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The demand for sustainable and ethical alternatives to traditional meat products has grown in recent years. One leading alternative gaining significant attention is mushroom-based meat. Innovative approaches harnessing the power of fermentation and mycelium — the vegetative part of a fungus — offer a range of plant-based protein options that replicate the taste, texture and nutritional profile of animal-derived proteins.
While mycelium meats and other proteins are more accessible to consumers than ever before, their producers are not exactly household names yet. Here’s a closer look at some of the key players and their contributions to this burgeoning market.
