MycoTechnology: Mycelium powered innovation
To make PureTaste protein, MycoTechnology uses naturally occurring mycelia from an heirloom variety of Shiitake mushroom that converts feedstock containing pea and rice protein into a complete vegan protein with a PDCAAS score of 1.00 and 77% protein by dry weight. It can be supplied as a powder, as a protein crisp for products such as bars, or as a texturized product for meat alternatives.
The extruded (texturized) version of PureTaste delivers improved taste and greater oil and water-holding capacity in plant-based meat products (vs other extruded plant proteins), enabling firms to create juicier burgers and save money, claims the Colorado-based company, which has struck deals with a variety of brands to include the ingredient including JBS Foods subsidiary Planterra Foods.
