Whole-Cut Meat from Mushroom Mycelium
Mycelium Foods · San Diego, CA
"The first whole-cut meat alternative with real texture — no extrusion, no compromise"
About Mycelium Foods
Every existing meat alternative uses high-temperature extrusion — a process that destroys texture and requires lengthy ingredient lists. Our approach is different: we grow whole-cut structures directly by guiding mycelium growth in precision bioreactors.
The result is a chicken breast (or steak, or fish filet) that tears, chews, and cooks like the real thing. Ingredient list: 3 items. No processing aids, no methylcellulose, no isolates.
We've completed 18 months of R&D, shipped 2,000 test samples to chefs and food service operators, and received our first wholesale PO from a national restaurant chain. This raise funds our pilot production facility (100kg/day capacity) and GRAS self-affirmation process.
Key Metrics
Use of Funds
Funding Progress
10% funded
Not FDIC insured · Investing involves risk · Disclosures