MyForest Foods Launches MyBacon, MyPulledPork at Whole Foods
What began with a small team of dreamers in Green Island, New York, has grown into a national brand with two SKU’s transforming grocery aisles and out-selling the competition — with product velocities over 300% faster than the category average.
MyForest Foods, the food company farming real mushroom mycelium that looks, cooks, and taste like the classics, is proud to announce the nationwide launch of its award-winning MyBacon and new MyPulledPork in Whole Foods Market stores across the United States.
This milestone marks a major leap forward for farm-grown mycelium — and consumers can now find both products coast to coast.
After taking breakfast by storm, MyBacon has quickly become the No. 1 plant-based bacon in the U.S. Natural Channel by revenue, volume, and velocity, according to SPINS data. Crafted from organic oyster mushroom mycelium — the root structure of mushrooms — it delivers that perfect crisp, sizzle, and smoky flavor bacon lovers crave.
MyBacon is real farm-grown food, simply harvested by mushroom farmers. Each slab is sliced just like pork belly, never ground, bound, or extruded. The mycelium is naturally fat-free, every slice is brined with organic cane sugar, sea salt, and natural flavors — a proprietary blend of spices and applewood smoke — to make it crisp and sizzle on the pan we add coconut oil right to the package for an authentic bacon eating experience.
Now, MyPulledPork brings that same authentic approach to the center of the plate. Crafted from the same organic oyster mushroom mycelium, it’s high in fiber (21% DV per serving) and a natural source of protein, with no additives or preservatives. The result is a tender, hearty, and deeply savory experience that pulls apart beautifully and satisfies every kind of eater.
Over the past year, MyForest Foods has expanded to more than 2,500 retail locations, including Whole Foods Market nationwide.
“When someone bites into MyBacon or MyPulledPork, the first thing they notice is how real it feels — the crisp, the chew, the flavor,” said Eben Bayer, CEO of MyForest Foods. “We grow these products for people who just want great food. No gimmicks, no pretense, just something that tastes amazing and belongs on your table every week.”
The company’s mushroom mycelium farming approach has scaled production 15x year-over-year, while maintaining a simple, transparent ingredient philosophy. This rapid growth was accelerated with support from the Advance Albany County Alliance, which provided a combined $1.6 million investment in grants and loans to help fast-track MyPulledPork’s go-to-market timeline and expand local production capacity.
Unlike others in the field, MyForest Foods grows its products directly from gourmet mushroom mycelium — not from industrial or non-food strains. The result is a product born from the forest, not a lab, with texture and taste that feel naturally at home on the plate, from the first bite to the last.
About MyForest Foods
MyForest Foods is an American food technology company spun out of Ecovative in 2020. The company grows real, farm-grown food from mushroom mycelium, the root structure of mushrooms, using a proprietary platform that produces a naturally nutrient-rich, meat-like texture. MyBacon has received multiple industry honors, including the Food and Beverage Innovation (FABI) Award from the National Restaurant Association and the NEXTY Award for Best New Frozen Product, recognizing its culinary excellence and ingredient simplicity.
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