🖖 Hey Mycorena

There’s a divide in the plant based realms. There’s the school that foods should be as close to its original form as possible.

A mushroom should look like a mushroom when you use it.

And there are those that don’t mind foods designed to look like other foods. These usually have trademarks and look like burgers and hot dogs.

Almost all the food you’ve gobbled down has been through a process of some sort. It’s the amount of processing that’s key.

Step 1: remove carrot from ground

Step 2: shake off dirt

Step 3: bind stems with rubber band

Step 4: place in crate

That’s a process. Though a short one.

Remove parsnip from ground. Remove dirt. Cut off leaves and stems. Wash. Boil. Cool. Puree. Spread on trays. Add chemical to separate starch. Dehydrate. Blend into powder. Do this. Do that. Do this one more time. Package.

That…is a much longer process- a highly processed food.

See the difference?

I’m on team au naturel. I prefer whole food ingredients when cooking.

But as mentioned in an earlier email, how natural is natural when we’re talking about growing food in pressurised space stations and extraterrestrial colonies?

The lines may blur as we trek away from Earth. At least in the beginning.

Enter Mycorena

Myco- all things fungi. In this case fungi as food.

Mycorena is a Swedish company. They also were winners in NASA’s Deep Space Food Challenge. Their focus is to change the food industry with its fungi technology.

One of their goals is an alternative plant-based protein with their flagship product Promyc®. It’s made from fermenting filamentous fungi.

According to their website fungi contains 45-60% protein and high levels of vitamins especially B and D.

The cool thing about mycoprotein- protein from mushrooms - is it’s a complete protein. It has all 9 of the essential amino acids that the human body needs but can’t make on its own.

Along with a protein alternative they’re also making a low-fat…fat.

Mycorena has developed Mycolein™, a low-fat, fungi-stabilised fat ingredient that mimics the properties of animal fat without using any animal products. 

They do this through a proprietary emulsion process. I’d love to learn more about it.

It offers a healthier option compared to conventional fats and can be used in other food products.

The fat solution is low-fat, high in protein and fibre, and can reduce saturated fat consumption by over 85%.

Overall a healthier alternative to butter or the marbling found in animal meat.

Back in 2022 they partnered with Austrian based Revo Foods who work with micro algae. Together they 3D printed plant based salmon for sushi.

Not a bad idea for visitors going up in those space balloons.

The sky is no longer the limit. 

We’re past that. 

Fats from mushrooms. Dinners from 3D printers.

Efforts to make sure we are nourished on both sides of our atmosphere.