WHY MUSHROOM MYCELIUM?
Fungi can yield up to 50% edible protein by mass, and mycelium suspension culture can attain higher biomass per unit volume compared to other agriculture, in space-saving bioreactors suitable for scale-up in space limited cities.
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Fungal mycelium technologies for new edible protein ingredients can also provide exciting new raw materials for the food industry, from chefs to food manufacturers. As mushrooms are already commonplace in many diets, fungal mycelium is another way of growing this much-needed food source.
BENEFITS OF MUSHROOM MYCELIUM
1. High protein to energy ratio
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2. Comprehensive essential amino acid composition, important for muscle development in a balanced diet.
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3. Contains beneficial polysaccharides and small molecule compounds that are beneficial to the human immune system.
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4. High nutritional value: Can be easily processed (in downstream production processing) to be more easily digested and absorbed by the human digestive system.
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5. High in vitamins B1, B2, B12, and other nutrients.
6. Food security: can be cultivated in an intensive manner suitable for Singapore's food security, in closed bioreactors that can be stacked to yield tonnes of protein per system/yr, and that can ensure GMP-grade food safety, with short batch turnaround of as little as 5 days.
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7. GRAS: Developed from existing edible mushroom species, therefore Generally Recognised as Safe (GRAS).