US supplier MycoTechnology has turned its attention to the European market.
Their fermented mushrooms can reduce sugar, block bitterness and improve the nutritional content of plant protein. “It’s really unlimited what we can do with our fermentation platform,” according to the company CEO.
The Colorado-based firm uses the fermented filament-like roots,the ‘mycelium’ of fungi, to create functional ingredients with a range of uses. Watch out for mushrooms in your chocolate bar sometime soon.
