The UAMH Centre for Global Microfungal Biodiversity at the University of Toronto (home to nearly 12,000 living fungal specimens from over 3,200 species) was at risk of being shipped overseas due to lack of funding, until a $1-million donation from the Weston Family Foundation secured its future for at least five years.

Too long to read? Go for the highlights below. Joyn Foods has secured K-12 approval in South Carolina, allowing school districts to purchase its 50Cut blended meat—combining beef with mushrooms and mycelium—through a statewide procurement scheme. The product uses solid-state fermentation to grow mycelium in just eight days, requires 95% less land and 99% less water than conventional beef, and adds fibre, potassium, iron, and vitamin D to an otherwise nutritionally limited pro

MiChroma, Mycolever, and HIRO Technologies won the 2025 Future is Fungi Award from 187 applicants across 59 countries, securing €250,000 investment and access to expert networks including L’Oréal, Novonesis, and BASF

Vancouver-based Maia Farms raised C$3.75 million to expand production of mushroom and mycelium ingredients targeting functional health applications beyond traditional protein markets

Montana State University researchers developed biomineralised building materials using fungal mycelium scaffolds that maintain microbial viability for at least four weeks at elevated temperatures