Methods for the production and use of myceliated high protein food compositions

This invention describes a way to create a high-protein food product by growing fungi in a liquid that contains a lot of plant protein, specifically pea protein. The fungi consume the protein, and the resulting material is then harvested, dried, or concentrated. The goal is to make a food product that tastes meaty or savory and reduces undesirable flavors like bitterness or beaniness often associated with plant-based ingredients.

Why it matters: Since 2018, the demand for high-protein, plant-based food alternatives has significantly increased, and advancements in fermentation technology have made such processes more efficient and scalable. This invention directly addresses the persistent challenge of improving the taste and texture of plant proteins, which remains a key focus for the food industry.

Status: Not in forceListed as no longer active. The specific reason is not in the record we hold.
How hard to build: SpecializedFungi fermentation, sterile environment, food processing equipment

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