GoKawiilStartups push mycelium-blended meat into cafeterias to cut beef use
Companies like BMC Ingredients and Joyn are developing blended products that mix mushroom-derived mycelium protein with meat, aiming to reduce red meat content while preserving taste and texture. Joyn is targeting institutional food service such as K-12 schools, colleges and stadiums, where its 50/Cut product is priced 5-15% below beef, according to chief growth officer Padraic Doherty. BMC's fermentation process uses the fungus Neurospora crassa to produce protein in a matter of hours.
GoKawiil's interpretation of the reporting above, not reported fact.
These companies frame blended meat as a transitional strategy rather than a full replacement, suggesting it could normalize alternative proteins and build demand that eventually lowers costs for fully plant-based products, as Nectar's Cotto argues by comparing it to hybrid cars. However, the mention of skeptics like Nil Zacharias indicates uncertainty about whether market-driven blending alone will be sufficient to shift consumer habits away from red meat at scale.
- BMC Ingredients and Joyn are selling mycelium-based proteins blended with meat to cut red meat content without sacrificing flavor.
- Joyn is focusing on institutional food service like school cafeterias and stadiums, pricing its blended product below beef.
- Industry figures differ on whether blended meat is a sufficient long-term strategy or merely a bridge to fully plant-based alternatives.
Perdue Chicken Plus Blended Nuggets — If you're curious about the blended-meat trend described in the article, Perdue's mushroom-blended nuggets are a widely available way to try it at home. They offer a practical first step into mycelium-and-meat blends without overhauling your whole diet, letting you taste the flavor and texture tradeoffs firsthand.
See Perdue Chicken Plus Blended Nuggets on Amazon → Affiliate link — we may earn a commission on purchases, at no extra cost to you. Product picked by AI based on this article; it is not a tested recommendation.Source: technologyreview.com — Meghan Mccarron, 2026-10-20
Published there as: “These startups hope “blended” food will cut our appetite for red meat”
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