They were basically a by-product stream, left-overs from food production: oyster mushroom stems. This kind of food is often used as animal feed. The stems are too expensive for livestock farmers, says Frank Nouwens, owner of start-up BeefyGreen. “But it’s a shame to throw them away too because there’s still a lot of nutritional value in them.” Together with the Dutch Verbruggen Paddestoelen BV mushroom farm in Erp, he developed a vegetarian meat alternative that ultimately ends up in some form on the shelves of supermarkets. “Because of its chewy texture, it feels a lot like meat.”
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