Meati CEO Phil Graves feels optimistic about the brand’s future as it continues to expand across the U.S. and shrink its ingredients list. Meati has been increasingly incorporating functional ingredients like mycelium, a root-like structure of fungus, into products such as its Classic Cutlet.
Alt-meat funding has all but dried up, but mycelium-based meats are still intriguing investors and consumers. From chicken and steak to deli meats, here’s what’s cooking in the world of mushroom roots.
Expo West 2024 in Anaheim featured no shortage of creative and innovative products, like mycelium bacon, caffeinated breath spray, and more.
Things keep looking up for mushrooms. The versatile fungi continue to proliferate across meals-at-home, CPG, restaurant menus, and food tech.
Lunch meats were a star player at retail throughout the pandemic and that trend is retaining its momentum. But can this boon boost demand for plant-based deli cuts?
While mushrooms remain all the rage as a whole food ingredient, their physical characteristics are less than ideal for replicating whole cuts of meat. Enter mycelium – the root system from which mushrooms grow.
