New Food Product Launch in 2022
Mycoprotein is Appearing next Meatless Meat Cuts
Some food start-ups are using mycelium for food production. Some companies are developing fungal mycelium as an ingredient to artfully create plant-based meats like bacon, burger, sausage, and steaks. This is more like using mushrooms for Umami flavor with other plant-based ingredients. Some specialty mushrooms more specifically those called “Chicken of the Woods” or “Beefsteak Polypore”, or “Lion’s Mane” are being explored for excellent new flavor profiles, including textural attributes and mouthfeel. The mushroom mycelium (the white, root-like network of cells) colonizes and penetrates the dowels as it consumes the lignins provided by the wood. These plugs can be used for inoculating freshly cut hardwood logs, or stumps, to grow a fruiting mushroom colony.
These fungal mycelia are delicious and tend to deliver important macro-and micronutrients from the nutrient-dense root structure of mushrooms. Some companies like Meati are growing these mushrooms indoors in clean environments and claim them to be free from external factors such as environmental pollutants, pesticides, antibiotics, or growth hormones.
See below the link of Meati.co and Atlastfood.co for more details. This is by no means a platform for advertising campaigns for these companies. This blog intends to inform readers of the new trend lines in the food industry.
https://meati.com
Veggies of the Sea
Now that we have aggressively tried to use mother nature for creating meatless meat. It is no surprise that next in the line is meatless fish aka plant-based seafood. The plant-based seafood companies are using Konjac! four and other ingredients to provide new-age consumers of taste, texture, and flavor of veggie fish or plant-based fish.