17 Jan 2024 --- Researchers are underlining the nutrition and sustainability qualities of mycelium, or mushroom root, and highlighting its potential to transform the food industry. In this second of a two-part interview, we discuss the alternative protein’s R&D and product development potential with Harold H. Schmitz, chair of the scientific board for Meati Foods. Mycelium — the network of fungal threads responsible for mushroom production — is the core ingredient for Meati Foods’ alternative protein products. Fermenting the mushroom root can create products that mimic the texture of meat.
