“The product is fantastic,” says Phil Graves, who took the helm in February. “But it was clear when I joined that the business needed to make some strategic shifts and needed to make them quickly.”
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 firm will use the funds to scale up its production process, which it claims uses a fraction of the water and energy used by brands such as Quorn, with lower capital expenditure.
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 approval letter is the first to cover a meat-replacing mycoprotein strain outside of the Fusarium genus and the first to include an USDA evaluation of mycoprotein as a meat enhancer.
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.
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.
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.
Maia Farms’ fungi-fueled biomass fermentation platform, which uses mycelium from edible mushroom varieties, can deliver “significantly higher yields” than Fusarium-type products, claims the startup.
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.
At a time when many alt protein companies are struggling to raise funds, Infinite Roots (formerly Mushlabs) has netted $58m from investors including German food retail giant (REWE) and the holding company behind Haribo (HRH).
Mush Foods is launching its 50CUT mycelium blends in the US market following a successful launch of its b2b ‘meat-plus’ concept in Israel.
Ecovative is one of several startups attempting to harness the magic of mycelium—the filament-like roots of mushrooms—to make more sustainable foods and materials. But what progress has it made to date?
A month into his new role as CEO at fungi-fueled startup MycoTechnology, Dr. Mike Leonard caught up with AgFunderNews to talk about his new role.
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.’
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.
The partnership to co-produce automotive designs using mycelium-based products is MycoWorks’ first partnership outside the fashion world.
MYCL took tempeh as inspiration for its mycelium-based leather alternative, which uses two-thirds less water than the conventional cow-derived material.
