Harvesting can account for half of a farm's total production costs. Here is what the industry's most experienced growers are doing about it. This article is published in partnership with MushComb . A Booming Market With a Labour Problem The global mushroom market is large, growing, and structurally under-equipped. Valued at around $65 billion in 2024 , it is projected to exceed $100 billion by 2030, driven by rising demand for plant-based protein, functional nutrition, and a

The Estonian mushroom extract supplier MUSHEEZ® has published what may be the most comprehensive sensory and formulation dataset yet produced for EU-aligned food manufacturers working with functional mushroom ingredients. Independent testing by a certified Estonian food science laboratory found that each of the six extracts tested carries a distinct flavour character, ranging from the intensely bitter reishi to the mild, caramel-adjacent lion's mane, with real consequences

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.

Article in partnership with Apollo Safety a food safety and quality consultancy working with  founders and operators in the food-tech and fermentation industry as they launch and scale. Fermentation-based FoodTech is no longer confined to the lab bench and is becoming an industry in its own right. By the end of 2024, more than 160 companies were developing biomass, precision, and other fermentation approaches for alternative proteins, attracting significant capital despite

Want to know the secret to growing great mushrooms? Learn to cook first. Not for yourself, but for your mycelium. That's how the team at Mycelia Academy describes substrate production: less like following a lab protocol, more like preparing a carefully planned and nutritious meal. Sure, there are formulas, temperatures, and recipes involved. But ask the instructors, and they'll tell you it's really about understanding what your mycelium needs to thrive, a diet that blends pr