Could it be the future of blue cheese? Applied to Penicillium roqueforti, the fungi responsible for gorgonzola, roquefort, stilton and many other blue cheese, Myconeos technology has enabled new colours, tastes, aromas and textures while lowering salt levels.
Myconeos has developed breakthrough innovative techniques and proprietary technology to facilitate the sexual reproduction of Penicillium and Aspergillus fungal strains, which were previously believed to be asexual.
In addition to using proprietary technology for sexual breeding, the company also has developed technology to alter the colour pathway of the strains to produce new natural colours.
Nottingham, U.K based Myconeos is developing new strains to address the challenges within the today’s food market such as improved taste, textures, fermentation control, natural colours, targeted enzyme activity and strains that produce flavours to mimic salt thus allowing lower salt levels.
Their natural based, non-genetically modified and based on natural principles, come at the right time, answering the growing consumer interest in plant-based foods and artisan foods.
Check them out:
⌭ @myconeos (LinkedIn)
.
.
.
.
.
コメント