Startup cria proteína alternativa e transforma fungos em “carne”

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Imagine comer um hambúrguer com gosto de carne, cheiro de carne, taxa reduzida de gordura e calorias, com mais proteínas e fibras, mas que não leva carne na composição?

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A ideia surgiu da startup Fungi Biotecnologia, que tem sedes em Curitiba e Ponta Grossa, no Paraná

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A foodtech paranaense desenvolveu uma proteína concentrada de micélio (a parte vegetativa de fungos e cogumelos)

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"A vantagem do micélio é que ele tem sabor neutro, ou seja, quando adicionado a novos ingredientes, isso não afeta o sabor do produto final", explicou Eduardo Sydney, engenheiro de bioprocessos

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A startup optou pelo uso de fermentação líquida para produção. Assim, enquanto outras empresas levam de 48h a 72h para realizar o processo de fermentação, ela consegue realizar em 24h

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