Ethanol made from shiitake-treated wood performs well, showing the potential for pairing mushroom farming with renewable fuel production.

A mycelium-built recording booth invites Cleveland residents to share lived experiences of environmental injustice while showcasing fungi as low-energy, carbon-storing building material.

Genome-optimisation tools are beginning to expand biomanufacturing beyond traditional hosts such as E. coli and yeast. Anthology accelerates evolutionary processes to generate and screen vast numbers of genetic variants with high precision.

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

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