a. It is the mass of filamentous fibers (thread like, elongated roots) forming the body of fungi. A great source of proteins, fibers and other nutrients. Also, mycelium is super- fast growing and incredibly versatile to create products for different industrial purposes.

Mushrooms have been extensively used since centuries for their taste and medicinal properties and some strains have very close culinary profiles to conventional meat. However, their roots “Mycelium” have been seldom used as edible sources, even with high and unique nutritional components that are not present in Mushroom fruiting bodies.

Mycelium has a wide range of benefits considering its nutritional values. They supply all the essential amino acids that humans need to make proteins. These include the nine amino acids that our body cannot synthesize: histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, and valine. They serve as precursors for many other metabolic intermediates and products such as neurotransmitters, nucleotides, membrane structures, hormones, and so on.

Studies have also reported that consuming hush fiber and low fat food can reduce the risk of chronic diseases.

Yes, Mycelium is a rich source of both insoluble & soluble dietary fibres which helps in maintaining good intestinal health promoting better immune functions, better weight regulation, also puts a control on blood glucose, blood cholesterol levels and a whole lot of additional health benefits.

The selected strains are grown and inoculated into the substrates. After the growth cycle is completed the sample is dehydrated and milled to give the final product.

We are working with Mycelium from Basidiomycetes fungus, composed of ka mushrooms. We have selectively chosen edible culinary strains as they relate closely to conventional meat.

We at Mycovation, are developing novel technology to culture, grow and increase the yield of the mycelium, as they have unique scaffolding ability and are tasteless and odorless making it convenient for processing it into meat and dairy analogs.

Nope. Our technology does not involve any form of genetic engineering in our fungi or use of any genetically modified ingredients in the process. Our technology only uses completely natural fungi and substrates.

Health and nutrition concerns of exponentially increasing number of non vegetarians drived us to reach out to the goal of producing clean, safe and nutritious meat analogues from mushroom mycelium

The raw materials for the production are locally available in the market and are cost effective.

Fermentation is defined as a process where chemical changes occur due to enzymatic actions of microorganisms present. We are employing fermentation technology using fungi to produce mycelium and harvesting the mycelial biomass to create nature inspired meat and dairy alternative products.

a. A cleaner production process involves energy efficient methods to conserve and minimal use of resources such as water, land, raw materials etc and also offer clean-up environmental solutions.
a. We at mycovation, emphasize on waste valorisation, minimal processing and better quality nutrient rich product as compared to conventional and plant-based analogues.

We are a fermentation technology start-up, we follow traditional and biomass fermentation techniques which involve the basic aseptic conditions, and sterile ingredients to start our process.

Minimal processing means we do not use multiple additional processing to develop our product. Upon completion of the fermentation cycle, we simply dry and mill our product.

Mycovation makes sure that the land and water resources are considerably minimized. We produce affordable, healthy nutrient sources which can be beneficial to people of all age groups.

Mycelium takes up very less water for its growth minimizing the large amounts of water used on the production front. Also a small amount of starter is enough to produce products on a large scale considering which the space required is also less. It can bypass the plant based alternative as its lab grown and doesn’t require agricultural land.

The amount of carbon dioxide produced by conventional meat is around 22-36g CO2 equivalent per kg whereas mycelium based products give out an average of 1.09g CO2 equivalent per kg of substrate only.

https://link.springer.com/article/10.1007/s00284-020-02033-z

Yes, a circular economy aims at building a sustainable economy by reducing and reusing resources by improving the overall health of the ecosystem.

The primary focus is to save money and create value by improving access to nutritious food and safeguard from the deleterious effects of climate change. We focus on promoting human health and protecting natural habitats.