Distilleries produce more than just spirits. In Kentucky—home to 95% of the world’s bourbon—booming production has led to a surge in...

France’s Fungu’it is betting that fungi—not additives—hold the key to flavouring the next generation of food. The Dijon-based startup...

Researchers in Switzerland have figured out how to make wood glow in the dark —without wires, batteries, or synthetic chemicals. By...

As mycelium-based innovation moves into mainstream health and nutrition, this research is a reminder that not all mycelium is equal. Chaga is just the case study—but it’s a revealing one.

What if the next generation of packaging, emulsifiers, and sensors wasn’t just biodegradable — but actually alive? In a the Empa lab in...

In Odisha—one of India’s most climate-vulnerable states—mushrooms are offering more than just nutrition. They're providing economic...

The use of synthetic herbicides like glyphosate and 2,4-D has long supported industrial agriculture in controlling weeds and maintaining...

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...