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Our chief scientific officer emeritus, Mark Kozubal...stumbled across a unique filamentous fungal microorganism that had a lot of really unique properties, including being 50% protein by dry weight, a natural filamentous texture, and the ability to grow super efficiently.... It's a super versatile protein that can be used as a textured biomass, pow... See more

Our process, for example, is very resource light, we can put assets anywhere in the world, it can be close to the end source of demand or production. We're less reliant on a lot of the upstream inputs or agricultural processes, and that probably extends to a lot of these fermentation technologies.

Our argument is that fermentation has been around for centuries, that's where beer and wine and bread come from. But there is something about the fact that, on our label, we're called “a nutritional fungi protein.” 

 In our process growing Fy protein, we use 99% less land, 99% less water, and 94% less greenhouse gases than traditional beef production.

products that are much harder to replicate the performance, the taste and texture of animal proteins. What comes to mind are hard cheeses, and cheese shreds, and mimicking the meltability of real cheese. Or dairy broadly, beyond just milks, it’s really hard to replicate certain dairy applications. Seafood has also been an emerging next frontier for... See more

Globally, the latest numbers I've seen say something like 1% to 2% of all protein consumption is considered alternative protein.

There's a future world where it will be relatively common for brands to not only potentially be required to, but on their own accord, put on labels or on their website, or just generally be more transparent about their environmental footprints. 

The versatility of mycoproteins really allows companies to play in different arenas. Not only dairy alternatives and meat alternatives, but the neutral flavor profile allows it to go in lots of different directions. Like seafood applications, or turning it into a powder or a protein isolate, and then putting that into baking or snacking products. A... See more

Wave two, which we're entering now—and Fy is very much a part of this—is broadly fermented proteins. Mycoprotein and otherwise, I think, is this next big frontier, and it’s going to open up the market to a lot more formats, applications and cuisines. Beyond just a slightly different burger or a slightly different chicken nugget. Then, the third wav... See more