K5 radical™ protein is adaptable to multiple product forms:

1. Meat: Mince, nugget, steak, sausage, strips – versatile cut for convenience
2. Chicken: Mince, nuggets, skewer strips – versatile cut for convenience
3. Seafood: Fish fillet, prawn, scallop, lobster – natural carotenoid colour mimics 

   the coral red/orange of cooked lobster
4. Composite / hybrid foods: limitless possibilities combined with alternative grain 

   and protein sources for defined textures
   
   

Our solid-state fermentation technology grows mycelium through real ingredients to create a natural composite with built-in texture e.g. flaking/fibrous/juicy and evolving flavour:

no extrusion, processing or binders. We call this technology: 

MyBiTe™ – Mycelium Built-in Texture.