Fermented fungus produces more protein than a steak
While traditional meat substitutes rely on heavily processed plants, these microscopic fungi grow into dense, fibrous structures that naturally mirror the texture of a premium cut of beef.
Deep inside stainless steel tanks, a specialized fungus transforms simple sugars into a dense protein known as mycoprotein. Unlike processed soy or pea proteins that require high-pressure machines to force them into meat-like shapes, this fungus naturally grows in long, branching fibers. These fibers are about 20 micrometers thick, mimicking the exact diameter of muscle fibers in a cow. This structural fluke allows the fungus to provide a firm, satisfying chew that is nearly impossible to distinguish from animal tissue in blind taste tests.
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