MycoTechnology granted Novel Food approval for FermentIQ plant protein produced using mycelial fermentation


FermentIQ is designed to improve the sensory, functional, and nutritional attributes of plant protein, the company says.

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MycoTechnology Inc. (Aurora, CO), which produces ingredients using mushroom mycelia, reports it has gained Novel Food approval authorizing use of its FermentIQ MLL and FermentIQ PTP plant protein ingredients in foods and beverages in Europe.

In a press release, MycoTechnology CEO Alan Hahn said, “Authorization means we can now offer food and beverage manufacturers access to our cutting-edge plant protein in Europe for the first time.”

The company uses a patented mycelial fermentation process to produce FermentIQ ingredients. FermentIQ is a blend of pea and rice protein that is fermented by mushroom mycelia, which the firm says results in an ingredient of superior nutrition and taste as “MycoTechnology’s proprietary process deodorizes and de-flavors the protein so that it offers a more neutral solution with superior functionality in a range of applications.”

FermentIQ PTP is designed for protein beverages, while FermentIQ MLL is a milled version suited for dairy alternatives. Another version of the ingredient, FermentIQ TXP, is springy and juicy for meat analogues.

MycoTechnology plans to expand FermentIQ’s market in Europe and recently hired its first European sales representative based in Germany and the Netherlands. It also forged a distribution partnership for the region with Brenntag.

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