Our core insight is that conventional food processing technologies can’t mimic the structure of meat. And neither can most plants. But certain mushrooms, when grown in a precise manner using the patented Atlast™ Food Platform, show promise of delivering that critical meat-like texture. (This fact shouldn’t be surprising given that certain hard to cultivate wild mushrooms have long been recognized as convincing meat substitutes.)
So about a year ago we started on our journey to grow a plant-based steak. Or, more accurately, a myco-based steak.
People have been doing some fascinating things with mushrooms recently, so I’m excited to see what Atlast can do. Their photos are intriguing.
If you’re looking for other interesting mushroom products, I’d start with Pig Out Chips. They’re smoked, delicious, and the closest thing I’ve had to bacon in decades. You can find them on their website, and I just recently saw them at Sprouts Markets. Check their website for other stores that carry their products.
And check out the ‘Seafood’ tower at the all-vegan Crossroads restaurant in Los Angeles. I speak about this experience with Jesse Mullenix and Alex Irit in episode 2 of the Vegan-Carne Alliance podcast.