Infinite Roots launches mycelium-based meat products in South Korea
SOUTH KOREA – Infinite Roots, a biotech company formerly known as Mushlabs, is currently launching its first line of mycelium-based meat products in South Korea.
This initiative is a result of a collaboration with Pulmuone, one of the leading food manufacturers in the country, alongside CJ CheilJedang and Daesang Corporation.
The initial offerings include burger patties and meatballs, which are being marketed under Pulmuone’s established Earth Diet brand.
This partnership, formed earlier this year, aims to provide a variety of nutritious and sustainable protein options that align with the preferences of South Korean consumers.
By combining Infinite Roots’ advanced technology with Pulmuone’s market presence, the companies are working to harness the potential of mycelium in food production.
The new products are marketed as 100% plant-based and utilize a blend of mycelium and mushrooms to enhance flavor while delivering a protein-rich alternative.
The launch in South Korea follows regulatory challenges faced by Infinite Roots in Germany, where it has been unable to sell its mycelium products.
The company humorously noted the irony of being unable to serve its home market, likening it to “a prophet not being accepted in their own land.”
In contrast, South Korea presents a more favorable regulatory environment for mycelium, which is classified similarly to mushrooms and thus not subject to novel food regulations.
Despite this regulatory advantage, the products underwent rigorous independent testing by Korean authorities before receiving approval.
A spokesperson for Infinite Roots emphasized that this thorough review highlights the high standards of food quality expected in the Korean market.
Founded in 2018, Infinite Roots has raised approximately US$58 million in funding to scale its operations.
The company’s proprietary fermentation process grows mycelium from edible fungal strains, producing an ingredient that is not only versatile but also significantly more efficient in land and water use compared to traditional protein sources like cattle and soy.
CEO Dr. Mazen Rizk stated that the positive reception of their products underscores a growing interest in mycelium-based foods that prioritize both taste and sustainability.
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