Given current and future concerns over the environmental sustainability of animal protein production, many are looking towards mushrooms, mycelium and the fungi kingdom as a way to diversify protein sources and sustainably meet the world’s growing demand for protein and food.

Flour made from oyster and button mushroom stems can slash sodium in bread by up to 97%, without compromising protein digestibility.

A €1.3 million Dutch grant is funding research into using a previously untested fungus to produce casein, the key milk protein behind cheesemaking.

A single yeast-derived ingredient could replace multiple food additives, offering cleaner labels and simpler formulations for mainstream food and drink products. Swiss startup Cosaic has raised $6M in a seed extension round, backed by DSM-Firmenich Ventures, bringing its total funding to $12.5M. With regulatory approvals underway in the US and Europe, Cosaic is positioning its flagship ingredient, Cosaic Neo, for commercial launch.

Chitosan extracted from oyster mushroom stems could replace bentonite, a standard but wasteful clay-based fining agent, in white wine production.