“When we think about a decentralized food system, which we have to move to, this technology is going to be a major unlock,” says MISTA founder Scott May.
“We use side stream raw materials rather than dextrose as feedstocks, and our product doesn’t go through the cold chain,” says Enifer cofounder Simo Ellilä.
“For me, supply is the absolute constraint in this [mycoprotein] market right now,” says ENOUGH CEO Jim Laird.
LanzaTech is in the engineering design phase for a pilot facility expected to be operational in 2026 and has developed a roadmap to commercial-scale production in 2028.
“We’re talking about building smaller, smarter facilities with a lot less capital,” says cofounder and CEO Michele Stansfield.
The pair are also exploring using lactose permeate, a byproduct of milk protein production, as a feedstock for Superbrewed Food’s microorganisms, creating a circular solution.
“We have very low capex, which allows us to to sell at parity, or even in some instances, to undercut traditional seafood,” says CEO Brittany Chibe.
São Paulo-based startup Typcal is seeking to blaze a trail in the Latin American market with mycoprotein which it claims grows more rapidly, on a broader range of feedstocks, than competitive fungi strains.
The case mirrors a high-profile class action filed against Quorn Foods, which ultimately agreed to disclose that its fungi strain was a type of mold on product labels as part of a settlement.
The luxury EV convertible deploys MycoWorks’ biomaterials in the charging mats on the console, the door map pockets, and custom accessories.
The judge handling a protracted IP dispute between fungi-fueled alt meat players Meati Foods and The Better Meat Co has thrown out Meati’s claims to BMC’s patents.
The startup has LOIs and offtake agreements from joint development agreement partners for 33 tons of dry mycoprotein per month (99 tons when hydrated), claims CEO Paul Shapiro.
While this is not the optimal time to raise capital, the fact that Enifer’s PEKILO strain has been grown at industrial scale before has de-risked the enterprise for investors, says its CEO.
The race is on to develop ‘designer’ fats for the next generation of food products. But will fats & oils produced by microbes in fermentation tanks ever be a scalable proposition?
Fungi-fueled startup Meati Foods has raised $100m+ in a C-1 round led by Grosvenor Food & AgTech and rolled out its mycelium-based steaks and cutlets into 2,000 Kroger stores, taking its store count up to 6,000.
“It’s difficult to find another company in the food space that has developed so fast in only two years,” says Nosh.bio cofounder Tim Fronzek.
The Maia Farms & Ecoation growing system for mycelium and fresh produce can make 700kg of food a year in a device the size of a wardrobe.
The Zurich-based startup’s ‘yeast cream’ can dramatically improve the mouthfeel and performance of alt dairy products, claims CCO Lucie Rein.
According to the new definition, precision fermentation combines the process of traditional fermentation with the latest advances in biotechnology.
Under new leadership, Meati Foods will “continue the work to right size the company’s workforce and accelerate the path to profitability” says the firm.
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