Ecovative's MyBacon: A Game-Changer in Plant-Based Protein
March 31, 2025, 7:20 am
In a world where plant-based diets are gaining traction, Ecovative is carving a niche with its innovative mycelium-based product, MyBacon. The New York-based company recently secured $11 million in funding to ramp up production and expand its reach. This funding comes on the heels of MyBacon becoming the fastest-selling plant-based breakfast item in the natural food channel.
Ecovative, through its spinout MyForest Foods, is not just another player in the crowded meat alternative market. It’s a pioneer, using mycelium—the root structure of mushrooms—to create a product that stands out for its simplicity and taste. Unlike many competitors that rely on complex processing and a long list of ingredients, MyBacon is crafted from just four components: sugar, salt, coconut oil, and natural flavors. This straightforward approach resonates with consumers increasingly wary of ultra-processed foods.
The company’s success is rooted in its unique production method. MyBacon is grown whole, allowing it to maintain a meat-like structure and umami flavor. This is a stark contrast to the traditional methods used by many alternative protein companies, which often involve grinding and binding various ingredients to mimic meat. By letting biology do the heavy lifting, Ecovative is redefining what plant-based protein can be.
With over 1,200 retail points, including Whole Foods and Erewhon, MyBacon is not just a product; it’s a movement. The company has attracted a total of $156 million in investment since 2019, with $82 million specifically earmarked for MyForest Foods. This latest funding round will enable Ecovative to expand its production capacity, hire new staff, and launch additional mycelium-based products.
The mycelium technology, branded as AirMycelium, allows Ecovative to produce three million square feet of material annually on just one acre of land. This efficiency is a game-changer in an industry often criticized for its environmental impact. The different strains of mushrooms used in production also serve various applications, from sustainable packaging to leather alternatives.
As the market for meat alternatives grows, so do the challenges. Many companies have struggled to secure funding, with investment in the alternative protein sector dropping by 27% in 2024. Yet, Ecovative stands out as an exception. While others falter, it continues to thrive, driven by a commitment to quality and sustainability.
The company’s approach is resonating with consumers who are increasingly looking for transparency in their food choices. MyBacon’s ingredient list is refreshingly short, and its production process is straightforward. This clarity builds trust, and consumers are responding with enthusiasm. The product not only sells at three times the rate of its nearest competitor but does so at a higher price point, indicating strong consumer loyalty.
Ecovative is not resting on its laurels. The company is investing in specialized equipment to enhance its production capabilities and is expanding its science and engineering teams to innovate further. A new shredded mycelium product is set to launch soon, promising to cater to diverse culinary applications while maintaining the same core advantages of MyBacon.
The recent recognition from the National Restaurant Association, which awarded MyBacon a FABI award, adds another feather to Ecovative’s cap. This accolade not only validates the product’s quality but also opens doors to the foodservice industry, a new channel for growth. The company is gearing up to enter this space, further solidifying its position in the market.
Ecovative’s growth strategy is clear: scale production, expand retail presence, and innovate continuously. The company’s focus on creating a whole new protein category is ambitious but grounded in a solid foundation of research and development. By leveraging established equipment and processes adapted for mycelium, Ecovative is reducing capital requirements while optimizing production efficiency.
The future looks bright for Ecovative and MyBacon. As consumers continue to seek healthier, more sustainable food options, the demand for innovative products like MyBacon will only grow. The company’s commitment to quality, simplicity, and sustainability positions it well to lead the charge in the plant-based protein revolution.
In a landscape where many alternatives are often criticized for being overly processed, MyBacon stands as a beacon of hope. It’s a product that not only tastes good but also aligns with the values of today’s conscious consumers. As Ecovative continues to innovate and expand, it is poised to change the way we think about plant-based proteins, one slab of mycelium at a time.
In conclusion, Ecovative is not just creating a product; it’s cultivating a movement. MyBacon is more than a meat alternative; it’s a testament to what can be achieved when innovation meets sustainability. As the company prepares to launch new products and enter new markets, it is clear that the future of food is not just plant-based—it’s mycelium-based.
Ecovative, through its spinout MyForest Foods, is not just another player in the crowded meat alternative market. It’s a pioneer, using mycelium—the root structure of mushrooms—to create a product that stands out for its simplicity and taste. Unlike many competitors that rely on complex processing and a long list of ingredients, MyBacon is crafted from just four components: sugar, salt, coconut oil, and natural flavors. This straightforward approach resonates with consumers increasingly wary of ultra-processed foods.
The company’s success is rooted in its unique production method. MyBacon is grown whole, allowing it to maintain a meat-like structure and umami flavor. This is a stark contrast to the traditional methods used by many alternative protein companies, which often involve grinding and binding various ingredients to mimic meat. By letting biology do the heavy lifting, Ecovative is redefining what plant-based protein can be.
With over 1,200 retail points, including Whole Foods and Erewhon, MyBacon is not just a product; it’s a movement. The company has attracted a total of $156 million in investment since 2019, with $82 million specifically earmarked for MyForest Foods. This latest funding round will enable Ecovative to expand its production capacity, hire new staff, and launch additional mycelium-based products.
The mycelium technology, branded as AirMycelium, allows Ecovative to produce three million square feet of material annually on just one acre of land. This efficiency is a game-changer in an industry often criticized for its environmental impact. The different strains of mushrooms used in production also serve various applications, from sustainable packaging to leather alternatives.
As the market for meat alternatives grows, so do the challenges. Many companies have struggled to secure funding, with investment in the alternative protein sector dropping by 27% in 2024. Yet, Ecovative stands out as an exception. While others falter, it continues to thrive, driven by a commitment to quality and sustainability.
The company’s approach is resonating with consumers who are increasingly looking for transparency in their food choices. MyBacon’s ingredient list is refreshingly short, and its production process is straightforward. This clarity builds trust, and consumers are responding with enthusiasm. The product not only sells at three times the rate of its nearest competitor but does so at a higher price point, indicating strong consumer loyalty.
Ecovative is not resting on its laurels. The company is investing in specialized equipment to enhance its production capabilities and is expanding its science and engineering teams to innovate further. A new shredded mycelium product is set to launch soon, promising to cater to diverse culinary applications while maintaining the same core advantages of MyBacon.
The recent recognition from the National Restaurant Association, which awarded MyBacon a FABI award, adds another feather to Ecovative’s cap. This accolade not only validates the product’s quality but also opens doors to the foodservice industry, a new channel for growth. The company is gearing up to enter this space, further solidifying its position in the market.
Ecovative’s growth strategy is clear: scale production, expand retail presence, and innovate continuously. The company’s focus on creating a whole new protein category is ambitious but grounded in a solid foundation of research and development. By leveraging established equipment and processes adapted for mycelium, Ecovative is reducing capital requirements while optimizing production efficiency.
The future looks bright for Ecovative and MyBacon. As consumers continue to seek healthier, more sustainable food options, the demand for innovative products like MyBacon will only grow. The company’s commitment to quality, simplicity, and sustainability positions it well to lead the charge in the plant-based protein revolution.
In a landscape where many alternatives are often criticized for being overly processed, MyBacon stands as a beacon of hope. It’s a product that not only tastes good but also aligns with the values of today’s conscious consumers. As Ecovative continues to innovate and expand, it is poised to change the way we think about plant-based proteins, one slab of mycelium at a time.
In conclusion, Ecovative is not just creating a product; it’s cultivating a movement. MyBacon is more than a meat alternative; it’s a testament to what can be achieved when innovation meets sustainability. As the company prepares to launch new products and enter new markets, it is clear that the future of food is not just plant-based—it’s mycelium-based.