Infinite Roots, the Hamburg-based biotech formerly known as Mushlabs, has debuted its first mycelium-based meat products in South Korea. The launch, in collaboration with Pulmuone—one of South Korea’s largest food manufacturers—marks a significant step forward in bringing mycelium-based protein to consumers in a region known for its high standards and culinary traditions.
Pulmuone's Earth Diet line now features Infinite Roots' mycelium-based burger patties and meatballs, designed to meet South Korean preferences for nutritious, umami-rich, and clean-label foods. This collaboration highlights the potential of mycelium as a sustainable, versatile protein source in the growing plant-based food market.
Image courtesy: Infinite Roots
A Strategic Move to Overcome Regulatory Hurdles
Infinite Roots' entry into the South Korean market follows regulatory challenges in the EU, where its mycelium-derived products are classified as "novel foods" requiring rigorous approval processes. In contrast, South Korean regulations classify mycelium as a mushroom, bypassing the complexities of novel food approval.
“Our ingredients are derived from well-known edible mushrooms,” explains Infinite Roots, “and the Korean regulatory system recognises that mushrooms are composed largely of mycelium, which simplifies the process.” Despite this regulatory flexibility, the product underwent a stringent independent review by Korean authorities, which the company sees as validation of its quality and safety.
The regulatory clarity and swift approval in South Korea allowed Infinite Roots to seize a welcoming market, positioning its products alongside traditional mushroom-based flavours familiar in local cuisine.
Harnessing the Potential of Mycelium in Food Innovation
Infinite Roots uses its proprietary biomass fermentation platform to grow mycelium from edible fungal strains and agricultural byproducts. This process yields a nutrient-dense ingredient rich in complete proteins, vitamins, minerals, prebiotic fibres, and bioactive compounds.
The mycelium-based products stand out for their efficiency:
Land use: Mycelium is 500 times more efficient than cattle and 30 times more efficient than soy in protein yield per hectare.
Water consumption: It requires 200 times less water than beef production, further reinforcing its environmental credentials.
These metrics underscore mycelium's promise as a scalable and sustainable protein alternative capable of addressing global food security and environmental challenges.
Delivering on Taste and Texture
South Korea’s Earth Diet range incorporates mycelium and mushrooms to achieve a flavour profile rich in umami—an essential component of Korean cuisine. Infinite Roots highlights this approach as critical to consumer acceptance, ensuring that its products cater to local culinary expectations while delivering the benefits of alternative proteins.
The burger patties and meatballs offer a protein-rich option with textural and sensory qualities akin to meat, advancing the versatility of mycelium in plant-based food innovation. “The positive feedback highlights mycelium’s potential to deliver on both taste and sustainability,” says Dr. Mazen Rizk, CEO of Infinite Roots.
Image courtesy: Infinite Roots
Scaling for the Future
Since its founding in 2018, Infinite Roots has raised $58 million in Series B funding to scale its fermentation platform and expand its market reach. While the EU remains a regulatory challenge, the company is optimistic about introducing its products to European markets once approval is granted.
Meanwhile, its entry into South Korea underscores mycelium’s global appeal and adaptability, setting a precedent for international collaborations. As Infinite Roots continues to grow, its innovative approach to sustainable protein production places it at the forefront of food technology, offering solutions that address both consumer demand and environmental imperatives.