The facility, located at Coín, has the capacity to produce 30,000 units per month. The company was originally based in Spain, but moved due to the Russia-Ukraine conflict.
Julia Bialetska, CEO and co-founder of S.Lab, tells Forbes S.Lab’s process employs the natural process of mycelium growth. “Mycelium is a network of mushroom roots, and it is rapidly growing, creating long white nets that bind anything that they grow on. This mechanic could be compared to a spider that creates nets and twists them around something nutritious,” she said. In the case of S.Lab, agricultural waste acts as a matrix, while mycelium binds the particles together.
The continuous, chemical-free sterilization method and “innovative robotic forming mechanism” also makes the process scalable. S.Lab has packaging pilots projects with L’oreal, JTI, and Nespresso.