Some time ago, we asked a simple question: can our mycelium-based packaging preserve fresh produce better than conventional plastic?
And ran a small experiment to find out.
The Experiment
- Start: May 14, 19:40
- End: May 18, 11:00
- Conditions: ~25°C, 55% humidity, indirect natural light
We took two samples of chilled, store-bought strawberries with same size and ripeness. One pair went into a regular plastic container and the other — into our mycelium-based box. Both were left untouched for 3.5 days.
What Happened?
After 3.5 days, the difference was clear:
- Plastic packaging: the strawberries were completely overtaken by mold (mostly mucor), soft, collapsed and unrecognisable
- Mycelium packaging: the strawberries retained their shape and colour. There were only a few small trichoderma spots — a natural part of decomposition, but far less advanced
Why It Matters
Plastic creates a sealed, humid environment, ideal for mold.
In contrast, mycelium packaging regulates moisture and allows airflow. That helped slow down decomposition naturally, without refrigeration, additives or coatings.
This opens up exciting possibilities for packaging fresh products — not just in terms of environmental impact, but also food quality and shelf life.
What’s Next?
This is just the beginning.
We’re continuing to test, learn, and prove with data that truly sustainable packaging can perform just as well (and sometimes better) than the materials it’s meant to replace.
Want to follow the next test or try it with your own product? Let’s talk.
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