Food R&D teams lack reliable next-generation ingredients that meet sustainability, safety, and functional performance requirements
Problem
Limited alternatives beyond soy, oat, almond-based materials
Concerns over heavy metals and agricultural contamination
Difficulty achieving texture and functionality without additives
High resource consumption in existing plant-based ingredients
Mush& provides a mycelium-based ingredient solution optimized for food research and co-development
Solution
Cultivated using microbial fermentation without soil
Stable and uniform mycelium material suitable for food R&D
Enables functional texture and formulation development
Designed for scalable and sustainable food innovation
Values We Deliver To Business Partners & Customers
PROBLEM SOLVING
COST SAVINGS
SOCIAL IMPACT
Mush&
company info
basic info
key partners
Singapore Institute of Technology
University of Helsinki
Korea Advanced Institute of Science and Technology
Korea Food Research Institute
Korea National Food Cluster
Korea National University of Agriculture and Fisheries