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New synthetic protein made of fungus stars in vegan ice creams and vegan ‘meat’

New synthetic protein made of fungus stars in vegan ice creams and vegan ‘meat’

2023-08-17

A new synthetic protein made of fungus has been unveiled by food scientists. The team from Hungkuang University in Taichung are excited about the many different uses of their new vegan protein. It can replace animal products in ice cream and bread, and even form vegan “meat.” We spoke to some of the development team to find out what makes this new option attractive.

There’s nothing like a sweet and tasty ice cream on a sizzling summer day. These vegan ice creams are irresistible – you might never guess they contain no dairy whatsoever.

Hungkuang University has teamed up with industry partners to produce these vegan ice creams. They use a fungus protein to replace dairy. The same innovation can also be used in baked goods.

Press as hard as you like. This loaf of bread will just spring right back up. The fungus protein provides “softness,” and extends the expiry date of the bread by two days.

Chen Chao-ming
Hungkuang University Food Science Dept. student
Nowadays people want health and nutrition. Plain toasting bread is a very trendy ingredient, and I think it works really well in this.

Lin Li-yun
Hungkuang University Food Science Dept. professor
The fungus contains lots of protein and fiber, so it can be used as a substrate for meat.

The protein can be used to create vegan “meat,” as well as sweet treats and breads. Its chewy texture is considered “meaty,” making it an interesting new option for foodies who want to take the animals off their plates.

"真菌蛋白"取代蛋和奶 產學合作推全素冰淇淋

2023-08-17

素食者有福了!弘光科大食品科技系,和業界產學合作,透過富含蛋白質及膳食纖維的「真菌蛋白」,來取代蛋、奶,研發出口感綿密的全素冰淇淋,炎炎夏日來一口,讓人透心涼,另外研究團隊,也以相同手法製成生吐司及素肉,增加Q彈口感。

炎炎夏日,香甜濃厚的冰淇淋讓人一口接著一口,但不說真的不知道,這裡頭竟然完全不含蛋和奶,素食者也能吃。

弘光科大產學合作,以"真菌蛋白"取代蛋奶,不但做出全素冰淇淋,相同技術,也用在烘焙產品。

大力一壓,吐司立刻回彈到原本的形狀,"真菌蛋白"增加柔軟度,還能讓吐司多延長2天有效期限。

[[弘光科技大學食品科技系研究生 陳昭銘]]
“現在的人訴求健康、養生,生吐司也是現在最夯的食材,用在這上面,我覺得效果很好”

[[弘光科技大學食品科技系教授 林麗雲]]
“這個(真菌蛋白)菌絲體,因為含高蛋白、高纖維,可以當成肉的基質來使用”

除了甜品、吐司,真菌蛋白也能製成素肉,吃起來充滿嚼勁,口感猶如一般肉品,未來饕客們,享用美食上也多了新選擇。

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