FungiVeg

See more at www.fungiveg.com (in italian)

What is FungiVeg?

FungiVeg is a startup developing a tasty, healthy, and sustainable meat substitute made from fungi. By harnessing the natural texture and protein content of mushroom mycelium, we aim to create a minimally processed product that delivers the flavor and mouthfeel of traditional meat while reducing environmental impact.

Why I started it

The current plant‑based market is dominated by highly processed “vegan junk”—extruded soy, pea isolates, and texturized vegetable proteins that often contain additives, flavor enhancers, and excessive sodium. I wanted a real, whole‑food alternative that:

• Preserves nutrition (high protein, fiber, B‑vitamins)
• Minimizes processing only few and simple ingredients to make FungiVeg healthy and transparent
• Delivers authentic meat-like texture through fungal mycelium's natural similarity to meat

Skills I Practice and Learn

Area	Specific skills	Application
Web development	HTML/CSS, responsive design	Building the brand site, landing pages for pre‑orders
Entrepreneurship	Business model canvas, lean startup methodology, value creation...	Everything from idea generation to growth plans
Customer Research	Interview techniques, survey design, persona mapping	Conducting discovery calls to validate taste, price, and problems
Food Science	Mycelium cultivation, fermentation control, flavor pairing	Optimizing growth conditions and developing optimal taste and texture

Next Steps

1. Customer Interviews: Ongoing discovery calls with potential early adopters (flexitarians, vegans, and environmentally‑conscious consumers) to validate taste, price, and preferences.
2. Prototype Refinement: Use interview feedback to tweak texture, flavor, and cooking instructions.
3. Pilot Production: Small‑scale batch runs in a certified kitchen to confirm scalability and quality.
4. Launch Decision: If a good number of interviewees express intent to purchase, move to full‑scale production and open pre‑orders on the website.