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8mo ago

Fungus Revolutionizes Food Waste into Gourmet Dishes

Neurospora intermedia transforms discarded food into nutritious, flavorful meals, offering a sustainable solution to global food waste.

The Neurospora fungus transformed moldy rice bread into a cheese-like toast.
A sauteed patty composed of soy pulp inoculated with Neurospora mold and left to ferment for several days. UC Berkeley postdoctoral fellow Vayu Hill-Maini prepared and cooked the patty, plating it with a cashew cream sauce, baked yams and a fresh cherry tomato and cucumber salad. (Credit: Vayu Hill-Maini, UC Berkeley)

Overview

  • Researchers discovered Neurospora intermedia's ability to convert indigestible plant material into edible food within 36 hours.
  • Michelin star chefs are creating new dishes with the fungus, enhancing both flavor and nutritional value.
  • The fungus has been tested on over 30 types of food waste, proving its versatility and potential for large-scale application.
  • Sensory trials show positive reception, with tasters noting earthy, nutty, and fruity flavors.
  • The study highlights the potential of traditional fermentation methods to address modern sustainability challenges.