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At Bosque Foods, we sought out to create something game changing - center of the plate meat and seafood whole-cut alternatives that omnivores would crave, by leveraging mycelium, the roots of fungi.

In contrast to 95% of the mycelium players in the market, we use a novel fermentation method allowing us to produce a highly sustainable, naturally filamentous and nutrient-dense biomass with minimal downstream processing requirements, attributing to a quicker scale-up and lower cap Ex costs.

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