With biomass fermentation, alt-meat makers can produce high volumes of protein-rich mycelium quickly, affordably and sustainably. Alt-Meat explores the different methods of production.
Mycellium-based bao buns created by Bosque Foods.
Mycoprotein is not a fresh new face in the alt-meat industry: The UK-based company Quorn debuted its flagship mycoprotein product back in 1985 and has been steadily scaling up production of the fungi-based protein ever since.
However, the popularity of mycelium has soared over the past five years, with dozens of biotech companies entering the market with eyes on using the ingredient to create alt-meat analogues ranging from bacon and scallops to smoked salmon…
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