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Encyclopedia > Mycoprotein

Mycoprotein is defined in the Oxford English Dictionary as: "the albuminoid which is the principal constituent of the protoplasm of the cell." "Myco-" is from the Greek word for "fungus".

Marlow Foods Ltd. says their Quorn brand of meat-free foods and Mycoscent brand of low-sodium flavorings are made from mycoprotein, though their usage differs from the dictionary definition. Proteins, including albumin, contain no dietary fiber, but their website says mycoprotein is a good source of it.

According to Marlow's website, "Mycoprotein is derived from Fusarium venenatum, from the fungi family, as are truffles, morel and other mushrooms, originally discovered growing in a field in Buckinghamshire in the United Kingdom." The specific fungus had previously been misidentified as Fusarium Graminearum, which is often found in soil but can be found parasitizing wheat and other cereals.

See Quorn for information on the manufacture of the Marlow Foods product, and the controversy surrounding its U.S. introduction.

  Results from FactBites:
Mycoprotein (756 words)
Mycoprotein is a food material derived from the mycelium of a species of the fungus Fusarium.
The fermenters currently being used to manufacture mycoprotein are 40m high (similar in height to Nelson's column).
After emerging from the fermenter, the mycoprotein is subjected to a temperature of 65°
FDA/CFSAN: Agency Response Letter: GRAS Notice No. GRN 000091 (2901 words)
Mycoprotein is the processed cellular mass that is obtained from the filamentous fungus Fusarium venenatum strain PTA-2684.
Mycoprotein contains constituents that derive from the cell wall and typically contribute 22 to 28 percent to mycoprotein on a dry weight basis.
Mycoprotein that is prepared for use as a food ingredient typically has a solids content of about 25 percent.
  More results at FactBites »



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