What's Happening?
MyForest Foods, a New York-based company specializing in mycelium-based bacon and pulled pork, has expanded its distribution to over 2,500 locations nationwide through Whole Foods Market. This expansion
comes as the alternative meat market faces a downturn, with U.S. retail sales of meat alternatives dropping by 10.2% year over year to $70 million in September 2025. Despite the market challenges, MyForest Foods is experiencing growth, driven by strong repeat purchases and effective in-store marketing strategies such as 'Farmed, not fake' signage. The company uses a patented solid state fermentation process, which is less capital intensive compared to other methods, allowing for efficient scaling and production.
Why It's Important?
The expansion of MyForest Foods highlights a shift in consumer preferences towards products that offer genuine flavor and texture, even as the broader alternative meat market struggles. This development is significant for the plant-based food industry, as it demonstrates the potential for growth through innovation and effective marketing. MyForest Foods' success could encourage other companies to explore similar fermentation technologies and marketing strategies, potentially revitalizing the alt meat sector. The company's focus on sustainable and scalable production methods also aligns with increasing consumer demand for environmentally friendly food options.
What's Next?
MyForest Foods plans to expand into foodservice partnerships, focusing on its MyPulledPork product as a versatile menu option. The company aims to be EBITDA positive by the first half of 2027, indicating a strategic approach to long-term profitability. As MyForest Foods continues to scale its operations, it may influence the broader food industry to adopt similar sustainable practices. Additionally, the company's success could lead to increased interest in mycelium-based products, potentially driving innovation and investment in this area.
Beyond the Headlines
The challenges faced by the Forager side of Bayer’s Ecovative business, which deals with mycelium-based textiles, underscore the difficulties in scaling mycelium technology beyond food applications. However, the groundwork laid by MyForest Foods in scaling its farm network could facilitate future expansion into mycelium leather and other materials. This development could have broader implications for sustainable manufacturing and the textile industry, as companies seek to reduce environmental impact and improve traceability.
