SUBSCRIBE

Breaking News on Food & Beverage Development - North AmericaEU edition | APAC edition

News > R&D

Read more breaking news

 

 
Alan Hahn: 'We noticed it right away... the gluten was gone'

Could mushroom mycelium add a new dimension to the gluten-free market?

1 comment

By Elaine Watson+

28-Jul-2015

Alan Hahn, CEO, MycoTechnology: 'We noticed it right away... the gluten was gone'

Alan Hahn, CEO, MycoTechnology: 'We noticed it right away... the gluten was gone'

Speaking to FoodNavigator-USA at the 2015 IFT show, MycoTechnology CEO Alan Hahn recalls the moment his team discovered that mushroom mycelium (roots) could virtually eliminate the gluten in wheat and other cereal crops.

MycoTechnology's mushroom experts knew that inoculating foods such as coffee beans, stevia, and cocoa beans with liquid mushroom mycelium could remove some of their unwanted bitter compounds. However, its effect on wheat came as a complete surprise, said Hahn.

“It was actually a surprise to us when we went through the process [with wheat] the first time... We noticed it right away, that the gluten was gone, so basically, the mushrooms have consumed the gluten protein.”

Grain companies are now working with the Denver-based firm to explore how this discovery could help create new value-added opportunities in the bakery and cereal market, he said.

Mushroom mycelium can reduce or eliminate gluten, lower wheat’s glycemic load, and naturally infuse it with fiber, beta glucans and protein

MycoTechnology’s MycoSmooth  process can reduce or eliminate gluten, lower wheat’s glycemic load, and naturally infuse it with fiber (chitin), immune-boosting 1-3 1-6 beta glucans and a highly digestible protein with all nine essential amino acids.

And as sales in many grain-based categories such as ready-to-eat breakfast cereal and packaged bakery are sluggish as consumers choose other options, especially at breakfast, marketers are looking for ways to bring consumers back to the category, added Hahn.

How does it work?

During the MycoSmooth process, mushroom mycelium are sprayed onto the wheat in the form of a liquid tissue culture and left to work their magic. During the fermentation process, the mycelium ‘eat’ the gluten and infuse the grain with protein, fiber (chitin) and beta-glucan.

As the mycelium are present within the final food product (they are not just a processing aid), foods made with the grains must include ‘mushroom mycelium’ on the ingredients list , he said.

According to marketing manager Josh Hahn, third party ELISA testing showed that" MycoTechnology was able to remove 99.9998% of total gluten content [from wheat samples tested]. While not 100%, the addition of other ingredients would bring the gluten parts per million (ppm) below the FDA’s guidelines [20ppm]." 

Read more about MycoTechnology HERE  and HERE .

Having problems viewing the video? Watch it on YouTube instead .

1 comment (Comments are now closed)

Mr

Mycelium

Report abuse

Posted by Ferdinand Tchounkeu
21 July 2015 | 06h332015-07-21T06:33:43Z

Related products

How to shift perception of GMOs from good vs evil to simply a choice

Could the biotech disclosure law help shift perception of GMOs from good vs evil to simply a choice?

In many ways, the conversation about GMOs has been a debate about good versus...

SmartLabel helps brands meet consumers’ mounting clean label demands

SmartLabel gains traction as a tool for brands to meet consumers’ mounting clean label demands

While SmartLabel is still in its relative infancy, manufacturers are flocking to the technology...

Potential for Nutrition Facts label delay should not slow compliance

The potential of a delay to Nutrition Facts label changes should not slow compliance efforts

Assuming FDA does not delay the deadline for the new Nutrition Fact label as...

Arctic Zero CEO: Clean Label not just low sugar, low calorie, low fat

Arctic Zero’s new social media video campaign shows how ‘clean label’ is more than just ‘free-from’

With the launch of four new varieties, Arctic Zero produced a video to tell...

Manufacturers navigate greenwashing allegations

Manufacturers walk tightrope between demand for natural products and greenwashing allegations

Today’s consumers want products that are natural, sustainable and environmentally friendly, but manufacturers hoping...

Crunchies targets Millennial moms with freeze-dried fruits

Crunchies targets Millennial moms as fruit & veggie snacking gathers pace

If freeze-dried fruit conjures up images of space food, or brightly colored soggy bits...

Annie's sales set to reach $400m in fiscal 2017

Annie’s president: ‘Over the last two years we’ve added four million new households each year’

While some commentators baulked at the $820m General Mills parted with to get its...

CPG accelerator SKU blends mentorship & networking to help startups succeed

CPG accelerator SKU blends mentorship & networking to help startups succeed

Starting and growing a company is hard – especially in the highly competitive food...

Three tips for selling internationally-inspired, authentic products to Americans from industry veteran

Three tips for selling internationally-inspired, authentic products to Americans from industry veteran

Americans may be becoming more adventurous in what they eat – seeking international flavors...

Hip Chick Farms expands its portfolio

Hip Chick Farms expands its portfolio of clean, simple poultry & other frozen foods

McDonalds, Panera and other high profile food service companies took notable steps last year...

Soup-to-Nuts Podcast: Driving ecommerce with omnichannel marketing

Soup-to-Nuts Podcast: Driving ecommerce sales with an omnichannel marketing approach

Sales of food and beverage online may be lagging significantly behind those of other...

Soup-To-Nuts Podcast: Will Moringa steal kale's top superfood spot?

Soup-To-Nuts Podcast: Will Moringa knock kale out of the top superfood spot?

For years kale has reigned supreme as the go-to superfood for many Americans thanks...

Soup-To-Nuts Podcast: Fair Trade certification tackles coconut supply

Soup-To-Nuts Podcast: Could Fair Trade certification help avoid a coconut shortage?

Ever since coconut water burst on to the US market several years ago, Americans...

Soup-To-Nuts Podcast: Emerging class action litigation targets

Soup-To-Nuts Podcast: Emerging class action litigation targets

The number of class action cases filed against food and beverage companies continues to...

Soup-To-Nuts Podcast: Threats to bees threaten whole food industry

Soup-To-Nuts Podcast: Industry stakeholders seek to take the sting out of threats to bees’ health

Spring has finally sprung, which means birds are chirping, crops are blooming and bees...

Soup-To-Nuts Podcast: Top marketing strategies for natural products

Soup-To-Nuts Podcast: Clean label 2.0 and other top marketing strategies for natural products

When it comes to marketing products in the natural channel it seems like there...

Soup-To-Nuts Podcast: The opportunity for medicinal mushrooms

Soup-To-Nuts Podcast: The rising opportunity for mushrooms in food and beverage

Growing awareness of the powerful health benefits of mushrooms as well as increasing demand...

Soup-To-Nuts Podcast: Certified Transitional Organic

Soup-To-Nuts Podcast: Certified Transitional helps conventional farms make the switch to organic

Despite organic’s strong appeal with double-digit year-over-year growth since the early 1990s, and the...

Soup-To-Nuts Podcast: A closer look at protein’s rise to popularity and where it is headed

Soup-To-Nuts Podcast: A closer look at protein’s rise to popularity and where it is headed

Americans’ love affair with protein shows no signs of cooling in the coming years...

Soup-To-Nuts Podcast: Paid influencers make big impact with small budget in hot sauce category

Soup-To-Nuts Podcast: Paid influencers make big impact with small budget in hot sauce category

From restaurants’ fixation with ghost peppers to the presence of sriracha on dining tables...

Key Industry Events

 

Access all events listing

Our events, Shows & Conferences...

Promotional Features

Content Provided by Fonterra

Way forward with whey protein