A New Vertical Farm Will Grow 3 Million Pounds of Mycelium a Year for Fungi-Based Bacon

Arthur T Knackerbracket has processed the following story:

Ask meat eaters and most would likely agree that one of the carnivorous delights non-meat-eaters are most missing out on is bacon. Salty, smoky, chewy, delectable on sandwiches, crumbled up in recipes, or eaten by hand-there's really nothing like it.

Except now there is, according to startup MyForest Foods and its customers in New York and Massachusetts. The clincher? The vegetarian-friendly bacon substitute is made from mushroom roots.

Mushroom roots are technically called mycelium, which isn't the sort of root you'd see attached to most plants or trees; rather, it's a root-like structure of fungus composed of a mass of branching, thread-like strands called hyphae. The hyphae absorb nutrients from soil or another substrate so the fungus can grow.

[...] A batch of the mycelium MyForest Foods is using to make its bacon grows in 12 days. Last month the company announced the opening of a vertical farm near Albany, New York where it plans to grow around three million pounds of mycelium a year, enough for a million pounds of imitation bacon.

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