MyForest Foods Co. is significantly increasing the availability of MyBacon, their innovative mycelium-based bacon alternative, to 57 Whole Foods Market locations across New York, New Jersey, and Connecticut. Starting February 12, 2024, customers can find MyBacon in the refrigerated, plant-based section of these stores. Mycelium, derived from organic oyster mushrooms, is the primary component of MyBacon, offering a sustainable and eco-friendly alternative to traditional pork bacon. This ingredient allows MyBacon to closely mimic the texture, taste, and smell of real bacon, catering to both vegetarians and meat-lovers looking for sustainable dietary options.
MyBacon has received widespread acclaim for its authentic taste and texture and is Certified Kosher. To meet the growing demand, MyForest Foods has partnered with Whitecrest Innovations Inc. to double their production capacity by 2024. The expansion of MyBacon into Whole Foods Market highlights the growing consumer interest in plant-based options and the potential of mycelium-based foods to transform the food industry, providing a sustainable, delicious, and cruelty-free alternative that challenges traditional food production methods and supports environmental sustainability.
