MycoTechnology’s Mycelial Fermentation Unlocks New Levels of Nutrition in Plant Proteins, Study Finds

MycoTechnology’s Mycelial Fermentation Unlocks New Levels of Nutrition in Plant Proteins, Study Finds

Transformative FermentIQä plant proteins to take center-stage at IFT Expo 2022

Next-generation plant proteins as nutritious as animal proteins at the moment are inside attain, because of the state-of-the-art, patented mushroom mycelia fermentation platform developed by MycoTechnology, Inc.

In a brand new scientific examine revealed within the journal Food Science and Technology[1], MycoTechnology’s FermentIQä PTP protein powder – produced by mycelial fermentation of a pea and rice protein mix – was discovered to ship considerably higher amino acid absorption than the unfermented protein mix. This means that MycoTechnology’s protein might be as full and nutritious as animal proteins – or much more so.

Aptean Food and Beverage Symposium

The researchers, primarily based on the University of Illinois and Cornell University, additionally discovered that remodeling the plant-based proteins with MycoTechnology’s patented fermentation course of enabled 99.9% of the protein consumed to be digested. This opens the door to greater high quality plant protein merchandise in markets the place optimized protein uptake is very fascinating, together with the sports activities, senior, and fortified vitamin sectors. With the digestibility of plant proteins a widely known concern, FermentIQä PTP protein affords a easy however groundbreaking ingredient answer that heralds a brand new period for animal free merchandise.

Mushroom mycelia are the invisible, underground root methods of the mushrooms we all know and love. MycoTechnology makes use of this useful resource as a pure processing agent on a business scale. FermentIQä proteins supply improved solubility and digestibility as a result of the mycelial fermentation course of alters the advanced construction of plant proteins. This reduces the presence of anti-nutrients equivalent to phytic acid – molecules that may make it more durable for the physique to soak up protein.

Showcasing leading edge plant protein innovation at IFT Expo 2022

FermentIQä proteins will take center-stage for MycoTechnology at IFT Expo in Chicago (July 11-13, 2022). Exhibiting at Booth #S3621, the corporate’s consultants will probably be available to debate the findings of the Illinois/Cornell examine and the way they translate into the manufacturing of plant proteins with transformative advantages.

In addition, the sales space will host each day stay demonstrations from award successful chef and founding father of the Well Beyond Food mission Ryan Hutmacher. Chef Ryan, alongside MycoTechnology purposes consultants, will incorporate FermentIQ™ plant proteins into scrumptious recipes. Among the dishes accessible for guests to pattern will probably be a set of plant-based meat and dairy ideas which might be practically indistinguishable from the true factor.

Chef Ryan’s culinary creations will present a chance to expertise one other main advantage of FermentIQä plant proteins: improved taste. The bitter, astringent style of many plant proteins presents a significant problem for product builders – particularly within the protein drinks class. The use of masking brokers is usually essential to mitigate disagreeable off-notes, which might compromise clear label methods.

Equally thrilling, early outcomes of product improvement exams – internally and with clients – counsel that FermentIQä proteins might average water exercise. “We are working to show this speculation,” mentioned CEO Alan Hahn, “as this implies our ingredient might assist lengthen shelf life and inhibit mildew progress in some meals methods, doubtlessly enabling juicer finish merchandise and addressing pressing challenges meals corporations are dealing with with present inflationary dynamics.”

Hahn added: “Our FermentIQä proteins put us in a singular place to check and capitalize on the superb potential of mushroom fermentation, to unlock worth for each producers and their customers. Our examine of how we will absolutely harness the ability of our pure fermentation platform has solely simply begun. As the world’s main explorer of mushroom mycelia, we proceed our forage to find – and convey to life – the wonders of mycelia to create higher meals, and a greater future.”

Visit MycoTechnology on Booth #S3621 at IFT Expo, which takes place 11-13 July 2022 at McCormick Place, Chicago IL.

About MycoTechnology, Inc.

Established in 2013 and primarily based in Aurora, Colorado, MycoTechnology creates merchandise from mushroom mycelia that remedy the most important challenges within the meals business. The world’s main explorer of mycelia, MycoTechnology is devoted to rising the provision of wholesome, sustainable, clear label and high-quality meals choices via pure mushroom fermentation. Its product portfolio contains ClearIQ™ taste, a line of transformative mushroom-derived taste modulation instruments that lower the notion of bitter and off-notes, allow the formulation of merchandise with greater nutrient density, and cut back salt and sugar throughout a broad spectrum of purposes. MycoTechnology additionally affords FermentIQ™ protein, a line of plant protein merchandise produced through a proprietary fermentation course of that harnesses the ability of mushroom mycelia to make plant proteins which might be extra purposeful, simpler to digest, and extra scrumptious. MycoTechnology is a crew of close to 100 employee-shareholders and continues to recruit further colleagues to help enlargement and progress.

[1] Clark et al. Shiitake mycelium fermentation improves, digestibility, dietary worth, taste and performance of plant-based proteins, LWT – Food Science and Technology, 156 (2022) 113065 In collaboration with University of Illinois Department of Animal Sciences and Cornell University, Department of Food Sciences

Protein beverage demos that includes MycoTechnology’s FermentIQ™ will probably be accessible throughout IFT 2022 at Booth #S3621, between stay cooking demonstrations from Chef Ryan Hutmacher

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