Growing mushrooms above ground and sprouting soybeans are two entrepreneurial efforts looking to make plant-based protein ingredients more nutritious, affordable and sustainable.
Mush Foods, Ltd., Rehovot, Israel, a portfolio company of the Strauss Group Kitchen FoodTech Hub founded in 2021, now offers a 50CUT mycelium protein ingredient system to reduce the animal protein content in meat products by 50%, said Shalom Daniel, co-founder and chief executive officer of Mush Foods. The ingredient requires no agricultural land and uses minimal energy and water, according to the company. Cultivation does not depend on season or climate.
A binder and whole protein, the mushroom mycelium needs no added binders and offers an umami flavor and a fleshy meat-like texture as well as fiber, vitamins and minerals, Mr. Daniel said.
The company so far has developed 50CUT beef and 50CUT chicken. Pilot plants will be built in the United States. Company plans are to launch sales in the first quarter of 2024.
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Source: Food Business News