Food

The hyperproduction of livestock represents a global crisis, and a complex problem. It is well understood as the single largest contributor to global warming after fossil fuels, consuming immense amounts of water and using more arable land than any other industry on planet Earth. Without a profound shift in the ways people make what we use and consume, this is unlikely to get any better.






Consumers and brands alike are eager for more humane and sustainable food products. Meanwhile, the demand is growing for familiar whole cuts — like chicken breast, fish filets, and bacon — that satisfy or exceed the expectations for flavor, texture, and forms of animal-based meats. Some estimates are that half the meat sold by 2040 will come from non-animal sources.

To meet that market, we pioneered research into growing delicious whole cuts made with our AirMycelium™ platform. In partnership with experts in the food industry, we spun off a new, independent company called My™Forest Foods (formerly Atlast). MyForest produces gourmet mycelia for whole-food, meat-free ingredients, like their first retail product, My™Bacon. The demand is evident: Launched in November of 2020, MyBacon has quickly sold out of every production run, and in a matter of a year has gone from being sold in one store to many. With cleaner ingredient labels and full flavor and nutritional profiles, minus the environmental or ethical implications, we’re excited to witness the positive impact our MyForest Foods will have on the food industry.

Taste & Texture

Two years of research and testing went into developing the perfect slice of mycelium bacon. When it comes to bacon, flavor is key, and MyBacon brings it home with a perfect balance of savory umami and familiar, crispy texture. Even better, each slice contains all 9 essential amino acids, for a complete source of protein that, by the way, also happens to be allergen-free.

Grown in 9 days

Using Ecovative’s AirMycelium platform, MyForest Foods grows and harvests delicious, nutritious mycelium ready for preparation and eating in just over a week. Compare that to six months for a pig, and about three years for a single cow. What’s more, existing mushroom farms can add this product line without building new facilities.
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