SAN FRANCISCO — CellX, a cellular agriculture company that produces alternative proteins, has obtained a self-affirmed Generally Recognized as Safe (GRAS) for its morel mushroom mycelium ingredient.

“After four years of R&D, our team is excited to take this significant step toward commercialization,” said Ziliang Yang, founder and chief executive officer of CellX. “Our initial focus will be on building our B2C brand Mourish (Mushrooms that Nourish), with the long-term ambition of enabling innovative brands to use our ingredients to create better alternative protein products.”

Coinciding with its self-affirmed GRAS, the company is launching its B2C brand, Mourish to formulate high protein mushroom-based snacks.

Mourish’s first product, the company said, will be a high protein mushroom jerky formulated with morel mushroom mycelium. Other ingredients include sunflower oil, water, sugar, dried shiitake mushrooms, soy sauce, texturized pea protein, psyllium husk, lion’s mane mushroom powder and spices.

The jerky will come in three flavors, including teriyaki, lemon pepper and Sichuan peppercorn.

The company said in 2022 it expanded its capabilities to include innovating with mushroom mycelium. The company produces the mushroom mycelium through biomass fermentation.

The ingredient features 50% protein, 25% fiber and is enriched with essential vitamins, including vitamin B and iron and zinc.

Yang said the company initially used mycelium as a scaffold for cultivated meat but quickly realized the exceptional taste and efficiency of the ingredient.

Pictured is CellX’s morel mushroom mycelium ingredient. The company has launched its B2C brand Mourish that will produce mushroom-based snacks.

| Photo: CellX

Yang also said by using mycelium fermentation, the company significantly increased its protein content for a protein alternative and relocated its headquarters to San Francisco to focus on commercialization in the US market.

CellX said it has raised $20 million in funding to date and has scaled up the production of its mycelium mushroom to 12,000 liter fermenters. Future expansions include 30,000 and 120,000 liter fermenters.

“We selected our strain from thousands of options, following years of research and development with our university partner,” Yang said. “Our proprietary morel strain was isolated from Shangri-La. Our asset light approach, combined with strategic partnerships, enables cost-efficient, high-quality production.”

Consumers may find Mourish on the company’s website and Amazon. The company said it plans to enter the product in retail later this year.

“Our long-term goal is to supply this ingredient to food innovators, enabling them to create better products,” Yang said. “We believe this collaborative approach is the key to accelerating the world’s transition to a sustainable and cruelty-free food system.” 

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