

Image courtesy of Esencia Foods

Fermentation

Esencia Foods Hosts “Europe’s First” Mycelium Seafood Tasting at Anuga Gastronomy Fair

Esencia Foods, a mycelium biotech from Germany, has been presenting its vegan white fish alternatives to seabass and cod at Anuga 2023. The company claims this marks the first time a mycelium seafood product has been available for tasting at a European gastronomic fair. This year, Anuga has focused on plant-based foods, with an emphasis on alternative seafood. Esencia Foods stated that it is leveraging the opportunity to establish partnerships with restaurants and food service distributors to launch its sustainable seafood products into the market. “Tastings at selected industry-focused events will help us to win important partners, but also to fine-tune our products and learn which dishes can be most successful at the market”, said Hendrik Kaye, founder and CEO of Esencia Foods. A new generation of …

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MycoWorks will open a production facility for luxury animal-free leather

© polrebaque

Leather Alternatives

MycoWorks Unveils World’s First Commercial Mycelium Facility for Luxury Animal-Free Leather

Biomaterials innovator MycoWorks announces it will open the world’s-first commercial-scale mycelium production plant to produce luxury animal-free leather on the 20th of September, 2023. Located in South Carolina, the 136,000-square-foot facility, employing over 350 people, will use MycoWorks patented Fine Mycelium technology to produce “millions of square feet” of Reishi  — a luxury leather alternative with the strength, durability, and hand feel of the finest animal leather but with a lower environmental impact. “Fine Mycelium platform is an unprecedented advancement in materials. Opening the doors on the first commercial-scale factory has MycoWorks poised to answer the luxury industry’s desire to craft objects with natural alternatives to leather,” says Kiersten Stead, MP at DCVC Bio and board member at MycoWorks.  Scalable manufacturing Since Reishi’s introduction, the company has partnered with major …

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Better Meat Mycelium Vegan Fish

©Better Meat Co.

Company News

The Better Meat Co. Forms First Scientific Advisory Board to Advance Use of Mycelium in Alt Protein

Fermented protein innovator The Better Meat Co. announces the formation of its first-ever Scientific Advisory Board (SAB.) The board, which compromises leading experts in filamentous fungi, cell biology, metabolism, genetics, and food safety, is helping to bolster Better Meat’s efforts to advance the use of mycelium in both hybridized and animal-free meat applications.  Better Meat’s first SAB meeting took place on March 13, and its members include:  Louise Glass, PhD – Professor, University of California-Berkeley Jay Dunlap, PhD – Professor,  Geisel School of Medicine at Dartmouth Heather Hallen-Adams, PhD – Professor, University of Nebraska-Lincoln Matt Sachs, PhD – Professor, Texas A&M University  “The fruiting structures of fungi have been used for food and medicine for thousands of years,” shared board member Louise Glass, PhD. “It’s …

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