California-based biotechnology firm specializing in fungi Sempera Organics has launched Mamu – a new mushroom-based ingredient. Created in collaboration with two Michelin-starred chef Srijith Gopinathan, this product is aimed specifically at the food service industry.

Mamu is made using shiitake, king oyster, and white button mushrooms along with chickpeas, canola oil, and water. The production of it uses both the mycelium and the fruiting body of the mushroom in combination with Sempera Organics’ proprietary technology.

Mamu–currently available in ground form for direct delivery to food service outlets in the San Francisco Bay Area–is claimed to retain moisture throughout the cooking process and freeze well while being quick to thaw and cook. According to the company, it can be sauteed, grilled, fried, baked, poached, broiled, seared, and emulsified.

Founded in 2020, Sempera Organics specializes in creating organic mushroom ingredients. The company began creating functional ingredients using its fungi-as-a-platform technology and currently provides its products to dietary supplements, functional food and beverage producers worldwide. In 2022 the company joined San Francisco-based food innovation platform Mista and is certified vegan, non-GMO verified, and approved as USDA organic.