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  • WHERE I WORK

‘Fungi are amazing’: turning mushrooms into vegan leather and meat

Fermentation scientist Chuchu Huang grows mycelium that will become vegan protein.
  1. Linda Nordling

    1. Linda Nordling is a freelance journalist based in Cape Town, South Africa.

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Chuchu Huang, scientist at Mycorena.

Chuchu Huang is a fermentation scientist at Mycorena in Gothenburg, Sweden. Credit: Francesco Rucci and Francesco Marinelli/contrasto

I work for Mycorena, a biotechnology company that grows fungus-based vegan protein. We launched in 2017 and are based in Gothenburg, Sweden. The mycoprotein we grow can be used to manufacture a variety of products, from vegan leather to animal feed and meat substitutes. Our food product, Promyc, is already available in Swedish shops and restaurants, and we are collaborating with companies that will sell it elsewhere in the European Union.

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Nature 609, 646 (2022)

doi: https://doi.org/10.1038/d41586-022-02922-2

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