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Innomy's Mycelium Meat Redefining Culinary Boundaries

Mycelium Meat

Grilled Portobello mushroom steaks have been around for years, but Innomy, a startup in Spain, is using fungal tissue cultures to create complex structures that replicate the fibrous and tender consistency of meat. It is not supposed to look or taste like mushrooms. This lab created fungi leverages its mycelium's filamentous structure, similar to the muscles of animals. Innomy are able to modify the shape, color and flavor of the filamentous structures in mycelial matrices to make products that taste like meat.

The U.S. Food and Drug Administration (FDA) classifies fungi-based foods under the same category as plant-based foods. However, Innomy and Emergy Foods believe that fungi-based meat is superior to plant-based products because it has more nutrients and fewer ingredients.

Sustainability of mushroom meat

Innomy grows its filamentous fungi on grains for six weeks. Not only is the fungi-based meat faster to produce, but it also has additional benefits, including antioxidants and being cholesterol-free. The company has launched its products in Spain in 2022 and expand into other areas in the future.

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