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ClearTaste: mushroom fermentation to reduce food bitterness

Ingredients from mushroom fermentation: a success on the market

Mushrooms have been popular in recent years for their nutritional value and their wide range of healthy applications. This renewable and easily cultivated resource also allows the production of new ingredients using fermentation. Fermentation is a very successful process. This keen interest in this ancestral process is directly linked to recent discoveries about the importance of microbiota and gut health. The fermented food market is booming, and the market for ingredients derived from fermentation is taking the same path.

In both large and small companies, new products based on mushroom fermentation are constantly being developed. The ingredient supplier Naturex has signed a global distribution agreement for Cura Global Health’s innovative minerals. Its Koji Minirals range already includes two products, iron and a complex of 7 minerals that can be used as a dietary supplement or functional food. Start-ups are also conquering this market. During the Food Ingredient Europe 2017, our team had identified the young company Chromologics which produces pigments that can be used in the food industry and are compatible with many diets.

Mycotechnology, a young American company positions itself differently and offers a natural and organic bitter blocker.  This product, ClearTaste, is the second one after PureTaste, a protein derived from the fermentation of peas, rice and shitake that Naturex also distributes.

ClearTaste: a solution for product reformulation

champignons fermentés mushroom fermentation Made up of 86% Carbohydrates and 14% protein, fatty acids and other nutrients, this ingredient has the advantage of being easily and in very small quantities incorporated to balance the bitterness of a product while enhancing flavours. It can be used in reformulation for manufacturers seeking to limit a bitter aftertaste or for those seeking new claims (« no added sugars », « low in sugars »…). For example, combined with stevia it can be used at 0.015% and have a beneficial effect on the taste of the product. This is a major asset when the WHO tends to educate consumers to reduce their consumption of simple sugars to 50g/day and limit health problems such as type II diabetes, dental caries, obesity.

The company believes that this bitter-blocking ingredient will appeal to a wide range of manufacturers, from bakeries to breweries. Especially since this product is organic and natural, which gives it the advantage of being able to be used on the organic market, a market that has been multiplied by 6 in 16 years on a global scale according to the French Agence Bio. MycoTechnology is lauching its functionnal ingredient into the European market, which has great potential with consumers who are increasingly attracted by naturalness. The perception of this ingredient by the consumer is still a key point, they may be reluctant with these new additives in their diets.

 

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