The alternative protein industry continues to explode in growth — and fermented mushrooms are leading the pack as the preferred meatless protein. In a recent article, the World Economic Forum highlighted mycoprotein, the protein-rich, flavorless “foodstuff” made from fermenting mushrooms. Companies creating alt proteins with fungi “are starting to sprout almost overnight,” the article notes.
Mycoprotein has a big advantage over plant-based proteins, as it has a meat-like texture that can then be flavored to taste like animal meat. Plant proteins must go through further processing to replicate a meat-like texture, and many plant proteins retain the taste of the original plant.
The mycoprotein production process was developed and patented by UK brand Quorn in 1985. But their patent expired in 2010, and the food technology is now available for all.
Read more (World Economic Forum)