The Secret to Healthy Bacon That Isn’t Ultra-Processed? Mushrooms

MyForest Foods has found a way to create a healthier alternative to traditional bacon by using oyster mushroom mycelium, the vegetative part of fungus that resembles mushroom roots. Their product, MyBacon, mimics the taste and texture of pork bacon without being ultra-processed, making it a more nutritious and sustainable option. In addition to being cholesterol-free, MyBacon contains protein and fiber, addressing common dietary deficiencies in American diets. The company aims to revolutionize the meat industry by creating more plant-based products using mycelium, such as chicken and steak alternatives, appealing to both meat-eaters and vegans alike.

By growing mycelium in a large vertical farm and utilizing traditional mushroom farming practices, MyForest Foods has developed a plant-based bacon that is simple in ingredients and production process, making it a healthier and eco-friendly option compared to traditional animal-based bacon. With plans to expand their product line to include various meat alternatives made from different types of mushroom strains, MyForest Foods is at the forefront of creating a new food category centered around mycelium-based products.