Hamburg-based Infinite Roots (formerly Mushlabs) announces the retail launch of its first mycelium-based meat products developed with Pulmuone, one of the three leading South Korean food manufacturers along with CJ CheilJedang and Daesang Corporation.
The initial line offered by this strategic partnership consists of mycelium-based meat burger patties and meatballs, which have launched under Pulmuone’s recognized Earth Diet line. The collaboration was initiated earlier this year to introduce a wide range of nutritious, clean-label, and sustainable protein products tailored to the preferences of South Korean consumers. By leveraging Infinite Roots’ technology and production capabilities and Pulmuone’s market power and trusted brands, the companies aim to unlock the potential of mycelium in food production.
The new meat alternatives are labeled as 100% plant-based and combine mycelium with mushrooms to enhance natural flavors and provide a protein-rich alternative. “This combination specifically caters to local taste preferences, creating a rich umami profile that resonates with consumers familiar with mushroom-based dishes in Asian cuisine,” says Infinite Roots.
A “more welcoming market” in South Korea
The South Korean launch comes after the biotech hit a regulatory roadblock in Germany, meaning it is currently not able to sell its mycelium in its home territory. “It’s a classic case of a prophet not being accepted in their own land – or in this case, a food tech startup not being able to feed its own countrymen,” jokes the startup.
A more welcoming market was promptly found in South Korea, where mycelium is not subject to novel food regulations since it is (quite rightly?) classified as mushrooms, the founders explain to Cultivated X.
“Our product is not going through novel food in Korea. The regulatory system is different. There mycelium or fruiting body are mushrooms. Which totally makes sense from our perspective: Mushrooms consist 95% of mycelium; our ingredients are derived from well-known edible mushrooms so there are no safety concerns.”
Nonetheless, the Korean authorities subjected the product to rigorous independent review before granting approval. “From our perspective, this is a strong testament to the quality of our product, as the Korean market is renowned for its exceptionally high standards when it comes to food quality,” says a spokesperson.
The company aims to introduce a range of mycelium-based products in Europe as soon as it receives clearance from EU regulators.
Mycelium delivers on both taste and sustainability
Founded in 2018, Infinite Roots secured $58 million in an oversubscribed Series B funding round led by industry giants to scale its fermentation platform. The sum was said to be Europe’s largest-ever investment in mycelium.
The German biotech’s proprietary biomass fermentation platform grows mycelium from edible fungal strains and byproducts as feedstocks. The resulting mycelium, which is the foundation of Infinite Roots products, is described as a versatile and nutritious ingredient with huge potential to become a staple in the food industry. It offers complete proteins, prebiotic fibers, vitamins B and D, potassium, calcium, magnesium, antioxidants, and other bioactive compounds.
According to Infinite Roots, producing mycelium is 500 times more efficient in land use and 200 times more efficient in water consumption per kilogram of protein compared to cattle. It is also 30 times more efficient than soy, underscoring “mycelium’s potential to address global environmental challenges.”
Dr. Mazen Rizk, CEO and founder of Infinite Roots, comments on the product launch, “The positive feedback underscores the strong interest in mycelium and foods derived from this raw material, as they deliver on both taste and sustainability.”
