Europe’s largest adaptogenic mushroom supplier KÄÄPÄ Biotech has raised a total of €3.5 million to keep up with explosive demand for its sustainable and trustworthy range of medicinal mushrooms.
A pioneering project led by University of Stirling scientists aims to develop a new carbon negative food source. If the trial is successful, it could be replicated worldwide, creating thousands of jobs and a food source that can contribute to tackling...
To grow crops, one normally needs a range of resources: soil, access to sunlight and space, and most importantly, an abundance of time. A new technology, which uses an automated system to grow crops, such as nutritious microgreens and mushrooms, indoors,...
A new review suggests that mushroom constituents, including polysaccharides, peptides, and phenols, exhibit significant anti-neurodegenerative (ND) activities, and urges further research to explore these mechanisms further.
Libre Foods is working with both fungi fruiting bodies and mycelia to boost diversity, functionality, and taste in meat-free offerings, CEO Alan Iván Ramos tells FoodNavigator.
US-based MycoTechnology says it is set to accelerate its growth plans in Europe after the European Commission granted Novel Food status to two of its mycelium-based plant proteins.
Innovators developing novel alternative proteins from mycelia – the root-like structure from which fungi grow – are keen to launch in Europe. We look at the hurdles standing in their way.
From pea protein substitutes to whole cut meat alternatives and pet food, the versatility of mycelium is helping to attract a growing number of start-ups to the space. How are entrepreneurs innovating to bring this sustainable ‘root-like’ structure to...
The US-based company has built a proprietary fermentation platform which makes functional ingredients using mycelium, the fibrous root structure of mushrooms.
Concerns over immune health and the pandemic has thrust the humble mushroom into the spotlight as experts hail the fungi’s ability to interact with gut microbes that influence healthy immune and inflammatory responses.
Best known for its nuts, biltong and pork puffs, UK start-up The Curators has ventured into meat alternatives with a range of mushroom-based products. The aim is to tap into the fast-growing consumer appetite for more natural plant-based meal solutions,...
The Dutch Advertising Code Commission (Stichting Reclame Code) is warning the creators of an Instagram post that claiming mushroom nutrients can strengthen the immune system and are antiviral will not be tolerated.
With sales of mushroom containing dietary supplements growing year-on-year by as much as 40%, and food and beverage companies getting in on the act, demand for the fungi has been “unreal”, says Jeff Chilton, President of Nammex Organic Mushroom Extracts.
A comprehensive review of studies shows decreased risks associated with plant-based diets, but critics say its methods suffer from a number of weaknesses.
The idea of consuming fungi may not sound appetizing to everyone, but Ayurvedic and Chinese medicine practitioners have been using adaptogenic mushrooms for thousands of years.
Austrian start-up Rebel Meat had developed a burger made from 50% meat and 50% plant-based ingredients. The hybrid patty will ‘reach those that purely vegan brands cannot’, CEO Philipp Stangl tells FoodNavigator.
Fed up with the limited range of “really bland” and highly processed meat analogues available for vegans and vegetarians, a German start-up has developed plant-based chicken alternatives using a new protein source: the laetiporus mushroom.
