Mushroom protein could be the future of healthy eating

Mush-based protein is made from mushrooms, consisting of mushrooms and mushrooms

html[data-range=”xlarge”] figure image img.img-8181bf0b3383f187b7cfc787a660df447pv5b7y2 { width: 774px; height: 476px; }HTML[data-range=”large”] figure image img.img-8181bf0b3383f187b7cfc787a660df447pv5b7y2 { width: 548px; height: 337px; }HTML[data-range=”small”] figure image img.img-8181bf0b3383f187b7cfc787a660df447pv5b7y2, html[data-range=”medium”] figure image img.img-8181bf0b3383f187b7cfc787a660df447pv5b7y2 { width: 564px; height: 347px; }HTML[data-range=”small”] .article__image-embed, html[data-range=”medium”] .article__image-embed { width: 564px; margin: auto 0 30px; }

Far from being just a fad of the moment, the alternative protein market is already among the most promising segments in the coming years. Second Future feeding report, plant-based is the most popular industry in this field so far and has already achieved an average annual growth rate of 15% per year. The projection for 2030 is that this level will remain in the range of 9% per annum.

Despite the rapid development, there are some points to consider when thinking about the future. Increasingly, industry and even consumers are asking themselves whether the vegetable (or vegetable) category is really the ideal route. Much of this is due to restrictions that already make it difficult for plant proteins to reach the next level.

Factors such as technological limitations, high demand for fertile land and price – given that commodities such as soybeans and peas have a high market value – are some of these challenges. Last but not least, healthiness is also compromised as different ingredients still need to be added to mask flavors and try to simulate the texture of an animal protein.

Protein made from mushrooms and mushrooms

In this sense, one avenue that appears as the solution to all these questions is what we call protein based mush. Unlike animal proteins and vegetable proteins, the one based on baby food is based on another kingdom that is still little explored: the Mushrooms, composed of mushrooms and mushrooms.

The big advantage is that mushrooms are composed of fibrous structures, called mycelium, similar to animal flesh. Thus, it is possible to produce foods that are very similar in texture to meat. However, mushrooms and mushrooms are important sources of umami, one of the five basic flavors (besides sweet and salty, for example) and meaning “essence of goodness” (in Japanese).

Also present in the meat of the animal, this taste is popularly known to convey the sensation of flavor and satisfaction when eating.

In Brazil, foodtech Typcal is betting on a technology that stimulates the “growth” of mycelium, which is a type of fungus, in bioreactors (a fermentation process similar to what takes place in a brewery). Unlike what happens in the vegetable category, the mycelium is already produced with the consistency of a chicken breast, without the need to add any artificial ingredients. In this way, the mush product created becomes the cleanest, most nutritious and healthiest option currently developed.

In terms of fat and calories (considering an 80g portion), the mycelium has only 0.9 grams and 78 kcal – a much lower value than the vegetable product (14 grams and 151 kcal) and lower than the animal one (1.1 grams and 98 calories).

When we analyze the amount of protein, the mycelium has 14% of the nutrient in its composition, while the vegetable one has 12%, which is closer to the composition of animal meat, which is 20% protein. The superiority in nutritional terms of this new protein source is evident, even compared to animal proteins, since a moderate concentration of protein and fiber is observed in the face of a very low calorie intake and practically zero fat.

Fermentation used in the bread and beer industry

It is also worth mentioning that the fermentation process has been used for years by industry in the production of beer, bread, insulin, etc. What is being done now is to take advantage of this form of production and adapt it to the alternative protein market.

With regard to beef, for example, the production per m² is 6,000 times higher. Compared to chicken, it is 215 times higher and 7,000 times higher than soy. All this without counting the water savings, which are 400 times lower (compared to beef), 178 times lower (compared to chicken) and 30 times lower (compared to soy).

With all these benefits, it’s clear that mush-based protein could be the future of healthy eating. With it, we can guarantee a new alternative protein that will benefit the health and quality of life of the population and the entire planet.

Eduardo Sydney is CTO oftypical

.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.