MycoTechnology Discovers Sweet Protein from Fungi


Derived from honey truffle, the sweetener has an expected cost-in-use competitive with sugar.

MycoTechnology has discovered a natural sweet protein derived from honey truffle, paving the way for the launch of honey truffle sweetener as an alternative to sugar and artificial sweeteners.

This breakthrough is the culmination of MycoTechnology’s efforts to investigate the truffle and uncover the source of its sweet taste. The honey truffle has been consumed for centuries and valued for its unique properties. In identifying and isolating the sweet protein, MycoTechnology leveraged its technology to harness the versatility of fungi and address new food system challenges.

“Our honey truffle sweetener is derived from a protein, which brings an unprecedented level of excitement as proteins are widely recognized as the future of sweeteners,” said Alan Hahn, CEO of MycoTechnology. “This breakthrough ushers in a new era of clean label sweeteners, revolutionizing the way we create foods and beverages without relying on traditional sugar or artificial sweeteners.”

Several commercial partners have expressed their interest in new collaborations, according to MycoTechnology, which is developing a proprietary platform designed to scale production, minimize manufacturing costs, and optimize yield. The result is a clean, natural sweetness with an expected cost-in-use competitive with sugar, and absence of aftertaste.

“The journey to discover this sweetener was fueled by a blend of tenacity, curiosity, and dedication to a healthier future,” said Hahn. “Today, we stand on the brink of a sweet revolution that could transform the food industry and consumer health in unprecedented ways.”