Future of protein
After chickens and cows, what’s next on the plate?
This page looks ahead at how protein is changing, from lab‑grown experiments to humble fungi growing quietly in stacked farms. It explains why Chicken of the Woods bets on whole mushrooms and mycelium as the most down‑to‑earth answer to a question that often sounds very sci‑fi.
Why the world is searching for new protein
Where fungi sit between beans and “lab meat”
What role Chicken of the Woods wants to play
Rising populations, climate pressure and health concerns are all pushing the food system to find protein that uses fewer resources than beef, chicken and fish. This card sums up why relying on animals for most of our protein no longer scales, and why governments, scientists and brands are all exploring alternatives, from plants to mycoprotein.
Today’s options range from simple beans and lentils to highly engineered “meat” grown in tanks, each with pros and cons. Fungi sit in the middle: they are living organisms like animals, but can be farmed as efficiently as plants, with low land and water use and very little waste. This makes mushroom‑based protein a kind of bridge technology, futuristic enough to help, but still rooted in recognisable food.
We are not trying to be the only protein on the table; we want to be the most trusted mushroom‑based option when people look beyond meat. By keeping our ingredients whole, organic and minimally processed, Chicken of the Woods aims to show that the future of protein can feel familiar, affordable and easy to cook with, not alien or exclusive.
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Chicken of the Woods makes mushroom‑powered foods that are easy to cook, high in plant protein, and designed for everyday meals. Join the community for new products, recipes, and events.