CellX, a provider of alternative protein solutions, has announced the achievement of self-affirmed Generally Recognized as Safe (GRAS) status for its morel mushroom mycelium ingredient, paving the way for commercialisation of high-protein snacks under its new B2C brand, Mourish.

This development comes after a comprehensive evaluation by an independent panel of experts, affirming the safety of this innovative ingredient for use in food products.

Ziliang Yang, founder and CEO of CellX, expressed enthusiasm about the milestone: “After four years of R&D, our team is excited to take this significant step toward commercialisation”. The company aims to leverage its expertise in mycelium to create a range of alternative protein products that cater to health-conscious consumers.

Morel mushroom mycelium, produced through biomass fermentation, boasts a nutrient profile that includes approximately 50% protein and 25% fibre, along with essential vitamins and minerals such as iron and zinc. This ingredient is particularly notable for its rich umami flavour and meaty texture, characteristics that have long made morel mushrooms a sought-after delicacy in culinary circles.

CellX's decision to focus on morel mushroom mycelium stemmed from its initial use as a scaffold for cultivated meat. The company quickly recognised the ingredient's potential as a standalone protein source. “Mushrooms are a superfood, offering incredible nutritional and functional benefits,” Yang noted. The company has scaled production capabilities to include 12,000-litre fermenters, with plans for further expansion to meet anticipated demand.

The introduction of Mourish signifies CellX's commitment to making nutritious, mushroom-based snacks accessible to a broader audience. The brand's flagship product, a high-protein mushroom jerky, will feature morel mushroom mycelium as the primary ingredient and will be available in three flavors: Teriyaki, Lemon Pepper and Sichuan Peppercorn.

Yang emphasised the brand's mission: “We believe that the primary role of food is to nourish. Mourish is designed for consumers who care about the origins of their food and its impact on the planet”. The jerky is positioned as a versatile snack suitable for various occasions, from outdoor adventures to everyday meals.

The rise of mushroom mycelium as a viable protein source aligns with broader trends in the food industry, where sustainability and health are increasingly prioritised. As consumers become more aware of their food choices, ingredients like morel mushroom mycelium are gaining traction among food manufacturers seeking to innovate with sustainable protein options.

CellX has also established itself as a key player in the cultivated meat sector, having successfully scaled operations in China and licensing its technology to partners in the industry. This dual focus on mycelium and cultivated meat positions CellX at the forefront of the alternative protein movement, driving the transition toward a more sustainable food system.