Meati Foods: To the root of mycelium’s health and sustainability opportunities
24 Jan 2024 | Meati Foods
Harold H. Schmitz, chair of the scientific board for Meati Foods, dives into the latest research on the nutrition and sustainability potential of mycelium, or mushroom root. This core ingredient of Meati Foods’ meat alternatives is a nutrient-dense whole food source which requires less inputs than traditional protein sources. Schmitz illustrates how mycelium compares to other plant-based proteins and how Meati Foods could leverage the outcomes of the latest mushroom root review.
