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Manufacturing Innovators Tackle a Changing World

Meet this year’s winners of ProFood World’s Manufacturing Innovation Awards—each of them pushing the envelope in their own ways.

Aaron 082720 Web
Kimberly Hand

Each year, ProFood World’s editors choose three food or beverage plants as Manufacturing Innovation Award (MIA) winners. They might be new plants or renovated production lines. They might make mac and cheese or moonshine. But what they so often have in common is a bunch of shiny, new equipment mass producing traditional offerings for hungry (or thirsty) consumers.

This year, the first MIA winner we’re featuring is different than our usual award recipient. But I also think it represents a considerable shift in how the world might need to look at food production going forward.

MyForest Foods makes a bacon alternative made from mycelium, which is essentially the root system of mushrooms. That in itself puts the company on the avant garde end of the food spectrum. But even for a mycelium producer, they are taking a very innovative approach to the growth of the ingredient.


   Read MyForest Foods' Alternative Approach to Food Production to learn more about why we chose the company's Swersey Silos to receive an MIA.
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