A food-grade mycelium ingredient developed for research-driven product development, enabling functional texture, sustainability, and safe formulation beyond conventional plant-based materials
Microbial fermentation-based cultivation
Produced without soil, reducing contamination risks
Functional texture properties
Supports viscosity and structure development in food applications
Stable and uniform material
Suitable for repeated R&D testing and formulation
Resource-efficient production
Lower water and land use compared to conventional crops
Food companies and R&D teams
PROBLEM SOLVING
Access a reliable next-generation ingredient for sustainable product development
REVENUE GROWTH
Enable differentiated products beyond standard plant-based formulations
Research institutes and academic partners
PROBLEM SOLVING
Secure a stable research material for food innovation projects
SOCIAL IMPACT
Contribute to sustainable food system research