Green Spot Technologies has raised €5M to scale production of fermented cocoa-free ingredients from 100 to 1,000 tonnes a year.

Advanced microscopy techniques have identified a new fungal species, Rugososporomyces lavoisierae, embedded within a 407-million-year-old plant.

Too long to read? Go for the highlights below. Fable Food Co has launched shiitake mushroom-beef blended products at Central Market stores in Texas, achieving sales of 20 units per hour during in-store sampling with 50% conversion rates The blended protein, comprising 89% shiitake mushroom stems, delivers 35% lower saturated fat, half the cholesterol, and 17% fewer calories than conventional 80/20 beef mince whilst costing 10-15% less Sensory testing by non-profit Nectar demo

Too long to read? Go for the highlights below. Compass Pathways accelerates its planned commercial launch of COMP360 for treatment-resistant depression by up to a year after favourable engagement with the FDA. Phase 3 data remain the decisive hurdle, with key 9-week and 26-week readouts expected in early 2026. Despite rising losses linked to warrant liability adjustments, the company reports a strengthened cash position sufficient to operate into 2027. Regulatory momentum and

Too long to read? Go for the highlights below. MycoWorks is shutting its South Carolina biomanufacturing plant and transitioning from mycelium cultivation to processing third-party mycelium with its proprietary Rei-Tan™ tanning technology The company's latest Rei-Tan™ innovation increases mycelium tensile strength from approximately 4 MPa to 18 MPa addressing mechanical performance limitations that hindered leather substitution The strategic shift responds to capital scarcity

Too long to read? Go for the highlights below. Researchers at Purdue University engineered textiles combining Ganoderma sessile mycelium with cellulose fibres, achieving water contact angles up to 139° and tensile strength increases of 6× in nonwoven materials and 56% in woven cotton The semi-interpenetrating network leverages hydrophobins on aerial mycelium for water resistance whilst maintaining breathability. Life cycle assessment demonstrates 54% lower ecosystem impact,

Too long to read? Go for the highlights below. Finnish biotechnology firm Kääpä Biotech  has closed a €9 million strategic investment led by PeakBridge and Zintinus to expand production capacity and strengthen its position in the global nutraceutical market The funding will enable vertical integration expansion and scale operations to meet surging international demand from over 180 companies across 20+ markets This marks PeakBridge's second investment in Kääpä following a €90

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. Female stinkbugs of the species Megymenum gracilicorne cultivate symbiotic fungi on specialised glands in their hind legs, then deliberately coat their eggs with the organisms to create a protective barrier approximately 2 millimetres thick. Laboratory experiments demonstrated that parasitic wasps attacked 62 per cent of unprotected eggs but only 10 per cent of fungi-covered eggs, suggesting the fungi provide physical rather than

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