Infinite Roots® (formerly Mushlabs) is a biotech company from Hamburg, Germany. We're an international team of talented dreamers and doers committed to solving global challenges with a hyperlocal solution that's right under our feet: Mycelium. By blending modern science with natural processes like fermentation, we're making mycelium a staple ingredient in kitchens, supermarkets, and supply chains around the world.
Founded
in
2018
seventy-three
full
time
enthusiasts
twenty-five
nationalities
thirty
advanced
degrees
fifty-five
percent
female
$75
million
raised
2700
m²
campus
466
pizzas
devoured
at team
events
in 2023
Mazen blends ambition with biotechnology to drive positive change on a global scale. Born in Lebanon, he believes that everyone – near and far, rich or poor, at peace or at war – should have access to sustainable and healthy food. His expertise in the realms of science, business, and social work position him as the ideal leader for Infinite Roots' next chapter of growth.
Cathy is driven by an insatiable enthusiasm for the culinary world, unlocking new possibilities at the intersection of food science and consumer psychology. With a rich background in fermentation and a formative tenure at Noma's renowned Fermentation Lab, she brings unparalleled acumen to her role as a product visionary at Infinite Roots.
Thibault is a numbers guy from a creative family whose outdoors upbringing continues to inform his worldview. At Infinite Roots, he leads his own lab alongside a team of international experts in microbiology, biotechnology, and process engineering to achieve scientific breakthroughs in the world of mycelium.
Wildly Creative
We’re pioneering a versatile new food category that enhances food security and shines in top chefs' kitchens—one ingredient with endless possibilities.
Naturally Pure
We believe in harmony and commit to practices benefiting ecological, social, and economic systems. We let nature do its thing while we do ours.
Planet-Positive
We believe in the harmony of all things and are committed to business practices that benefit the ecological, social, and economic systems of which we’re a part. That means letting nature do its thing while we do ours.
