And other uses in FOOD.
In this post:
Health benefits of mycoprotein,
High priority in restaurant trends,
Mycelium is not only used for meat.
Such a Variety of mycoprotein producers!
Mycelium in industry is accelerating
…a list at the bottom of other posts about Mycelium
Have you asked yourself if meats made from mushrooms are as nutritious as real meat? It appears that they are healthier!
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... Health Benefits of Mycoprotein
Before we can judge which health benefits mycoprotein could bring, let’s have a look at the nutritional values of mycoprotein:
Energy: 86 kcal
Total carbohydrates: 1.7g
Total fat: 2.9g
Fibre: 6.0 g
Iron: 0.5 g
If we compare these values with those of steamed tofu in the same amount, we could see that mycoprotein is higher in calories, proteins and fibre while lower in fat and iron amount.
With that being said, mycoprotein supplies all the essential amino acids that humans need to make proteins. These include the nine amino acids that our body cannot synthesize: histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, and valine. They serve as precursors for many other metabolic intermediates and products such as neurotransmitters, nucleotides, membrane structures, hormones, and so on.
Other studies have shown the effect of consuming foods that are high in fibre and low in fat, particularly in reducing the risk of chronic diseases. Daily intake of mycoprotein lowered cholesterol concentration by 13%, as reported by Turnbull et al. (1990). Satiety, the satisfaction after consuming foods, after consuming mycoprotein was also shown to be higher than after eating chicken protein (Turnbull et al. (1990), Burley et al. (1993)).
This suggests that mycoprotein has a higher satiating power compared to other foods with similar fiber content. The mechanism of this effect remains unknown, although another component of mycoprotein is predicted to be responsible for this. High fibre content also leads to the studies of mycoprotein in glycemic response (blood sugar levels). It was found that the serum glucose response and the insulin response was lower after the mycoprotein meal compared with the control. With that being said, people with obesity and type-2 diabetes might consider taking mycoprotein as a meat substitute, but of course, doctor’s reference is still needed.
Nowadays, there is a variety of fungus-based meat alternatives in the market, ranging from poultry to seafood, mince to burgers, providing vegetarians with more options. With its potential benefits, the production of mycoprotein and fungus-based meat alternatives contributes to the future of global food security.
Even in restaurant food trends Plant-based proteins are high on the list.
- Eco-friendly packaging
- Plant-based proteins
- Healthy bowls
- Creativity with catering
- Delivery-friendly menu items
- Revamped classic cocktails
- Stress relievers (ingredients that promote relaxation/relieve stress)
- Specialty burger blends (mushroom-beef burgers, etc.)
- Unique beef and pork cuts
But, mycelium is not only used for plant-based meat.
Do you know Koji?
…Eiji Ichishima of Tohoku University called the kōji fungus a “national fungus” (kokkin) in the journal of the Brewing Society of Japan, because of its importance not only for making the kōji for sake brewing, but also for making the kōji for miso, soy sauce, and a range of other traditional Japanese foods. His proposal was approved at the society’s annual meeting in 2006.
WHAT IS KOJI?
… Koji fragrance is often celebrated – it is pleasant and sweet. You can make it, buy dried or whole versions.
How to Cook With Koji, the Savory Secret Weapon That Chefs Love (And You Can, Too) – EPICURIOUS
April 2020 – To hear some chefs talk about koji—the mold-inoculated grains responsible for miso, soy sauce, sake, mirin, and a host of other ingredients—is to encounter a feverish zeal that borders on the unbelievable. … Noma chef René Redzepi and fermentation-lab head David Zilber, co-authors of the Noma Guide to Fermentation, call it “indistinguishable from magic.”…
… When the conditions are right for the mold to flourish on one of these mediums, its tendrils exude a plethora of enzymes to digest their food: protease enzymes to break down proteins into their component amino acids; amylase and saccherase enzymes to transform starches into simpler sugars; and lipase enzymes that turn fats into lipids, esters, and aromatic compounds.
Cooks then use inoculated rice or barley (called “koji”), now covered in a fluffy snowdrift, to set the enzymes to work. Depending on how it’s harnessed, koji can bring out the sugars in rice to be fermented into amazake (sweet rice porridge), mirin, and sake. Or it can denature the proteins in beans and grains to produce crazily savory miso pastes and soy sauces.
handmade in san francisco
WHAT Is KOJI?
Koji is a fungi that produces a flight of enzymes that break down starches and proteins, creating delicious flavors that are good for gut health.
Shared Cultures is a San Francisco based food company creating newly imagined probiotic sauces, marinades, and ferments using the magic of KOJI.
In 2019, Shared Cultures’ co-founder Eleana Hsu developed a deep passion for fungi through foraging wild edible mushrooms in the San Francisco Bay Area. While researching techniques to preserve the bounty of nature, she was introduced to the powerful world of fermentation.
Eleana soon learned that her grandmother used koji to make traditional ferments. Inspired by her family’s food history, Eleana combines her passions through the art of fungal fermentation with Shared Cultures. Eleana and her team offer workshops for anyone to learn about Koji Fermentation.
A scaffold is any platform that serves to build or hold things in place to create a larger structure. When most people think of a scaffold they probably think of a building scaffold like the one in this picture.
The cell-based scaffold composed of mycelium serves an analogous purpose by helping us build food instead of buildings. This cell-based scaffold uses mycelium with a state-of-the-art approach, harnessing an overlooked structure in the world to address the complex problem of making better meat alternatives. By allowing cells to attach to mycelia and then placing these in a growth medium with the appropriate nutrients, we can grow cell-based meat.
“Mycelium checks off many of the requirements of an ideal cultured meat scaffold, it is: (1) animal-free, (2) food-grade, (3) low-cost, (4) scalable and (5) easy to experiment with.”— Natalie Rubio of Tufts University
Ecovative Design offers you a Scaffold for cultured meat, tissue engineering, and biomedical applications.
Excell your research . Our mycelium structure supports cell from adhesion through to differentiation. Order your kit and learn why Excell provides the ideal scaffold for cultured meat, tissue engineering, and biomedical applications. Our Excell scaffolds are provided for your testing courtesy from Ecovative Design, the leader in mycelium biofabrication.
The Beta 1.2 scaffolds are undergoing optimization inside Ecovative’s Mycelium Foundry One, grown using their patented aerial mycelium methodology.
What’s this inveev you speak of?????
Deliciously and meticulously crafted superfood blends of whole mushrooms, berries, herbs, spices, and natural sweeteners designed to promote a targeted and nutritious boost for your daily coffee or tea ritual—or whenever, really. inveev works as a healthy supplement boost on toast, in smoothies, as an ingredient in baked goods, like cookies and biscuits—even as a straight shot on a spoon. How you enjoy it is completely up to you.
First and foremost, we wanted to focus on our product as a series of healthy supplements. But we also believe that health doesn’t mean the need to compromise flavor.
From our kitchen to your cup—or plate – Tasty health supplement boost
After much taste testing and fine tuning, we think we nailed it. There’s no need to change up your existing coffee, tea, or beverage of choice just for the healthy benefits inveev offers. Just pour some tasty superfood goodness into your daily routine and know you’ve found another way to add something healthy to your day.
Our delicious and effective superfood blends are made with 100% pure ingredients. Finally, we focus on whole ingredients that are sourced by local providers. Little guys with great products! We use pure, unprocessed goodness from regular folks.
Ingredients Enhancers That Solve Big Challenges -with Myco-Fermentation
We are committed to developing solutions to make the world a better & healthier place.
HOW DO WE END THE SUGAR EPIDEMIC?
SUGAR REDUCTION with ClearTaste organic bitter blocker
MycoTechnology‘s ClearTaste effectively blocks the perception of bitterness. By blocking the bitterness, the food industry can use less sugar to overcome a negative flavor profile.
HOW DO WE FEED A GROWING POPULATION?
PureTaste is one of the few plant based proteins with a perfect 1.0 PDCAAS score, containing all essential amino acids needed to maintain health. The Next Generation of Plant Based Protein. PureTaste is a breakthrough clean label plant based protein. It is made functionally and nutritionally exceptional through our innovative shiitake mushroom fermentation process.
Paul Stamets is using similar strategy to restore and strengthen our Bee population.
Fungi Perfecti/Host Defense
When mushroom mycelium is grown for use in supplements, grains such as brown rice are commonly used as a food source, or ‘substrate’. Mushroom mycelium digests the rice substrate by secreting enzymes to break down the grain, which increases the mass of mycelium while reducing the presence of grain. During the growth process, the grain substrate becomes enmeshed with and inseparable from the mycelium. Removing what is left of the grain substrate is not practical at production scale, and so some fermented substrate is generally included with pure mycelium in mycelium-based mushroom supplements.
Because some fermented substrate remains in the final mycelium-based product, some distributors of mushroom ingredients have suggested that mycelium-based supplement products are largely composed of “fillers” and “lack immunological components”. Our researchers at Fungi Perfecti® teamed up with third-party immunology experts at Natural Immune Systems, Inc. (NIS) to investigate the health benefits of both the mushroom mycelium and the fermented rice substrate on which mycelium used in Host Defense® products is grown.
>Mushroom mycelium is “very potent” in terms of triggering immune cell function.
>The fermented substrate (brown rice), even when separated from pure mycelium, is highly active in supporting natural immune function.
>Pure mycelium and fermented substrate each offer unique yet complementary health benefits.
>The immune-enhancing benefits of mushrooms are generated from a very wid3e range of constituents, not just beta-glucans.
Such a Variety of mycoprotein producers!
But there is plenty of room for more mycoprotein producers in order to help feed 10 Billion people by 2050!
October 2020…the meat and dairy industry has reached capacity. There is no more land or water. Furthermore, its attempts to produce more meat more intensively and cheaply have led not only to more animal cruelty, but to more disease and greater use of hormones and antibiotics — all of which end up on our plates. …
… As the world wakes up to the dual challenge of reducing environmentally devastating livestock farming and feeding a predicted ten billion mouths by 2050, the race is on to develop alternative sources of protein to milk and meat, with Israeli startups multiplying like mushrooms after the rain. …
This is one
Kinoko Tech which incorporates the thread-like part of edible mushrooms (mycelium) with legumes and grains
Re-imagining alternative protein to expand health in a non processed and affordable manner.
We have a sustainable and ecologically friendly growing system, with which we can produce a variety of high-end tasty products.
We address the demands of the fastest growing markets of flexitarians and vegan/vegetarian looking for a food with high nutritional values.
MORE FOODS and more choice
at long last!
hi! we are more foods, and we make meat alternatives that are tasty, natural, and healthy, using our high protein proprietary yeast blends – a single cell fungus. our first product, more beef, is everything you’ve always dreamed of – a perfect cut of beef, made 100% of plants with no compromise to your taste buds and no chemical processing you get more of everything: more protein, more fiber, and more deliciousness. stick to your favorite things, but now, do it with more.
Yeasts are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom.
In natural ecosystems, fungi recycle nutrients through a specific fermentation process that digests their surrounding biomass. At Mushlabs, we harness this process to produce food from agro- and food industries’ side streams (i.e. spent coffee grounds, fruit peels and sugarcane bagasse). This is a unique form of food production with many many potential applicatons for circular economy, yielding tasty meat-alternative products. …
… Upcycling nutrients through fermentation with fungi
There are fermented foods in all cultures — tempeh, harissa, soy sauce, cheese, bread… just to name a few. In the food industry, fermentation is often discussed as a food processing step. Instead, we are looking at fermentation as a food production step, by harnessing the fermentation technology inherent to fungal mycelium and harvesting the mycelial biomass as a raw ingredient for meat-alternative products.
Fungi have external digestive systems that excrete enzymes and build up their own mass by digesting the nutrients around them. This makes them the ultimate recyclers in an ecosystem.
Mushrooms are only the tip of the iceberg when talking about fungi and food production. Most of the biocatalytic activity happens in the web of mycelium that literally lies underground below the mushrooms. We see the potential to harness this incredible biology to produce the next generation of fermented food products.
Mushlabs is dedicated to building solutions that change the way we consume food, by producing food that is good to our senses, our bodies and our planet.
It’s hard to believe – until you read the nutrition label – that Meati is packed with 16 grams of complete protein, is high in fiber, has a rock star lineup of vitamins and minerals, and has zero saturated fat or cholesterol. This sustainable superfood meat substitute is juicy, tender and delicious.
At scale, Meati plans to use 99% less water and land, and emit 99% less carbon dioxide than industrial produced animal protein. How do we plan to do it? Meet our superhero – Mycelium.
What is mycoprotein?
To make mycoprotein, we take one of Earth’s most nutrient-rich foods, fungi, that grows in the soil. This fungus is known as Fusarium venenatum.
We then use the age-old process of fermentation – the same process used to create bread, beer and yogurt – to grow mycoprotein. This process creates a sustainable meat alternative that has a closer taste and texture to meat versus other plant-based proteins.
Because producing mycoprotein uses 90% less land and water than producing some animal protein sources, it is a great example of a more sustainable protein source for a growing global population.
Mycoprotein and health
At Quorn, we are proud of the positive impacts our products can have on health and wellbeing. Here, we summarise our 30-year history of supporting academic research into the effects that Quorn and its key ingredient, mycoprotein, have on various aspects of physical health.
Morelitea – mycoprotein from Morels
Morels grown on barley and blended with a choice of tea.
Ingredients: Black/Green/Oolong Tea and Myceliated Barley. (Gluten).
MycoKind Functional, Flavorful, Fungal Foods Chau foresees fungi as a medium for changing the future of sustainable food systems. For instance, Chau imagines mycoremediation as a practical application of fungi, where mushrooms are used to improve environmental health through rehabilitating damaged ecosystems.
Fungi-based, next-generation vegan protein. A cooking experience superior to plants, using significantly less resources.
Mycorena creates sustainable protein for food using a proprietary fungi-based process.
Promyc is our main mycoprotein product. At the basis of how we make mycoprotein lies fermentation, a technique that has been around for millennia but that we improve with state-of-the-art technology and know-how. Producing protein through fermentation is more time-, cost- and feedstock-efficient than traditional farming, with much less environmental impact. It also enables the decentralization of food production, making it possible to produce Promyc directly wherever it is needed.
Mycoprotein is not a novelty. This alternative protein source is already common in the market in countries like Sweden, the UK and the US. Our innovation lies firstly, in the use of specific strains of a family of filamentous fungi whose nutritional value and safety for food applications has been proven for centuries. Secondly, Promyc production generates very little waste as the input of nutrients is exactly balanced with what the fungi consume where the whole fungi are used in the making of Promyc.
Atlast is a spinoff of Ecovative Design, the Green Island company Eban Bayer and Gavin McIntyre founded to make environmentally friendly materials. “Mushrooms that are really good and taste like meat have names like chicken of the woods or the beefsteak fungus but they’re actually not commercially cultivated, which is why you probably haven’t eaten them. So what we’ve been doing is taking these mushroom structures from nature, these strains actually…and we re-express them in industrialized slabs,” Bayer tells Food Tank.
Atlast uses mycelium to solve the world’s biggest problems, specifically around food production. Atlast develops the MY (short for mycelium) super ingredient, which allows us to grow whole-cut “meats”.
MyBacon coming to a store near you …..
We’re MyEats, the food company bringing you the tasty bacon alternative that’s wholesome and satisfying. Instead of raising pigs in pastures, we tend to mushrooms in vertical farms, saving land and resources. We promise to always be kind to Mother Nature, and to deliver delicious foods worth celebrating. 🍄✌️
The startup Atlast Food Co, a spinoff of Ecovative, has announced it will be launching its mushroom-based bacon alternative this month. The bacon is made from mycelium, the part of the fungus which is below the ground. …
… Ecovative’s application as a meat alternative is particularly exciting because it can realistically mimic whole joints of meat — something most currently available meat alternatives fail to do.
Unlike many meat substitutes, the bacon is made with just six ingredients. To produce it, mycelium slabs are sliced, infused with seasonings, cooked, covered in coconut fat, and then packaged. …
… The company says it is signing up B2B partnerships, and also developing a mushroom growing facility ten times larger than its current one to meet increasing demand.
To begin with, the mushroom bacon will be available at the Honest Weight Food Co-op in Albany, with a 6oz package retailing for $5.99. Next year, Ecovative plans to expand to several more stores in the Northeast.
“If plant-based meats are really going to be a thing, you can’t just make ground sausages and ground burgers. You have to make whole cuts of meat,” Ecovative founder Eben Bayer told Albany Business Review. “So by making a whole-cut bacon, we’re showing we can service all these different sectors.”
It’s the fungus mushrooms are made of, but it can also produce everything from plastics to plant-based meat to a scaffolding for growing organs—and much more
By Eben Bayer
July 1, 2019 – …This is not hypothetical. The technology for using mycelium to assemble the things that we need at scale already exists. Mushroom® packaging is on the market as a replacement for Styrofoam and is available in both the U.S. and Europe. Meanwhile, research on mycelium is accelerating as groups around the world, including leading academic institutions, are beginning to build programs around mycelium materials. For example, mycelium-based self-repairing structures—just add water and watch them grow—that also respond by synthesizing antidotes when exposed to toxins are currently being developed by DARPA.
Humankind needs to find ways to get ourselves out of the mess we’ve created. Our world is an ecosystem maintained by self-assembling organisms. Now we have taken the helm, we must use these organisms to steer, repair and rebuild our stressed yet faithful celestial transport. Biological technology is the most powerful technology we have access to, and with the proper harnessing, we can use it to live in harmony on spaceship Earth.*
Nature is a totally efficient, self-regenerating system. If we discover the laws that govern this system* and live synergistically within them, sustainability will follow and humankind will be a success.R. Buckminster Fuller
Climate is king
Mid-2020: We heard from 425 investors in 27 countries representing an estimated U.S. $25 trillion in assets under management. When comparing focus on ESG factors, 88% of global respondents ranked Environment as the priority most in focus amongst those choices today, reflecting the urgency that is presented by climate change.
Mark Carney, the present UN Special Envoy for Climate Action and Finance to prepare for COP26 in Glasgow in November 2021. He was governor of the Bank of England 2013-2020.
Past crises teach us to put people and planet first
… I used the example of BP earlier. There is not a taxonomy that would put BP or any energy company in the green – any large energy company – in the green camp. But a company that’s moving from brown to beige to olive to green is central to the transition. And we need tools in order to do that.
So that is part of what we will be working through. …
… We have an opportunity to shift the economy to have a whole economy transition, turning an existential risk into what is, in my view, probably the greatest commercial opportunity of our time, and one that puts people and planet first.
Additional posts, you can take a look at – about Mycelium:
Mycelium R&D Projects
Mycelium in Fashion Marketing – One Approach
May 2019 Mycelium in Industry update: Construction, Packaging, Textile, Furniture, +
June 2019 Mycelium Composites? Hands-on – Do it yourself
October 2019 Mycotecture? more-Mycelium in Construction
March 2020 “Mycelium in Industry” Where else can you get information?
March 2020 Mycelium in Construction?…some tangible progress
October 2020 Mycelium Is IN Textile/Fashion – 2020
Decembver 2020 MycoProteins – Mushrooms To Meat?
January 2021 More Mycelium To Bring Down CO2
….all of which can be the foundation of thousands of Local Future Businesses
Mycelium in Industry – Ancient and New
Suppliers of Mycelium Composite Material, around the world:
>Mr. Russell Whittam, www.aussimushroomsupplies.com.au,
I’ve done lots of work with universities the last few years; supplying them with substrate and how to make their own materiel, etc. as well.
I’ve got a new product coming out about mid-2020 – for making things – just add water, spawn and mold the material. Then let it grow. Contact him at: [email protected]
>Grown.bio – has a license agreement with Ecovative Design.
their new MycoComposite™ kits consist of only LIVING mushroom material and are supplied to the EU countries. Possible also for geographical Europe, but customs clearances must be taken care of by the person making the order.
Grown.bio is now supplying the Mycelium Composite ™ material to insulate buildings. They have insulated class rooms in an Amsterdam school building and in a house in a village near Rotterdam. Scroll down to Building & Architecture products here. They have supplied the MycoComposite™ to many of the projects taking place in Europe, recently, that have been mentioned in my posts. Grown.bio sells other things made from MycoComposite™.
Ecovative is speaking to several potential parties about opening a Mushroom Packaging operation in India. It’s too early for names, but they hope to have a partner qualified by the end of next year.
>MYCL, Mycotech Lab has an internship program. It makes a lot of sense to get some controlled experience with mycelium. MYCOTECH Lab produces and sells, mycelium board composite panels BIOBO, and supplied the labor and material for the MycoTree project.
> Bio Fab NZ a new company that Ecovative has licensed in New Zealand. “Lesley, We currently work within Australasia so can only ship within New Zealand and Australia. We are looking at having a large scale plant open early to mid 2021 and aim to set up one in Australia soon after. We are planning on selling Grow-it-yourself kits, but not until our plant is up and running.” says James from [email protected]
> The Magical Mushroom Company a new company/website in the UK. (Ecovative)
>Grow-It-Yourself Kits for MycoComposite™ are now available direct from Ecovative’s Grow.bio. Here you will find all instructions, learning, and purchasing information. Grow.bio, however, only ships the MycoComposite™ material within North America.
>Ecovative Design has transferred all their Mushroom Packaging production equipment to a facility 4x bigger at Paradise Packaging Co. The new company and new website offer you more information about the mushroom packaging material and how it works. As always, the company is also happy to discuss licensing.
>The Mushroom Guru, Ash Gordon, that assisted Ms. Katy Ayers with her Myconoe, would be happy to “help people grow mycelium and mushrooms in any capacity“. Nebraska Mushroom LLC, [email protected]
>>>more places around planet Earth:
From Ecovative: “We are finalizing licenses that will soon bring MycoComposite™ to Western Asia, Northern Africa, and Southern Europe. Ecovative receives dozens of licensing inquiries a week. We are establishing licenses to serve markets around the world, in order to reduce cost and carbon footprint when shipping material. A license is in the works for Australia. If you don’t see your location listed now, you can be sure Mushroom® Packaging will be available in your region, soon. Contact Ecovative to get specifics. Or go directly to their Licensee Application form.