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.