MycoTechnology unlocks new levels of nutrition in plant proteins, study finds
A new scientific study published in the journal Food Science and Technology1, 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.
This suggests that MycoTechnology’s protein could be as complete and nutritious as animal proteins.
The researchers, based at the University of Illinois and Cornell University, also found that transforming the plant-based proteins with MycoTechnology’s patented fermentation process enabled 99.9% of the protein consumed to be digested.
This opens the door to higher quality plant protein products in markets where optimised protein uptake is especially desirable, including the sports, senior, and fortified nutrition sectors.
With the digestibility of plant proteins a widely recognised concern, FermentIQ PTP protein offers a simple ingredient solution for animal free products.
MycoTechnology uses mushroom mycelia as a natural processing agent on a commercial scale.
FermentIQ proteins offer improved solubility and digestibility because the mycelial fermentation process 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.
FermentIQ proteins will take center-stage for MycoTechnology at IFT Expo in Chicago (July 11-13, 2022).
Exhibiting at Booth #S3621, 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 transformative benefits.
In addition, 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 proteins into delicious recipes. Among the dishes available for visitors to sample will be a suite of plant-based meat and dairy concepts that are nearly indistinguishable from the real thing.
Chef Ryan’s culinary creations will provide an opportunity to experience another major benefit of FermentIQ plant proteins: improved flavour.
Equally exciting, early results of product development tests – internally and with customers – suggest that FermentIQ proteins may moderate water activity.
“We are working to prove this hypothesis,” said CEO Alan Hahn, “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.”
Hahn added: “Our FermentIQ proteins put us in a unique position to study and capitalise on the amazing potential of mushroom fermentation, to unlock value for both manufacturers and their consumers. 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.”
1Clark et al. Shiitake mycelium fermentation improves, digestibility, nutritional value, flavor and functionality of plant-based proteins, LWT – Food Science and Technology, 156 (2022) 113065 In collaboration with University of Illinois Department of Animal Sciences and Cornell University, Department of Food Sciences
