Scientists developed a new technology using edible mushroom mycelium (the root-like structure of fungi) as a scaffold to grow animal muscle cells for cultivated meat production. They tested different fungal species and found that mycelium from koji mold (Aspergillus oryzae) worked best for supporting cell growth and maturation. Unlike current plastic microcarriers that must be removed from the final product, these edible carriers can be incorporated directly into the meat, adding nutritional value and reducing waste.