Rhiza is produced by fermenting the fungal strain Neurospora crassa and contains all essential amino acids, a protein digestibility score approaching that of casein and eggs, plus longevity-associated compounds ergothioneine and spermidine.

QuornPro, the foodservice arm of mycoprotein giant Quorn, has partnered with British butchery William White Meats to launch UltiMeat, a blended beef and mycoprotein range for UK restaurants, caterers, and retailers. UltiMeat combines conventional beef with Quorn's mycoprotein, a fungal protein derived from Fusarium venenatum, to produce burgers, mince, and meatballs that the companies say cook like 100% beef while delivering a 40% smaller carbon footprint. The launch represen

The Royal Botanic Gardens, Kew has published its State of the World's Plants and Fungi 2026 report, revealing the scale of what remains undiscovered in the fungal kingdom. Fungi underpin nutrient cycling, forest connectivity, and food systems, yet the majority of species remain formally undescribed by science. The findings carry urgent implications for conservation, medicine, and food security at a time when fungal habitats face mounting pressure from land-use change and clim

SpawnX commercialises a standardised mushroom farm package to produce oyster, King Oyster and shiitake mushrooms at a net cost of €4 to €5 per kilogram, against the €17 to €20 per kilogram it attributes to conventional European farms. The model separates the technically demanding work from the farming: SpawnX produces liquid spawn by precision liquid fermentation at its own facility and delivers it to growers, who run containerised substrate lines, movable growing racks and a

Beyond Meat has launched a new mycelium-based steak filet into US retail, marking the company's first foray into fungi-derived whole-cut products. The product uses mycelium to replicate the fibrous texture of whole-cut beef steak in a way that plant proteins alone have struggled to achieve. The launch signals a strategic pivot for Beyond Meat as the broader plant-based meat category faces sustained consumer demand decline, with fungi-derived formats offering a potential route

From grassroots community gatherings in Pennsylvania woods to academic conferences in Portuguese castles, the summer 2026 mushroom festival season spans continents and disciplines. Each event is rooted in the same underlying science: fungi season is triggered by seasonal rains and shifting temperatures, prompting the fruiting bodies of vast underground mycelial networks to emerge worldwide. With scientists estimating as many as five million fungal species on Earth, only a fra

A comprehensive review published in Precision Nutrition catalogues antileukemic activity across 53 mushroom species, spanning compounds that trigger cancer cell death, halt cell division, and stimulate immune responses against leukaemia cells. The mechanisms identified include apoptosis induction, cell cycle arrest, and modulation of key signalling pathways, with effects demonstrated primarily in laboratory and animal models. Clinical evidence remains sparse and preliminary,

Researchers at the University of Bath have used Trametes versicolor, the turkey tail fungus, to convert waste oriented strand board into a mycelium-based composite insulation material.

Article produced in partnership with Applied Food Sciences, a leading functional ingredient manufacturer. Lion's Mane (Hericium erinaceus) has become one of the leading ingredients in cognitive health, yet independent human trials show its effects are inconsistent, a gap rooted in how little the species name on a label reveals about a product's actual composition. Applied Food Sciences has published a validated UHPLC-UV method that measures the mushroom's key marker compounds

California-based Mushmycel has launched a line of vegan leather accessories made from agricultural waste streams including mushroom biomass, apple pomace, coconut husks, and spent coffee grounds.