Vegan bacon sucks. Until now. We are entering the plant-based 2.0 phase where meat alternatives are becoming more realistic, more nutritious, and tastier than the first products that rolled into the market. MyForest Foods is one of the companies making much better meat alternatives. Using mycelium, the root-like structure of mycelium, MyForest Foods produces a plant-based bacon product made with six simple ingredients (mycelium, beet … Continue reading We Tried Bacon Made From Mycelium (and You Should Too)
Michelle Ruiz, a chemical engineer from Ecuador, was faced with the challenge of modifying her mother’s diet, who was diagnosed with prediabetes. She thought of replacing wheat, which is high in carbohydrates, with mycelium (the rootlike structure of fungi) to produce high-protein, low-carb food products like pasta for diabetes at affordable prices. To commercialize the plan, Ruiz launched Hyfé Foods, a startup with $2 million … Continue reading Made from Fungi: Low-Carb, Carbon-Neutral Pasta
May we be so bold to say that Meati’s chicken cutlet made from mycelium (the root-like structure of mushrooms) is the best vegan meat alternative we’ve ever tried? The chicken alternative is simply made from mycelium, salt, and less than 2 percent natural flavor and acacia gum. Don’t let the simple, and short list of ingredients fool you – this vegan cut tastes, smells, and … Continue reading We Tried Meati’s Mycelium-Based Chicken Cutlet
Functional and medicinal mushrooms are currently the darling of the health and wellness space. Chaga, cordyceps, lion mane, reishi, tremella – the lists go on. Each of these species of fungi offers unique benefits to support your body throughout the day, and even in different seasons. One company taking advantage of the wonders of medicinal mushrooms is Super Mush. Founded in late 2021, the start-up … Continue reading Super Mush Mushroom Mouth Sprays for Energy, Chill, and Health
New York-based Bosque Foods (formerly Kinoko Labs) is raising the bar on meat alternatives with its cutting-edge fermentation techniques and use of mycelium. The company has plans to expand its laboratory operations to Germany, where they recently showcased their chicken and pork filets at a private tasting at the ProVeg Incubator in Berlin. Food tech investors such as Purple Orange Ventures, Unovis, Astanor Ventures, Food … Continue reading Alt-Pork Bao Buns & Alt-Chicken Fillets from Bosque Foods
Meati, an alternative meat producer based in Boulder, Colorado, opened up shop for pre-orders of its mycelium-based, alternative crispy chicken and chicken cutlets this past Monday. Within the first hour of pre-orders, the food tech company sold 1,116 alternative cutlets. Within 24 hours, both products sold out. You might be wondering- what is all the rage about mycelium? This ingredient refers to the the mass … Continue reading Meati Sells Out of Mycelium Alt-Chicken in 24 Hours
This week, researchers from the VTT Technical Research Centre of Finland announced that they have developed an egg white product made from fungi. The egg was developed using precision fermentation, a process that allows for the programming of micro-organisms (like fungi or bacteria) to produce complex organic molecules (like protein or fat). The food-tech scientists used a fungus called Trichoderma reesei to produce ovalbumin, the … Continue reading Vegan Egg Whites…Made From Fungi?