The Fungal Conservation Pledge, launched by Chile and the United Kingdom in 2024, has now been signed by 17 countries. Also, recommendations from two UN biodiversity scientific advisory meetings have ...

UK fermentation firm Mycofeast has acquired Daisy Lab, a New Zealand startup that makes cow-free whey proteins, of which bovine lactoferrin is the most advanced. Daisy Lab uses precision fermentation, ...

Utah State University researchers led by Erika Espinosa-Ortiz have received a $900,000 grant from the W. M. Keck Foundation to test whether fungal networks use electrical activity to sense and respond ...

Indian food regulator FSSAI has issued an approval letter for BMC Ingredients' Rhiza mycelium, making India the fourth market ...

Mycoprotein production in India gets a boost as Dhampur Bio Organics adopts Planetary's BioBlocks, using sugar and molasses.

Researchers at the University of Strathclyde found that wheat bran and oat additives gave living Pleurotus ostreatus beechwood composites the highest mean peak compressive stress, at 29.77 and 31.45 ...

Researchers at NTU Singapore, working with Ichimasa Kamaboko, raised the protein content of okara up 30% dry weight using oyster mushroom myceliumX. The team used solid-state fermentation, in which a ...

The UK government has classified the golden oyster mushroom (Pleurotus citrinopileatus) as a high-risk invasive species following confirmed sightings in English woodland. The fungus, linked to ...

New York-based C16 Biosciences has launched a precision-fermented cocoa butter equivalent under its Palmless brand, marking the startup's first entry into food ingredients after establishing itself in ...

Researchers at Jilin Agricultural University optimised an ultrasound-assisted extraction process for Inonotus hispidus, achieving a total polyphenol yield of 25.46 mg/g, a 35.86% improvement over ...