New F!sh: Co-fermentation of microalgae and mycelium by Koralo
Koralo is among the first company worldwide using co-fermentation of microalgae and mycelium to create delicious and nutritious food....
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May 7, 2023
The Mushroom Color Atlas: Living Study of Color Derived from Mushrooms
Designer, artist, and educator, Julie Beeler presents, The Mushroom Color Atlas, a living study of color derived from dyeing with...
Apr 29, 2023
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 28, 2023
The Future of Sustainable Seafood through Fungi: Whole-Muscle Cut Sushi-Quality Seafood Alternative
It looks like seafood, but it’s not. Chicago-based Aqua Cultured Foods explores the future of sustainable seafood through fungi and has...
Apr 28, 2023
Turning Death into Life: The Living Cocoon's Journey from Corpse to Forest
Bob Hendrix, the TU Delft researcher and founder of Loop Biotech launched the world's first living coffin, made from mycelium. The Living...
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