By Brittney Sherman
Morgan Hill based mushroom lab Sempera Organics is breaking into the meat substitute game with their newly launched product- Mamu. Made from three species of ground mushrooms grown on chickpeas, Mamu has already made an appearance on several Silicon Valley restaurant menus. Involving a Michelin star chef in the early stages of the tasting and testing process, has resulted in a product that is versatile and flavorful, without the need for salt. Diners with food allergies can rejoice because Mamu is both gluten-free and allergy-free. Growing mushrooms supports environmental sustainability, generating 85 times less carbon dioxide than meat production and using 98% less water than most other vegetables.
Read the full article from The Peninsula Foodist HERE.
Have questions? Contact City of Morgan Hill Economic Development Director Matt Mahood at Matt.Mahood@morganhill.ca.gov