Mycelium-based meat alternatives unveiled by Bosque Foods

“That sparked my interest in fungi as a biological kingdom with incredible variety and versatility. This then led me to learn about fermentation and I began experimenting. When I came to found my company, it was clear to me that it had to be fermentation-enabled and fungi-based.”

A real game changer for the alternative-protein space

Bosque Foods is currently developing a line of chicken and pork fillets that they intend to sell as branded CPG products through supermarket retailers and wholesale through food service companies.

“By leveraging mycelium’s inherent fibrous structure, we can naturally replicate the texture of animal-based meat. We can do this without the need for the numerous texturisers, fillers, and binders that are found in some other meat alternatives currently on the market.”

The method of solid-state fermentation that Bosque Foods is developing to create its products could be a real game changer for the alternative-protein space.

Albrecht Wolfmeyer, Head of the ProVeg Incubator, said: “The next generation of alt-protein products – like whole-cut meat alternatives – can achieve what the current generation of plant-based products is often missing in terms of nutrition, texture, flavour, and clean-label requirements. This is why I am very excited about the innovative work of the team at Bosque Foods.”