The Estonian mushroom extract supplier MUSHEEZ has published what may be the most comprehensive sensory and formulation dataset yet produced for EU-aligned food manufacturers working with functional mushroom ingredients. Independent testing by a certified Estonian food science laboratory found that each of the six extracts tested carries a distinct flavour character, ranging from the intensely bitter reishi to the mild, caramel-adjacent lion's mane, with real consequences fo

MycoTechnology has achieved self-affirmed GRAS status for Zukora, its fermentation-derived sweet protein, clearing the way for commercial sales in the United States.

Researchers have discovered that fungi's ability to transform from harmless yeast into deadly filaments depends on a metabolic circuit linking sugar breakdown to sulphur amino acid production

The UAMH Centre for Global Microfungal Biodiversity at the University of Toronto (home to nearly 12,000 living fungal specimens from over 3,200 species) was at risk of being shipped overseas due to lack of funding, until a $1-million donation from the Weston Family Foundation secured its future for at least five years.

Mycelia Academy (Link: https://mycelia-academy.org/ ) created the Pasteurized Substrate Production Masterclass: (Link: https://mycelia-academy.org/courses-abroad/pasteurization-production-masterclass/) not to teach recipes, but to teach biological understanding and industrial decision-making.