Items Tagged with 'mycelium'

Chief Commercial Officer John Bortells and Board Member Becky O’Grady join Meati for its next phase of growth.

A project team undaunted by constant challenges comes through for an on-time delivery of Meati’s Mega Ranch, FOOD ENGINEERING’s 2024 Sustainable Plant of the Year.

Growth of alternative protein products is really only just getting started, and products derived from mycelium prove that these alternatives can have staying power.

Sustainability efforts at Meati Foods’ Thornton, Colorado facility match the sustainable intent of the mycelium-based products it produces.

Cargill is investing in ENOUGH’s most recent (Series C) growth funding campaign and has signed a commercial agreement to use and market its fermented protein.

Phil Graves formerly worked as wild idea executive at Patagonia.

Eat Meati products are available in foodservice quantities in first distribution partnership.

The MSAB was created to expand upon that research, exploring the full benefits of mycelium as a part of a regular diet, and developing a deeper understanding of the health potential of mycelium as a whole-food source of complete protein.