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Bosque Foods
Bosque Foods is creating the next generation of meat alternatives, grown naturally from fungi.
Isabella Iglesias-Musachio
"Our mycelium-based products can be cut and cooked and mixed into the recipes that people love, so that they don't have to sacrifice their meat experiences. They can use our product interchangeably."
The FAO reports that current meat production contributes 14-22% of the 36 billion tons of global CO2-equivalent greenhouse gases produced annually.

We all know the over consumption of animal products is a major cause of global warming and environmental degradation, and that the best way we can lower our carbon footprints is to switch to a plant-based diet. However, consumers are compromising on products that are ultra-processed, not necessarily healthy, and lacking variety: today’s meat-alternatives are mostly burgers, sausages & nuggets, and consumers lack ‘whole-muscle’ plant-based products.

Bosque Foods creates healthier, nutrient-dense, and minimally processed whole-cut meat-alternatives, grown naturally from mycelium. By leveraging mycelium’s inherent structure, they can naturally replicate the texture of meat without the need for a long list of additives found in current meat alternatives. This means that we can create better-than-meat products that deliver on the entire taste experience, nutrition, and affordability without compromise.