When news hit about Oman’s central investment agency Oman Investment Authority partnering with a foodtech company – MycoTechnology – on protein supply, it was worth taking a closer look.
The US company’s forthcoming “mega Ranch” facility is expected to produce tens of millions of pounds of mushroom root meat analogues annually.
The Coloradan startup claims its mycelium-based fermentation tech can enhance the flavor, functionality, and nutritional profile of plant-based meat analogs.
The Mushroom Meat Co.’s CEO explains the ups and downs of starting (and growing) a clean-label protein company in today’s crowded industry.
The Swedish biotech company will take its mycelium-based protein ingredient from prototype stage to commercial-scale production by 2023.
The Australian startup is producing whole-food meat analogs out of shiitake, with celebrity chef Heston Blumenthal creating a signature burger using the product.
John Legend and Natalie Portman have backed the San Francisco startup, which also announced a new plant that will increase production of its mycelium-based leather alternative by 10x.
It’s developing a line of alternative meat products made from the protein-rich ‘root’ networks of fungi.
Singapore’s VisVires New Protein and Switzerland’s Redalpine co-led the Series A funding, which will assist Mushlabs with scaling up its mycelium growing operations.
Developed for the dairy and plant-based dairy industries, CHIBER replaces current preservatives on the market today with a natural, clean-label alternative.
One month into 2019, it’s clear that this year’s “it” produce is gourmet mushrooms. Smallhold’s Andrew Carter tell us why.
I’m drowning in new food! Can someone please restructure me out of this mess?