What are alternative proteins?
a. Alternative proteins are protein rich substitutes produced from plants, fungi, insects or by tissue culture to displace animal proteins. There are majorly 4 types of alternative proteins that can offer propitious opportunities for CPG companies:
a. Plant proteins- Derived by wet or dry fractionation of protein rich seeds. Eg: soy, pea, rapeseed, lupin, etc.
b. Insect proteins : Derived from crickets, grasshoppers,etc
c. Mycoprotein: Composed of whole, unprocessed, filamentous fungal biomass high in fiber, limited carbohydrates and no cholesterol
d. Cultured meat: Derived by the process of tissue culture technology.
e. https://www.mckinsey.com/industries/agriculture/our-i sights/alternative-pro-teins-therace- for-market-share-is-on#
What is mycelium?
a. It is the mass of filamentous fibers (thread like, elongated roots) forming the body of fungi. A great source of proteins, fibers and other nutrients. Also, mycelium is super- fast growing and incredibly versatile to create products for different industrial purposes.
Why does mushroom mycelium deserve the spotlight?
Mushrooms have been extensively used since centuries for their taste and medicinal properties and some strains have very close culinary profiles to conventional meat. However, their roots “Mycelium” have been seldom used as edible sources, even with high and unique nutritional components that are not present in Mushroom fruiting bodies.
What is the nutritional benefit of mycelium over other protein sources?
Mycelium has a wide range of benefits considering its nutritional values. They supply all the essential amino acids that humans need to make proteins. These include the nine amino acids that our body cannot synthesize: histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, and valine. They serve as precursors for many other metabolic intermediates and products such as neurotransmitters, nucleotides, membrane structures, hormones, and so on.
Studies have also reported that consuming hush fiber and low fat food can reduce the risk of chronic diseases.
Does your product contain any dietary fibres ?
Yes, Mycelium is a rich source of both insoluble & soluble dietary fibres which helps in maintaining good intestinal health promoting better immune functions, better weight regulation, also puts a control on blood glucose, blood cholesterol levels and a whole lot of additional health benefits.
What is the science behind the production of functional flour?
The selected strains are grown and inoculated into the substrates. After the growth cycle is completed the sample is dehydrated and milled to give the final product.
How is Mycovation different from other alternative proteins?
Mycelium being highly fibrous in nature is a good natural source for producing meat based products with taste similar to that of umami. It takes relatively shorter time for the production of mycelium unlike plant based alternatives. Mycelium based products can bypass the time, water and land resources required for plant based alternatives as mycelium can be lab grown and a very small amount of starter can give good yield.
Which fungi organism are Mycovation working with?
We are working with Mycelium from Basidiomycetes fungus, composed of ka mushrooms. We have selectively chosen edible culinary strains as they relate closely to conventional meat.
What is the unique proposition with our technology?
We at Mycovation, are developing novel technology to culture, grow and increase the yield of the mycelium, as they have unique scaffolding ability and are tasteless and odorless making it convenient for processing it into meat and dairy analogs.
Is our Microorganism GMO?
Nope. Our technology does not involve any form of genetic engineering in our fungi or use of any genetically modified ingredients in the process. Our technology only uses completely natural fungi and substrates.
Why should consumers prefer our mycelium-based meat analogue over conventional meat?
Health and nutrition concerns of exponentially increasing number of non vegetarians drived us to reach out to the goal of producing clean, safe and nutritious meat analogues from mushroom mycelium
Where are the ingredients sourced from?
The raw materials for the production are locally available in the market and are cost effective.
What types of food byproducts (raw materials as substrates) do you work with?
Our mycelium feeds on anything rich in carbohydrates and is usually known as nature’s scavengers. We repurpose food industry waste streams and convert them into high protein products that can be affordable to the consumers.
What is fermentation?
Fermentation is defined as a process where chemical changes occur due to enzymatic actions of microorganisms present. We are employing fermentation technology using fungi to produce mycelium and harvesting the mycelial biomass to create nature inspired meat and dairy alternative products.
Is Mycovation product Cleaner in production?
a. A cleaner production process involves energy efficient methods to conserve and minimal use of resources such as water, land, raw materials etc and also offer clean-up environmental solutions.
a. We at mycovation, emphasize on waste valorisation, minimal processing and better quality nutrient rich product as compared to conventional and plant-based analogues.
What kind of microbiological techniques do you follow?
We are a fermentation technology start-up, we follow traditional and biomass fermentation techniques which involve the basic aseptic conditions, and sterile ingredients to start our process.
What does minimal processing mean?
Minimal processing means we do not use multiple additional processing to develop our product. Upon completion of the fermentation cycle, we simply dry and mill our product.
What is sustainability?
Sustainability focuses on meeting the needs of the present without compromising the ability of future generations to meet their needs. Sustainability is composed of three pillars- economic, environmental, health and social.
What is your approach to sustainability?
Mycovation makes sure that the land and water resources are considerably minimized. We produce affordable, healthy nutrient sources which can be beneficial to people of all age groups.
What are the advantages in terms of Land and Water by using Mycovation products?
Mycelium takes up very less water for its growth minimizing the large amounts of water used on the production front. Also a small amount of starter is enough to produce products on a large scale considering which the space required is also less. It can bypass the plant based alternative as its lab grown and doesn’t require agricultural land.
How much CO2 do you offset compared to conventional meat?
The amount of carbon dioxide produced by conventional meat is around 22-36g CO2 equivalent per kg whereas mycelium based products give out an average of 1.09g CO2 equivalent per kg of substrate only.
Does your business support the Circular economy?
Yes, a circular economy aims at building a sustainable economy by reducing and reusing resources by improving the overall health of the ecosystem.
The primary focus is to save money and create value by improving access to nutritious food and safeguard from the deleterious effects of climate change. We focus on promoting human health and protecting natural habitats.