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
Mush&
company info
basic info
key partners
Korea Advanced Institute of Science and Technology
Korea National University of Agriculture and Fisheries


