Mushrooms live among us in different ways. They are not animals or plants, but belong to the kingdom mushrooms, an independent category in a wide range of living things that we find in nature. We eat some of its macroscopic species, such as mushrooms, and also use microscopic fungi, such as yeast, to obtain food of great gastronomic value like wine or beer.
However, mushrooms still present many surprises in the food industry: they are used to produce meat products the so-called “mycoprotein”. That is how leading institutions such as the Basque Culinary Center are investigating, who were kind enough to give us their time to answer some questions about this new emerging phenomenon.
John Regefalk – chef, researcher and Head of Culinary Innovation at BCC Innovation, the gastronomic technology center of the Basque Culinary Centre, an academic and research institution reference in gastronomy located in San Sebastian, Gipuzkoa. Recently, Regefalk, along with Nahuel Pazos, demonstrated the culinary possibilities of mycoprotein in a cooking show at the Food 4 Future event in Bilbao. At this food innovation congress, mycoprotein was the undisputed protagonist thanks to the development Hot Dog which did not differ in the smallest detail from real meat.
What is mycoprotein and how is it obtained?
Hot Dog or a vegan mycoprotein hot dog it was one of the bombs offered at the indicated show-cooking. As the Swedish researcher explains, this product is composed of mycoprotein and produces a result that is almost identical to meat: “Mycoprotein is what provides the meaty texture, but it wouldn’t work if it wasn’t for the rest of our ingredients.” a formula that is obviously a secret. We use very traditional spices, starches and vegetable fats. By mixing these ingredients in different proportions, we were able to create something really powerful, like an animal-based hot dog.”
Mycoprotein is an organic compound from mushrooms that can be used as a meat substitute.
Mycoprotein is mushroom organic compound which can be substituted for meat. Regefalk summarizes how it is obtained: “First, it is important to find the right source of nutrients for the fungus. Traditionally, by-products of other agri-food industries are used, everything that is rich in carbohydrates is useful to us. They then undergo enzymatic processing to break down these carbohydrates into simple sugars. In our case, we cultivate mushrooms on a liquid medium because of its greater efficiency.”
Subsequently, these sugars provide energy for the growth of the fungus by fermentation in large tanks. Regefalk tells us that large mycoprotein factories have huge tanks that can be up to 50 meters high and 150 meters high.3 capacity. Same way, size doesn’t matter: It is also important to control other parameters such as temperature and aeration, since the presence of oxygen is very necessary for the production of mycoproteins. In addition, during the process it is necessary to remove the liquid medium in which the mycoprotein is grown in order to promote the presence of said oxygen.
The biomass extracted from the fungus is then heat treated to remove excess water and mixed with various ingredients depending on the type of mycoprotein produced. Later, by freezing the product, a fibrous appearance can be obtained. very similar to muscle meat. And here the magic begins: the texture is similar to chicken breast.
Thus, we see that the production of mycoproteins is not something alien to other methods of cooking that are already established in our gastronomic culture. Like bread, cheese, wine or beer too obtained by fermentation: food production process involving microorganisms.
A complete gastronomic challenge
Before the question of what kind of mushrooms are involved in the production of mycoproteins, Regefalk explains that today the fungus Fusarium venenatum is the one who took the lead: “Worldwide, this microorganism has been predominant, but it is true that new strains of fungi are allowed for use in food, for example, Fusarium flavolapis. It is a fungus that can grow at very low pH, so it promotes mycoprotein growth since it doesn’t have many competitors. Contamination is prevented and food safety is improved.”
pH is key in production as well as food storage: this is a way to measure the acidity or alkalinity of food. For example, lemons have an acidic pH of 2 to 3, while other foods such as egg whites have a pH of 5 to 6, closer to neutral. Although the pH scale ranges from 0 to 14, foods in general are generally acidic and are placed in the first section.
Regefalk also tells us that, as chefs and product developers, they are very grateful for mycoprotein’s foray into the market and for the challenges it poses in the future: , but mycoprotein has many advantages over other plant-based alternative proteins such as soybeans or peas because it has a meaty texture due to the mycelium of the fungus. A branched structure in the form of threads, which is very interesting. Plant proteins do not have this texture. naturally, they must be squeezed out and need additional changes. So mycoprotein texture is a winner for the Swedish chef and researcher.
Will we see more mushroom mycoprotein in supermarkets?
Currently, mycoprotein has a higher price tag than other plant proteins, a factor that is decisive for Regefalk: “If the mycoprotein industries can reduce costs, mycoprotein will undoubtedly become a much more attractive meat replacement ingredient. able to compete with other vegetable proteins such as soy and peas. Mycoprotein has a much more neutral taste. than vegetable proteins, which helps a lot. Its taste should not be masked by additives or spices, as it is already neutral in itself. Especially bitterness can be a big problem in vegetable proteins like peas. With mycoprotein, so much effort is not needed in this regard.”
New mycoprotein-based products have been launched in Sweden this year, according to Regefalk. For example, products that mimic nuggets, meatballs and canned tuna. Thus, we see that mycoprotein is becoming another ingredient for the food industry. Looks like we’ll see many more products in the coming years. Especially in restaurants and gastronomy: “Mycoprotein products are already on the market, but there are very few of them. I see a promising future ahead, now a new world is opening up. Mycoproteins of different types, textures and from different types of mushrooms will be offered. We will see a very important market for mycoprotein as an ingredient.”
Although it may seem strange, in fact mycoprotein has been with us for many years
In short, oddly enough, actually mycoprotein has been with us for many years. Proof of this is the Quorn brand, owned by the British company Marlow Foods, which has been producing mycoprotein-based products since 1980. Quorn was the one who created the patent for the production of mycoprotein, but it did not gain much relevance to the general public. public. Today, however, consumer trends have changed. Now we appreciate alternative proteins much more: mycoprotein is no longer just a “vegan” food. Therefore, it strives to be consumed by the entire population. In the current environment, with the expiration of mycoprotein patents in 2010, many run and the great giants in the sector embarked on the adventure of mycoproteins.
“Today alternative proteins are no longer a niche product. They are not used to make vegan products, but interest is growing among many consumers. Largely due to the concern for the environment. Here we see that mycoprotein, without a doubt, can be the protagonist. This is a very interesting type of protein on a nutritional level. Mainly because it already contains all the essential amino acids, has a very neutral taste and is easy to formulate with other ingredients,” concludes Regefalk.
Source: Hiper Textual
