At Tech Transfer Agrifood we are looking for new alternatives for the future of meat substitutes made from fungus. The main component of these substitute meats is the mycelium, the vegetative part of the fungus made up of hyphae. These long and branched fibers have proven to be well suited to approach the texture of conventional meat.
Products based on mycelia that have adequate organoleptic properties in terms of texture and flavor comparable to meat.
Mycelium-based products with nutritional properties similar to their conventional meat analog
Solutions not of interest
Products with unpleasant organoleptic properties or that differ greatly from conventional meat.