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Mycorena Debuts Fungi-Based Clean-Label Fat

After successfully developing a full-scale process for its clean-label fungi-based fat, Swedish food tech company Mycorena has announced that it will launch the product commercially. In addition to Mycorena's mycoprotein brand, Promyc, the new fat ingredient will be known as Mycolein.

According to Mycorena, its "world-first" fungi-based fat solution can mimic animal fat's behavior and sensory qualities to enhance the taste and structure of plant-based foods. “Recognising the challenges faced by our partner food companies in sourcing a stable fat ingredient, in 2021, we launched the first fungi-stabilised fat as a prototype product. And now, after nearly 1.5 years of development, we have successfully created a full-scale process for producing the product and are fully prepared to launch it commercially,” said Ramkumar Nair, founder & CEO of Mycorena.

As part of its ongoing development, testing, and improvement of Mycolein fat in various food applications, Mycorena has partnered with Slovenian plant-based whole cut expert Juicy Marbles for several months. Mycorena has also collaborated with Finnish companies Meeat Food Tech, behind the plant-based brand Muu, and Rebl Eats, behind the next-generation convenience foods.

According to Mycorena, using mycelium biomass in its Mycolein is a novel application of the material, something the company claims can revolutionize the industry. The company already operates the largest mycoprotein factory in Europe. Furthermore, compared to animal fats and popular vegetable fats, Mycolein has a better nutritional profile and delivers the same, or even better organoleptic results, making it a healthier and more desirable option.

It contains 85 percent less saturated fat than coconut oil and is also a source of dietary fiber compared to other fats. In addition to being a source of dietary fiber, Mycolein is also a source of dietary fiber. It joins a burgeoning designer fat category that sees fermentation and cell technology advance sustainable alternatives to animal fat and palm oil.

“The potential applications of this technology are limitless. While we initially focused on enhancing food products through fat solutions, this is only the beginning. Our ultimate goal is to leverage this technology to unlock new, sustainable solutions for food manufacturing,” said Sandra Zachrisson, head of product innovation at Mycorena.

To launch Mycolein, the company will increase production, run more extensive customer trials, and set up full-scale manufacturing.


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