It’s time North America unlocks unparalleled hygiene and yield in mushroom cultivation.

At @Ribbstyle, they are revolutionizing the industry with their airtight and vapourtight coatings, designed to significantly improve hygiene and prevent contamination in grower and distributor facilities throughout the mushroom and fruit industries.

This February 26th-29th, their team is attending the @American Mushroom Institute’s North American Mushroom Conference (NAMC) in Las Vegas to introduce their innovations to new partners, learn about market challenges, and build new long-term relationships.

Why Ribbstyle is a game-changer for your cultivation:

✔️ Tailored Solutions: Our coatings are not one-size-fits-all. They're specifically engineered to meet the unique needs of mushroom growers, enhancing safety and productivity.
✔️ Deep Dive Into Challenges: We're coming to learn and to listen, ready to understand the hurdles U.S. growers face and discuss how our targeted solutions can overcome them.
✔️ Industry Leaders: With Ribbstyle, you're partnering with pioneers in coating technology. Our focus on safety, sustainability, and efficiency in cultivation practices makes us the ultimate strategic allies.

If you're exploring ways to advance your operations and will be at NAMC, connect with Ribbstyle while they are at the conference.

Source: RibbStyle

MYCO, a UK producer of Hooba, an oyster mushroom protein, announces that it has secured a 20,000 square feet former facility in Leeming Bar, North Yorkshire, with plans to transform it into a vertical farm unit and a product development plant for sustainable meat alternatives.

“This new site is a food industry first”

The plant will be specifically repurposed to support the company’s next growth phase, creating 70 jobs in the next few years “to cope with the expected influx of demand for plant-based foods.” According to the company, it will be the first site of its kind in the UK.

“This new site is a food industry first, and the concept of combining both the growing of the raw materials and the manufacturing of the finished product under one roof will pave the way for more sustainable food manufacturing practices in the future,” said John Shepherd, co-founder and chairman of MYCO.

Please read the full article here.
Source: Vegconomist