“Meat alternatives have to win on taste, price and health,” says the CEO of fungi-fueled Australian startup Fable Food. “And we think mushrooms are the best route to do it.”
Meati president Scott Tassani says he remains confident his minimally-processed mushroom root-based steaks and cutlets can breathe fresh life into the North American meat alternatives category, and believes Meati can capture “20% of what we think will be a $5 billion retail market in five years.”
Fable’s meaty mushroom products are minimally processed and clean label with all natural ingredients, a boon amid growing controversy about the alternative meat industry.
The partnership to co-produce automotive designs using mycelium-based products is MycoWorks’ first partnership outside the fashion world.
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.
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