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Fy Protein: From Yellowstone's Extremophiles to Culinary Excellence and Beyond
Mark Kozubal, Co-founder of Nature's Fynd, was collecting extremophile microbe samples in Yellowstone National Park when he discovered...
Apr 29, 2023
Growing Fungi on Seaweed to Develop New Seafood Products
Dr Leonie Jahn from the Technical University of Denmark is working with Diego Prado, head of research at Copenhagen’s two...
Apr 26, 2023
Innomy's Mycelium Meat Redefining Culinary Boundaries
Grilled Portobello mushroom steaks have been around for years, but Innomy, a startup in Spain, is using fungal tissue cultures to create...
Mar 6, 2023
Mushlabs: Pioneering the Mushroom Mycelium Revolution in Food
The 50 strong Mushlabs team is on a journey to build more resilient and circular food systems in Europe and beyond. Their...
Mar 2, 2023
New Futures: Mindfulness, Ecology & Fungi
10th Floor Studio is a conceptual art studio operated by Jerome Tavé and Kyle Lawson. They focus on creating work that envision a future...
Dec 22, 2022
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