Spanish biotech startup specializing in mycelium-based alternative meats, Libre Foods, has debuted a vegan bacon made from mushrooms, which according to the company is the first of its kind to launch in the EU.

As opposed to bacon made from mycelium (root structure of fungi), this bacon product is made from the mushroom (body of the fungus) itself and is claimed to contain 70% fewer fats, 52% fewer calories, and 18% less salt than traditional bacon. The mushroom bacon is slated to initially launch at Burger restaurants in the Spanish cities of Barcelona, Madrid, and Valencia.

The company will continue its efforts in developing mycelium-based steak and chicken alternatives, although these products’ marketability will depend on receiving regulatory approval as mycelium is considered a novel ingredient in the EU.

AnalystQuickTake: According to the EFSA, a novel ingredient is defined as “any food that was not consumed significantly before May 1997” and any food ingredient which does not fall into this category will require pre-market authorization. Given that mycelium does not fall into this definition, there has been a lack of mycelium-based products entering EU countries, due to the time and cost a company has to spend to receive approval. On the other hand, in the US, Mycelium has received GRAS status making the US a more favorable market for mycelium-based alternative producers.