MycoTechnology’s mycelial fermentation unlocks new levels of nutrition in plant proteins, study finds

FermentIQ Transformera plant proteins in the spotlight at IFT Expo 2022

Next-generation plant proteins as nutritious as animal proteins are now at your fingertips, thanks to the state-of-the-art patented mushroom mycelia fermentation platform developed by MycoTechnology, Inc.

In a new scientific study published in the journal Food science and technology[1], MycoTechnology’s FermentIQä PTP Protein Powder – produced by mycelial fermentation of a pea and rice protein blend – has been shown to provide significantly better amino acid absorption than the unfermented protein blend. This suggests that MycoTechnology’s proteins could be as complete and nutritious as animal proteins, if not more.

Aptean Food and Beverage Symposium

The researchers, based at the University of Illinois and Cornell University, also found that processing plant proteins with MycoTechnology’s patented fermentation process digested 99.9% of protein consumed. This opens the door to higher quality plant-based protein products in markets where optimizing protein absorption is particularly desirable, including the sports, senior and fortified nutrition sectors. With plant-based protein digestibility being a widely recognized concern, FermentIQä PTP Protein offers a simple yet revolutionary ingredient solution that heralds a new era for animal-free products.

Mushroom mycelia are the invisible underground root systems of the mushrooms we know and love. MycoTechnology uses this resource as a natural treatment agent on a commercial scale. FermentIQä proteins offer improved solubility and digestibility because the process of mycelial fermentation alters the complex structure of plant proteins. This reduces the presence of anti-nutrients such as phytic acid – molecules that can make it harder for the body to absorb protein.

Showcasing Cutting Edge Plant Protein Innovation at IFT Expo 2022

FermentIQä proteins will take center stage for MycoTechnology at the IFT Expo in Chicago (July 11-13, 2022). Exhibiting at booth #S3621, company experts will be on hand to discuss the results of the Illinois/Cornell study and how they translate to the production of plant-based proteins with transformative benefits.

Additionally, the booth will host daily live demonstrations from award-winning chef and founder of the Well Beyond Food Project Ryan Hutmacher. Chef Ryan, alongside MycoTechnology applications experts, will incorporate FermentIQ™ plant-based proteins into delicious recipes. Among the dishes offered to visitors will be a suite of plant-based meat and dairy concepts that are almost indistinguishable from the real thing.

Chef Ryan’s culinary creations will provide an opportunity to experience another major benefit of FermentIQä plant-based proteins: enhanced flavor. The bitter and astringent taste of many plant proteins presents a major challenge for product developers, especially in the protein shake category. The use of masking agents is often necessary to mitigate unpleasant notes, which can compromise clean labeling strategies.

Equally exciting, early results from product development testing – both in-house and with customers – suggest that FermentIQä proteins may moderate water activity. “We are working to prove this hypothesis”, said CEO Alan Hahn, “because it means our ingredient can help extend shelf life and inhibit mold growth in certain food systems, potentially enabling juicer end products and addressing the pressing challenges food businesses face with the dynamic current inflationary.”

Hahn added: “Our FermentIQa place us in a unique position to study and capitalize on the incredible potential of mushroom fermentation, to unlock value for manufacturers and their consumers. Our study of how to fully harness the power of our natural fermentation platform has only just begun. As the world leader in mushroom mycelium exploration, we continue our quest to discover – and bring to life – the wonders of mycelium to create better foods and a better tomorrow.

Visit MycoTechnology at booth #S3621 at IFT Expo, being held July 11-13, 2022 at McCormick Place, Chicago IL.

About MycoTechnology, Inc.

Founded in 2013 and based in Aurora, Colorado, MycoTechnology creates products from mushroom mycelia that solve the food industry’s biggest challenges. As the world’s leading mycelium explorer, MycoTechnology is dedicated to increasing the availability of healthy, sustainable, clean and high-quality food options through the natural fermentation of mushrooms. Its product portfolio includes ClearIQ™ flavor, a range of fungus-derived flavor-modulating transformative tools that decrease the perception of bitter and unpleasant notes, enable the formulation of products with higher nutrient density, and reduce salt and sugar in a wide range of applications. . MycoTechnology also offers FermentIQ™ Protein, a line of plant-based protein products produced through a proprietary fermentation process that harnesses the power of mushroom mycelium to make plant-based proteins that are more functional, easier to digest, and more delicious. MycoTechnology is a team of nearly 100 employee shareholders and continues to recruit additional colleagues to drive expansion and growth.

[1] Clark et al. Fermentation of shiitake mycelium improves digestibility, nutritional value, flavor and functionality of plant proteins, LWT – Food Science and Technology, 156 (2022) 113065 In collaboration with the Department of Animal Science, University of Illinois and Cornell University, Department of Food Science

Protein shake demonstrations featuring MycoTechnology’s FermentIQ™ will be available during IFT 2022 at booth #S3621, between live cooking demonstrations by Chef Ryan Hutmacher

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