Innovation

Infinite Roots, formerly Mushlabs, is a Hamburg-based biotech startup founded in 2018. They mainly focus on their innovation of growing sustainable food substitutes with mycelium, the root-like organism of fungi. Infinite Roots cultivates mycelium in bioreactors via a controlled fermentation process by feeding it agro-industrial side streams such as brewers' spent grains, and transforming what would otherwise be waste material into protein-rich, high-quality biomass. This biomass is utilized as the basis for an array of meat-like foods that replicate the texture, taste, and nutritional content of animal-based proteins, but without the environmental footprint of traditional livestock production.

Infinite Roots is distinct from other businesses in that it uses an asset-light, circular business model. Instead of putting money into large manufacturing facilities, the company partners with existing manufacturers, for example, breweries, to utilize their facility and waste. This process renders the solution scalable, economical, and feasible across markets. The mycelium is cultivated in a closed-loop system that uses 97% less water and has 90% less greenhouse gas emissions than conventional meat production. The resulting product is an extremely sustainable, scalable, and healthy food solution that can help achieve global food security and climate goals.

This innovation directly addresses these above-mentioned SDGs by being a low-cost and scalable source of protein, by recycling industrial waste and reducing waste food, and by reducing emissions from food production. Infinite Roots initiatives are a forward-looking solution to one of humankind's greatest challenges: how to sustainably feed a growing population.

Inspiration

The inspiration for Infinite Roots arose from a strong conviction that our current food system is unsustainable. As the founder explained, "The trigger for our idea was looking at the existing food system, and realising that it’s simply not viable. There are still billions of people without sufficient access to food." At the same time, the global food system contributes massively to environmental degradation, responsible for about one-fifth of global greenhouse gas emissions and extensive food waste. This disconnect between need and reality pushed the team to think differently.

Nature itself served as the blueprint: "In nature, fungi act as recyclers, they turn plant and animal waste into new life. That’s exactly the quality we’re using." The idea was to use mycelium, the root-like structure of fungi, to produce new food from industrial side streams within just a few days, in a process that is efficient, weather-independent, and highly scalable.

The journey wasn’t linear. “In the beginning, we worked with very small samples. It took almost two years before we were able to produce enough biomass to even begin product development.” Growth accelerated as the team secured funding and expanded their operations. However, success didn’t come from the product or funding alone. “A product has to taste good, that’s essential. And that’s what ultimately convinces investors too.” Most important, though, was the strength of the team. “What truly carried us was our team spirit. The shared motivation and commitment made the difference.”

Despite the progress, Infinite Roots is still navigating key regulatory milestones. Their core mycelium-based ingredient is currently undergoing the EU novel food approval process. This regulatory hurdle temporarily limits its market availability but reflects the company’s commitment to safety, transparency, and compliance. In the meantime, they have strategically launched a mushroom-based product using fruiting bodies to build market awareness and prepare for wider distribution once approval is granted.

Overall impact

The innovation by Infinite Roots has had a measurable and multifaceted impact on both the environment and the food industry. In the short term, their fermentation-based method of producing mycelium has already led to reduced resource use and emissions compared to conventional protein sources. Their first commercial product; a mushroom-based food made from fruiting bodies, was launched in the gastronomy sector and is already generating revenue. As the founder noted, "With our first product, we are already generating sales, mainly in the gastronomy sector. Of course, much of that revenue is reinvested directly into our research." This not only validates market acceptance but also supports the company’s long-term mission of introducing more advanced mycelium-based ingredients.

The environmental benefits are backed by strong early indicators. Infinite Roots’ process uses 97% less water and emits 90% less CO₂ than traditional meat production. Their ability to grow fungi on agro-industrial byproducts in a closed-loop system significantly reduces land use and food waste. "Compared to plant-based proteins, our products are considerably more sustainable, and even more so compared to animal proteins," the founder explained. These sustainability gains are not just theoretical; they’ve attracted major investors and partners like Bitburger Brewery, which now provides fermentation infrastructure for scale-up processes.

In the long term, the innovation has the potential to transform protein supply chains by enabling localized, decentralized food production. Infinite Roots is actively building toward a future where mycelium-based products are not just niche alternatives, but widely consumed staples. Their innovation is not just about creating a new product, it’s about reshaping the system that produces it.

Business benefit

Infinite Roots' innovation has greatly benefited the business on various fronts: financial, operational, and strategic. By pioneering a fermentation-based process for producing sustainable mycelium food products, the company took a leading role in biotech-led food innovation. "Because the business focused early on building a scalable and circular process using existing infrastructure," it attracted major investors and partners, like Bitburger Brewery, which opened access to fermentation facilities. This asset-light strategy reduced capital expenditure and accelerated the firm's ability to test and roll out products.

Funding milestones reflect the innovation’s market potential. Infinite Roots successfully closed a Series B round in early 2024, raising $58 million, the largest investment in mycelium technology in Europe to date. This capital infusion enabled the company to grow its team significantly. "With this funding round, our team grew rapidly," the founder shared. The expansion supported not only research and product development, but also helped build a resilient internal culture. "What truly carried us was our team spirit. The shared motivation and commitment made the difference."

In parallel, the innovation opened up entirely new market opportunities. The launch of a fruiting body-based mushroom product marked the company’s entry into the gastronomy sector, with plans to expand into retail. The success of this initial offering is already generating revenue and validating product-market fit. Long term, the company aims to bring its proprietary mycelium ingredient to market, expanding its portfolio and deepening its ESG impact. "Because we created a product that tastes great and is grounded in sustainability, investors and consumers alike are responding positively."

Social and environmental benefit

Infinite Roots' innovation benefits society and the environment in that it provides a more sustainable way of food production. The system is operated under closed, controlled conditions and is therefore resistant to climate variability and suitable for decentralised food production.

At the societal level, Infinite Roots addresses food security, climate resilience, and the inefficiencies of industrial agriculture. Their technology is independent of arable land and seasons, making it usable in urban settings and in regions with limited agricultural infrastructure. As noted by the founder, the process is efficient, weather-resistant, and can generate food wherever fermentation equipment is installed. This opens new possibilities for local food systems, reduces supply chain risk, and promotes a circular economy by reusing existing industrial resources. In addition, the company has shown that sustainable innovation can succeed in Europe by attracting key investments and partnerships without relocating abroad. This reinforces the message that sustainable food systems are both technically and economically viable and help transform societal norms around how we produce and consume food.

Interviews

Anne-Cathrine Hutz, Co-Founder & VP of Product

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