CellX, a Chinese cell-cultured meat company, has announced the initiation of a new fermentation program to produce proteins derived from mycelium, an edible fungi, slated for global launch by 2025.
The proteins are created through the fermentation of carefully selected strains from over 2,000 edible fungi options and claim to contain over 40% protein, over 20% high dietary fiber, antioxidants, and an amino acid score comparable to beef.
According to the company, the mycelium proteins can be used in alternative dairy and meat applications and combined with cultivated meats to create hybrid products that carry a lower price tag than 100% cultivated meats.
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