Entrepreneur Behind Mushroom-Root Packaging Spins New Food Business Out Of Ecovative To Focus On Mycelium-Based Meats

in Manufacturing & Industry, told us that the bacon he’d created was quite tasty, but that his dream was to create a steak."The holy grail in meat is structure," he said then."We made the bacon prototype to convince ourselves. Is this crazy? Is this a bad idea? It was an unbelievable idea."

So this year, Bayer began testing edible strains of mycelium. He came up with the first one in March. “We go into nature and we select gourmet mushrooms known by mushroom foragers and we take biopsies of them,” he says. The next step is to bring them back to the lab and make 10-inch by 20-inch slabs of the most delicious strains they can find. To date, Ecovative has brought on five different strains for use in food products.

While Bayer did the original research for the new foods business at Ecovative, by spinning it off each business will be able to focus. Atlast will work on food ingredient development, regulatory approval and production, while Ecovative will continue to do mycelium research and product development at its foundry in upstate New York. Both companies will have a business-to-business focus, and neither will sell products direct to consumers.

Bayer’s decision to create businesses in disparate areas reliant on similar technology mirrors what synthetic biology leader Ginkgo Bioworks has done .

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