Singapore: Fungi-based food product that tastes and shreds like meat
Fresh White Mushroom
Singapore
Published Aug 30, 2022
Tridge summary
Scientists from Nanyang Technological University, Singapore (NTU Singapore) have developed a technique to cultivate a fungi-based food product that could serve as a healthier, better tasting, and greener alternative to plant-based protein.
Original content
The fungi used to cultivate the product is grown from a base of nutrient-rich common food waste, which infuses the fungi with more essential nutrients, such as protein, iron, and amino acids. This makes them more nutritious than ingredients commonly used in plant-based alternative meat, such as peas, chickpeas, wheat gluten, and soy.The cultivation of the NTU-developed food product would also offer an opportunity to reuse common food waste and byproducts of agriculture and the food and beverage industry, such as soybean skin, wheat stalk, and brewers' spent grain, a by-product of the beer-making industry.It is estimated that globally, around 39 million tons of spent grains and 14 million tons of soybean skin, also known as okara are thrown into landfills yearly, where they would decompose and add to greenhouse gas emissions.The study, which presents an innovation that could help cut down on waste, reflects NTU's commitment to mitigate our impact on the environment, which is one of ...
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