oyster mushrooms

GRO will debut two vegan products—the butterball and croquettes—at the upcoming hospitality trade fair Gastvrij Rotterdam.

Image courtesy of GRO
Products & Launches

GRO to Debut “Irresistibly Tasty” Vegan Oyster Mushroom Snacks at Gastvrij Rotterdam

GRO, a Dutch company crafting vegan, vegetarian, and blended products from the circular production of oyster mushrooms, announces it will debut two vegan products — the bitterball (bitterballen) and croquettes — at the upcoming hospitality trade fair Gastvrij Rotterdam. The oyster mushroom snacks feature a revamped recipe of the original products, including fresh celeriac, a crispy panko coating, and a creamy ragout. Since the fungi add natural umami and a meaty bite, the snacks deliver a satisfying texture and are said to be “irresistibly tasty.” In addition, they are a convenient snack: “Four minutes in the fryer, and you’re ready to indulge!” GRO emphasizes. Compared to the previous products, the bitterballs have remained at 30 grams each, while croquettes have increased to 80 grams. Meanwhile, the …

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© Myco
Protein

MYCO Expands Oyster Mushroom Protein Use for 50/50 Blended Products to Drive Meat Reduction

MYCO, a UK company producing plant-based burgers and sausages crafted from its proprietary oyster mushroom protein Hooba, is now offering the ingredient for blended meat products. The Yorkshire company, which claims that Hooba makes the best-tasting 50/50 burgers to date, says the goal of blended products is to facilitate reducing meat consumption with tasty products since current efforts to cut down on meat intake with only plant-based products are insufficient. Co-founder John Shepherd emphasizes Hooba’s unique capability to blend seamlessly with animal protein, allowing manufacturers to create more sustainable, cost-effective products without compromising quality. CEO David Wood comments, “Historically, blended products have fallen short in taste – or fallen apart when cooked. However, we’ve used Hooba to make 50/50 burgers and the results are staggering. Not only …

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Fungi, Mushrooms & Mycelium

Oyster Mushrooms Grow in Waste Coffee Grounds, GRO Harnesses Them to Create Vegan, Veggie & Blended Products

Rapidly expanding Dutch startup GRO focuses on the tasty, versatile and circularly grown oyster mushroom. The circular process starts with the coffee bean used to make a cup of coffee. What remains as raw material, or coffee grounds, is collected from wholesalers and repurposed for growing oyster mushrooms, which are then crafted into products made for vegans, vegetarians and flexitarians such as croquettes, ragout rolls, carpaccio, crisps and burgers. Founded in 2011 by Jan Willem Bosman Jansen, GRO Mushrooms was inspired by a sustainable initiative in Zimbabwe, where coffee plantation waste was repurposed to cultivate mushrooms. Bringing this concept to the Netherlands, Bosman Jansen laid the groundwork for GRO, which produces snacks and finger foods from oyster mushrooms grown on coffee grounds collected from corporate …

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