Desarrollan nueva proteína en base a hongos comestibles (en inglés)

Israeli start-up Kinoko-Tech is tapping fermentation to produce new alternative protein products from fungal mycelium growing on legumes and grains. “We are not aiming to be meat analogues,” said co-founder and CEO Jasmin Ravid, who wants consumers to “choose chicken breast or tofu one day, and Kinoko the next”.

In recent years, a surge in the number of alternative protein products have found their way on-shelf. The trend is largely driven by exitarian consumers, who are actively reducing their meat intake and upping consumption of plant-based foods.

Today, the global plant-based food market is estimated to be worth $10.3bn. Research And Markets expects it to reach $14.5bn by 2025.

Full article here

Food Navigator/February 4, 2021