Infinite Roots, formerly known as Mushlabs, is a biotech company addressing a global challenge with a microscopic yet powerful solution: mushroom mycelium.
Our team comprises more than 60 individuals from 25 diverse nationalities, with 55% of them being female and 10 holding PhDs. Together, we share a common mission: to cultivate food in a way that sustains our planet and addresses the needs of its expanding population.
As a dynamic technology hub specialising in mycelium solutions, our mission is to use the potential of mycelium to foster a more sustainable food system, advance food security, and increase access to nutritious, affordable food—inspired by nature and as simple as Mother Earth would do it.
The relaunch of our corporate brand, Infinite Roots, aligns with a new era of our company’s commercial growth and international recognition.
This shift is more than just a name change: it embodies our dedicated exploration of the limitless potential of mycelium on a global scale and represents our renewed pledge to advancing food security and sustainability worldwide. Infinite Roots mirrors our profound vision to revolutionise the global food system using mycelium’s versatile applications.
Fungi, known for their remarkable adaptability, are hyper-intelligent, pervasive organisms found across various natural environments. Displaying diverse shapes and sizes in forms such as yeasts, molds, and higher fungi, they were once wrongly categorised within the plant kingdom.
However, fungi have now been recognised as a distinct taxonomic group—the fungal kingdom. Notably, there are more fungi than plants on Earth, and genetically, fungi are closer to animals than to plants.
In the fungal kingdom, only certain higher fungi can produce a fruiting body, the type consumers can pick in nearby forests or purchase at local markets. These fungi, commonly known as mushrooms, hold historical significance, having been used as food and medicine by early civilisations.
Referred to as the “Food of the Gods” by the Romans, mushrooms encompass more than 2300 species, including button mushrooms, oyster mushrooms, morels, truffles, shiitake mushrooms, and more. At Infinite Roots, we exclusively work with these mushrooms, carefully selecting the safest and tastiest edible varieties to create healthy and delicious human foods.
In simple terms, the mushroom’s recognisable form at the market is the fruiting body. However, scientifically, both the fruiting body and the mycelium (fine fibrous threads) are interconnected.
The mycelium acts as the “roots” of the mushroom, existing as an underground network that extracts nutrients from the soil. The fruiting body is essentially the continuation of this mycelium, forming a 3D-hyphal structure with specific density, providing the mushroom its shape and overall structure.
Infinite Roots employs an advanced fermentation process that optimises nutrition and growth conditions for fungi. This innovative method allows us to harvest mycelial biomass within a few days, a significant improvement over traditional mushroom farming that takes weeks.
Importantly, this accelerated process does not compromise the nutritional quality of the final product. Our mycelial biomass matches or exceeds the nutritional quality of traditional mushroom fruiting bodies.
Absolutely. The fine threads forming our mycelial biomass can also constitute the fruiting body of mushrooms widely consumed worldwide.
Through our cutting-edge fermentation process, we ensure optimal nutrition for the fungi, resulting in a mycelial biomass that rivals or surpasses the quality of traditional mushroom fruiting bodies.
Fermentation is a metabolic process where microorganisms convert organic substrates into simpler compounds through the action of enzymes.
Everyday products like food, alcoholic beverages, medicines, and fuels are already produced through this process. Microorganisms can digest various nutrient sources, resulting in a diverse range of foods, including tempeh, harissa, soy sauce, cheese, yogurt, and bread.
This fermentation process is not new to the food industry and has been used in various cultures (e.g., Egypt and China) for at least 10,000 years. Over time, the equipment has modernised, with the first commercial food production dating back to the 1700s.
At Infinite Roots, we pioneer new fermentation processes to produce and harvest rich and nutritious mycelial biomass from edible mushrooms. This biomass serves as the main ingredient for a completely new range of innovative and tasty food products.
Sidestreams encompass byproducts and residues from industrial and agricultural processes, including materials like sawdust, sugarcane bagasse, grain bran, rice husk, as well as leftovers from the cotton, coffee and tea industry.
Currently, about one third of the natural resources processed into food products doesn’t reach supermarket shelves and remains unused. These materials are typically disposed of on land, burned for energy, landfilled, or, at best, used as livestock feed.Improper handling of these residues contributes to high biological and chemical loads, posing environmental risks such as soil and water contamination and greenhouse gas production.
As the global population increases, there is a growing quantity of sidestreams produced worldwide, necessitating urgent action. However, these sidestreams contain valuable nutrients that can enhance the efficiency of food systems and alleviate environmental burdens.
An effective strategy to address this issue involves adding value to various agro-industrial byproducts. These byproducts are nutrient-rich and serve as a nutritive source for microorganisms grown in fermentation processes.
At Infinite Roots, we follow that route and use selected agro-industrial byproducts to grow edible mushrooms producing mycelium biomass that is finally used to develop new innovative food products.
Fermenters are compact and adaptable, and can be placed anywhere, even in city centers. Our vision involves decentralised systems, with each city having its fermenters to transform local industrial byproducts into mycelium-based foods.
This circular production approach shortens supply chains, ensures controlled production, and introduces waste management for increased food security.
Compared to beef production, our technology cuts water footprint and CO2 emissions by up to 90% and 97%, respectively.
Infinite Roots’ innovation eliminates the need for fertilisers, antibiotics, and pesticides in industrial food production, positioning us as leaders in circularity and sustainability in the food industry.
You can find our open positions here and apply directly through the link.
1. Apply to Infinite Roots: Send us your CV and any relevant documents showcasing your qualifications and experience.
2. Introduction Call: We want to get to know you better and provide insights into the role and our company.
3. Professional Interview: Meet your future manager and direct colleagues to showcase your skills and discuss your potential contribution to Infinite Roots.
4. Cultural Fit Interview: Talk with two of your future colleagues from a different department to dive deeper into our culture and working environment at Infinite Roots.
In addition to delicious mycelium product tastings, we offer various benefits, including: