Mycelium-based pork and chicken
Whole-cut mushroom-based meat alternatives have been developed by Bosque Foods (formerly Kinoko Labs).
Although not yet on the market, the new products were the focus on a recent tasting event at ProVeg Incubator in Berlin.
“Bosque Foods is moving forward at lightning speed. We have opened our new labs in New York and are looking for additional lab space in Germany,” said Isabella Iglesias-Musachio, founder and CEO of Bosque Foods.
“From the science and tech side, we have achieved proof of concept for our unique solid-state fermentation method, and developed our first prototypes which we are showcasing at exclusive tastings like this one.”
The start-up is currently developing a line of chicken and pork fillets, which they intend to sell a branded CPG products through supermarket retailers, and wholesale through food service establishments.