Next-generation sweet protein unearthed from fungi

Published: 17-Jul-2023
Ingredients Research & Development

Derived from honey truffle, the discovery is described as a "culmination of MycoTechnology's extensive efforts to investigate the highly sought-after truffle"

Mushroom researcher MycoTechnology has announced the 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.

This breakthrough is the culmination of MycoTechnology’s extensive efforts to investigate the highly sought-after truffle and uncover the source of its sweet taste. The honey truffle has been consumed for centuries and valued for its uniquely delicious properties. 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.

Today, we stand on the brink of a sweet revolution that could transform the food industry and consumer health in unprecedented ways

- Alan Hahn, CEO of MycoTechnology

“Our honey truffle sweetener is derived from a protein, which brings an unprecedented level of excitement as proteins are widely recognized as the future of sweeteners,” said Alan Hahn, CEO of MycoTechnology. “This breakthrough ushers in a new era of clean label sweeteners, revolutionizing the way we create foods and beverages without relying on traditional sugar or artificial sweeteners.”

A significant development in the sweetener sector, the news is already sparking enthusiasm, with several commercial partners expressing their interest in new collaborations. MycoTechnology is developing a proprietary platform designed to scale production, minimize manufacturing costs, and optimize yield. The result is a clean, intense natural sweetness with an expected cost-in-use competitive with sugar, and absence of aftertaste.

“The journey to discover this sweetener was fueled 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.”

  • Companies:
  • MycoTechnology
See more

You may also like

Manufacturing

MycoTechnology's fermentation as a service unlocks scalable biomanufacturing amidst capacity crunch

Read more
Confronting the global bottleneck in fermentation capacity, MycoTechnology, a frontrunner in mushroom mycelial fermentation, announces the launch of its US-based Fermentation as a Service (FaaS) platform

Trending Articles

  1. Activating autophagy: a nutritional strategy with longevity applications As consumers prioritise their healthspan as opposed to their lifespan, the targeted use of dietary spermidine to stimulate autophagy is emerging as a promising healthy ageing approach
  2. The perfect pair: how vitamins K2 and D3 combine to support health and well-being Hydrogen and oxygen, Yin and Yang, Batman and Robin; the world is full of iconic duos that combine to become more than the sum of their parts. One relatively unknown yet equally powerful partnership is that of vitamins D3 and K2
  3. Degradation of vitamins, probiotics and other active ingredients caused by exposure to heat, water and sunlight Vitamins and probiotics (and other active ingredients) can be substantially affected by exposure to heat, water and/or sunlight
  4. dsm-firmenich and Lallemand partner to launch early life synbiotic solutions The solution will contain a combination of human milk oligosaccharides (HMOs) that will mimic breast milk, boosting the infant immune system and gut microbiome
  5. Grøntvedt omega-11 production capacity expands The company has expanded its omega-11 manufacturing capabilities by around 50% at its Uthaug site

Upcoming event

Vitafoods Europe

14–16 May 2024 | Exhibition | Palexpo, Geneva See all

You may also like

Manufacturing

MycoTechnology's fermentation as a service unlocks scalable biomanufacturing amidst capacity crunch

Confronting the global bottleneck in fermentation capacity, MycoTechnology, a frontrunner in mushroom mycelial fermentation, announces the launch of its US-based Fermentation as a Service (FaaS) platform
Ingredients

Research shows boost in plant-based protein interest for consumers

MycoTechnology has presented research which has shown that significant numbers of mainstream consumers now shopping the category of plant-based protein
Ingredients

MycoTechnology granted EU authorisation

The company’s European expansion will be underpinned by its recent Series E fundraise, which generated $85 million to fuel growth and proliferation of its technology
Distribution

Brenntag announces partnership with MycoTechnology

Brenntag will showcase its food concepts and the recently unveiled new brand at the Food ingredients Europe conference in Paris this week
Ingredients

MycoTechnology mycelial fermentation is centre of new study on plant proteins

Teams from University of Illinois and Cornell University have studied MycoTechnology’s mycelial fermentation process that enables production of higher quality plant protein products
Ingredients

MycoTechnology and OIA establish alternative protein venture

The partnership is in line with ‘Oman Vision 2040’, an initiative designed to attract modern technologies to the country
Ingredients

MycoTechnology secures $85m funding round

Investment will allow the company to further capitalise on its proprietary fermentation platform
Subscribe now