MycoTechnology’s FermentIQ PTP protein powder – produced by mycelial fermentation of a pea and rice protein blend – was found to deliver significantly better amino acid absorption than the unfermented protein blend.
This finding was reported in a new scientific study published in the journal Food Science and Technology.
This suggests that MycoTechnology’s protein could be as complete and nutritious as animal proteins.
The researchers, based at the University of Illinois and Cornell University, also found that transforming the plant-based proteins with MycoTechnology’s patented fermentation process enabled 99.9% of the protein consumed to be digested.
This opens the door to higher quality plant protein products in markets where optimized protein uptake is especially desirable, including the sports, senior, and fortified nutrition sectors.
Mushroom mycelia are the invisible, underground root systems of the mushrooms.
MycoTechnology uses this resource as a natural processing agent on a commercial scale.
FermentIQ proteins offer improved solubility and digestibility because the mycelial fermentation process alters the complex structure of plant proteins.
This reduces the presence of anti-nutrients such as phytic acid – molecules that can make it harder for the body to absorb protein.
The ingredient will be showcased at IFT Expo in Chicago, USA from July 11-13, 2022.