CellX achieves GRAS status for morel mushroom mycelium, and launches high-protein snack brand Mourish

CellX, a biotechnology company originally focused on cultivated meat, has achieved self-affirmed GRAS (Generally Recognized As Safe) status for its morel mushroom mycelium and is launching a new consumer-facing brand, Mourish. The company’s first commercial product will be a high-protein mushroom jerky made with its proprietary biomass-fermented morel mycelium.

The GRAS determination marks a major milestone in CellX’s four-year journey to develop and commercialize sustainable protein ingredients. The company began working with mycelium in 2022 as part of its cultivated meat platform but quickly identified the potential of morel mushroom mycelium as a standalone protein alternative.

“We’re thrilled to take this significant step toward commercialization,” commented Ziliang Yang, Co-Founder & CEO of CellX. “We initially used mycelium as a scaffold for cultivated meat, but quickly realized the exceptional taste and efficiency of this ingredient. Mushrooms are a superfood, offering incredible nutritional and functional benefits.”

The company has since relocated its headquarters to San Francisco to support commercialization in the US market and to introduce its new brand, Mourish, which is focused on healthy, mushroom-based snacks. The first product in the line is a high-protein jerky, available in three flavors – Teriyaki, Lemon Pepper, and Sichuan Peppercorn – featuring morel mushroom mycelium as the hero ingredient. The jerky is available through getmourish.com and Amazon, with plans for retail expansion later this year.

“Morel mushroom mycelium, produced through biomass fermentation, offers a unique blend of nutrients,” said Yang. “It’s packed with around 50% protein, 25% fiber, and is enriched with essential vitamins like B-complex and minerals like iron and zinc. On top of that, it delivers the kind of deep, umami-rich flavor that chefs and foodies love.”

Morel mushrooms have long been valued for their earthy flavor, meaty texture, and culinary versatility. Their rarity and price have made them a delicacy, but CellX’s fermentation process allows for scalable production without relying on wild harvests. The company has already scaled up to 12,000-liter fermenters and plans to expand to 30,000 and eventually 120,000-liter fermenters.

“Our decision to focus on morel over other fungi species was deliberate,” Yang explained. “We screened thousands of strains and selected our proprietary morel strain in partnership with a university research group. It was originally isolated from Shangri-La, and we’ve optimized it through years of R&D.”

The company’s asset-light strategy includes using standard food processing equipment and working with partners to minimize capital costs. Its pilot production approach enables rapid scale-up and technology transfer to additional facilities in the future.

According to Yang, the mushroom jerky is designed for modern consumers seeking clean-label, nutritious alternatives to conventional protein snacks. The products are gluten-free, soy-free, and free from artificial ingredients, aligning with demand for minimally processed, functional foods.

“Mourish is about making healthy, mushroom-based snacks more accessible,” he said. “We believe in creating products that are better for people and better for the planet. Jerky is just the beginning.”