MycoTechnology Debuts Plant Proteins Derived from Mycelial Fermentation
07.06.22
FermentIQ plant proteins will be showcased at IFT Expo 2022.
Booth #S3621
MycoTechnology has launched plant proteins with nutritional profiles comparable to animal protein that are derived through the company’s mushroom mycelia fermentation platform.
In a new study published in the journal Food Science and Technology, MycoTechnology’s FermentIQ PTP protein powder – produced by mycelial fermentation of a pea and rice protein blend – was found to deliver significantly better amino acid absorption than the unfermented protein blend in an animal model. This suggests that MycoTechnology’s protein could be as complete and nutritious as animal proteins – or even more so, according to the authors.
The researchers, based at University of Illinois and Cornell University, also found that this fermentation process allowed for 99.9% of the protein consumed to be digested. According to MycoTechnology, this opens the door to higher-quality plant protein in markets such as sports, senior, and fortified nutrition sectors. With the digestibility of plant proteins a concern, FermentIQ PTP protein offers a solution within the plant protein sector.
Mushroom mycelia are the underground root systems of mushrooms, and can be used as a natural processing agent on a commercial scale. FermentIQ proteins have improved solubility and digestibility because mycelial fermentation alters the complex structure of plant-proteins, reducing molecules such as phytic acid which make it harder for the body to absorb protein.
At IFT Expo 2022, which takes place July 11-13 in Chicago, FermentIQ proteins will take center stage for MycoTechnology. The company’s experts will be on hand to discuss the findings of the Illinois/Cornell study and how they translate into the production of plant proteins with added benefits.
The booth will also host daily live demonstrations from Ryan Hutmatcher, award-winning chef and founder of the Well Beyond Food project. Hutmatcher will incorporate FermentIQ plant proteins into recipes including plant-based meat and dairy concepts.
This will provide an opportunity to experience another major benefit of FermentIQ plant proteins: improved flavor. The bitter, astringent taste of many plant proteins presents a major challenge for product developers – especially in the protein beverages category. The use of masking agents is often necessary to mitigate unpleasant off-notes, which can compromise clean label strategies.
Early results of product development tests, both internally and with customers, suggest that FermentIQ proteins may moderate water activity, according to the company.
“We are working to prove this hypothesis,” said Alan Hahn, CEO, “as this means our ingredient may help extend shelf life and inhibit mold growth in some food systems, potentially enabling juicer end products and addressing urgent challenges food companies are facing with current inflationary dynamics.”
“Our FermentIQ proteins put us in a unique position to study and capitalize on the amazing potential of mushroom fermentation, to unlock value for both manufacturers and their consumers,” Hahn said. “Our study of how we can fully harness the power of our natural fermentation platform has only just begun. As the world’s leading explorer of mushroom mycelia, we continue our forage to discover and bring to life the wonders of mycelia to create better foods, and a better future.”
MycoTechnology has launched plant proteins with nutritional profiles comparable to animal protein that are derived through the company’s mushroom mycelia fermentation platform.
In a new study published in the journal Food Science and Technology, MycoTechnology’s FermentIQ PTP protein powder – produced by mycelial fermentation of a pea and rice protein blend – was found to deliver significantly better amino acid absorption than the unfermented protein blend in an animal model. This suggests that MycoTechnology’s protein could be as complete and nutritious as animal proteins – or even more so, according to the authors.
The researchers, based at University of Illinois and Cornell University, also found that this fermentation process allowed for 99.9% of the protein consumed to be digested. According to MycoTechnology, this opens the door to higher-quality plant protein in markets such as sports, senior, and fortified nutrition sectors. With the digestibility of plant proteins a concern, FermentIQ PTP protein offers a solution within the plant protein sector.
Mushroom mycelia are the underground root systems of mushrooms, and can be used as a natural processing agent on a commercial scale. FermentIQ proteins have improved solubility and digestibility because mycelial fermentation alters the complex structure of plant-proteins, reducing molecules such as phytic acid which make it harder for the body to absorb protein.
At IFT Expo 2022, which takes place July 11-13 in Chicago, FermentIQ proteins will take center stage for MycoTechnology. The company’s experts will be on hand to discuss the findings of the Illinois/Cornell study and how they translate into the production of plant proteins with added benefits.
The booth will also host daily live demonstrations from Ryan Hutmatcher, award-winning chef and founder of the Well Beyond Food project. Hutmatcher will incorporate FermentIQ plant proteins into recipes including plant-based meat and dairy concepts.
This will provide an opportunity to experience another major benefit of FermentIQ plant proteins: improved flavor. The bitter, astringent taste of many plant proteins presents a major challenge for product developers – especially in the protein beverages category. The use of masking agents is often necessary to mitigate unpleasant off-notes, which can compromise clean label strategies.
Early results of product development tests, both internally and with customers, suggest that FermentIQ proteins may moderate water activity, according to the company.
“We are working to prove this hypothesis,” said Alan Hahn, CEO, “as this means our ingredient may help extend shelf life and inhibit mold growth in some food systems, potentially enabling juicer end products and addressing urgent challenges food companies are facing with current inflationary dynamics.”
“Our FermentIQ proteins put us in a unique position to study and capitalize on the amazing potential of mushroom fermentation, to unlock value for both manufacturers and their consumers,” Hahn said. “Our study of how we can fully harness the power of our natural fermentation platform has only just begun. As the world’s leading explorer of mushroom mycelia, we continue our forage to discover and bring to life the wonders of mycelia to create better foods, and a better future.”
