Mushroom mycelium can remove bitter compounds from foods and enhance their nutritional profile... naturally
Mushroom roots or ‘mycelium’ can remove bitter compounds from some of the world’s most valuable crops and enhance their nutritional profile, claims MycoTechnology, which says inoculating a substrate with liquid mycelium and letting them work their magic can create smooth, non-bitter coffee; chocolate that tastes great with no added sugar; stevia with no bitter aftertaste; and wheat minus virtually all of its gluten.
Watch our video with MycoTechnology CEO Alan Hahn, and read more about MycoTechnology HERE and HERE.