We wanted to share a quick update on MycoSure’s product development.

We are developing different variations of our mycoprotein as we continue to determine the impact of process parameters on both nutritional and sensory profile (taste, smell, and colour). These samples are also helping our food and beverage formulators understand how process changes impact the functional characteristics of our mycoprotein. Our mycoprotein is truly engineered by nature but bringing out its full potential is very much a team effort!

ProVeg International Ntyrely Nsane Magnitt Ventures Ltd The Good Food Institute Council for Scientific and Industrial Research (CSIR) #AgFunderNews #alternativeprotein #sustainableagriculture