What is the trend of mycelium-based meat substitutes?

The adoption of mycelium-derived products is transforming the alternative meat landscape by providing eco-friendly and nutrient-dense options that mimic the taste and texture of real meat.

What is the trend of spicy asian fusion flavors?

An increased demand for innovative, flavorful snacks is being met by the integration of traditional Asian seasonings like gochujang, creating unique, spicy-tasting experiences.

What is the trend of retail innovation competitions?

Programs like 7-Eleven's Innovation Corner are fostering creativity and collaboration, leading to the rapid development and commercialization of novel food products.

What are the implications for the plant-based alternatives industry?

The plant-based food sector is experiencing growth as companies develop meat substitutes using ingredients such as mycelium, offering consumers sustainable dietary options.

What are the implications for the convenience store chains industry?

Convenience retail is evolving to include premium, innovative products like meatless spicy sticks, catering to a growing consumer interest in accessible gourmet snacks.

What are the implications for the food processing technology industry?

Advancements in food processing are enabling the creation of complex flavors and textures in plant-based snacks, which appeal to traditional meat lovers and adventurous eaters alike.

Spicy Meatless Sticks : Spicy Korean Stick

Tempty Foods' Mycelium-Based Spicy Korean Stick Launched at 7-Eleven Denmark

Laura McQuarrie — June 11, 2025 — Lifestyle

References: tempty-foods & vegconomist

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Mycelium-based meat alternatives are emerging as a sustainable and nutrient-rich option, offering a texture and flavor remarkably similar to traditional meat, and Tempty Foods' new Spicy Korean Stick is accessible at select 7-Eleven Denmark stores.

The Spicy Korean Stick was developed through 7-Eleven’s Innovation Corner competition, and several iterations were created to refine its taste and texture to perfection. This sweet and spicy snack from the Danish producer of mycelium-based meat alternatives is made with mycelium, as well as carrots, lentils, quinoa, and oats, all of which are rolled in cornflakes and glazed with gochujang sauce.

This Asian-inspired twist on the classic chicken skewer is rich in umami flavor from mushroom roots, plus a touch of sweetness and a mild dose of heat.

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Trend Themes

Mycelium-based Meat Substitutes — The adoption of mycelium-derived products is transforming the alternative meat landscape by providing eco-friendly and nutrient-dense options that mimic the taste and texture of real meat.
Spicy Asian Fusion Flavors — An increased demand for innovative, flavorful snacks is being met by the integration of traditional Asian seasonings like gochujang, creating unique, spicy-tasting experiences.
Retail Innovation Competitions — Programs like 7-Eleven's Innovation Corner are fostering creativity and collaboration, leading to the rapid development and commercialization of novel food products.

Industry Implications

Plant-based Alternatives — The plant-based food sector is experiencing growth as companies develop meat substitutes using ingredients such as mycelium, offering consumers sustainable dietary options.
Convenience Store Chains — Convenience retail is evolving to include premium, innovative products like meatless spicy sticks, catering to a growing consumer interest in accessible gourmet snacks.
Food Processing Technology — Advancements in food processing are enabling the creation of complex flavors and textures in plant-based snacks, which appeal to traditional meat lovers and adventurous eaters alike.

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