Danish Scientists and Michelin-Starred Chefs Explore New Mycelium From Oyster Mushrooms for Meat Alternatives
Scientists from the Technical University of Denmark, collaborating with chefs from the Michelin-starred restaurant Alchemist in Copenhagen, have found that mycelium from oyster mushrooms (P. ostreatus) has excellent potential and acceptance as an alternative to meat and seafood. Although oyster mushrooms are widely consumed, the culinary qualities and food safety of their root structure have thus far never been explored. But, as part of a project funded by the Good …
Infinite Roots Brings Mycelium-Based Meat to South Korea Via Pulmuone After Hitting Regulatory Roadblock in EU
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 …
Koralo to Launch New F!sh in More Restaurants in Seoul Following 5,000L Production Milestone
Koralo, a German B2B alternative seafood startup operating a subsidiary in South Korea, announces a milestone in the production of its flagship product called ‘New F!sh’, a mycelium-based fish fillet that debuted in Seoul last December. According to Koralo, it has successfully scaled its patented co-fermentation biomass process to 5,000 L on existing equipment manufacturers (OEM) with local partners in South Korea. The company’s fermentation process harnesses the nutritional properties …
Kynda Debuts Zero-Waste Mycelium Ingredient in Burgers Crafted by The Raging Pig Co.
German B2B biotech Kynda announces that it is introducing in the European market a new zero-waste mycelium ingredient — exempt from EU novel food regulations — for alt meat and hybrid products. Branded Kynda Meat, the ingredient is said to be a highly nutritious and a “truly sustainable” alternative to animal proteins. It is made only with upcycled ingredients fermented in a highly efficient 48-hour biomass fermentation process. In a first collaboration, Kynda Meat will …
Pacifico Biolabs Secures $3.3M to “Transform Seafood” with Whole Cut Alternatives
Berlin-based biotech startup Pacifico Biolabs emerges from two years in stealth mode with the announcement of a $3.3 million oversubscribed pre-seed round. With the capital, the startup plans to improve and further scale its “unique” biomass fermentation process to make mycelium-based whole-cut alternatives, starting with seafood. In addition, it will expand its team with key positions, such as a CTO and chief of staff. Simon Capital and FoodLabs led the …
Belgium’s Bolder Foods Unveils Mycelium Ingredient to Create “Punchy Cheesy” Umami Flavors in Alt Cheese
Bolder Foods, a food tech company from Belgium, has unveiled its latest innovation for the alternative cheese space: MycoVeg. Mycoveg is described as a mycelium-based ingredient crafted with biomass fermentation that is said to deliver creamy, buttery, and elastic textures and “punchy cheesy” umami flavors in cheese alternatives. Bolder Foods says it will revolutionize alt cheese “one spore at a time” using nature’s secret weapon since its benefits to develop cheese …
Koralo Debuts With ‘New F!sh’, South Korea’s First Microalgae & Mycelium-Based Fish Fillet
Koralo, a German fermentation startup developing alt seafood in South Korea, has introduced its first product, New F!sh, in collaboration with partner restaurants Stylevegan and Monks Butcher in Seoul. The startup claims that New F!sh is the first of its kind fish fillet in the South Korean alternative seafood category. Koralo creates innovative clean-label seafood alternatives using microalgae and mycelium in a co-fermentation process. The company’s approach captures the oceanʼs nutrition by feeding …
Libre Foods Wins €335K Grant to Pioneer Low-Cost Mycelium for Meat Alternatives
Libre Foods, a Spanish biotech based in Barcelona, has been awarded a €335,000 public R&D grant by Neotec (a program that supports technology-based companies) to develop a low-cost mycelium ingredient for meat alternatives. Mycelium holds the potential to enhance the texture and nutrition in meat alternatives; however, scaling its production to lower the final product’s costs remains an industry challenge, argues Libre Foods. With the funds, the Spanish biotech plans …
CellX Ventures into Mycelium Fermentation to Create Proteins for Plant-Based and Hybrid Products
CellX, a biotech that operates China’s largest cultivated and seafood facility, announces a new fermentation program, a parallel venture producing mycelium-derived proteins for alt meat and dairy, functional, and hybrid products. With this expansion, the company aims to complement its cultivated meat platform and launch sustainable proteins more quickly. “Fermentation and cultivated meat both serve CellX’s vision of providing sustainable protein for everyone,” Operations Manager Liu Yu informs vegconomist. CellX’s …
Esencia Foods Hosts “Europe’s First” Mycelium Seafood Tasting at Anuga Gastronomy Fair
Esencia Foods, a mycelium biotech from Germany, has been presenting its vegan white fish alternatives to seabass and cod at Anuga 2023. The company claims this marks the first time a mycelium seafood product has been available for tasting at a European gastronomic fair. This year, Anuga has focused on plant-based foods, with an emphasis on alternative seafood. Esencia Foods stated that it is leveraging the opportunity to establish partnerships with …