2024 Conference Session

sustainable food conference with crowd seated looking at a speaker

About the Session

Mycelium is a totally new ingredient/food source that needs to be introduced to the industry and consumers; it has hurdles and opportunities that are interesting to talk about.  Let’s dive into how education is crucial in marketing a new ingredient to retail and food service so that all buyers and consumers are excited to bite into it!  We will also touch upon the differences between types of mycelium grown using liquid and solid-state fermentation and how those growing practices result in different textures for endless “new food” opportunities.

Register Now

The Future of Protein Production Chicago

The Meeting Place for Sustainable Protein Production in the Americas

April 29th & 30th 2025