Alt-protein company CellX has obtained US self-affirmed Generally Recognized As Safe (GRAS) approval for its morel mushroom mycelium ingredient, and has unveiled a new B2C fungi-based snack brand, Mourish.

CellX, now headquartered in the US, is well known for its work in the cultivated meat sector in China. The company expanded its expertise to mushroom mycelium in 2022.

Ziliang Yang, CellX’s founder and CEO, described a “moment of revalation” in which the team realised mycelium’s “exceptional taste and efficiency” benefits as an ingredient in its own right while using it as a scaffold for cultivated meat.

“Mushrooms are a superfood, offering incredible nutritional and functional benefits,” Yang said. “By harnessing mycelium fermentation, we significantly increased its protein content, making it an ideal protein alternative. We also relocated our headquarters to the San Francisco Bay Area to focus on commercialisation in the US market.”

Following an evaluation of scientific data and information pertaining to food safety, an independent panel of experts unanimously concluded that CellX’s morel mushroom mycelium is GRAS, a key step in CellX’s journey.

The morel myshroom mycelium, produced through biomass fermentation, contains approximately 50% protein, 25% fibre and is enriched with essential vitamins including vitamin B, iron and zinc.

Morel mushrooms are some of the most expensive wild mushrooms available, celebrated by food enthusiasts, foragers and chefs for their distinct umami, earthy and nutty flavour and meaty texture.

Yang commented: “Our decision to focus on morel over other fungi species was deliberate. We selected our strain from thousands of options, following years of research and development with our university partner. Our proprietary morel strain was isolated from Shangri-La.”

He added that the company’s asset-light approach, combined with strategic partnerships, enables cost-efficient, high-quality production. CellX has scaled up production of the ingredient to 12,000-litre fermenters and said it has ‘immediate’ plans to expand to 30,000 and 120,000-litre fermenters.

Alongside the GRAS milestone, CellX has unveiled its B2C brand, Mourish (Mushrooms that Nourish). The brand aims to make healthy, mushroom-based snacks more accessible.

Mourish’s first product will be a high-protein mushroom jerky, featuring morel mushroom mycelium as the key ingredient. It will be available in three flavours: teriyaki, lemon pepper, and Sichuan peppercorn.

Claimed to be a first-to-market innovation, the mushroom jerky is well suited to on-the-go snacking and as a versatile topping for dishes such as ramen and salads. It is available to purchase through Mourish’s website, as well as on Amazon, with plans to enter retail later this year.

Yang said the company’s long-term goal is to supply its morel mycelium ingredient to food innovators, enabling them to create more nutritious and sustainable products.