In a bid to appeal to health-conscious consumers, Beyond Meat is planning to launch a whole-muscle steak alternative using mycelium to mimic the taste and texture of a filet.

“Clean label” foods are rising to meet the demands of consumers seeking out minimally processed products with streamlined, recognizable ingredient lists. For many plant-based meat companies, fermented mycelium — a network of fungal threads from which fruiting bodies such as mushrooms can sprout — fits the bill.