Mycelium meat alternatives maker, Meati Foods, has opened its new ‘Mega Ranch’ in Thornton, Colorado.

The vertically integrated facility brings together the growing, harvesting, processing and packaging of Meati products under one roof. The brand offers a range of meat alternatives, including cutlets and ‘steak,’ made using mycelium – the mass of branching filaments (hyphae) through which fungi absorb nutrients.

Meati claims that in just a few days, using only a teaspoon of spores, it is able to produce whole food protein in a quantity equivalent to that represented by hundreds of cows.

“Our belief that nature already has the answer to many of today’s challenges allowed us to unlock a new food with Meati at a time when consumers are demanding something different and better,” said CEO and co-founder, Tyler Huggins.

“Meati delivers an unparalleled food with its taste, texture, nutrition and purity, and we’re thrilled to open this first phase of the resource-efficient ‘Mega Ranch’ facility to help even more consumers add it to their diets.”

The new site is expected to reach an annual production capacity of tens of millions of pounds of Meati by late 2023.

The Mega Ranch was in part financed by Meati’s oversubscribed Series C round, which was led by venture capital fund Revolution Growth.

“The next few years will see a seismic shift in how we eat, and Meati’s state-of-the-art, scalable production capabilities coupled with its focus on meeting consumer needs for clean, whole-food protein position the brand to lead,” said Fazeela Abdul Rashid, partner at Revolution Growth and member of the Meati board.

“Tyler and the team have a vision for a new food category with pure ingredients and taste that doesn’t compromise. We are excited to continue working with them to reach the next level and bring Meati to more consumers across the US.”

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