From Waste to Gourmet: How Fungi Could Transform Food Leftovers into Fine Dining
UC Berkeley microbiologist Vayu Hill-Maini is pioneering a unique approach to addressing food waste by using fungi. With a background as...
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- 3 days ago
‘Hydroponics for Mushrooms’ Technology Could Revolutionize the $50B+/yr Mushroom Market
A New Company has been Created to Commercialize the MycoponicsTM Technology Created at Purdue University by Former NASA Leader Dr....
- Aug 29
Naplasol Aquires Mycorena Post-Bankruptcy: A Fresh Start in the Mycoprotein Industry
For Mycorena, filing for bankruptcy was never about the end—it was a strategic move to rebuild and strengthen the company. "Though it was...
- Aug 24
Optimized Foods: Making Caviar More Accessible and Sustainable with Mycelium
California-based Optimized Foods is making waves in the food technology sector with its innovative use of mycelium, the root structure...
- Aug 19
From Hogs to Mushrooms: An Iowa Family's Radical Transition to Sustainable Farming
For decades, Rand Faaborg, a hog farmer in rural Iowa, grappled with the challenges of industrial farming. Despite his exhaustion and...
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