Analysis

May 17, 2022

The future is mycelium. Or is it?

Berlin-based Bosque Foods raises $3m to develop whole-cut mycelium-based meat alternatives — and it’s part of a hot trend 


Amy Lewin

8 min read

Bosque Foods

European supermarket shelves are stocked with a huge array of plant-based alternatives to meat, made from everything from soy to peas to mung beans. But a new group of startups is betting that the future is fungi. 

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Isabella Iglesias-Musachio, CEO and founder of Bosque Foods
Isabella Iglesias-Musachio, CEO and founder of Bosque Foods
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Keen 4 Greens' mycelium sausages
Keen 4 Greens' mycelium sausages
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Caesar salad with plant-based chicken from Bosque Foods
Caesar salad with plant-based chicken from Bosque Foods
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Amy Lewin

Amy Lewin is Sifted’s editor and host of Startup Europe — The Sifted Podcast . Follow her on X, LinkedIn and Bluesky

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