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

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

German food tech startup Formo has obtained self-affirmed GRAS (Generally Recognized as Safe) status in the US for its precision-fermented αS1-casein, the most abundant protein fraction in cow's milk, enabling sales to American food manufacturers. Formo engineers a food-grade E. coli strain to express recombinant αS1-casein in stirred-tank bioreactors, producing a single, characterised protein fraction after cell lysis, separation, and purification, with no living microorgani

London-based Adamo Foods has secured a €10M EU grant to scale its mycelium fermentation technology towards commercial production, targeting UK foodservice in 2026.

Flour made from oyster and button mushroom stems can slash sodium in bread by up to 97%, without compromising protein digestibility.