LifeMine Therapeutics has closed $263 million in financing to accelerate clinical trials of LIFE-001, a novel immunosuppressant drug discovered through fungal genomics.

Lucknow-based Arboreal Bioinnovations has closed a $24.2M Series A round led by EAAA Alternatives and Omnivore to expand manufacturing and R&D across its functional ingredient portfolio.

Swedish foodtech company Millow has raised €2 million to expand production and build out its commercial team for the Nordic foodservice market. The company's solid-state fermentation process converts Swedish oats and mycelium into a two-ingredient, clean-label protein with a carbon footprint independently verified at 0.3 kg CO₂e per kilogram, roughly 98% lower than Swedish beef. The round coincides with the unopposed expiry of the opposition window for Millow's core European

A new report by the Good Food Institute APAC finds that China's largest fermentation manufacturers are redirecting capacity toward mycoprotein, yeast proteins, and precision-fermented fats as pharmaceutical margins shrink.

Colorado-based MycoTechnology has launched Adorvia, a range of fungi-derived sweet proteins designed to reduce sugar and stevia in food and beverage products.

Researchers at Jilin Agricultural University optimised an ultrasound-assisted extraction process for Inonotus hispidus, achieving a total polyphenol yield of 25.46 mg/g, a 35.86% improvement over unoptimised conditions.

Nairobi-based MycoTile, founded by inventor Mtamu Kililo, now produces approximately 3,000 m² of mycelium-based construction panels per month, using around 250 tonnes of agricultural waste annually.

Researchers at the Chinese Academy of Sciences have created a self-repairing, living textile from the fungus Cordyceps militaris, capable of regrowing over damaged areas when supplied with fresh fungal material. The fabric is built entirely from interwoven fungal filaments called hyphae, with colour, water repellency, and UV protection added by introducing engineered yeast and other fungal species directly into the living material. The textile biodegrades almost completely in

Winemakers and craft distillers in the United States are deliberately incorporating mushrooms into wine and spirits, primarily for their flavour and terroir-evoking qualities rather than any health benefit.

Shroom Sabha is a community-founded, community-led, non-profit festival dedicated to fungi and the many worlds they connect. Conceived by a group of mycophiles who wanted to share their fascination beyond specialist circles, it has grown into India's first and only festival devoted entirely to fungi. More than an annual event, Shroom Sabha is an attempt to cultivate a fungal culture in India—one rooted in curiosity, ecological literacy, creativity, and care. The festival is s