Transforming waste products to high-value ingredients.

Our Mission

Our mission is to unlock the nutritional value of food side streams, reduce food waste production, and provide high-value green labelled functional food ingredients.

Technology

Fiber bioconversion via microbial consortia biotransformation technology.

Benefits

No chemicals and commercial enzymes, less water, less land, and zero- waste process.

Products

Functional protein, natural food emulsifiers, plant-based dairy and egg substitutes.

Functional Protein FibProtTM

Okara is a byproduct from soymilk and tofo industries. It contains more than 80% of water and its dry matter contains about 20-35 % of protein and other nutrients. Every year, more than 10 million tons of okara is produced globally. About 20% of okara is used as animal feed or compost. However, majority of okara is discarded due to its high content of fiber and bad mouthfeel. Mycosortia converts okara to a high-value ready-to-eat functional protein, FibProtTM using our proprietary biotransformation technology.

Applications

FibProtTM has 20-25% of protein with peptides and free amino acids. The fiber mouthfeel is completely removed. Instead, it has some umami taste and enriches food product mouthfeel. It has good water and oil holding capacities. It is an ideal natural food emulsifier and therefore can be used as dairy and egg substitute. It can be used as an ingredient in formulating a series of food products. Moreover, it has health benefits such as antioxidant and anti-inflammatory properties.

Blog at WordPress.com.