Founder and CEO Nirmal Nair presented at Stanford University as part of the school’s lecture series “Rethinking Meat: An Introduction to Alternative Proteins.” He shared his knowledge of fungi-based fermented protein development and the company’s sustainability and wellness vision. Students loved our Mamu Krapow samples! Thank you @stanfordaltpro for including us in the series 🍄🌱
#eatmamu#sustainability#mushrooms#mycelium#krapow
New podcast episode on “No Fungi, No Future” with Chef Sri discussing the creation of Mamu! Dive into the inspiring story behind this groundbreaking sustainable food product. Check it out on Spotify, iTunes, or Amazon Music - link on the website in our bio!
#nofunginofuture#mamu#eatmamu