Want to know the secret to growing great mushrooms? Learn to cook first. Not for yourself, but for your mycelium. That's how the team at Mycelia Academy describes substrate production: less like following a lab protocol, more like preparing a carefully planned and nutritious meal. Sure, there are formulas, temperatures, and recipes involved. But ask the instructors, and they'll tell you it's really about understanding what your mycelium needs to thrive, a diet that blends pr

Too long to read? Go for the highlights below. Copenhagen-based Matr Foods has raised €40M in total funding t(he largest amount secured by a Danish food tech startup) to build a commercial factory capable of producing 4,000 tonnes of mycelium protein annually by 2027. The company's clean-label products, made through solid-state fermentation of upcycled vegetables and legumes with fungi, have sold out every month in 2024 and 2025, bucking the downturn seen in plant-based meat

Too long to read? Go for the highlights below. Nutropy secured €7M ($8.1M) in oversubscribed funding led by Big Pi Ventures and Zero Carbon Capital to scale production of precision-fermented  casein proteins The company programmes microorganisms to produce casein identical to cow's milk proteins, targeting commercial launch of "cheeseable milk" powder in 2027 Global milk shortages projected to reach 30 million tonnes by 2030  as farmer numbers decline, creating market opportu

This is the second article in a six-part series exploring critical themes shaping the future of functional mushrooms, in partnership with Finnish biotech company KÄÄPÄ Biotech . In the evolving landscape of the functional mushroom industry, transparency has emerged as a cornerstone of consumer trust, product integrity, and scientific credibility. As the functional mushroom market rapidly grows ( see the first article in this series by KÄÄPÄ Biotech ), together with the trendi

Too long to read? Go for the highlights below. California-based   Michroma  has partnered with South Korean food giant   CJ CheilJedang  to commercialise precision fermentation-derived natural red dye across global markets The collaboration addresses growing demand in a $4.8 billion natural colourant market, driven by regulatory bans on synthetic dyes and consumer preferences, with 68% of Americans supporting artificial colourant removal Michroma's fungal fermentation technol