Is a fungi microbe the next big thing in fake meat? [Video]

While mushrooms have been used for centuries as meat replacements, breakthroughs in fungi fermentation are leading to a new crop of high-protein, high-fiber meat alternatives.

Fermented fungi are taking the alternative protein market by storm. Alongside plant and cell-based protein, it now represents one of the three mainstays of the burgeoning meat alternative sector.

Nature’s Fynd, a Chicago-based food tech company, is leading the way with its one-of-a-kind nutritional fungi protein known as Fy. The protein is derived from a naturally-occurring microbe (Fusarium strain flavolapis) that was originally discovered in geothermal springs in Yellowstone National Park.

Born out of research conducted for NASA, Fy is grown using breakthrough liquid-air interface fermentation technology that produces a complete protein. At scale, Fy uses a fraction of land and water while emitting fewer greenhouse gasses than traditional agriculture, according to the company.

“We use simple trays in standing towers in a growth chamber …