Mushlabs

Founded in 2018, Mushlabs uses liquid fermentation technology to grow mycelia, known as the "root" of the mushroom, which can be used as an ingredient to manufacture sustainable alternative proteins and meat substitutes. According to the Berlin-based biotech firm, the mycelia is cultivated in a controlled environment and fed with byproducts from ot... her industrial and agricultural processes, such as rice husks, coffee grounds and sugarcane. The mycelia cells then ferment the side stream byproducts to grow the protein-rich ingredient suitable to make meat alternatives due to its umami flavour profile and mouthfeel. This process of manufacturing mycelia using byproducts from the agri-food industry, according to the startup, is a double-whammy when it comes to sustainability. It is a "highly circular process" that uses less water and land, and can also offer the advantages of mobile industrial alternative protein production - a particularly attractive and viable food solution for regions experiencing acute food shortages and crises.Read More