Boston-based Ayana Bio and India's Zenfold Sustainable Technologies jointly acquired 300,000 litres of fermentation capacity from the defunct alt-protein firm Meati Foods for just $75,000.

Austrian startup Revo Foods has launched Cottage Protein+, a dairy-free cottage cheese made by fermenting apricot kernels, delivering 17g of protein per 150g serving from just five ingredients.

Winemakers and craft distillers in the United States are deliberately incorporating mushrooms into wine and spirits, primarily for their flavour and terroir-evoking qualities rather than any health benefit.

Infinite Roots Acquires Bosque Foods to Build Dual-Technology Mycelium Platform

Mycelia Academy (Link: https://mycelia-academy.org/ ) created the Pasteurized Substrate Production Masterclass: (Link: https://mycelia-academy.org/courses-abroad/pasteurization-production-masterclass/) not to teach recipes, but to teach biological understanding and industrial decision-making.