Companies pioneering fungi fermentation to advance food sustainability have united to form The Fungi Protein Association (FPA).
Abunda by Enough
Rhiza Jerky by The Better Meat Co.
Pancakes by MycoTech
Cream Cheese and Breakfast Patties by Nature's Fynd
Meatless Pieces by Quorn
Chicken and Waffles by Bosque Foods
But relying on animals for that protein is simply unsustainable. Yet there are many ways to produce protein that are far better for the planet and our health, including from mycelium, the root-like structure of fungi.
Now, various methods of fungi fermentation are creating a new crop of whole-food, high-protein, high-fiber, meat alternatives. In addition to Quorn’s leadership of the fungi fermentation space for decades, dozens of start-ups founded in the past several years have mushroomed into a newly emerging multiplayer industry.
Koji Meats Sandwich by Prime Roots
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Alternative Seafood by Aqua Cultured Foods
A study in Nature found that replacing just 20 percent of beef with microbial protein like what FPA members are pioneering could cut global deforestation by a whopping 50 percent.
Fungi fermentation offers a delicious, sustainable way to do just that. FPA members are excited to partner with our fellow fungi enthusiasts to raise awareness and appreciation of the wonderful ways fungi can improve human health and the health of our planet.
Bacon by MyFOREST Foods