Can Mushrooms Provide the Sustainable Solution Food Manufacturing Needs?

Jihyun, CEO of Mush&, leads a critical shift in food production. As global demand for sustainable solutions rises, her work with mushroom mycelium offers an effective alternative to traditional protein sources. Mushrooms are nutritious and environmentally friendly. They present a unique opportunity for food manufacturers to adopt sustainable practices. As Jihyun prepares for the Gulfood Manufacturing FoodTech Summit, we explore her drive, innovations, and the potential of Mush& in changing the future of food production.

Q&A with Jihyun, Founder & CEO of Mush&

Q: You’ve been at the helm of Mush& for over three years. Can you share how your journey with Mush& began and what inspired your mission to make mushrooms a staple food source?

My journey with Mush& began with my academic and professional background in mushroom science. I majored in this field at an agricultural university in South Korea and worked on mushroom-related projects at pharmaceutical companies and research institutes both in Korea and abroad. Mushrooms intrigued me because of their rich nutritional value—they're high in protein, fibre, and minerals but low in carbohydrates and calories, making them perfect for modern diets. They also offer functional benefits such as boosting immunity and providing antioxidant effects. Beyond nutrition, mushrooms’ minimal environmental impact caught my attention. They can be grown vertically, using fewer resources, and mycelium, in particular, can be cultivated in controlled environments like fermentation tanks, allowing for continuous production.

Mush& was founded to explore these vast possibilities. The name “Mush&” combines “Mushroom” with the symbol “&,” representing the boundless potential of mushrooms. I saw an opportunity to harness this potential and develop sustainable, functional food solutions that meet the needs of a changing world.

Q: Mushrooms are gaining traction in the food industry for their sustainability. How is Mush& capitalising on this trend?

Mush& is leveraging this awareness by developing and supplying customised mycelium-based materials for both food and animal feed clients. Our precise fermentation methods allow us to produce mycelium using just 1% of the resources required to produce traditional meat, making it an incredibly sustainable alternative. In addition to our B2B efforts, we are also developing mushroom mycelium fillets for the B2C market, providing consumers with a sustainable, high-protein meat substitute.

Moreover, mushrooms represent an enormous untapped resource, with millions of species globally, but only 200,000 are currently known. These species vary in their uses, from edible and medicinal mushrooms to psychedelic and dye-producing varieties. At Mush&, we aim to use modern science to build a comprehensive database on these mushrooms and unlock their potential through mycelium cultivation, expanding the applications of mushrooms in food, medicine, and beyond.

Q: Can you explain the unique benefits of mushroom mycelium and how it stands out among alternative proteins?

Mushroom mycelium offers several unique advantages over other alternative proteins. First, it’s incredibly efficient to cultivate, requiring minimal water, energy, and land compared to traditional farming. Mycelium can be produced vertically, making it a great solution for urban agriculture. Nutritionally, it’s rich in protein, fibre, and essential vitamins and minerals while being low in fat and calories. The texture of mycelium also allows for a wide range of food applications, from meat substitutes to functional health products.

What truly sets mycelium apart is its potential to carry functional benefits, similar to well-known medicinal mushrooms like Reishi, often referred to as "the mushroom of immortality" by Qin Shi Huang. Mycelium can be cultivated to retain the same immune-boosting and antioxidant properties that are found in functional mushrooms, adding an additional layer of value as both a sustainable and health-enhancing alternative to plant-based or animal-based proteins.

Q: Data seems to play a significant role in your approach. How does Mush& utilise data in understanding mushrooms' functional elements?

Data is at the core of everything we do at Mush&. We collect extensive data throughout the mycelium growth process, which helps us monitor key variables such as nutrient composition, growth rate, and scalability. This allows us to fine-tune our cultivation processes and optimise the functional elements of mycelium, like its immune-boosting properties. We also conduct data-driven research through clinical trials and collaborations with academic institutions, using the results to validate our health claims and improve product functionality. By leveraging data, we ensure that our products meet both nutritional and functional requirements, which is essential for our B2B clients.

Q: Your company works in both B2B markets and offers ODM and CMO services. How do these services cater to food companies, and how have you seen demand shift for sustainable ingredients in recent years?

Our ODM (Original Design Manufacturing) and CMO (Contract Manufacturing Organisation) services allow us to provide tailored solutions to food companies looking to incorporate sustainable, plant-based ingredients into their products. In recent years, we’ve seen a growing demand for eco-friendly alternatives to traditional proteins, as companies look to meet consumer preferences for health-conscious and environmentally responsible foods. Mush& helps these companies by offering highly customisable mycelium-based ingredients that can fit a variety of applications, from meat substitutes to nutritional supplements, thus positioning them to thrive in the sustainability-focused market.

Q: Can you share more about your international collaborations and how they promote sustainable food systems?

Globally, there is increasing interest in our solutions for future food systems, as more regions look for sustainable, nutritious, and innovative food alternatives. In India, we are conducting preclinical trials to explore the functional properties of various mushroom strains, particularly focusing on their applications in both food and health sectors. In Finland, we are working with the Helsinki University FoodTech team to develop optimised products based on our mycelium materials. This collaboration is helping us refine product formulations, making them suitable for various industries, from food to biotechnology.

The Middle East represents our ultimate target market and challenge. It is a region where sustainable food production is most urgently needed, and consumer demand for health-focused, functional foods and innovative biofoods is at its highest. Our mycelium-based solutions are well-positioned to address these needs, and we are excited to explore the opportunities this market presents as we work to scale globally.

Q: How are your innovations contributing to a more sustainable food manufacturing future?

At Mush&, sustainability is at the core of everything we do. Our innovative fermentation processes allow us to cultivate mycelium using just 1% of the resources compared to traditional meat production. By optimising continuous fermentation systems, we minimise water, energy, and land usage, making our alternative proteins significantly more sustainable. Additionally, by building partnerships with global leaders in research, such as in India and Finland, we are constantly pushing the boundaries of how mycelium can be produced and utilised in scalable ways, contributing to the reduction of food production's environmental footprint. Our goal is to make mycelium-based ingredients a sustainable solution for the future of food manufacturing.

Q: As someone leading clinical trials for health-functional foods, what breakthroughs have you observed, particularly with mushroom products?

One of the most exciting breakthroughs we've experienced is the validation of immune health and antioxidant effects from mushroom strains in Korea. These trials have confirmed that specific mushroom mycelium, such as Cordyceps, can significantly enhance immune function while providing strong antioxidant properties. To further explore the functional properties of other mushroom mycelium strains, we have partnered with an institution in India to conduct additional functionality tests. This collaboration will allow us to unlock even more potential from various mushroom species and integrate them into the growing market for health-functional foods.

Q: How do you see the future of functional foods evolving, and what role do you think Mush& will play in shaping this future, especially in terms of integrating mushrooms into mainstream diets?

The future of functional foods is heading toward sustainability and personalised nutrition. As consumers become more health-conscious and seek out products that not only provide nutrition but also functional benefits, mushrooms—and particularly mycelium—will play a major role. Mush& is at the forefront of this movement, developing mycelium-based ingredients that are rich in protein, fibre, and bioactive compounds. Our research and product development focus on integrating these mushroom-based ingredients into everyday diets. As we continue to partner with global institutions and companies, Mush& will help shape the future of functional foods by providing innovative solutions that meet both nutritional needs and sustainability goals.

Q: Looking ahead, what are Mush&’s long-term goals for scaling sustainable food solutions, and how do you envision your company contributing to the global food industry in the next five to ten years?

In the next five to ten years, our primary goal is to scale our mycelium production and further integrate sustainable food solutions into the global food supply chain. We plan to expand our fermentation capabilities and refine our production processes to ensure that mycelium-based products can be produced at scale, while maintaining their quality and nutritional integrity. Additionally, by strengthening our international collaborations with research institutions in India and Finland, and targeting key markets like the Middle East, we aim to become a global leader in sustainable food ingredients. Mush& will contribute to the global food industry by providing alternative proteins and functional ingredients that address both health and environmental concerns.

Q: As a speaker at the FoodTech Summit, what can attendees expect from your discussion?

At the FoodTech Summit, attendees can expect a deep dive into the potential of mushroom-based ingredients as a sustainable and functional food solution. I’m particularly excited to share insights from our work in developing mycelium-based products and the lessons we’ve learned in scaling production through global partnerships. Events like Gulfood Manufacturing’s FoodTech Summit are essential because they bring together innovators, investors, and food industry leaders to exchange ideas and foster collaboration. These summits are crucial for driving the future of food manufacturing, especially in finding scalable, sustainable solutions to meet the growing demand for alternative proteins and functional foods.

Join industry leaders at Gulfood Manufacturing to explore the future of food production. Gain insights into sustainable practices and innovative solutions that can reshape your business and network with experts and discover how mushrooms and other alternatives are changing the food landscape.

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