Since day one, our mission has been to bring the transformative power of mycelium, or mushroom roots, above ground and into our food system. The result? A versatile culinary ingredient that's packed with nutrients and light on the planet. Today, our mycelium technology is at the heart of a healthier, more equitable, and circular way to nourish the world's population.
First, we select the ideal mushroom from 2300+ edible species based on how it grows, feels, and tastes. Next, we ferment its mycelium in a liquid environment that mirrors the fertility of natural soil. In just a few days, the mycelium is ready to be infused with locally sourced seasonings and tailored to regional tastes. Nature doesn't use unnecessary ingredients. Neither do we.
We're out to prove that healthy eating, sustainable food production, and consumer choice can be brought into harmony. With mycelium as the hero ingredient, our products are rich in protein, fiber, vitamins, and minerals while delivering the savory umami of your favorite foods. From everyday meals to fine dining, everything's on the menu.
We cultivate our mycelium in space-saving fermentation tanks using natural side streams like brewers’ spent grain (a by-product of the beer industry). This highly efficient method uses way fewer resources to yield way more food than animal or soy ingredients. Primed to scale, we're at the forefront of a sustainable food category that has realized only a fraction of its potential.
