Your next steak could be made with mushrooms

It is a nugget, a sausage, a hamburger... and also a mushroom. Because Innomy, the startup with an Argentine heart based in Bilbao, has been able to create different foods that perfectly imitate animal products based on different fungi. "At Innomy we make cultured meat based on fungal cells", explains Francisco Kuhar, mycologist, technology partner and CSO of the startup. To do this, they seek out and investigate the best representatives of the fungal kingdom to isolate and cultivate their tissues. After having selected the fungus, they induce its growth by fermenting and administering different substrates in the necessary environmental conditions so that they grow with the ideal size and texture. Once 'the meat' has been harvested, it is flavored, smelled and packaged. An image of the team from this Bilbao-based startup Although it may seem like a long and complex process, fungi are very fast organisms that develop their tissues extremely quickly. “Our entire process takes six days. Of course, if you compare it to the processing of a hamburger, you say, well, this takes time…, however, you have to compare it to the growth of a cow”, explains Juan Pablo de Giacomi, CEO and co-founder of Innomy. The advantages over the cellular meat alternatives that exist are multiple. While it takes twenty-eight kilos of vegetables to make one kilogram of beef, it only takes half a kilo of dry plant material and one liter of water to make one kilogram of mycelium (the root-like structure of fungi). and thread-like texture). Related News New trends Food opens the refrigerator of innovation to plate healthy and sustainable menus Trends such as personalized foods and alternative proteins join the growing concern of the consumer about the way food is grown Mushroom meat also has advantages versus vegetable meat. “On the one hand we do not have to make any additions. Vegetable meats are plant tissues and seeds and use many texturizers. In addition, mushrooms have a higher nutritional value than plants« explains Kuhar. Not only that. From the company they assure that it is possible, in a natural way, to provide the fungus with different functionalities for a specific niche of the population such as athletes or elderly people. »We can make the fungus generate more vitamin D, proteins, antioxidants…« assures the CSO. The company, formed by Juan Pablo de Giacomi, CEO and co-founder; Pablo Sánchez Rey, COO and co-founder; Francisco Kuhar, technology partner and CSO and Nicolás Gallo, CFO, have a B2B (business to business) business model. Innomy develops its clients' product in the laboratory and once it is successful, it sells the inoculum to the client so that they can grow, ferment and package it themselves. Although from Innomy they do not mention the name of the multiple 'partners' with whom they will land in the market, they do mention a date. Summer 2023. It is the moment in which they hope that the Spanish can savor their different products.

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