Can a Mushroom Root Replace What’s on Your Plate?
This food innovation grows whole cuts from mycelium, offering a new way to think about texture, flavor, and the future of protein.
Photo source:
Myforestfoods
Could Mushrooms
Replace What’s Missing from Meat?
For many people, choosing
a meat alternative often means settling for odd textures or a long list of
ingredients you can’t pronounce. Many options feel like imitations rather than
real food. That’s where MyForest Foods takes a different approach. Instead of
trying to mimic meat with plants, they grow something original from nature:
mycelium, the fibrous root structure of mushrooms. It naturally grows in layers
that feel and cook like real meat without copying it.
From Mushroom Roots to Ready-to-Cook Cuts
Inside
climate-controlled indoor farms, mycelium spreads across trays and thickens
into firm, flexible sheets. This growth process doesn’t rely on artificial
shaping or chemical transformation, it simply lets nature do its work, faster
and cleaner. Once harvested, these sheets are sliced and lightly seasoned.
There’s no paste, mold, or extrusion. Just real structure with a familiar bite.
The result is a whole-cut food, like MyBacon, that crisps and cooks like bacon
but comes entirely from fungi, not animals.
Why It Feels Like the Future of Food
What makes this
innovation stand out isn’t just what it’s made from. It’s how few steps it
takes to make. Mycelium binds naturally, holds its texture during cooking, and
doesn’t need added fillers to hold its shape. It browns, sizzles, and soaks up
flavor without depending on synthetic ingredients. And because it’s grown
vertically indoors using less land, less water, and no animal feed, it fits a
model of food production that’s better equipped for a world facing climate
pressure and supply chain limits. It’s simple, adaptable, and built for real
life.
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