Eben Bayer, CEO of Ecovative, a company that makes compostable packaging from the root structure of mushrooms, is attempting to use that same structure to improve plant-based meats, reports Forbes. Bayer’s new company Atlast Food Co., is experimenting with using mycelium to make plant-based steaks more dense or plant-based bacons more crispy.
“We go into nature and we select gourmet mushrooms known by mushroom foragers and we take biopsies of them,” Bayer explains. Then they are brought back to the lab and made into 10-inch by 20-inch slabs of the most delicious strains they can find. To date, Ecovative has brought on five different strains for use in food products. Full Story
Related: Functional Beverage Category Continues to Grow; Top Nutrition Trends in 2019.
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