The technology that gets rid of sugar in foods without losing taste has been developed by MycoTechnology, Inc. The company has found a solution to the problem that has been harassing food experts for more than three decades, namely how to preserve the taste of the product by reducing the sugar content in it. The new method is complicated technology, but its essence is extremely simple. Invisible molecules of fungi can control the taste buds of a person during chewing food, with their help person can block all the bitter aftertaste that was previously hidden with sugar.
According to Alan D. Hahn, CEO of the MycoTechnology, Inc., they created something absolutely the opposite of the sweetener - the blocker of bitterness. Mushrooms, in this case, mycelium, are unsweetened by themselves, they have no taste at all. Nevertheless, with their help, people will not feel the bitter taste, and producers will be able to reduce the number of sweeteners in products.
Many food products initially have a bitter taste, for example, coffee, chocolate, and wheat-based products. To make them tastier and hide the bitterness, companies add to the various ingredients, including sugar. Recently, consumers have become more concerned about their health, and the problem of obesity has forced them to pay attention to the effect of sugar on the body. Therefore, many food and agro-industrial companies began to look for new ingredients. Some sugar substitutes proved to be very successful, but none of them stayed in the market - in part because their taste was more likely to interrupt bitterness. For example, saccharin is four hundred times sweeter than sugar, but after it, there was a metallic taste in the mouth that people did not like.
Alan Hahn and his team were able to develop a method for growing and harvesting a mycelium - the vegetative part of the root system of fungi that is underground. Mycelium is dried, pulverized, and then mixed into a liquid and added during the production of various products. Once such a product, for example, a chocolate bar, falls into the consumer's mouth, the invisible molecules of the mycelium are attracted to the taste receptors of the tongue, responsible for the perception of bitterness. These molecules are held in the tongue for about 10 seconds, and then they are washed off with saliva. However, this time is enough to prevent the consumer from feeling an unpleasant bitter aftertaste.
According to Alan Hahn, a person does not even know that the product he eats contains a mycelium grown with MycoTechnology technology. Mycelium is one of the many ingredients approved by the Food and Drug Administration and refers to 'natural supplements'. The development was recently approved in Australia, but now the company is trying to get an approval of its product in the European Union and Japan.
Alan Hahn tells that MycoTechnology is used in companies that produce yogurts and sweeteners for fruit salads. Typically, to mask bitterness, they use corn syrup with a high content of fructose, which is not very useful. Alan Hahn believes that using in products a mycelium, companies will not only be able to leave a familiar sweet taste for people but also halve the amount of sugar. MycoTechnologies has already received funding of more than $10 million. Most of the new amount will go to the expansion of current plants to increase the production of mycelium.