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MycoTechnology: The Mighty Mushroom’s New Fermented Frontier

MycoTechnology is alt protein’s secret giant. Marketing Director, Jonas Feliciano, and Senior Director, Strategy, Lisa Wetstone, share MycoTechnology’s approach to growth, raising awareness and communicating with the consumer about the mighty mushroom’s new fermented frontier.  It is a new episode of The Plantbased Business Hour with Elysabeth Alfano. Below is a short clip and transcript from their conversation. Podcast here. Elysabeth: As we talk about being the world’s best kept secret, …

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planetary to scale food fermentation industry

© planetary

World First Integrated Precision and Mycelium Fermentation Protein Plant Coming to Switzerland

Fermentation manufacturing platform planetary SA has hired Glatt and IE Group to engineer what is claimed to be the world’s first integrated precision and mycelium fermentation plant. Based in Switzerland, the facility will be able to produce fermented proteins, lipids, and other compounds at scale, along with mycelium biomass. Planetary raised $8 million to build the facility earlier this year, with the intention of removing bottlenecks in the fermentation industry …

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Prime Roots Deli Meats Slicer

©Prime Roots

All-Star List of Global Industry Leaders Unite to Form Fungi Protein Association

An impressive cast of fungi protein manufacturers from around the planet has united to form a new trade body, the Fungi Protein Association (FPA). The FPA’s founding members include Quorn, Nature’s Fynd, ENOUGH, The Better Meat Co., The Protein Brewery, Prime Roots, Mycotechnology, Mycorena, Aqua Cultured Foods, Mush Foods, MyForest Foods, Bosque Foods, and nonprofit organizations ProVeg and The Good Food Institute. The FPA will represent the interests of its …

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REVO x Mycorena

Image courtesy Revo Foods

Mycorena & Revo Foods to Develop “Whole New Realistic Meat-Like Product Segment” For Alt Seafood

Mycoprotein specialist Mycorena and 3D printed seafood expert Revo Foods have begun a research collaboration to develop a mycoprotein suitable for 3D printing alt seafood products. The printable mycoprotein will have a soft fibrous texture, light colour and neutral taste, making it particularly suitable for seafood alternatives, according to the companies. Says Austria’s Revo Foods: “Being able to combine the meat-like properties of mycoprotein with the unrestricted shaping possibilities of …

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Breakfast-Patties-Maple-Natures-Fynd

©Nature's Fynd

Nature’s Fynd, SpaceX and NASA Launch Novel Bioreactor to Grow “Fy” Fungi Protein in Space

Chicago food company Nature’s Fynd, in collaboration with NASA, has launched a protein bioreactor aboard SpaceX-25 en route to the International Space Station. Seeking to develop new sources of sustainable protein for space exploration, the flight study will demonstrate the use of novel technology to grow high-protein food on the ISS.  Revolutionary research During the study, the bioreactor will grow Fy, Nature’s Fynd’s nutritional fungi protein, by utilizing the company’s …

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Tetra Pak Mycorena

Charles Brand, Tetra Pak Executive Vice President for Processing Solutions & Equipment, & Dr. Ramkumar Nair, Founder and CEO, Mycorena ©Tetra Pak

Tetra Pak Collaborates with Mycoprotein Innovator Mycorena on “Ground-Breaking” Alt Protein Plant

Tetra Pak is to collaborate with Mycorena to build a greenfield production facility for fungi fermentation. With the goal of building a more resilient and sustainable global food system, the new facility will utilize Mycorena’s innovative fungi fermentation for alt protein food applications. The new plant, located in Falkenberg, Sweden, will produce a meat replacement product from fungi. The factory’s first phase will include mince-based products that will serve as …

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© Jendrik Hill/Mushlabs

Mushlabs Partners With Bitburger Brewery Group to Upcycle Beer Byproducts

Berlin-based biotech startup Mushlabs has announced a partnership with Bitburger Brewery Group, one of Germany’s largest private breweries. As part of the collaboration, Mushlabs will use byproducts from Bitburger’s beer production to make edible fermented mycelium. Additionally, Bitburger will provide Mushlabs with increased production capacity. Worldwide, Mushlabs is one of the first startups to use upcycled ingredients to ferment mycelium. Bitburger has previously recycled its byproducts by supplying them to …

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Mushroom MycoTechnology

© MycoTechnology

Scientists Confirm MycoTechnology’s Potential to Nutritionally Outperform Animal Products

According to a new study published by the Journal of Food Science and Technology, MycoTechnology’s groundbreaking FermentIQ™ PTP protein powder unlocks competitive advantages for plant proteins and might help to overcome pressing issues faced by the industry today. As the world’s leading explorer of mycelia, Myco Technology continues to make a dent in the food industry. Back in May, the Colorado-based foodtech company announced a joint venture with Oman Investment …

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service Alchemist courtesy GFI

Image: Søren Gammelmark / @gammelmarkphoto

Scientists to Develop New Seafood by Fusing Fungi and Seaweed With Alchemist Michelin Chefs

The Good Food Institute (GFI) is funding a team of scientists to work with chefs at Copenhagen’s two Michelin-starred restaurant Alchemist to create a new seafood by growing fungi on seaweed. The project, headed by Dr Leonie Jahn from the Technical University of Denmark and Diego Prado, head of research at Alchemist, will see the chefs experiment with fungi to eventually create whole-cut seafood by using the fungi to ferment …

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Karuna Rawal Chief Marketing Officer

Karuna Rawal ©Nature's Fynd

Nature’s Fynd: “Changing the Food System is Hard Work and Demands Innovative Solutions”

Nature’s Fynd creates ver­sa­tile alter­na­tive pro­teins born out of research con­duct­ed for NASA on microbes with ori­gins in Yel­low­stone Nation­al Park, culminating in break­through fer­men­ta­tion tech­nol­o­gy and the new-to-the-world nutri­tion­al fun­gi pro­tein “Fy”, for which it has raised an incredible $500M to date. It came as no surprise to hear the news last week that Nature’s Fynd was award­ed a $4.76 mil­lion grant from the Bill & Melin­da Gates Foun­da­tion, …

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