Atlast produces fungi-based whole-cut meat analogs using mycelium, positioning itself to substitute muscle cuts like bacon, steaks, and chicken breast rather than ground formats. The company was spun out from Ecovative Design in September 2019 and is based in Green Island, New York. It launched MyBacon in November 2020 under its direct-to-consumer MyEats label. Atlast is focusing on scaling production capacity and R&D to close the whole-cut gap in alt-protein. Planned uses of new capital include hiring additional staff and completing construction of an "aerial mycelium farm," which the company says will be the largest mycelium production facility in the U.S. The startup contrasts its mycelium approach with cell-cultured and plant-based alternatives and highlights mycelium's versatility and scalability. Atlast is developing a mycelium super ingredient designed to enable whole cuts of plant-based meat such as bacon. The company says its ingredient allows creation of mushroom meat that mimics the craveable flavor and sizzle of pork bacon. Atlast plans to launch a consumer brand and its first product—a new take on plant-based bacon—in 2021. It also intends to work in partnership with other CPG companies and to introduce its own product in retail. The company is Troy, NY–based and completed a seed financing to support these plans. The seed proceeds will be used to launch the consumer brand and first product.

Total raised

$47M

Funding rounds

2

Latest round

Series A

Latest activity

Apr 2021