Mycotechnology was established in 2013 by a group of passionate family members, friends, and food industry visionaries. To date, the company has received over $225 million in funding and has utilized these resources to build its expertise, capabilities, and facilities to bring its vision to life for its customers and consumers.
Mycotechnology is a leading producer of edible and medicinal mushrooms. The company is dedicated to providing consumers with high-quality, sustainable, and nutritious food products.
They use innovative growing methods to cultivate gourmet and functional mushrooms such as shiitake, lion’s mane, and turkey tail. These mushrooms are rich in antioxidants, vitamins, and minerals and have numerous health benefits.
Mycotechnology’s focus on sustainability extends beyond their products to their packaging, which is made from biodegradable and compostable materials.
In addition to their line of consumer products, Mycotechnology also offers ingredient solutions to food and beverage manufacturers, helping them to add the health benefits of mushrooms to their products.
With their commitment to quality, health, and sustainability, Mycotechnology is changing the way we think about mushrooms and revolutionizing the food industry.
Mycotechnology harnesses the metabolic engine of mushrooms, also known as mycelium, through natural fermentation to create innovative ingredients that address significant challenges in the food industry.
Mycotechnology’s ingredients and technology provide solutions for various issues including reducing sugar, addressing food insecurity, promoting sustainable protein sources, supporting the immune system naturally, and more.
Mycotechnology utilizes a technique called “liquid culture” or “submerged fermentation” to harness the power of mushroom mycelia. Instead of allowing the mycelium to ferment solid materials as they do in nature, they “train” the mushrooms to ferment a liquid substrate. This approach involves teaching the mycelium to grow and thrive in a liquid environment.
The process of mushroom fermentation allows Mycotechnology to harness the natural ability of mushroom mycelium to act as a clean-up crew in the forest by removing toxins from the soil and providing nutrients to plants. By utilizing this phenomenon, they are able to eliminate ingredient drawbacks, enhance functionality, and deliver enhanced nutrition to food, beverage, and supplement products.