Making Mycoprotein: The Unique Method of Fermentation for Today’s Protein Source
Mycoprotein is a modern protein source; it has a scientifically complex name, but it is produced by a process that is as old as time itself, fermentation. Below is an explanation of how mycoprotein is produced by the fermentation process.
1. Mycoprotein starts with fungi
Fusarium venenatum is a naturally occurring, non-harmful fungus that is used to create mycoprotein. This type of fungus is chosen to produce mycoprotein because it produces large quantities of high protein and fibre naturally.
2. Mycoprotein is grown in large fermentation tanks
Once the fungi are introduced into large fermentation tanks, they are provided with food in the form of simple sugars from plants. Because of the temperature, oxygen, and the food provided to the fungi, they begin growing as rapidly as yeast during the fermentation of bread and beer. The process of growing mycoprotein creates long muscle-like fibres of mycoprotein from the fungi and produces both protein and dietary fibre naturally.
3. Harvesting mycoprotein
The growing mycoprotein is heated to a temperature that stops fermentation and then separates the solid portion of the mycoprotein from the liquid. The remaining substance becomes a doughy-like, protein-rich material.
4. Products made from mycoprotein
Finally, the protein can be formed into any product, including meat substitutes, nuggets, or, as we will show below, crisps. Most products are produced by baking or lightly cooking the mycoprotein so they do not contain excess fat or calories compared to traditional snack foods such as chips or cookies.
The fermented mycoprotein has many important attributes:
- High in fiber and protein
- Low fat and low calorie
- Environmentally friendly, sustainable and
- Great for modern healthy eating
Fermented mycoprotein is an excellent example of how fermentation can be used to turn a small fungus into one of the UK’s most exciting sources of protein, healthy, eco-friendly and extremely adaptable!