Blandon, PA – July, 1 2025 – Giorgi Mushroom Co., a subsidiary of The Giorgi Companies, Inc. (Giorgi), a leader in the mushroom industry, is pleased to announce its acquisition of majority equity ownership in L.F. Lambert Spawn Co. (Lambert), a company renowned for its decades-long expertise in spawn production and agricultural innovation.

This acquisition marks a strategic step forward for Giorgi Mushroom Co. in enhancing its capabilities while also providing supply chain security for its customers.

By combining the resources and expertise of both companies, this partnership promises greater innovation, efficiency, and growth opportunities.

Mark Currie, President of Giorgi Mushroom Co., expressed his enthusiasm for the collaboration: “This is an exciting milestone for Giorgi Mushroom Co. as we join forces with L.F. Lambert Spawn Co. to deliver unparalleled quality and innovation in the mushroom industry. Together, we are poised to unlock new opportunities and set the bar even higher in meeting the needs of mushroom growers and consumers alike.”

Peter Giorgi, CEO of The Giorgi Companies added “We are thrilled to announce the acquisition of Lambert, a transaction that will be truly transformational and drive innovation and value for our customers and suppliers. We believe that Lambert will set new standards in our industry and drive our company towards an even brighter future.”

Scott McIntyre, VP of Commercial, of L.F. Lambert Spawn Co., echoed the sentiment: “The Lambert legacy is one rooted in excellence and innovation, and partnering with Giorgi Mushroom Co. ensures that this tradition will continue to thrive. We are eager to work together to build upon our shared values of quality and sustainability.”

Rick McIntyre, VP of Business Development, of L.F. Lambert Spawn Co., added: “This partnership represents a significant moment for both companies. By leveraging each other’s strengths, we can enhance our services, broaden our impact, and deliver even greater value to the mushroom industry.”

About Giorgi Mushroom Co.
Giorgi Mushroom Co. (GMC) is a vertically integrated, third-generation family-owned producer of fresh and processed mushrooms. GMC is located in Berks County, PA, with additional operations in Chester County, PA and Phoenix, AZ and a joint venture in Saltillo, Mexico and Texas.

SEBASTOPOL, Calif.--(BUSINESS WIRE)--LeafWorks, a trailblazing botanical genomics and testing company for natural products, today announced the release of its latest innovation: a suite of species-specific DNA tests for six of the most commercially important functional mushrooms—Lion’s Mane, Chaga, Turkey Tail, Shiitake, Cordyceps and Reishi.

Functional mushrooms are one of the fastest-growing categories in the natural products industry, with Lion’s Mane alone representing more than 25% of North American functional mushroom supplement sales in 2023. As consumer demand rises, so does the pressure on manufacturers to verify ingredient integrity, especially in global supply chains where mislabeling and adulteration are common.

To meet this growing need, LeafWorks® Mushroom Species DNA ID Tests provide fast, accurate mushroom identification in raw ingredients, blends and finished goods. These species-specific qPCR assays give natural products companies a practical and powerful new tool to support label claims, comply with 21 CFR Part 111, and ensure quality throughout the supply chain.

Please read the full article here.

From grower to frontrunner, the Dutch mushroom continues to grow

What once started in the 1950s with a smart combination of horticultural knowledge and a rock-solid infrastructure, has grown into a sector that now sets the tone in Europe: the Dutch mushroom industry. But the success story does not stop there. On the contrary, the sector is transforming at a rapid pace.

The smell of freshly picked mushrooms no longer betrays the whole story. Behind the scenes, the world of mushrooms has grown into a domain of innovation, sustainability and smart technology. It is no longer just about production; it is about value. About applications that go beyond the plate, and play a role in health, food innovation and circular processes.

Two men who experience this development up close are Rob Banken of Banken Champignons Groep and Jan Klerken Jr. of Scelta Mushrooms. As part of the European campaign ‘European mushrooms, hidden gems’, they talk about a sector in motion. A sector that knows its roots, but is not afraid to break new ground. “We build on decades of experience, but we are constantly looking ahead,” says Klerken Jr. “Sustainability and technological innovation go hand in hand with us.”

The Netherlands is considered an undisputed leader in Europe, and that is no coincidence. The shift from mass production to advanced applications is the result of years of investment, ​​in people, machines and methods. Banken adds: “The strength of the Dutch sector lies in cooperation and in the willingness to innovate. That makes us flexible and future-proof.”

The mushroom as a hidden gem? In the Netherlands, it is increasingly coming into the spotlight, as a flavouring and as a symbol of progress.

Find a more extensive news item by EVmi here (in Dutch).

The Department of Trade and Industry (DTI) Guimaras has launched its first Shared Service Facility (SSF) of 2025, aimed at boosting mushroom processing capabilities for the Avila Farmers Agrarian Reform Cooperative (AFARCO) in Brgy. Avila, Buenavista, Guimaras.

The ceremonial turnover of the facility on June 23 was led by DTI Guimaras Officer-in-Charge Juvy Benliro, alongside Vice Mayor Cyril Beltran, Brgy. Captain Aster Brian Hiponia, AFARCO Chairman Alfredo Ferrer, Business Manager Teresita Martinez, and members of the cooperative.

The SSF includes specialized food-grade machinery for cleaning, slicing, dehydrating, and packaging oyster mushrooms, designed to improve productivity and maintain consistent product quality.

Please read the full article here.

Source: DailyGuardian

On the photo: 
Key stakeholders, members of the AFARCO Cooperative, together with the technical and support staff of DTI Guimaras during the official launching of the Shared Service Facility (SSF) on Mushroom Processing.

Distilleries produce more than just spirits. In Kentucky—home to 95% of the world’s bourbon—booming production has led to a surge in byproducts, particularly stillage: a nutrient-rich slurry of spent grains and moisture left after distillation. Traditionally used as animal feed or disposed of via wastewater systems, stillage is now gaining attention as a promising input for bio-based materials.

A recent study from the University of Kentucky published in Fungal Biology and Biotechnology, explores how this overlooked waste stream can be transformed into pure mycelium materials (PMM) using solid-state fermentation. By feeding stillage solids to fast-growing fungi like Rhizopus oligosporus, researchers were able to produce tunable, leather-like sheets of aerial mycelium. The process not only valorises distillery byproducts but also opens up new avenues for sustainable material production at scale.

Fast-Growing Fungi, Flexible Materials Most commercial mycelium materials are made using Basidiomycota fungi such as Pleurotus ostreatus, known for their ease of cultivation and controllable growth. But the Kentucky study tested R. oligosporus, a Mucoromycota species used in tempeh fermentation. Its advantage? Speed. The fungus grew up to four times faster than P. ostreatus, producing dense mats of mycelium in just three to five days under controlled conditions. The team focused on growing aerial mycelium—the fluffy, thread-like structures that rise above the substrate. These fibres can be harvested and processed into flexible, leather-like sheets. Their quality and structure depended on several factors: substrate packing density, support height, and nutrient composition.

Please read the full article here.

Source: MycoStories
Photo: Depositi photos

The recent shortage of straw and hay in parts of North America and Europe has sparked a flurry of questions regarding what can be used as a substitute for compost ingredients. We thought a quick review of materials listed by Dr. Lee Schisler at the North America Mushroom Conference in the 80s and other materials that may be available around North America and elsewhere would be of some interest. There may be materials that we are not discussing that could be used as compost ingredients, but most likely in areas where better materials are not readily available.

Bulk Ingredients
Straw, whether it be straight wheat straw or bedded horse-manure straw, is the most common bulk ingredient used around the world. Other varieties like barley and rye can be used, although composting practices will need to be modified for these types of straw. The nitrogen, cellulose, hemicellulose, and lignin content of these straws may vary based on the variety, but differences are probably more related to where and how it is grown. Rice straw, although used in SE Asia, is generally not a desirable material as it is physically short, tough, and hard to break down. Oat straw is also a poor material; as it composts, it quickly becomes flat and soft, contributing to anaerobic conditions. Sorghum and sugar cane fodder can be used, but the stalks should be physically crushed before starting the composting process.

Corn fodder is starting to be used; our research has suggested 25% might be the most one could add to a straw-hay formula without negatively influencing yields. Its structure may also limit its use in systems that do not physically chop the fodder. In Pennsylvania and parts of Canada, mulch hay is a common bulk ingredient, timothy and orchard grasses being the most common varieties. Alfalfa can be used, but it is higher in N and physically can be more challenging to compost. Generally, in hay-based formulas, other bulk ingredients are used to provide additional carbohydrates to the formula. These bulk ingredients include corn cobs (ground or pelletized), cottonseed hulls (as is or pelletized). Less common are items such as hardwood bark or chips; deciduous leaves are used seasonally at one progressive farm, but the collection and storage of this material are challenging. Potato peel and slicer waste has been reported to be an option, but it is probably not commonly used because of problems associated with handling and storage of these high-moisture materials.

Other bulk ingredients that have been tried include peanut and rice hulls, but they are very high in lignin and hard to break down in the short composting times found at most commercial farms. Softwood barks have compounds (phenolic?) toxic to Phase 2 microbes and mushroom mycelium. Kenaf core, a by-product of the fiber collection process, and recycled paper wastes are possible ingredients, but at low amounts, say no more than 5-10% of the total volume. Additional research should be conducted, as paper waste is much different today than when this work was first reported in the 1970s. At this time, we consider spent mushroom compost as a filler material with no useable nutrients or used as an avenue to dispose of small quantities; however, research is being done to determine if larger quantities can be used as a bulk ingredient or as a supplement. Mushroom stumps are often disposed of in compost, but add little to the value of the compost.

Supplements
The “inorganic” sources of nitrogen, those with no carbohydrates, are historically used in synthetic formulas only and at no more than 25 lbs. per dry ton of other ingredients. The most common and only one still readily available is urea, often used with straight wheat straw formulas as a starter ingredient to “soften” the straw early in the pre-conditioning process. Calcium Cyanamid has been reported to be a substitute but must be pH adjusted and is not a commonly available ingredient, and hence not widely used. These inorganic supplements need to be added early in the composting process and are not readily available to the Phase II microbes.

More “organic” supplements, ones with carbohydrates readily available, are valuable but more expensive and therefore generally used later in the composting process to ensure there is a balanced formula. These ingredients include more common materials such as brewer’s and or distiller’s grain, cocoa bean hulls (contain an oil that microbes like), cottonseed meal, bedded poultry manure, ground soybean, rapeseed screenings, and sugar cane bagasse. Poultry manure for broilers is most common, but layer poultry manure, dried and processed, may also be used. The nitrogen content of poultry manure may vary depending on the source, number of flocks bedded on it, and other factors, so it is suggested to analyze the N content on a regular basis. Liquid poultry manure is used in some tunnel facilities that are designed to handle it. Rapeseed oil meal (expeller or solvent) or screenings are more likely to be available in the northern states and in Canada.

Other not so common supplements would be brewers dried yeast, buckwheat millings, castor bean meal, corn gluten feed (include bran), corn gluten meal, feather meal, fish solubles, linseed oil meal (Flax seed), malt sprouts, peanut oil meal, safflower oil meal (expeller or solvent), sesame oil meal (expeller or solvent), single cell protein, soybean screenings, soybean oil meal (expeller or solvent), cocoa hulls, sugar beet pulp (source of carbon), sunflower oil meal (expeller or solvent), wheat bran, wheat germ meal, and wheat mill run. Feather meal is high in N, so it is important to have a good distribution in the mixing. Fish solubles are high in moisture and difficult to handle.

Other feedlot manures can be used if generously bedded on straw with an effective pre-conditioning period, although I know of a small hobbyist grower who was composting straight cow manure (no straw) and successfully growing mushrooms. Blood meal has nitrogen, but in a form that has very little available to the microbes in Phase II. Apple pumice and paunch are too acidic and easily go anaerobic; therefore, they would not be adding desirable characteristics to the formula.

As you can see, there is a wide variety of raw materials available, and it is up to each of you to decide what works. What works in one part of the world, or at one farm, might not necessarily work in a different system. Material availability and economics will also play an important role in deciding what raw materials work for you.

We were saddened to hear of the passing of Bart Driessen, a well-known and respected figure in the international mushroom industry.

With decades of experience and a broad knowledge of composting, casing, growing and harvesting, Bart played an important role in advancing mushroom production worldwide. Through his company Mycosupport and earlier work at Sylvan, Sjaak Verdellen Consulting and Hoeijmakers Mushrooms, he supported many growers with his expertise and practical approach.

Bart will be remembered as a passionate professional who generously shared his knowledge. His impact on the sector will not be forgotten.

We extend our sincere condolences to his family, friends and all who knew him.

Zest Project: transforming food waste into sustainable mycoprotein with AI

The Zest Project, a €7.5 million EU-funded initiative led by the Danish Technological Institute (DTI), is pioneering a sustainable approach to protein production by converting food waste into mycoprotein using mushroom fermentation and artificial intelligence .

Key Highlights:

• Innovative Fermentation Process: Utilizing edible mushroom strains, the project ferments agricultural byproducts—such as sugar beet residues, spent brewer’s grain, and fruit peels—in specially designed bioreactors. This process yields mycoprotein, chitin, and other valuable bio-based materials suitable for food, nutraceuticals, cosmetics, and packaging applications.
• AI-Driven Optimization: Advanced machine learning models monitor and adjust fermentation parameters like temperature, pH, and oxygen levels in real-time. This ensures optimal growth conditions, enhances yield and quality, and minimizes waste and energy consumption.
• Sustainability and Efficiency: The method boasts a lower environmental footprint, requiring less water and emitting fewer greenhouse gases compared to traditional protein production. Additionally, mycoprotein offers nutritional benefits, including high digestibility and essential vitamins like B12 and D.
• Circular Economy Contribution: By valorizing agricultural sidestreams, the project not only reduces waste but also lowers production costs, making sustainable protein more accessible to consumers.

For a deeper dive into how the Zest Project is reshaping sustainable protein production, please visite their website here.