To expand production capacity, Gerber Champignons AG in Seftigen (Switzerland) needed a new head-filling machine, but the filling hall was exceptionally narrow.
Having already worked with several GTL Europe machines, Gerber once again turned to GTL for a tailor-made solution. The result: a custom-built head-filling machine designed to fit perfectly within the limited space and integrate seamlessly with existing hoppers and the winch system.

Installed and tested in just 48 hours, the machine delivers the same efficiency and reliability as larger systems.

The GTL difference for smaller projects
Gerber Champignons AG demonstrates that GTL’s expertise and service level are not reserved for large turnkey projects. Even for standalone machines and specific needs, clients benefit from the same precision, flexibility, and commitment to performance.

Read the full project story here.

Researchers across Europe are developing new building materials made from mycelium—the root-like network of fungi—that grow on agricultural waste.
These materials, part of the EU-funded Fungateria initiative, aim to create construction elements that are sustainable, adaptable and self-repairing.

Some key points:

• The team uses the fungus Schizophyllum commune grown on waste feedstocks to produce lightweight composites with properties similar to wood or foam.

• These “living materials” can respond to their environment: for example, walls that close cracks themselves, or panels that absorb CO₂ and clean the air.

• The materials are designed so growth can be safely controlled — for instance by using light or engineered bacteria to stop fungal growth when required.

• The environmental potential is significant: using fungal composites could reduce waste and CO₂ emissions compared to traditional building materials

Read the full article here.

Preparations are in full swing for the next edition of the Dutch Mushroom Days, taking place from 22–24 April 2026 at the Brabanthallen in ’s-Hertogenbosch (the Netherlands).

Following the successful 2023 edition, the upcoming event promises once again to be a key global meeting point for the mushroom industry, bringing together participants and visitors from all continents. The programme includes a vibrant exhibition, networking opportunities, and the festive Network Party with the presentation of the Ambassador of the Mushroom Industry Awards.

Companies interested in exhibiting can still register until 15 November 2025.
More information about the organizers and registration you can find here.

Running a modern mushroom farm isn’t just about yields—it’s about cleanliness.
Learn how regular, proper cleaning of harvest lorries protects food safety, prevents disease, and keeps you compliant.
Our latest video walks you through an easy routine you can adopt today.

Read the article & watch the video here.

In 1990, the first idea for ChampFood was born, inspired by the rise of phase 3 compost in mushroom cultivation. This innovation paved the way for a new concept: supplementation as an essential part of the growing process. What started as a shared idea has grown into a global movement.

Nearly 35 years later, the supplementation market is no less than 25 times larger than it was back then. ChampFood has grown from the ground up into the global market leader: today, nearly one out of every two mushrooms worldwide is supplemented with ChampFood. Supplementation has become indispensable, the ‘power food’ for mushrooms.

With just 1.5% added to compost, growers achieve a 15-20% increase in yield. This makes ChampFood the most efficient raw material in compost, both in terms of performance and sustainability. It contributes to higher yields, better quality, and longer shelf life. As is often said: ‘Every kilo of ChampFood produces four kilos of mushrooms. That’s the power of supplementation.’

The 35-year milestone is a moment of pride and appreciation. Although the seed was once planted by the founders, it is thanks to the dedication, expertise, and passion of the entire team that ChampFood has flourished. That is why this special anniversary will be celebrated at the end of 2025 together with all employees, the people who made their journey possible.

As the mushroom industry continues to evolve, one of the most exciting frontiers is happening beneath the surface, literally. The development of smarter, more sustainable substrates is redefining how mushrooms are cultivated, improving efficiency, productivity, and environmental impact all at once.

The hidden power of the substrate

Every mushroom farmer knows that success begins with the substrate. It’s not just a growing medium, it’s the foundation of the entire production process. Traditionally made from agricultural by-products such as straw, manure, or sawdust, substrates are now being optimized through a combination of science and technology.
Researchers and commercial producers alike are exploring new blends that enhance nutrient availability, moisture retention, and microbial balance. These improvements allow mushrooms to grow faster, stronger, and with more consistent quality across flushes.

Data meets biology

Technology is playing a crucial role in unlocking the full potential of substrate science. Precision monitoring tools, AI-driven analysis, and smart sensors are allowing farmers to better understand what’s happening at the microbial level.
By analyzing temperature profiles, CO₂ emissions, and biological activity in real time, growers can fine-tune conditions to ensure optimal colonization and fruiting. This data-driven approach helps reduce energy costs, minimize contamination, and ultimately increase yields, all while maintaining product quality.

Sustainability from start to finish

The move toward sustainable substrates reflects a broader shift in the mushroom industry toward circularity. Agricultural waste streams, such as coffee grounds, brewery grains, and nut shells, are being repurposed as feedstock for mushroom cultivation.
After harvesting, spent mushroom substrate (SMS) is being given new life as compost, animal feed, or soil enhancer, closing the loop in a truly regenerative production model. This approach not only reduces environmental impact but also creates added value from every stage of the cultivation cycle.

Growing smarter, not harder

As consumer demand for mushrooms and functional fungi continues to rise, the industry’s ability to innovate from the ground up will define its future. The next generation of substrates, designed with precision, sustainability, and circularity in mind, will help growers meet global demand efficiently and responsibly.

In the world of mushrooms, it’s clear that what happens beneath the surface can make all the difference above it.

Published by Mushroom Matter: connecting the global mushroom community through insight, innovation, and inspiration

The mushroom industry is entering a digital era. What was once guided solely by intuition, experience, and manual labor is now increasingly supported by sensors, automation, and data analytics. From substrate preparation to harvest, smart farming tools are reshaping how fungi are grown, making production more precise, efficient, and sustainable than ever before.

Precision growing in every layer

Inside modern growing rooms, environmental control systems are evolving into intelligent ecosystems. Sensors monitor temperature, humidity, CO₂ levels, and air circulation in real time. Artificial intelligence (AI) algorithms then adjust these factors automatically, ensuring ideal conditions for each growth phase.

This precision doesn’t just boost yields, it reduces energy consumption and minimizes human error. Instead of reacting to issues after they occur, farmers can anticipate and prevent them, achieving higher consistency and quality across crops.

Data as the new substrate

For decades, mushroom cultivation relied heavily on experience, the grower’s eye and intuition. Those remain invaluable, but now they’re being amplified by data. Smart platforms can collect thousands of data points per day, translating them into actionable insights: when to ventilate, irrigate, or adjust temperature.

Some farms use cloud-based dashboards that visualize performance across different growing rooms or even multiple sites. Others are experimenting with machine learning to recognize growth patterns and predict harvest times with remarkable accuracy.

In short, the farm is learning, and so are the fungi.

Automation lightens the load

Labor shortages have long been a concern in the mushroom sector. Smart technologies are helping to bridge that gap. Automated systems can handle repetitive or heavy tasks such as substrate loading, climate adjustments, or even mushroom picking with robotic precision.

While full automation isn’t feasible for every operation, even partial adoption, for example, using camera-guided monitoring or automated watering, significantly reduces workload while improving consistency. The result: growers can focus more on strategy, quality, and innovation instead of routine maintenance.

A sustainable shift

Beyond efficiency, smart farming supports a more sustainable production model. By fine-tuning environmental parameters, farms use less energy and water. Precise climate control minimizes waste, and optimized substrate management helps reduce contamination rates.

For forward-thinking producers, data also helps demonstrate sustainability performance to customers and investors, turning eco-efficiency into a measurable, marketable advantage.

The human touch remains

Even in the smartest farms, technology doesn’t replace people, it empowers them. Successful growers combine digital insights with hands-on experience and instinct. The art of mushroom cultivation remains rooted in understanding living organisms; technology simply provides new tools to nurture them better.

The road ahead

Smart farming in mushrooms is still in its early stages, but the direction is clear. With each innovation, whether AI-driven control, autonomous harvesters, or cloud-based analytics. the boundary between biology and technology grows thinner.

As these systems become more accessible and affordable, farms of all sizes can benefit from the data revolution. The result? Smarter farms, smarter fungi, and a more resilient, sustainable future for the entire mushroom industry.

Published by Mushroom Matter: connecting the global mushroom community through insight, innovation, and inspiration

The humble mushroom is quietly taking center stage in a global shift toward sustainable living, healthy eating, and circular innovation. Once considered a niche ingredient or a simple forest delicacy, fungi are now at the heart of scientific breakthroughs, environmental solutions, and a booming wellness economy.

From food to function: mushrooms go mainstream

In kitchens and cultivation facilities across the world, mushrooms have become more than a culinary delight, they’re a cornerstone of functional nutrition. The demand for lion’s mane, cordyceps, and reishi continues to grow as consumers seek natural ways to support focus, energy, and immunity. Analysts estimate the global functional mushroom market could surpass $20 billion within the decade, driven by both consumer wellness trends and research into compounds like beta-glucans and hericenones.

For mushroom growers, this trend opens new opportunities beyond traditional button or oyster cultivation. Specialty fungi command higher margins, require less land and water, and appeal to a rapidly diversifying customer base—from wellness brands to supplement formulators.

Mycelium: the root of innovation

Outside the kitchen, mycelium, the root-like network that forms the body of a fungus, is emerging as one of the most exciting biomaterials on Earth. Startups and researchers are developing mycelium-based packaging, textiles, and construction materials that rival plastics, leather, and even concrete. Unlike synthetic materials, mycelium grows naturally from agricultural waste and fully biodegrades, offering a true circular alternative.

Recent progress in Europe and North America shows mycelium composites being adopted for protective packaging, furniture, and even soundproofing panels. For the mushroom industry, these ventures create new synergies: growers can repurpose waste substrates into valuable bioproducts, closing the sustainability loop.

The Future: mushrooms as climate partners

As agriculture faces increasing pressure from climate change, fungi could play a vital role in regenerating soil health and reducing carbon emissions. Mycorrhizal fungi, those that form symbiotic relationships with plant roots—enhance soil structure, boost nutrient uptake, and lock away carbon underground. Forward-thinking farmers are exploring mushroom-integrated systems where fungi coexist with crops to improve yields and biodiversity.

Meanwhile, food innovators are experimenting with mycoprotein-based meat alternatives that deliver both nutrition and sustainability, requiring a fraction of the water and land of traditional livestock.

The bottom line

From the lab to the forest, and from the farm to the factory, fungi are rewriting what’s possible in food, health, and materials science. For mushroom farmers and industry professionals, the message is clear: we are not just growing mushrooms, we are cultivating the future.

Published by Mushroom Matter: connecting the global mushroom community through insight, innovation, and inspiration