Supported by the Adalbert Raps Foundation, researchers at the University of Bayreuth have developed a guide for innovative food producers. Under the leadership of Prof. Dr. Kai Purnhagen, the EU regulatory environment for products derived from mushrooms and mushroom mycelium was scrutinized. The team of the Food Law research group at the Faculty of Life Sciences: Food, Nutrition & Health, together with the Centre for German & European Food Law at the University of Bayreuth, also identified gaps in EU law as part of this project.