In this episode of Meet the Management, Tabitha Oxford sits down with Charles Reed and Greg Brown, co-founders of MycoSure in a conversation about one of the biggest questions facing the future of food:

How do we build more sustainable protein systems without losing sight of scale, practicality, and commercial reality?

MycoSure describes itself as an African biomanufacturing company using mycelium technology to create natural, bio-based products, with a strong focus on sustainable food and protein innovation.

Without giving too much away, this is a discussion about innovation with real-world application. It touches on the thinking behind the business, the role of science and commercialisation, and why alternative protein is becoming a more serious conversation in South Africa and beyond. MycoSure’s public materials position the company around mycelium-based fermentation, high-quality protein ingredients, and a more resilient food system.