BUSINESS 03 · MEAT ALTERNATIVE
Beans, knitted
together by mycelium
We inoculate Korean soybeans with Phellinus linteus or reishi mycelium. The mycelium knits the beans into one piece — a protein ingredient with chew and savory mushroom flavor.
THE IDEA
Texture and flavor,
made by fermentation
Solid-state fermentation works like tempeh: hyphae fill the gaps between beans and form a solid block. Texture forms without extrusion, beany notes fade, and mushroom umami appears.
We apply Phellinus and reishi — strains with a long history of use in Korea — to make a distinctive fermented protein.
- Korean soybeans and whole grains
- No non-edible carriers such as sawdust or husks
- Only food-grade additives
PRODUCT DESIGN
Product design
Ingredients
Black and yellow soybeans with whole grains such as sorghum or brown rice.
Strains
Phellinus or reishi, always cultured separately.
Formats
B2B intermediate as blocks, slices or dried powder.
Uses
Patties, nuggets and ready meals.
PROCESS
How it is made
-
01
Sort & soak
Beans are sorted, split and soaked.
-
02
Steam
Steaming makes them easy for mycelium to digest.
-
03
Sterilize
Autoclaving removes competing microbes.
-
04
Inoculate & ferment
Grain spawn is mixed in for solid-state fermentation.
-
05
Process
Formed, or dried at low temperature and milled.
DEVELOPMENT
Development status
- Stage
- Food-grade SSF SOP (v4) established · prototype development
- Allergens
- Contains soy
- Regulatory
- Food-ingredient eligibility review and approvals planned
Let's grow something together.
We welcome sample requests, joint research, supply/OEM and investment inquiries.