Five facts about mycelium
When people first taste MyBacon, they’re blown away by that perfectly meaty texture and savory flavor. They want to know, “How is it possible that a plant-based certified bacon could taste THIS good?!”
Much of the credit goes to our star ingredient, mycelium. Of course, most people don’t really know what it is. Do you?
We thought it might be helpful to address a list of mycelium FAQ’s. You’re bound to learn something new!
IS MYCELIUM A TYPE OF MUSHROOM?
Mycelium plays a starring role in the fungal kingdom, but it’s not the same thing as a mushroom. If you imagine a mushroom growing on the forest floor, you’re likely picturing its cap and stem. Mycelium is the root-like structure found growing beneath the surface of the soil. It consists of oodles of thin filaments called hyphae that branch out in search of nutrients to consume.
IS MYCELIUM GOOD FOR YOU?
Mycelium’s nutritional content is similar to that of a mushroom. It contains amino acids and fiber. It’s cholesterol free, gluten free, top-8 allergen free, and (of course) animal free! Bonus: because our mycelium is grown in large, pure “whole cuts” that we slice into strips, there’s no need for heavy processing, additives or extruded ingredients.
IS MYCELIUM SUSTAINABLE TO GROW?
“Sustainable” is the buzzword of the day, and it’s not one we toss around lightly. We feel that the most impressive thing about using mycelium as a food ingredient is our ability to grow it in vertical farms. By feeding mycelium a specialized diet of wood chips, we can grow bacon. How wildly full of potential is that? These indoor farms have a small land footprint, a huge yield (millions of pounds!) and can be built all over the world. When compared to traditional pork bacon, the reduction of not just land— but also water and carbon emissions—is major.
I DON’T LIKE MUSHROOMS. SO, I WON’T LIKE MYCELIUM EITHER, RIGHT?
First off, the common button mushroom (like what you’d find on a typical pizza) is not a fair representation of the flavors of the fungi kingdom! Our mycelium is sourced from carefully selected gourmet species of mushrooms, which have a distinct, savory flavor.
And second, comparing mushrooms and mycelium is not apples to apples. While edible mushrooms and their related mycelium counterparts share flavors unique to the particular species, mycelium has a texture that chews like meat, not like mushrooms! Our mycelium bacon is also cooked in a traditional brine that results in a bacon-y flavor. Most people say they’d never guess there was any relation to fungi.
IF MYCELIUM IS SO ANCIENT, WHY IS IT CONSIDERED THE “FUTURE OF FOOD”?
Yes, mycelium is millions of years old. But mycelium can’t be plucked from the forest floor and eaten on the spot. It’s far too entangled with the rest of the organisms found in the ground! But AS a food, mycelium is definitely new. And that’s thanks to the technology we’ve developed to grow it inside in short time frames. Producing a clean, pure, whole-cut product—start to finish—takes about two weeks. After harvest, we set up a new grow, and the process repeats! Nature’s brilliance, combined with innovative technology, is how we’re gonna feed the future for generations to come.
So there you have it: Five frequently asked questions about mycelium as an alternative to meat. Still curious? You should be! There’s so much to learn about the wild world of fungi, and how it relates to food.
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