NTU Singapore’s Food Science and Technology (FST) scientists, developed fungi-based protein as a plant-based meat alternative

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The Food Science and Technology (FST) programme at NTU Singapore has developed a technique to cultivate a fungi-based food product that could serve as a wholesome, better-tasting, and greener alternative to plant-based protein. The product is created using fungi?that are grown on nutrient-rich common food waste, which provides the fungi with additional necessary elements including protein, iron, and amino acids. This makes them more nutrient-dense than components like peas, chickpeas, wheat gluten, and soy which are frequently found in plant-based meat substitutes. To scale up this fungi-cultivation method, the NTU team, is collaborating with The FOODBOWL, part of the New Zealand Food Innovation Network, a national network of open-access food processing facilities, backed by the New Zealand government.

The production of the cultivated product presents a chance to recycle typical food waste and byproducts of agriculture, the food and beverage sector, and the brewing industry, such as soybean skin, wheat stalk, and brewers' spent grain. The researchers at NTU's FST programme want to enhance their product to further improve its nutritional profile and decrease food waste, in addition to serving as advisors to entrepreneurs.

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