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| osomefood egg |
A vegan hard-boiled egg, made not from a hen but from a variety of mushroom. This is what a Singaporean company has just developed.
A Singapore company, Osomefood, has just developed a vegan (vegan) hard-boiled egg by fermenting “fungal proteins” (derived from mushrooms), or single-celled proteins. This plant-based, protein-rich egg substitute looks like regular eggs.
It is made from ingredients like carrot juice, almond milk, potato starch and nutritional yeast…. According to this technology, egg substitutes are intended to be purchased frozen. They must be thawed overnight before they can be eaten fresh.
Research on proteins from fungal proteins dates back to the 1960s. It was the fungus Fusarium venenatum that was identified as one of the most suitable varieties for making protein food of non-animal origin. As early as 1974, the British Food Standards Committee authorized the use of this fungus to produce fungal proteins.
One of the obstacles to overcome is the frequent presence of mycotoxins with this fungus. But current processes manage to neutralize this risk. Mycoproteins are of great nutritional value. The protein content of a fungus such as Fusarium venenatum is very high (around 40%). These proteins are less fatty than those of soy for example. Another fungus, koji (found in soy sauce) is used to make meat substitutes.
In recent years, research and innovation has accelerated in the field of proteins of non-animal origin, as a growing demand for vegan products emerges.
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