Wednesday, October 27, 2021

So, What Food (besides insects and weeds) Do the WEF Folks Recommend To Save The Earth?

Although yesterday's "If Klaus Schwab Won't Return My Calls, How Will I know When To Buy Oatly? (OTLY)" ran a bit off the rails I think we can get back on track.

Like globalists everywhere, the Davos crowd likes mushrooms. I mean, when you think "fun guy" you think Klaus Schwab, right?
[apologies for re-using very old pun]

From the World Economic Forum, August 26, 2021:

How mushrooms are capping the alternative proteins market

  • The global market for alternative proteins is growing fast.
  • Mycoprotein from fermented mushrooms can create meat-free alternatives.
  • Meat-free proteins are better for the environment than farmed meat.
  • They could help create a more sustainable food system.

Fungi-focused food startups are starting to sprout almost overnight.

New producers are finding innovative ways to supply the growing market for alternative proteins, alongside plant-based burgers, sausages and “chicken” nugget substitutes made from soy, pea or other proteins.

Fermenting the root-like spores of specific mushrooms (using the same, age-old process that creates beer and bread) produces a protein rich, flavourless foodstuff called mycoprotein.

Once processed, mycoprotein can be used to make a variety of substitute meat products, and its naturally meat-like structure gives both a cost and texture advantage over plant-based proteins, which have to go through an additional process to reproduce the texture of meat.

Fermented fungi proteins have been in supermarkets since the 1980s, when UK brand Quorn patented their mycoprotein production processes. But now that the patents have expired, a new breed of food innovators have big plans for the humble mushroom.

Next wave of mushroom mania
Swedish company Mycorena plans to use mycoprotein as an ingredient to help partner food companies produce vegan food products. Rather than sell directly to consumers, the aim is to supply ingredients, technology and expertise to help food companies with little experience of the alternative proteins market create own-label meat substitute products based on mycoprotein.

The company has helped a Swedish brand create a range of mushroom-protein meatballs, sausages and chicken nuggets, and is busy developing new products like meat-free bacon....

....MUCH MORE

Completely unrelated:
 
Posted by at