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Transformative FermentIQä plant proteins to take center-stage at IFT Expo 2022
Subsequent-generation plant proteins as nutritious as animal proteins are actually inside attain, due to the state-of-the-art, patented mushroom mycelia fermentation platform developed by MycoTechnology, Inc.
In a brand new scientific examine printed within the journal Meals Science and Expertise[1], MycoTechnology’s FermentIQä PTP protein powder – produced by mycelial fermentation of a pea and rice protein mix – was discovered to ship considerably higher amino acid absorption than the unfermented protein mix. This implies that MycoTechnology’s protein might be as full and nutritious as animal proteins – or much more so.
The researchers, primarily based on the College of Illinois and Cornell College, additionally discovered that remodeling the plant-based proteins with MycoTechnology’s patented fermentation course of enabled 99.9% of the protein consumed to be digested. This opens the door to increased high quality plant protein merchandise in markets the place optimized protein uptake is particularly fascinating, together with the sports activities, senior, and fortified vitamin sectors. With the digestibility of plant proteins a well known concern, FermentIQä PTP protein provides a easy however groundbreaking ingredient answer that heralds a brand new period for animal free merchandise.
Mushroom mycelia are the invisible, underground root programs of the mushrooms we all know and love. MycoTechnology makes use of this useful resource as a pure processing agent on a industrial scale. FermentIQä proteins supply improved solubility and digestibility as a result of the mycelial fermentation course of alters the complicated construction of plant proteins. This reduces the presence of anti-nutrients similar to phytic acid – molecules that may make it more durable for the physique to soak up protein.
Showcasing leading edge plant protein innovation at IFT Expo 2022
FermentIQä proteins will take center-stage for MycoTechnology at IFT Expo in Chicago (July 11-13, 2022). Exhibiting at Sales space #S3621, the corporate’s consultants shall be available to debate the findings of the Illinois/Cornell examine and the way they translate into the manufacturing of plant proteins with transformative advantages.
As well as, the sales space will host day by day stay demonstrations from award profitable chef and founding father of the Effectively Past Meals challenge Ryan Hutmacher. Chef Ryan, alongside MycoTechnology functions consultants, will incorporate FermentIQ™ plant proteins into scrumptious recipes. Among the many dishes obtainable for guests to pattern shall be a set of plant-based meat and dairy ideas which can be practically indistinguishable from the true factor.
Chef Ryan’s culinary creations will present a chance to expertise one other main good thing about FermentIQä plant proteins: improved taste. The bitter, astringent style of many plant proteins presents a significant problem for product builders – particularly within the protein drinks class. The usage of masking brokers is commonly essential to mitigate disagreeable off-notes, which may compromise clear label methods.
Equally thrilling, early outcomes of product improvement exams – internally and with clients – recommend that FermentIQä proteins could reasonable water exercise. “We’re working to show this speculation,” stated CEO Alan Hahn, “as this implies our ingredient could assist lengthen shelf life and inhibit mildew development in some meals programs, probably enabling juicer finish merchandise and addressing pressing challenges meals firms are going through with present inflationary dynamics.”
Hahn added: “Our FermentIQä proteins put us in a novel place to check and capitalize on the superb potential of mushroom fermentation, to unlock worth for each producers and their shoppers. Our examine of how we are able to totally harness the ability of our pure fermentation platform has solely simply begun. Because the world’s main explorer of mushroom mycelia, we proceed our forage to find – and produce to life – the wonders of mycelia to create higher meals, and a greater future.”
Go to MycoTechnology on Sales space #S3621 at IFT Expo, which takes place 11-13 July 2022 at McCormick Place, Chicago IL.
About MycoTechnology, Inc.
Established in 2013 and primarily based in Aurora, Colorado, MycoTechnology creates merchandise from mushroom mycelia that resolve the most important challenges within the meals trade. The world’s main explorer of mycelia, MycoTechnology is devoted to rising the supply of wholesome, sustainable, clear label and high-quality meals choices by means of pure mushroom fermentation. Its product portfolio consists of ClearIQ™ taste, a line of transformative mushroom-derived taste modulation instruments that lower the notion of bitter and off-notes, allow the formulation of merchandise with increased nutrient density, and scale back salt and sugar throughout a broad spectrum of functions. MycoTechnology additionally provides FermentIQ™ protein, a line of plant protein merchandise produced through a proprietary fermentation course of that harnesses the ability of mushroom mycelia to make plant proteins which can be extra useful, simpler to digest, and extra scrumptious. MycoTechnology is a crew of close to 100 employee-shareholders and continues to recruit extra colleagues to assist growth and development.
[1] Clark et al. Shiitake mycelium fermentation improves, digestibility, dietary worth, taste and performance of plant-based proteins, LWT – Meals Science and Expertise, 156 (2022) 113065 In collaboration with College of Illinois Division of Animal Sciences and Cornell College, Division of Meals Sciences
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