The publisher of MB enjoying a taste of Ecovative’s ‘MyBacon’, a mycelium-based bacon alternative at the NAMC in 2024. Ecovative seems more focussed on food applications now, and is rolling out its ‘MyPulledPork’ in the USA.
exposure to rain, sun, or fluctuating temperatures.
Spore.nl now focuses on biobased coatings so mycelium can be used outdoors.
Market challenges Despite dynamic innovation, mycelium compa- nies face significant obstacles. Their main competitors -plastics, foams, animal-based, and synthetic materials - are deeply entrenched, benefiting from massive scale and market inertia, with prices that don’t reflect environmental costs. Mycelium-based products not only face higher production costs but must also overcome issues of durability and functional longevity, especially for outdoor or long-term use. Premium pricing, production scale, and consumer educa- tion remain persistent barriers. Some niches, like packaging and biodegradable coffins, show quicker adoption due to clear sustainability benefits and suitability for short-term use. For others, especially in construction and apparel, the journey to mainstream acceptance requires ongoing investment in both technology (such as novel coatings or blends) and public awareness.
Conclusion Mycelium’s journey from nature to industry is fueling a wave of sustainable solutions, from innovative leathers and foods to cutting-edge
At the Open Lab Tasting in Utrecht, organized by Low Food Lab in December 2024, chefs presented very promising culinary applications of mushroom mycelium; a new, stand-alone (no meat imitation) category of mycelium-based food products.
construction and circular upcycling. Yet the very trait that makes mycelium appealing - its ability to biodegrade - can be a weakness for applications demanding longevity, especially outdoors or in humid conditions. Advances in coatings and hybrid materials are underway but add to the already higher costs of production. Ultimately, the sector’s growth depends not only on technical breakthroughs and the dedication of founders like Jan Berbee, Arthur Moree, Joanne Rodriguez, Eben Bayer, and Gavin McIntyre, but also on a new generation of young designers like Andy Cartier and Dasha Tsapenko who will increase acceptance of mycelium products.
For all sustainable products a shift in market conditions to account for environmental impact would create a level playing field and mycelium would scale up faster. With persistence and innovation, mycelium could redefine material sustainability for the mushroom industry and beyond - if it can overcome its current limitations and find the right product market combinations.
Mycelia Academy in Belgium is offering Mycelium Production courses (see last issue of MB): check dates on
www.mycelia-academy.org
MUSHROOM BUSINESS 43
Mycelium-based products still
face significant obstacles, like
the lack of a level playing field in the market.
Photos: Roel Dreve
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