Growing mushrooms above ground and sprouting soybeans are two entrepreneurial efforts looking to make plant-based protein ingredients more nutritious, affordable and sustainable.Mush Foods, Ltd., Rehovot, Israel, a portfolio company of the Strauss Group Kitchen FoodTech Hub founded in 2021, now offers a 50CUT mycelium protein ingredient system to reduce the…

From September 18 to 22, 2023 it's the Fungal Disease Awareness Week.Many people are affected by fungal diseases at various times in their lives. For example, inhaling mold spores can cause diseases such as histoplasmosis, blastomycosis or valley fever.Fungal diseases are increasing worldwide. This is due to the increase in…

Mushrooms are having a moment. Not only is Liv Sisson’s book about Aotearoa's fascinating and freaky fungi storming up the best-seller charts, but mushrooms are one of just two vegetables among the chosen consumables in a supermarket price freeze. Fruit and vegetable marketer Glenn Forsyth told Nathan Rarere earlier this week that…

BOULDER, Colo.--(BUSINESS WIRE)--Meati Foods™, the producer of delicious, animal-free, whole-food meat made from mushroom root, today announced that its Eat Meati™ products are now available across 260 Meijer stores throughout Michigan, Ohio, Indiana, Illinois, Kentucky and Wisconsin. The partnership represents Meati’s first mainstream grocery availability and the next step in…

image: Wikimedia Commons Researchers from The University of Queensland have discovered the active compound from an edible mushroom that boosts nerve growth and enhances memory. Professor Frederic Meunier from the Queensland Brain Institute said the team had identified new active compounds from the mushroom, Hericium erinaceus. “Extracts from these so-called…

Libre's mycelium bacon alternative is supposedly 70% less fatty, 52% less calorific than actual pork. Libre founder Alan Ramos became intrigued by sustainable meat alternatives during a spell travelling the Far East. Taking a graduation sabbatical in China and Taiwan, where he no doubt chewed over differences in cuisine, Ramos…