Ingredients - GoKawiil

Startups 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.

technologyreview.com · 2026-10-20

Food makers turn to advanced formulation science to simplify ingredient labels

Food companies are facing growing consumer pressure to shorten ingredient lists and use recognizable, simpler ingredients, without sacrificing taste, texture, nutrition, consistency, or price. Meeting these demands requires manufacturers to rethink product development from the end result backward, applying more sophisticated formulation approaches even as labels appear plainer.

fastcompany.com · 2026-09-15