You’ve never tasted mushrooms like this.
Fillets & Cutlets, grown naturally from mycelium
At Bosque Foods™, we harness the natural power of Fungi to create a nutrient-dense, fibrous and tender whole-cut piece of “meat”.
It is a center-of-the-plate revolution!
Bosque Foods is on a mission to create the next generation of meat alternatives, starting with whole-cut products grown naturally from Mycelium.
Mycelium - the hidden part of mushrooms
Think of mycelium as the “roots” of mushrooms - it is usually invisible, spanning through the soil or inside a decomposing tree trunk.
At Bosque Foods™, we cultivate it and turn it into delicious whole-cut meat alternatives!
Why, you ask? Mycelium is packed full of nutrients, has umami flavor, and most importantly is naturally filamentous. It is the perfect ingredient to create a chunky and textured whole-cut piece of “meat” or “seafood”!
A Natural Process for a Clean Product
Using side streams from the Agri-food Industry allows us to upcycle low-value products into a super ingredient: Mycelium!
We cultivate our pure Mycelium in unique incubators, harvest it and mix in natural ingredients and spices to turn it into our delicious whole-cuts.
What’s best? This process takes less than 10 days, and can take place in an indoor vertical farming set-up, saving space, resources, and bringing it closer to you ♥
On your left is a mock-up version of our process: Agricultural byproduct is mixed with water and inoculated with our Fungi (blue glitter plays the part here!). We put this mixture in our special incubator for a few days, and…
Ta-da! : pure Mycelium, ready for harvest!
Nature’s secret - brought to your plate
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![The "Chicken" Caesar]()
The "Chicken" Caesar
Healthy & Nutrient-dense
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![chicken & waffles]()
The "Chicken" & Waffles
Old time favorite, chunky & sweet
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The "Pork" Bao Bun
Crispy, Spicy, full of Umami
Creating an Animal-Free Food System.
One Breakfast at a Time.
Bosque “Bacon” & Eggs, Bon Appétit!
Get cooking (soon)
We are still developing our whole-cut products, but cannot wait to give you a taste.
Stay posted on our progress by signing up to the Newsletter below!
Our Story
While studying sustainable agriculture at 16, Isabella learned about the inhumane conditions of animal farming, and its dramatic impact on our climate. She became vegetarian, and started to see mushrooms as a great center-of-the-plate replacement for meat.
Exploring the kingdom of fungi in its versatility and variety, she realized how molds and yeasts are key to the products we cherish: wine, bread, beer, cheese and much more! This fascination led her on a life-long journey learning about fermentation, experimenting with kombucha, koji or cheese-making.
When embarking on her entrepreneurial path, Isabella knew her company's mission would be to address climate change through the lens of food. Her vision is to create a more sustainable food system by creating meat-alternatives that even die-hard omnivores will love ♥
Meet our Team
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Isabella Iglesias-Musachio
CEO & Founder
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Caroline Van der Horst
CTO
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Emma Giancaterino
Head of R&D
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Quentin Loth
Head of Production
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Garima Maheshwari
Lead Fermentation Scientist
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Rafael Philippini
Lead Biotechnologist
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Marie Kubu
Lead Food Technologist
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Fizza Mazher
Food Technologist
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Shichen Deng
Food Technologist
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Chris Fox
Process Engineer
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Pau Martí Garriga
Biotechnologist
Careers
Berlin, Germany:
We're always looking for smart, talented individuals with whom we can build relationships!
Feel free to send your spontaneous application and our team will get back to you if we open a role that matches your experience.
