MycoTechnology fermentation platform may see plant protein rival that of animals

07 Jul 2022 --- A new study by the University of Illinois and Cornell University published in Food Science and Technology reveals that MycoTechnology’s patented mycelial fermentation process may make plant-based proteins comparable to their animal-based counterparts.

The Colorado-based company used the technique with a pea and rice protein blend to create its FermentIQ protein powder, which the study found to have a 99% absorption rate. The announcement comes on the heels of the company raising US$85 million in a series of E funding campaigns. 

“MycoTechnology’s proprietary mushroom fermentation platform harnesses the natural ability of mushroom mycelia to break down or digest material it grows on,” Lisa Wetstone, senior director, growth, strategy and marketing, MycoTechnology, tells NutritionInsight.

“Looking forward, our second-generation products will leverage the mushroom mycelia itself as a valuable and sustainable source of nutrition.” continues Wetstone. “Creating this mushroom-based protein requires just the right formula, conditions and choice of mushroom strain to create the optimal taste, texture and nutrition profile.”

Harnessing the power of the mushroom
Mycelia are the mushrooms’ underground root systems. According to MycoTechnology, the mycelial fermentation process modifies the complex configuration of the proteins in the rice and peas and decreases the quantity of “anti-nutrients” like phytic acid, a molecule that makes proteins harder to absorb. 

“Mycelial fermentation helps break down or ‘pre-digest’ plant proteins for the body to absorb,” explains Wetstone. “This allows for faster absorption of amino acids from FermentIQ protein compared to unfermented pea or rice protein.”

MycoTechnology says the fermentation process may make their products more nutritious than animal-based alternatives.She continues: “A separate, unpublished study conducted in collaboration with the University of Illinois found that initial total amino acid uptake with FermentIQ PTP plant protein was 30% higher than for standard pea protein and 500% more than for rice protein. This greater protein absorption increases bioavailability, which means the body can access the benefits of amino acids more readily.”

Addressing this problem may provide increased benefits in areas where efficient protein is most popular such as the senior, sports and fortified nutrition markets.

MycoTechnology adds that as an unforeseen outcome of the process, FermentIQ may even extend the shelf life of some products due to its ability to regulate moisture activity.

Surpassing animal protein?
MycoTechnology holds that the amino acid absorption rate, as published in the study, reveals that the fermentation process may make the FermentIQ protein power “as complete and nutritious as animal proteins – or even more so.” 

Furthermore, Wetstone notes that the changes the plant-based proteins undergo during the fermentation process “improve its taste and digestibility – two of the major barriers to adoption for plant proteins.” MycoTechnology states that the bitter taste of many plant-based proteins means that product developers must often use masking agents, adding to the ingredients list and compromising clean label programs.

“Early interest in and adoption of plant-based protein was often associated with a shift away from animal agriculture to reduce the environmental impact of our food system,” notes Wetstone. “Yet today, it has become clear that health and nutrition are the primary drivers of market growth.”Mushrooms are growing in popularity as their numerous health benefits continue to be found.

“The next generation of animal-free products must deliver comparable or superior nutrition to animal-based products to motivate adoption of a broader audience, without sacrificing taste and texture.”

Making mushrooms more appealing
The health benefits of mushrooms have not gone unnoticed. They have been hailed for their ability to tackle nutrient deficiencies, like riboflavin and potassium, without adding a ton of calories. 

They have also been praised for their capacity to strengthen immunity, increase brain power and even aid digestion, creating what industry leaders call the “shroom boom.” Innova Market Insights has also reported on the growing popularity of mushroom-enriched supplements.

“While the incredible potential of mushrooms is beginning to enter the spotlight, there is a long way to go to educate consumers on all the ways that mushrooms and mushroom mycelia can contribute to human and planetary health,” Wetstone stresses. “In the world of animal-free protein, consumers have less familiarity with the role mushrooms play and the associated benefits.”

“In our case, educating customers and consumers on these nutritional benefits imparted by our fermentation process is critical to drive adoption. As we look to the future, introducing new mushroom-based proteins to the market requires – above all – that those products can win over consumers with the first bite.” 

By William Bradford Nichols