Next-generation sweet protein unearthed from fungi

Euromed presented its newly launched products made from functional Mediterranean fruit and vegetable extracts at this year’s Vitafoods Europe event. The range now also includes lemon extracts, all of which are sustainably sourced and gently processed with Pure-Hydro Process™ water-only extraction technology.

MycoTechnology, a pioneer in the field of mushroom research and ingredient innovation, has identified and isolated a natural sweet protein derived from honey truffle.

This groundbreaking discovery paves the way for the launch of honey truffle sweetener, a potentially game-changing alternative to sugar and artificial sweeteners. This breakthrough is the culmination of MycoTechnology’s extensive efforts to investigate the highly sought-after truffle and uncover the source of its sweet taste. The honey truffle has been consumed for centuries and valued for its unique taste.

“Our honey truffle sweetener is derived from a protein, which brings an unprecedented level of excitement as proteins are widely recognized as the future of sweeteners,” said Alan Hahn, CEO of MycoTechnology.

A significant development in the sweetener sector, the news is sparking enthusiasm, with several commercial partners expressing their interest in new collaborations.

MycoTechnology is developing a proprietary platform designed to scale production, minimize manufacturing costs, and optimize yield. The result is a clean, intense natural sweetness with an expected cost-in-use competitive with sugar, and absence of aftertaste.

“The journey to discover this sweetener was fuelled by a blend of tenacity, curiosity, and dedication to a healthier future,” said Hahn. “Today, we stand on the brink of a sweet revolution that could transform the food industry and consumer health in unprecedented ways.”

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