CellX, a biotechnology company, has expanded into the US market with their morel mushroom mycelium ingredient, which has received Generally Recognized as Safe (GRAS) status under US FDA regulations. The high-protein alternative protein source, produced through biomass fermentation, contains approximately 50% protein and 25% fiber, as well as B vitamins, iron, and zinc. CellX has also launched a consumer-facing brand, Mourish, offering snacks formulated with their mycelium ingredient, including a high-protein mushroom jerky in various flavors.

Founder and CEO Ziliang Yang emphasized the deliberate decision to focus on morels due to taste, texture, and nutritional efficiency. The company, originally focused on cultivated meat, has scaled production and now licenses its technology to other companies in the sector. With $20 million in funding raised to date, CellX plans to expand applications for their mycelium-based protein and supply the ingredient to food manufacturers, with a strategic focus on the US market and consumer products.