Fungi-Based Bacon and Mycelium-Based Chicken Breast

This chapter focuses on Libre Foods' existing product, fungi-based bacon, and their upcoming development, a mycelium-based chicken breast. They discuss the ingredients, the importance of fat for the bacon product, and their excitement about exploring the potential of fungi in different applications. The speakers highlight the need to crack the price element and focus on yields, efficiency, and scale to win over consumers.