Each November, millions of krathongs—delicate lotus-shaped offerings—are floated down rivers across Thailand as part of the Loy Krathong...

Libre Foods , the Spanish startup known for its fungi-based bacon and whole-cut mycelium chicken prototypes, has sold its brand, IP, and...

The Mushroom Keepers is the Fungi Foundation ’s first short enthnomycology documentary in India . Set in the lush forests of Meghalaya,...

Compass Pathways has become the first company to publish Phase 3 data for a classical psychedelic. Its synthetic psilocybin candidate,...

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...