Recently, a food giant based in Los Angeles announced its active exploration of a new type of mushroom as a substitute for poultry. This mushroom is not only rich in nutrients but also has a taste similar to chicken, perfectly aligning with modern consumers' dual pursuit of health and flavor.

As healthy eating concepts gain traction, lightly processed meat alternatives are increasingly favored. Many companies are focusing on mushrooms as a natural ingredient, with their meaty texture and nutritional benefits making them an ideal choice for meat substitutes. Consequently, several traditional chicken farms have successfully transformed into edible mushroom cultivation bases, achieving good economic returns.

Notably, against the backdrop of rising consumer demand for plant-based foods, the edible mushroom market has encountered unprecedented development opportunities. A European company has even innovatively cultivated oyster mushrooms using discarded coffee grounds, creating a range of popular sustainable foods, such as burgers and fritters, further highlighting the significant role of mushrooms in future food demands and their vast growth potential.