The global sugar-industrial complex is about to face a serious challenge—from a mushroom.
MycoTechnology seeks to answer a problem that has dogged food scientists for the last three decades, which is how to maintain a product’s taste while cutting back on sugar.
...concept is strikingly simple: By deploying invisible fungi molecules to camp out on a person’s tastebuds while they chew food, the company has found a way to block naturally-occurring bitter flavors that food companies have long depended upon sugar to mask.
MycoTechnology raised more than $10 million in funding last year, and is about to begin a $50 million round, Hahn said. A lot of that new money will go toward expanding current facilities to increase mycelium production.
