Mush Foods develops umami-flavoured protein for hybrid meat

Food tech start-up Mush Foods has developed its 50Cut mycelium protein ingredient solution to cut animal protein content in meat products by 50%.

Mushroom-derived 50Cut delivers a ‘beefy’ bite of nutrient-dense protein to meat hybrid formulations.

Shalom Daniel, co-founder and CEO of Mush Foods, commented: “Our mushroom-derived products address the reality that there is a sizeable population of carnivores who are simply not willing to compromise on beef’s rich taste, nutritional boost, and textural experience”.

He added: “50Cut is tailored specifically for hybrid meat products to satisfy flexitarians and carnivores with the unique sensation they crave while easing the impact of global meat consumption.”

Mush Foods’ 50Cut mycelium protein ingredient product is composed of three edible Mushroom mycelium species. Mycelium is a whole protein, housing all the essential amino acids and is rich in fibre, vitamins with no saturated fat or cholesterol.

The ingredient acts as a natural binder and possesses a natural umami flavour similar to meat.

In formulations, the mycelium fibres maintain the volume of the ground meat matrix by absorbing the meat juices, further preserving flavour and making the addition of texturised proteins unnecessary.