Alt meat startup Meati Foods has embarked on its second round of layoffs in three months but says its confidence in its long-term prospects remains ‘unwavering.’
Alt protein startup ENOUGH has raised $43.6 m in a series C round led by World Fund CPT Capital to expand its mycoprotein business.
An IT sales executive turned foodtech entrepreneur, MycoTechnology cofounder and CEO Alan Hahn got the call that dramatically his career trajectory just over a decade ago.
MyForest Foods—a New York-based startup making whole cuts of meat from mushroom mycelium—has raised $15 million in Series A-2 funding and hired Greg Shewchuk as its new CEO.
Chinova Bioworks, a Canadian startup producing natural preservatives and fining agents from upcycled mushroom stalks, is expanding its capacity four-fold this year to fuel international expansion and meet demand in fast-growing markets such as non-alcoholic beer.
Fungi-fueled alt meat startup Meati Foods has laid off 17 of its 300 employees this week, three months after opening a new production facility in Thornton, Colorado, but says the move does not reflect weak demand for its products.
Aqua Cultured Foods has raised $5.5 million in a seed round led by Stray Dog Capital to expand its fermentation-based production platform for high-protein whole cuts of fungi-based seafood.
Tofurky’s new owner Morinaga Nutritional Foods paid north of $50m for the family-owned alt meat brand, one of the leading players in the US meat alternatives market, AFN has learned.
Swedish startup Millow is developing minimally processed products made from oats and mycelium grown in a patent-pending fermentation process it claims uses a fraction of the water and energy used by players such as Quorn.
Michroma will use the funds to commercialize its line of natural, fungi-derived food colorants before moving on to flavors, fragrances and more.
Powerful data and validated science were just a few of the reasons Middleland Capital led BIOHM’s recent $7.5m funding round.
Its animal-free leather analog, Reishi, is produced using mycelium – the vegetative ‘roots’ of fungi.
The Myco-Protein Innovation Call is focused on scaling the use of fungi as a protein source.
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