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Ecovative Launches Spinoff Company Atlast Food to Create Myceliuim Scaffolding for Meat Alternatives

by Catherine Lamb
September 5, 2019September 6, 2019Filed under:
  • Future Food
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At the Good Food Conference today biotech company Ecovative announced it was spinning out Atlast Food Co., a new company entirely dedicated to creating mycelium scaffolding for meat alternatives.

As I wrote about Ecovative/Atlast earlier this year:

The company first developed a mycelium platform 12 years ago to use as sustainable packaging material. Then, a few years ago, they started developing a marshmallow-like mycelium foam, called “Atlast,” which could be used as scaffolding for tissue engineering. Ecovative co-founder and CEO Eben Bayer told me over the phone that they can grow the mycelium into a shape that emulates meat fibers, then infuse it with plant-based fats, flavors, and seasonings. In short: they can use it as a scaffold to grow meat.

It seems that Ecovative has realized that there’s enough potential in growing meat alternative scaffolding to merit a dedicated company. According to Andy Bass, Ecovative’s Director of Marketing, Atlast will partner with companies to help them develop bespoke whole cuts of plant-based and cell-based meat.

So far, Atlast has tested their mycelium into a scaffold for plant-based bacon. I haven’t had a chance to try it myself, but based off of the video below it actually looks pretty tasty.

Ecovative is striking while the plant-based iron is hot — and primed to grow. Most meatless meats available now have a processed texture, such as burgers, chicken nuggets or sausages. In order to take a real chunk out of the meat industry, alternative companies will have to figure out a way to make whole cuts of meat — like steak or chicken breast — out of plants. And one of the biggest challenges standing in their way is texture.

Atlast’s technology could be even more critical to cell-based meat. Thus far, the majority of companies have been able to grow meat with a “ground” texture, though cultured meat companies are experimenting with 3D printing and even spinach leaves as tools to improve texture. Even Aleph Farms, which is making cell-based steak, has only been able to make thin sheets the size of a credit card. There’s a big opportunity for someone to come in and provide a scaffolding solution, especially as cultured meat inches closer to hitting the market.

Bass wouldn’t disclose future partners but said that they would make more public sometime in 2020.


Related

Atlast Food Co. Secures $40M Series A Round to Expand Whole Cut Plant-Based Meat Analogues

Atlast Food Co., which uses mycelium to produce plant-based meat alternatives, announced today in a press release that it has raised a Series A round of $40 million USD to create new whole cut meat alternatives. This latest funding round was led by Viking Global Investors and saw participation from…

Ecovative’s Mushroom Foam Could Solve Alternative Meat’s Texture Problem

When you bite into a juicy piece of steak — or any meat — a big part of the tasting experience is texture. It's one of meat's most defining characteristics, which also makes it really, really hard to accurately imitate. Alterna-meat companies are trying, but all too often their efforts…

Atlast Fulfills Planned Capacity Through B2B Partnerships

Atlast Food Co., a U.S.-based producer of mycelium-based alternative meat products, announced today that it has partnered with a variety of undisclosed businesses that will use the company's products as an ingredient in their own products. Atlast is a spinoff of Ecovative, and through these partnerships, it has fulfilled its…

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Tagged:
  • Atlas Food Co
  • cell-based
  • Ecovative
  • mushroom
  • plant-based

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