Protein Production Technology International’s Post

🍄 Fungal fermentation promises delicious and nutritious options for food manufacturers, while reducing environmental impact and combating climate change. 💚 💡But not all approaches and products are equal, as The Protein Brewery Sue Garfitt explains in this exclusive interview for Protein Production Technology International. “At The Protein Brewery, we start with a unique strain of fungus, feed it with glucose (and soon other carbon sources, too), and give it the conditions in which to grow,” says Garfitt, when asked to explain the company’s unique process in layman’s terms. “Once it reaches the perfect stage, we harvest it, pasteurize to stop its growth, and wash it. Then, we press out the water, dry it, and mill it into a fine powder. This dry powder makes our product, Fermotein, incredibly versatile in various food applications.” 😍 The most important feature of Fermotein is its neutrality. Unlike some plant proteins that may have unwanted flavor, Fermotein is completely tasteless, odorless, and colorless, making it incredibly versatile for new product development. 📰 Dive into the full interview in the latest issue of the Protein Production Technology International magazine. 👇 🔗https://hubs.ly/Q02w1Q690 #fungi #fermentation #alternativeproteins #sustainability #innovation #proteintechnology

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