Research by Low Food Reveals Innovative Applications for Mycoprotein, Including Tofu, Jerky & Gnocchi

Low Food has presented innovative applications for mycoprotein through its Low Food Lab Mycelium research. In collaboration with Flevo Campus, Cargill, and ENOUGH, the study explored using mycelium in products such as tofu, jerky, gnocchi, and more. Mycelium is praised for growing quickly, having a low environmental impact, and being rich in protein and fiber with a neutral flavor profile.

ENOUGH, a mycoprotein ingredient company, secured funding to increase ABUNDA production to meet the demand for sustainable proteins. Partnering with Cargill, ENOUGH utilizes biomass fermentation to produce ABUNDA at scale, contributing to solving challenges around sustainable protein production. The collective effort aims to showcase the potential of mycoprotein in revolutionizing the food industry.