Industrial animal agriculture represents a global crisis, and a complex problem to solve. It is well understood as the single largest contributor to global warming after fossil fuels, and uses more arable land than any other industry on planet Earth. But without a profound shift in the market, this is unlikely to get any better, that is why Ecovative's Mycelium Foundry is making a mission of shifting the market.
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 fillets, and bacon — that satisfy or exceed the expectations of flavor, texture, and forms for 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 cuts made with fungi, using our AirMycelium™ platform. We then partnered with experts in the industry to spin off a new, independent company, MyForest Foods (formerly MyEats,) which produces gourmet mycelia for whole-food, meat-free ingredients, like their first retail product, MyBacon. The demand is evident: Launched in November of 2020, MyBacon has quickly sold out of every production run. With cleaner ingredient labels and full flavor and nutritional profiles, without the environmental or ethical implications, we're excited to witness the positive impact our MyForest Foods will have on the food industry.
Two years of research and testing went into developing the perfect slice of mycelium bacon, what we call the Forager's Secret. When it comes to bacon, flavor is key, and MyBacon brings it home with a perfect balance of savory umami and crispy texture. Even better, they contain all 9 essential amino acids, for a complete source of protein that, by the way, also happens to be allergen-free.
Using Ecovative's AirMycelium platform, MyForest Foods grows and harvests delicious and 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.