Sweet protein from fungi
MycoTechnology, a trailblazer in the field of mushroom research and ingredient innovation, has made a landmark discovery of a natural sweet protein derived from honey truffle.
This first-of-its-kind discovery paves the way for the launch of honey truffle sweetener, a potentially game-changing alternative to sugar and artificial sweeteners that could reduce global sugar consumption and build towards a healthier future.
The honey truffle has been consumed for centuries. In identifying and isolating the sweet protein, MycoTechnology continues to leverage its advanced technology to harness the versatility of fungi and address new food system challenges.
“Our honey truffle sweetener is derived from a protein, which brings an unprecedented level of excitement as proteins are widely recognised as the future of sweeteners,” said Alan Hahn, CEO of MycoTechnology.
“This breakthrough ushers in a new era of clean label sweeteners, revolutionising the way we create foods and beverages without relying on traditional sugar or artificial sweeteners.”
MycoTechnology is developing a proprietary platform designed to scale production, minimise manufacturing costs and optimise yield. The result is a clean, intense natural sweetness with an expected cost-in-use competitive with sugar, and absence of aftertaste.
The news is already sparking enthusiasm, with several commercial partners expressing their interest in new collaborations.
“The journey to discover this sweetener was fuelled by a blend of tenacity, curiosity, and dedication to a healthier future,” said Hahn.
“Today, we stand on the brink of a sweet revolution that could transform the food industry and consumer health in unprecedented ways.”
Colorado-based MycoTechnology is dedicated to increasing the availability of healthy, sustainable and clean label ingredients through natural mushroom fermentation. Its product portfolio includes ClearIQ, a line of transformative mushroom-derived flavour modulation tools that decrease the perception of bitter and off-notes (also enabling the formulation of products with higher nutrient density, while reducing salt and sugar content); and FermentIQ, a line of plant protein products produced via a proprietary fermentation process that harnesses the power of mushroom mycelia.