Funghi is the new meat?
Scientists have developed a technique to cultivate a fungi-based food product that could serve as a healthier, high-quality tasting, and greener alternative to plant-based protein. The protein is cultivated from fungi that grow on a base of nutrient-rich food waste. Growing from a base of food waste infuses the fungi with more essential nutrients, such as protein, iron, and amino acids.
This makes them more nutritious than ingredients commonly used in plant-based alternative meat, such as peas, chickpeas, wheat gluten, and soy, according to the team of scientists from NTU Singapore’s Food Science and Technology (FST) program.
The NTU-developed food product, which is based on the edible white mushroom (Agaricus bisporus), would also address several critiques of plant-based protein, which often need flavoring to be added to taste good, are highly processed, and can lack some essential nutrients.
The fungi-based food product could be more readily accepted by consumers, as it already resembles meat more than other plant-based proteins, shredding similarly to cooked chicken.
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