We use this natural fermentation process to create novel ingredients derived from the power of nature. We harness the mycelia’s ability to digest and transform its growth medium, whether by improving taste, texture, nutrition levels or bioavailability. In addition, we harvest the rich byproducts created by this natural fermentation.
Mycelium’s fast growth makes it an extremely efficient production vehicle. Its resilient structure means it is a stable mechanism for generating high-quality outputs quickly and with limited intervention. These properties let us ferment at scale, naturally.
This versatility allows us to experiment with different feedstocks and growing processes utilizing various mushroom strains to produce a vast array of novel compounds and processing tools. Mixing and matching different combinations of mushrooms, substrates, and conditions, mycelium has become our platform for infinite discovery and innovation.
Over consumption of sugar has caused a health crisis. Only 15% of the population is metabolically healthy. For decades we’ve relied on sugar to make food taste better, using it as a cheap, easy tool to mask off notes. , we are obligated to find a solution. At Myco, we believe there is a better solution. Using mycelial fermentation, we’ve found a way to improve flavor without the need for sugar.
It is estimated that by as early as 2040 our global food system will not be able to support the population. Mycelial fermentation provides a unique way to create nutritious and functional ingredients at scale with minimal environmental impact.
With 1 in 10 people food insecure, it is imperative to find a solution, so no one has to go hungry.
More than 50% of all the food that is produced doesn’t make it to people’s plates. With 1 in 10 people food insecure, this waste isn’t just an environmental problem, it’s a societal problem. Mycelial fermentation can up-cycle waste streams and turn them into valuable food ingredients – feeding those in need, reducing our footprint and creating new value streams for food producers.