MYCL took tempeh as inspiration for its mycelium-based leather alternative, which uses two-thirds less water than the conventional cow-derived material.
The US company’s forthcoming “mega Ranch” facility is expected to produce tens of millions of pounds of mushroom root meat analogues annually.
The startup has teamed up with the Los Angeles-based milliner Nick Fouquet to develop three hats featuring its Reishi biomaterial.
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.
Its animal-free leather analog, Reishi, is produced using mycelium – the vegetative ‘roots’ of fungi.
New Carnivore has made seven deals to date, co-investing with leading VCs such as Andreessen Horowitz, Breakthrough Energy Ventures, and DCVC.
“That’s something we will have to work on. When is the last time that a whole new category of food was created?” says co-founder and CEO Tyler Huggins.
The Green Island, New York-based startup launched its first product, a bacon analog called MyBacon, in November 2020.
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.
I’m drowning in new food! Can someone please restructure me out of this mess?