MycoStories exists to accelerate the growth of companies building with fungi.
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Our recommendations are powered by years of ecosystem mapping, industry research and trusted relationships across the global fungi-based food ecosystem- from ingredient manufacturers and food technology startups to multinational food corporates.
1M Reached monthly | 1000+ Organizations tracked | 100+ Expert consultants | 45 Countries Covered
What are you looking for?
Common applications we source for
Who we help
Food & Beverage
Brands
Discover new ingredients for commercial products
Foodservice
Identify innovative ingredients for restaurant and foodservice applications
Ingredient Companies
Discover complementary technologies and partnership opportunities
Corporate Innovation
Scout emerging ingredient technologies and startups before they become mainstream
Why companies use MycoStories
Beyond Traditional Ingredient Suppliers
Discover startups developing the next generation of fungi-powered food solutions, from R&D stages to commercial scale
Continuous Industry Intelligence
We continuously track companies, technologies and commercial developments across the fungi food ecosystem, including precision fermentation
Commercial & Innovation Focus
Whether you're sourcing an ingredient today or exploring future product opportunities, we can identify the relevant landscape and power partnerships
Frequently Asked Questions
What types of fungi-based food technologies can we help identify?
We help companies discover a wide range of fungi-powered food technologies, including mycoprotein, whole-food mushroom ingredients, yeast-derived ingredients, clean-label solutions and other emerging food technologies created with precision fermentation, solid-state fermentation, or submerged fermentation.
Why are food companies investing in fungi-based ingredients?
Fungi are uniquely positioned to address several of the food industry's biggest challenges. They can provide protein, fibre and functional ingredients while supporting cleaner labels, more sustainable production and new product formats.
As consumer demand shifts toward healthier, more functional foods, fungi are emerging as a versatile platform for next-generation food innovation.
Can MycoStories help us understand where food innovation is heading?
Yes. Beyond company introductions, MycoStories provides strategic intelligence on emerging food technologies, ingredient platforms and commercial trends across the fungi ecosystem. Whether you're evaluating new ingredients, scouting technologies or identifying future partners, we help organizations understand where the market is headed before making investment or commercialization decisions.
If you are looking for a more in-depth landscape study, please get in touch here
Why are food companies looking at fungi as a platform vs. a single ingredient?
Unlike many ingredient categories, fungi can produce proteins, fibres, flavours, enzymes, natural preservatives, sweet proteins and functional mushroom ingredients using a range of fermentation technologies. This versatility allows food companies to address multiple trends simultaneously- from GLP-1 driven nutrition and clean-label reformulation to reducing reliance on ultra-processed ingredients and improving supply chain resilience.
Rather than solving a single problem, fungi are increasingly viewed as a platform for the future of food innovation.
Is mycoprotein a proven food ingredient?
Yes. Mycoprotein has been commercially available since the 1980s, making it one of the most established fermentation-derived protein ingredients on the market. Today, a new generation of companies is expanding the category through improved fermentation technologies, new product formats and broader applications beyond traditional meat alternatives.
Where are fungi-based ingredients being used today?
Applications extend far beyond meat alternatives. Companies are developing fungi-derived ingredients for plant-based foods, hybrid meat products, dairy alternatives, beverages, baked goods, functional nutrition, pet food, aquaculture, animal feed and natural food preservation, with new applications continuing to emerge as fermentation technologies mature.
What role does fermentation play in fungi-based food innovation?
Fermentation is enabling a new generation of food ingredients. Companies are using precision fermentation, solid-state fermentation (SSF) and submerged fermentation (SmF) to produce proteins, yeasts, flavours, enzymes, fibres and other functional ingredients with improved nutrition, functionality and sustainability.
What are the the most common applications for fungi-based ingredients?
Applications extend far beyond meat alternatives. Companies are developing fungi-derived ingredients for plant-based foods, hybrid meat products, dairy alternatives, beverages, baked goods, functional nutrition, pet food, aquaculture, animal feed and natural food preservation, with new applications continuing to emerge as fermentation technologies mature.
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