Many highly processed “fakin’ bacon” products have more than a dozen ingredients. MyForest Foods’ new product—the first-ever whole-cut mycelium-based bacon ($8.99)—is nearly 100% mushroom root. Because “fungi are fundamentally closer to animals than they are to plants evolutionarily,” the mushroom root can deliver the flesh-like texture and gristle bacon-lovers expect, says Eben Bayer, co-founder and CEO. (Five other ingredients, including salt and sugar, provide flavor.) Bayer grew up on a Vermont family farm raising and slaughtering pigs, but his startup grows and harvests mycelium a bit faster than animals. It takes just 12 days for 100-foot-long slabs of mushroom to be ready in MyForest’s brand-new vertical mycelium farm in upstate New York, which opened in July and will scale up the company’s retail and direct-to-consumer plans.
- The Man Who Thinks He Can Live Forever
- Why We Can't Get Over the Roman Empire
- The Final Season of Netflix’s Sex Education Sends Off a Beloved Cast in Style
- How Russia Is Recruiting Cubans to Fight in Ukraine
- The Case for Mediocrity
- Paul Hollywood Answers All of Your Questions About The Great British Baking Show
- How Canada and India's Relationship Crumbled
- Want Weekly Recs on What to Watch, Read, and More? Sign Up for Worth Your Time
