Stalker was interested to read about a new mycoprotein on the market called ‘Promyc’.
Greg Seymour, president of the ISMS, writing in the Mushroom Business magazine, was extolling the virtues of the new fungi-based ingredient “ that boasts a neutral taste and fibrous texture and works as a meat-like replacement in burgers and nuggets.”
Greg identified the reason why mushroom producers need to present a narrative that shows how mushrooms possess many of the positive attributes of the high profile mycoproteins, but also offer many other unique characteristics, all wrapped up in a natural package.
