The firms making flour from mushrooms and cauliflower

Michelle Ruiz co-founded Hyfé Foods after her mum was diagnosed with pre-diabetes in 2020. The company uses the root network of mushrooms, called mycelium, to make an alternative to wheat flour. Mycelium is high-protein, high-fibre, gluten-free and low carb. It is water-intensive and expensive because of the sugars needed to feed the fungi. Chatham House warns that unless we drastically reduce global emissions, by 2050 staple crop yields could decline by a third.

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