MycoTechnology, Inc., has announced that its new ClearHT^™ natural flavour has received Generally Recognised As Safe (GRAS) status from the Flavour and Extract Manufacturers Association (FEMA) for use as a flavour with modifying properties (FMP) in multiple food and beverage categories.

Discovered from the honey truffle, a unique species of fungi with a rich history of use, ClearHT^™ natural flavour is the newest addition to MycoTechnology’s portfolio of innovative taste solutions. At low inclusion levels, it enhances flavours such as citrus and caramel, and offers new ways to modulate sweetness, helping to address continued consumer demand for better-tasting, healthier products. It will be available for use in markets that recognize FEMA GRAS determinations by early 2026.

“Achieving FEMA GRAS status affirms the safety of ClearHT^™ natural flavour and opens new opportunities in many regions,” says Sue Potter, Ph.D., Vice President, Global Regulatory Affairs at MycoTechnology. “This is a significant milestone in our efforts to expand the availability of our ingredient solutions to global markets.”

Jordi Ferre, MycoTechnology’s CEO, adds, “We are proud to introduce ClearHT^™ natural flavour, our latest innovation in MycoTechnology’s line of transformative ingredient solutions. Our team has continued to demonstrate exceptional progress in scale-up, safety validation, and applications development in preparation for commercial availability. This approval marks another important step in our mission to promote healthier, better-tasting food and beverages.”

Plant protein powder is no longer exclusive to vegans and athletes, with significant numbers of mainstream consumers now shopping the category, according to new research commissioned by MycoTechnology, Inc., the mushroom mycelial fermentation specialist.

The survey of 725 plant protein powder users, carried out by Brightfield Group in Q1 2023, found that just 17 % of them identified as vegan. Furthermore, 38 % of the respondents in the survey who declared that they purchase only plant-based protein powders said they mixed them with dairy milk, indicating that they buy such products for reasons other than dietary lifestyle choices.

Meanwhile, fewer than half of the respondents in the survey (46 %) identified as athletes, even though as many as 77 % of them said they exercised at least three times a week. The vast majority (93 %) stated that they exercise to support their mental health.

When asked to describe themselves, 34 % of respondents were identified as ‘early adopter’ consumers. Another 31 % were ‘early majority’ shoppers, indicating a shift for plant protein powder into a more mainstream demographic.

When it comes to product quality, plant-based protein powder consumers are in broad agreement. Nearly all of them (92 %) said they would find a product more appealing if it offered higher quality protein, with 91 % attracted by a protein that is more complete. Beyond nutritional factors, 91 % of respondents said they favour products that promise a better taste.

MycoTechnology’s Marketing Director, Jonas Feliciano, commented: “These findings demonstrate that plant protein is smashing apart outdated stereotypes and is now earning strong support among mainstream consumers. The fact that so many blend their plant protein powder with milk is a strong sign that non-vegans consider plant protein to be a conventional product and a key part of a healthy diet. Most notably, all but a few of the respondents to our survey said that they considered protein quality and flavour to be of the utmost importance. The successful plant proteins of the future will be those which are able to tap into the needs and preferences of these highly discerning consumers.”

Bethany Gomez, Managing Director at Brightfield Group, added: “Plant-based protein users are a young, affluent group that prefers cleaner eating–no sugar added, all natural, preservative free–and they’re willing to pay for high quality products with that strong health profile. This group is also more likely to be using functional ingredients, like mushrooms and adaptogens, so we know they’re open to new and alternative ways to get the types of sustenance and nutrition they’re looking for. Brands that strive to offer high quality products, using cutting edge ingredients, will find a group of users ready and willing to dig in.”

A trailblazer in the development of next-generation plant proteins, MycoTechnology offers a line of plant proteins including FermentIQ^™ PTP – a pea and rice protein blend fermented by mushroom mycelia to deliver superior performance and nutrition. Providing all essential amino acids, it has a PDCAAS (Protein Digestibility Corrected Amino Acid Score) of 1.0 for ages 3 and above. Its unique fermentation process also enhances digestibility, enabling 99.9 % of the protein consumed to be easily digested. As a result, FermentIQ^™ PTP offers a nutritional value competitive with animal and soy proteins.

MycoTechnology’s proprietary process also deodorises and de-flavours the plant proteins, offering better tasting, more neutral solutions with superior functionality in a range of applications. For those looking to take the taste of their products to the next level, MycoTechnology also offers ClearIQ^™ – a natural, clean-label bitter blocker and flavour clarifier.

Plant protein powder is no longer exclusive to vegans and athletes, with significant numbers of mainstream consumers now shopping the category, according to new research commissioned by MycoTechnology, Inc., the mushroom mycelial fermentation specialist.

The survey of 725 plant protein powder users, carried out by Brightfield Group in Q1 2023, found that just 17 % of them identified as vegan. Furthermore, 38 % of the respondents in the survey who declared that they purchase only plant-based protein powders said they mixed them with dairy milk, indicating that they buy such products for reasons other than dietary lifestyle choices.

Meanwhile, fewer than half of the respondents in the survey (46 %) identified as athletes, even though as many as 77 % of them said they exercised at least three times a week. The vast majority (93 %) stated that they exercise to support their mental health.

When asked to describe themselves, 34 % of respondents were identified as ‘early adopter’ consumers. Another 31 % were ‘early majority’ shoppers, indicating a shift for plant protein powder into a more mainstream demographic.

When it comes to product quality, plant-based protein powder consumers are in broad agreement. Nearly all of them (92 %) said they would find a product more appealing if it offered higher quality protein, with 91 % attracted by a protein that is more complete. Beyond nutritional factors, 91 % of respondents said they favour products that promise a better taste.

MycoTechnology’s Marketing Director, Jonas Feliciano, commented: “These findings demonstrate that plant protein is smashing apart outdated stereotypes and is now earning strong support among mainstream consumers. The fact that so many blend their plant protein powder with milk is a strong sign that non-vegans consider plant protein to be a conventional product and a key part of a healthy diet. Most notably, all but a few of the respondents to our survey said that they considered protein quality and flavour to be of the utmost importance. The successful plant proteins of the future will be those which are able to tap into the needs and preferences of these highly discerning consumers.”

Bethany Gomez, Managing Director at Brightfield Group, added: “Plant-based protein users are a young, affluent group that prefers cleaner eating–no sugar added, all natural, preservative free–and they’re willing to pay for high quality products with that strong health profile. This group is also more likely to be using functional ingredients, like mushrooms and adaptogens, so we know they’re open to new and alternative ways to get the types of sustenance and nutrition they’re looking for. Brands that strive to offer high quality products, using cutting edge ingredients, will find a group of users ready and willing to dig in.”

A trailblazer in the development of next-generation plant proteins, MycoTechnology offers a line of plant proteins including FermentIQ^™ PTP – a pea and rice protein blend fermented by mushroom mycelia to deliver superior performance and nutrition. Providing all essential amino acids, it has a PDCAAS (Protein Digestibility Corrected Amino Acid Score) of 1.0 for ages 3 and above. Its unique fermentation process also enhances digestibility, enabling 99.9 % of the protein consumed to be easily digested. As a result, FermentIQ^™ PTP offers a nutritional value competitive with animal and soy proteins.

MycoTechnology’s proprietary process also deodorises and de-flavours the plant proteins, offering better tasting, more neutral solutions with superior functionality in a range of applications. For those looking to take the taste of their products to the next level, MycoTechnology also offers ClearIQ^™ – a natural, clean-label bitter blocker and flavour clarifier.

MycoTechnology, a trailblazer in the field of mushroom research and ingredient innovation, 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.

“Our honey truffle sweetener is derived from a protein, which brings an unprecedented level of excitement as proteins are widely recognised as the future of sweeteners,” said Alan Hahn, CEO of MycoTechnology. “This breakthrough ushers in a new era of clean label sweeteners, revolutionising 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, minimise manufacturing costs, and optimise yield. The result is a clean, intense natural sweetness with an expected cost-in-use competitive with sugar, and absence of aftertaste.

The European Commission has granted Novel Food status to pea and rice protein fermented by shiitake mushroom mycelia, trade named FermentIQä PTP and TXP, MycoTechnology’s innovative and highly functional natural plant protein ingredients. FermentIQä ingredients are produced using a patented mycelial fermentation platform that improves the sensory, functional, and nutritional attributes of plant protein. The authorisation follows a positive opinion issued earlier this year by the European Food Safety Authority (EFSA), which said it considered the product to be safe for use in a wide range of food and beverage categories.

With Novel Food authorisation secured, USA-based MycoTechnology is set to accelerate its expansion into Europe, the company’s next major growth frontier. It has hired its first European sales representatives, based in Germany and the Netherlands, and has recently announced a partnership with Brenntag for distribution in the region. The company’s European expansion will be underpinned by its recent Series E fundraise, which generated USD 85 million to fuel growth and proliferation of its technology to address the global need for healthier, more delicious food.

Welcoming the news, Alan Hahn, MycoTechnology CEO, commented: “Authorisation means we can now offer food and beverage manufacturers access to our cutting-edge plant protein in Europe for the first time. FermentIQä is a transformative, game-changing plant protein with multiple application and nutritional advantages over other plant protein ingredients. It enables brands to overcome the technical and taste barriers associated with other plant proteins, providing consumers with a compelling reason to switch.”

The addition of sales and distribution capabilities in Europe means that MycoTechnology’s product portfolio – comprising FermentIQä plant proteins and ClearIQä flavour clarifiers – is now available globally, with sales networks already in place in North America, Latin America, and Asia.

Alan Hahn added: “Harnessing the power of mushroom mycelia to produce high quality plant protein is perfectly aligned with both consumer expectations and the EU’s commitment to sustainability and food security. It’s little surprise, then, that we are already in conversations with leading food industry players in Europe to formulate and commercialise products containing FermentIQä plant protein.”

FermentIQä is a pea and rice protein blend fermented by mushroom mycelia to deliver superior performance and nutrition. MycoTechnology’s proprietary process deodorises and de-flavours the protein, so that it offers a more neutral solution with superior functionality in a range of applications. FermentIQä is available in both powdered and texturised formats. The core powdered offering (PTP) delivers improved nutrition, taste and mouthfeel profiles that make it ideal for protein beverages and dairy alternatives, and the texturised offering (TXP) provides a superior springy and juicy texture in meat analogues.

FermentIQä PTP has a Protein Digestibility Corrected Amino Acid Score (PDCAAS) of 1 for individuals aged 3 and older, signifying that its protein content is of the highest nutritional quality. FermentIQä also offers reduced anti-nutrients and improved digestibility, allowing 99.9 % of protein consumed to be digested. A recent study found that MycoTechnology’s fermentation process improves protein quality by more than 20 % for children aged 3+, adolescents, and adults, based on the Digestible Indispensable Amino Acid Score (DIAAS). As a result, FermentIQä protein ingredients offer a nutritional value competitive with animal and soy proteins.