Scientists team up with Michelin-starred chefs to unveil innovative fermentation product

Scientists working with chefs at a two-Michelin-starred restaurant in Copenhagen have found that diners are open to eating an innovative new product made by growing fungi.

A study published in Food Science describes how researchers from the Technical University of Denmark collaborated with Copenhagen’s Alchemist to showcase how the rapidly growing root structure – or mycelium – of the oyster mushroom could be used to develop new meat and seafood products.

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Study author Dr Loes van Dam of the university’s Novo Nordisk Center for Biosustainability said: “Food extends far beyond academic research, so it was vital that – as well as establishing that this new product is safe and nutritious – we were able to work with chefs to demonstrate that it could be part of an enjoyable dining experience.”

Mycelium grew rapidly on coffee grounds 

Although the fungi’s mushrooms or ‘fruiting bodies’ are among the most widely eaten in the world, the culinary qualities of its root structure have never previously been explored. Yet the team found that it had good nutritional qualities, grew faster and – while oyster mushrooms are considered safe to eat – contained even fewer levels of toxins and allergens. 

As part of a project funded by nonprofit and think tank the Good Food Institute, the team used a process known as biomass fermentation – similar to beer or yoghurt production – to find that the mycelium grew rapidly on sustainable materials such as discarded coffee grounds and wood. 

The resulting product was rich in protein and contained important micronutrients such as vitamin B5 and provitamin D2.

An untrained panel of consumers gave the product high scores when asked to rate its overall likeability – both before and after tasting it – with many saying they would be willing to eat the product and that it had an umami taste similar to cooked meat.

Chefs from Alchemist then developed a dish featuring the product, which was served to customers in the restaurant’s main dining room with various toppings.

Denmark is at forefront of alternative protein research 

The findings come as the first-ever analysis of European research into alternative proteins such as plant-based foods, cultivated meat, and fermentation-made foods reveals that Denmark is at the forefront of this field.

A new report by the Good Food Institute Europe found that Denmark has the highest number of scientists working in this field per million inhabitants, has published the highest number of papers on a per capita basis, and is home to three of the most prolific institutions in Europe for publishing this research – including the Technical University of Denmark. 

Alchemist chef Rasmus Munk said: “I am fascinated by the versatile world of fungi, and the different culinary applications that we can use. The dish we made with oyster mushroom mycelium had a very earthy and nutty flavour spectrum that both the guests and I enjoyed very much.”

Nutritious and sustainable 

Dr Loes van Dam said: “Fungi offer huge unexplored potential to feed our growing population, providing nutritious and sustainable sources of protein with a fraction of the emissions and land needed to farm animals, and because they grow rapidly on food and agricultural byproducts, they can play a major role in contributing to a circular economy.

“There are millions of fungi species waiting to be investigated for gastronomic use, but varieties producing widely eaten mushrooms are a great place to start. As we found, the mycelium of the oyster mushroom is safe, nutritious and above all delicious.”

Dr Stella Child, research and grants manager at the Good Food Institute Europe, said: “This study reveals fermentation’s ability to deliver exciting new products that are acceptable to consumers while boosting food security and reducing the environmental impact of our food system.

“Our new report has highlighted that Denmark is a European leader in terms of the output of researchers working on alternative proteins such as fermentation and it’s great to see more open-access Danish research published in a way that can help share innovation and accelerate the development of new products.”