Food Dive’s bite-sized column, “Introducing Materials in Focus,” introduces interesting developments. in the ingredients sector.
The company Myco Technology Pioneering mushroom research and ingredient innovationlast year, a natural sweetener was discovered that may be derived from the highly popular honey truffle.
Honey truffles, found in Hungary, are a rare variety of tubers that are storage organs for nutrients in some plants. It has a unique flavor compared to other truffles.
According to MycoTechnology, the discovery of sweet proteins from honey truffles represents an “innovative alternative to sugar and artificial sweeteners that can reduce global sugar consumption and build towards a healthier future.” there is a possibility.
Last week, the company said in a release to Food Dive that its honey truffle sweetener achieved new technical and safety milestones and moved closer to market.
This protein is not considered allergenic or toxic and is completely digestible by humans., According to a new safety assessment released this month, Myco Technology. Rather than being absorbed in their original form, sweeteners are broken down into amino acids found in other protein sources such as meat, fish, and eggs.
“This breakthrough ushered in a new era of clean-label sweeteners, revolutionizing the way we make foods and beverages without relying on traditional sugars and artificial sweeteners,” said MycoTechnology. Former CEO Alan Hearn said in a statement.
The Colorado-based company uses precision fermentation technology to isolate sweet proteins. The result is a unique taste and up to 2,500 times sweeter than sucrose.
MycoTechnology wants to work with “key industry partners.”Expectations for protein It is expected to be available for testing and development later this year.
