CellX Achieves GRAS Status for Morel Mushroom Mycelium, and Launches High-Protein Mycelium Snacks Under B2C Brand Mourish (Mushrooms That Nourish)

SAN FRANCISCO — April 3, 2025 — CellX, an innovative leader in alternative protein solutions, is thrilled to announce that it has officially obtained self-affirmed Generally Recognized as Safe (GRAS) status according to US FDA regulations for its morel mushroom mycelium ingredient. Following a critical and thorough evaluation of the scientific data and information pertaining to food safety, an independent, qualified panel of experts unanimously concluded that CellX’s morel mushroom mycelium is GRAS.

“After four years of R&D, our team is excited to take this significant step toward commercialization,” said Ziliang Yang, Founder and CEO of CellX. “Our initial focus will be on building our B2C brand Mourish (Mushrooms that Nourish), with the long-term ambition of enabling innovative brands to use our ingredients to create better alternative protein products.”

Morel Mushroom Mycelium: A Nutrient-Dense, Sustainable Protein Powerhouse

Known for spearheading the cultivated meat industry in China, CellX expanded its expertise to mushroom mycelium in 2022. “It was a moment of revelation,” said Ziliang. “Our team initially used mycelium as a scaffold for cultivated meat, but we quickly realized the exceptional taste and efficiency of this ingredient. Mushrooms are a superfood, offering incredible nutritional and functional benefits. By harnessing mycelium fermentation, we significantly increased its protein content, making it an ideal protein alternative. We also relocated our headquarters to the San Francisco Bay Area to focus on commercialization in the US market.”

Morel Mushroom Mycelium Ingredient from CellX

Morel mushroom mycelium, produced through biomass fermentation, offers a unique blend of nutrients. Packed with approximately 50% protein, 25% fiber, and enriched with essential vitamins such as vitamin B and vital minerals like iron and zinc, morel mushroom mycelium stands out as an exceptional protein alternative.

Often hailed as the “Mushroom of Kings,” morel mushrooms have long been treasured by food enthusiasts, foragers, and chefs for their distinct umami, earthy, and nutty flavor, as well as their satisfyingly meaty texture. Their rarity further contributes to their status as some of the most expensive wild mushrooms available.

CellX, which has secured $20M in funding to date, has successfully scaled up the production of this innovative ingredient to 12,000-liter fermenters and has immediate plans to expand to 30,000 and 120,000-liter fermenters.

“Our decision to focus on morel over other fungi species was deliberate,” Ziliang added. “We selected our strain from thousands of options, following years of research and development with our university partner. Our proprietary morel strain was isolated from Shangri-La. Our asset-light approach, combined with strategic partnerships, enables cost-efficient, high-quality production.”

Launch of B2C Brand Mourish: Bringing Healthy, High-Protein Mushroom Snacks to Consumers

CellX is excited to unveil its B2C brand, Mourish, designed to making healthy, mushroom-based snacks more accessible. Capitalizing on the incredible potential of mycelium, Mourish offers delicious, high-protein snacks made from simple and natural ingredients.

“We believe that the primary role of food is to nourish,” said Ziliang. “Mourish is designed for consumers who care about the origins of their food and its impact on the planet”

Mourish’s first product will be a high-protein mushroom jerky, featuring morel mushroom mycelium as the key ingredient. The jerky will be available in three flavors: Teriyaki, Lemon Pepper, and Sichuan Peppercorn.

This marks the first high-protein mushroom jerky on the market, perfect for on-the-go snacking, outdoor adventures and as a versatile topping for dishes like ramen and salads. Mourish Jerky is available for purchase through getmourish.com and Amazon, with plans to enter retail later this year.

The Rising Potential of Mushroom Mycelium: A Versatile Protein Solution

The future of protein is evolving, and mushroom mycelium is emerging as one of the most promising ingredients in the alternative protein space. As a high-protein and high-fiber ingredient, it holds incredible potential for a wide range of food products — from snacks and meat alternatives to protein beverages.

Its clean, sustainable nature and impressive nutritional profile have already caught the attention of numerous food companies eager to switch to a more sustainable protein ingredient.

“Our long-term goal is to supply this ingredient to food innovators, enabling them to create better products,” said Ziliang. “We believe this collaborative approach is the key to accelerating the world’s transition to a sustainable and cruelty-free food system.”

CellX’s Cultivated Meat Technology: Leading the Way in Scalable Solutions

CellX’s expertise in creating high-quality, sustainable protein started with cultivated meat technology. The company is also a global leader in cultivated meat, having successfully scaled its operations to a 2,000-liter bioreactor in China—the largest of its kind in the country.

CellX licenses its cultivated meat technologies to companies in the space, supporting R&D and scale-up processes for cultivated meat production worldwide. CellX provides a comprehensive end-to-end solution for scalable cultivated meat production, offering proprietary cell lines, culture medium, bioprocess, and support for regulatory submission.

“Since 2024, our business model has evolved into licensing our technology solutions to food companies and peers in the cultivated meat space,” said Ziliang. “As companies consolidate and refocus amid a challenging fundraising environment, we are proud that our unique technologies have successfully been licensed to a few partners in recent months.”

Looking Ahead

CellX’s recent achievement of Self-GRAS status for morel mushroom mycelium marks an important milestone in its mission to revolutionize alternative proteins and drive sustainable food production. With the launch of its brand Mourish, the expanding use of mycelium in various applications, and continued licensing in cultivated meat technology, CellX is poised to lead the change toward a healthier, more sustainable future for food.

For more information about CellX, Mourish, and its mycelium-based products and ingredients, visit getmourish.com, cellx.co, or @getmourish on Instagram.

About CellX

CellX is a pioneering company in the alternative protein industry, focusing on the development of mycelium-based ingredients, and cultivated meat technology. Leveraging cutting-edge technologies, CellX is transforming the global food system to provide healthier, more sustainable protein options for all.