I stopped eating meat about ten years ago, and back then, my plant-based options were pretty limited. Living in the UK at that time, I relied heavily on Quorn.
It wasn’t even vegan at the time, but it was my lifeline as a vegetarian. I remember how it slowly lost its popularity as soy and pea protein took over the plant-based world. Quorn became less exciting, and I, like many others, moved on to the new wave of plant-based meats.
But now, it seems that fungi-based foods are back in the spotlight—this time as a major trend—and Beyond Meat is leading the charge with their new mycelium-based steak.
Beyond Meat’s Mycelium Steak: A New Chapter in Alt-Meat
In their quest to win over the health-conscious and environmentally-savvy, Beyond Meat is tapping into the potential of mycelium to develop a whole-muscle steak alternative.
According to Beyond Meat CEO Ethan Brown, this new offering is designed to mimic the texture and taste of a filet while boasting a short ingredient list, high protein content, and minimal saturated fat.
The steak is expected to roll out soon through a partnership with a health-focused restaurant chain, where it could replace chicken in burritos or top hearty salads. With its clean-label appeal and superior nutritional profile, Beyond Meat’s mycelium steak is designed to be more than just a meat alternative—it’s aiming to revolutionize how we think about plant-based proteins.
Why Mycelium? A Sustainable, Complete Protein Solution
So why is everyone suddenly looking at fungi to create the next generation of meat alternatives?
It’s not as new as it sounds. In fact, Quorn, the old stalwart of the plant-based world, has been using mycoprotein for decades. But now, the world’s shifting concerns about health and sustainability have put mycelium—the root-like structure of fungi—back in the spotlight. This fibrous, meat-like substance offers an ideal texture for mimicking meat.
Recent studies highlight the power of mycoprotein to provide high-quality nutrition while keeping costs down. In one study, researchers found that using residual water from a tempeh factory could be an affordable substrate for growing mycoprotein. This process yielded a high-protein, low-fat product rich in fiber and amino acids, including glutamic acid, which delivers that sought-after umami flavor.
With its natural meat-like fibers, mycelium offers a sustainable and nutritious option for those looking to reduce their meat consumption without sacrificing taste or texture.
Mycelium Meat: 3 Brands to Watch
In addition to Beyond Meat, a number of other innovative companies are embracing mycelium to create the next generation of plant-based meats. Currently, three brands are leading the way: Meati, Prime Roots, and Libre Foods.
Meati Foods
Founded in 2015, Boulder-based Meati Foods is a pioneer in the mycelium space. The company uses mushroom roots to create whole-cut meats, including vegan steaks and chicken breasts. Their steaks come in classic and Carne Asada varieties, while the chicken is available in classic and crispy options.
What’s remarkable is that Meati’s products, made from 95% mycelium, are selling out fast—within 24 hours of pre-ordering in some cases! With a clean label and whole-food ingredients like oat fiber and chickpea flour, Meati’s products offer versatility for any meal.
Prime Roots
Launched in 2017, Prime Roots takes a different approach with a koji-based mycelium protein that replicates the texture and flavor of deli meats—think of whole joints, not just thin slices. Prime Roots is positioning itself as a leader in plant-based charcuterie, offering everything from ham to turkey alternatives.
Libre Foods
Another exciting newcomer, Catalan brand Libre Foods, launched in 2020 with a precision fermentation process that transforms mycelium into fibers resembling animal muscle. Their first product? A vegan bacon made entirely from fungi. With its commitment to sustainability and innovation, Libre Foods is one to watch as it expands its portfolio of mycelium-based meat alternatives.
Where Is Quorn Now?
Quorn, the original mycoprotein meat substitute, was founded in 1983 and is still a major player in the alternative protein market. The company’s mycoprotein, derived from the Fusarium Venenatum fungus, is fermented in a process similar to brewing beer, which allows for large-scale production of their meat-like products.
Today, Quorn has expanded into the vegan market, and its range includes everything from fillets to nuggets, offering a reliable alternative for those looking to avoid soy and pea protein. While Quorn may have temporarily lost its cool factor, its decades-long commitment to fungi-based meats could prove to be ahead of its time in today’s mycelium-driven food landscape.
The Versatility of Mycelium
What makes mycelium such an exciting alternative to traditional plant-based meats is its versatility. Mycelium’s natural structure allows it to closely mimic the fibrous texture of meat, making it an ideal candidate for whole-cut products like steaks and chicken breasts.
Additionally, it has a neutral taste that can easily take on different flavors, from savory Carne Asada spices to smoky bacon notes. This versatility means that mycelium isn’t just about replicating ground beef or sausages—it can stand in for virtually any kind of meat, whether you’re craving a juicy steak, crispy chicken cutlet, or smoky deli meats.
Mycelium is not only rich in protein, but it’s also a complete protein, offering all the essential amino acids our bodies need. This makes it an ideal plant-based substitute for meat, which traditionally has been one of the main sources of complete proteins in our diets.
The Fungi Future
The resurgence of mycelium-based products represents a shift in the plant-based protein landscape. While soy and pea protein alternatives have dominated the conversation for years, the health benefits, sustainability, and versatility of mycelium are starting to catch the eye of consumers and major food companies alike.
As Beyond Meat prepares to launch its mycelium steak and innovative startups like Meati and Prime Roots continue to push the boundaries of fungi-based meats, it’s safe to say we’re on the cusp of a fungi-fueled revolution. Whether you’re a long-time vegan, flexitarian, or simply curious about the next big thing in food, mycelium-based meats might just be the answer to your meaty cravings.
So was Quorn right all along? Only time—and a whole lot of mushrooms—will tell!
