🍚 A Tokyo startup turned rice into meat using koji — Japan's 1,000-year-old fermentation secret.
"Comeat" launches mass production in 2026. No soy. No additives. Texture from koji's natural mycelium.
Japan's food self-sufficiency: just 38%.
#Comeat #KojiFermentation #AltMeat

The ick factor won’t stop alt meat, if Bruce Friedrich has anything to say about it In his new book, "MEAT," Bruce Friedrich of the Good Food Institute addresses the consequences of humanity’s love of meat and advocates for meat alternatives—alt meat—to feed a growing population and ...

"[C]onsider the devastating effects of meat consumption on climate." #AltMeat

thebulletin.org/2026/02/the-...

Rebellyous Transitions to Continuous Alt-Meat Production with Commercial Launch of Mock 3 - vegconomist - the vegan business magazine Rebellyous Foods has completed the commercial rollout of its proprietary Mock 3© Production System at its Washington State facility. The system, launched in

Rebellyous Foods moves to continuous production and prepares to launch MOCK 3, its latest plant-based chicken. A practical step toward scaling alt meat and improving efficiency where it counts
Read more:
https://ow.ly/SpEc50XWmL9

#PlantBased #AltMeat #FoodInnovation #FutureOfFood

Improving meat with Fungi BioMass FoF Speaks to Paul Shapiro from The Better Meat Company.

Feeding the World with Fungi - Is it better than meat?
open.substack.com/pub/futureof... #bettermeat #fungi #mycelium #vegetarian #altmeat #altprotein #biomass

Alt-Meat May 2025 Page 16 Manufacturing WORKING WITH A CONTRACT MANUFACTURER CAN BE A WIN-WIN FOR ALT-MEAT STARTUPS. BUT COMPANIES NEED TO AVOID FALLING INTO A — POTENTIALLY COSTLY — PATTERN OF TRIAL AND ERROR.

Exciting news! Check out the latest industry spotlight in Alt Meat Magazine featuring PAOW! and our talented Chef Rob. Dive into the article now! library.alt-meat.net/may-2025/page-16 #AltMeat #ChefRob #PAOW