Article written in partnership with Mabel   a Paris-based company producing functional mushroom and microdosing supplements. Read more on...

Swedish food tech startup Millow is entering a new phase of growth, bringing its oat-and-mycelium protein to industrial scale. Built on...

Norwegian Mycelium AS (NoMy) , a leading innovator in sustainable fermentation technologies, is pleased to announce its latest funding...

For decades, tissue engineering has relied on synthetic polymers, ceramics, and animal-derived collagen to support healing after injury....

With the rise of companies exploring psilocybin based drugs to treat various mental health conditions, the need for greater evidence...

Article in partnership with FA Bio   a U.K. based company improving agricultural productivity and sustainability using disruptive early...

How do we actually know what's in a mushroom extract? Are beta-glucan percentages and extraction ratios enough to judge quality? Can...

Could the next big thing in fashion come from your food waste? At the University of Borås in Sweden, scientists such as Prof. Akram...

A new review published in AIMS Molecular Science  (2025) offers one of the most detailed inventories yet of fungal compounds with...

As aquaculture continues to grow, the industry is under increasing pressure to improve fish health while reducing reliance on antibiotics and expensive feed inputs. A recent review published in the Latin American Journal of Aquatic Research suggests that one promising solution may be found in an unlikely source: spent oyster mushroom substrate (SOMS).