A food based on fungi called mycoprotein is produced using the fungus Fusarium, which grows and reproduces very rapidly based on a cheap energy supply (an inexpensive sugar syrup made from waste carbohydrates) in a large fermenter, 40 metres high. It requires aerobic conditions to grow. The pH balance, temperature, nutrient concentration and oxygen are all constantly adjusted in order to achieve the optimum growth rate. Its mass doubles every 5 hours or so, and this biomass is harvested, purified and dried to leave mycoprotein. On its own, it is pale yellow in colour and tastes faintly of mushrooms – but a range of colours and flavours can be added to it to enhance it. Mycoprotein serves as a highprotein, low-fat meat substitute. This means it is good for dieters and vegetarians.
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