15: The Renaissance of fungi and ancient fermentation process in the food tech industry. Interview with founder and CEO of Bosque Foods, Isabella Iglesias-Musachio

SustainNOW Podcast - Exploring Climate Solutions with Innovators and Entrepreneurs

Could mushrooms be the future of sustainable food? In this episode of SustainNow, we sit down with Isabella Iglesias-Musachio, co-founder and CEO of Bosque Foods, a pioneering startup using mycelium fermentation to create whole-cut meat and fish alternatives.

Mycelium, the root-like structure of fungi, is packed with nutrients, naturally umami-rich, and requires far fewer resources than traditional meat or plant-based proteins. Isabella shares how Bosque Foods is leading the charge in food tech innovation, creating minimally processed, delicious, and climate-friendly alternatives.

In this episode, we explore:
🍄 What is mycelium, and why is it a game-changer for sustainable food?
🔥 How does fermentation unlock the future of meat alternatives?
🌍 Why mycelium-based proteins are more efficient and environmentally friendly than traditional plant-based options
🚀 The challenges of scaling, regulations, and entering the market

Isabella’s passion and expertise make this conversation a must-listen for anyone interested in the intersection of food, sustainability, and innovation.

Capíttulos

1. 15 - The Renaissance of fungi and ancient fermentation process in the food tech industry. Interview with founder and CEO of Bosque Foods, Isabella Iglesias-Musachio (00:00:00)

2. Could you please introduce yourself in a few sentences? (00:02:03)

3. Do you remember a moment that this was a space you wanted to get into? (00:03:04)

4. Why were you at university at the age of 16? (00:04:17)

5. Would you mind sharing more on what the "Omnivore's Dilemma" is about? (00:04:40)

6. Why do you think equality makes the world more sustainable? (00:05:48)

7. Can you explain what fermentation is, why are people so excited about this old fermentation process? (00:07:50)

8. What is the difference between between liquids and solids? (00:10:08)

9. Could you explain what exactly mycelium is? (00:14:38)

10. What is the production process? How do you get your final product to taste something like a chicken product? (00:17:22)

11. When does the fermentation process come in? (00:19:41)

12. What is the nutritional level compared to meat or other alternatives? (00:20:04)

13. How will you make sure you will flavour it in a way people will enjoy it? (00:22:12)

14. Have you tried it already? (00:23:43)

15. Which market will you go to first? (00:24:43)

16. How do you judge the newest FDA approval? (00:25:34)

17. Aside from regulations, what are other challenging obstacles? (00:26:57)

18. How do you tackle the scaling problem? (00:28:51)

19. Do you see an impact on your industry or on yourself about the changing investor environment? (00:31:37)

20. In general, would you say the changing investor environment is a setback for food tech industry? (00:33:24)

21. Do you already know your go-to market strategy? (00:37:51)