The TFood Conference 2024, an annual event organized by TUMCREATE as part of its Protein4Singapore program, marked a significant milestone for Mycosortia. We were honored to be invited as exhibitors alongside other innovative startups like Kosmode Health and Altimate Nutrition, as well as established corporations such as Buhler.
At the conference, Mycosortia proudly showcased our innovative product, FibProt, a functional protein powder upcycled from okara. Following our success at the Upcycle Revival Challenge 2024 with NuCheese, a mozzarella cheese stick, we introduced our latest creations: block cheese and cream cheese made with FibProt.
The feedback from participants was invaluable, particularly regarding the texture and taste of our cream cheese, which received high praise. Many international attendees were amazed to learn that these cheese products were developed in Singapore using okara, a byproduct of tofu and soymilk production. They were impressed by the smooth texture and authentic cheese flavor.
Okara, composed of 40-60% dietary fiber, with over 90% being insoluble, typically poses challenges in food formulation due to its gritty texture. However, our proprietary fermentation technology has transformed okara, eliminating its gritty mouthfeel and endowing it with multiple functionalities such as emulsification and thickening. FibProt also imparts natural umami and cheesy notes, eliminating the need for nutritional yeast, a common and expensive ingredient in plant-based cheese.
A key topic at the conference was the bitterness often associated with plant-based proteins. This is a challenge we frequently encounter in okara fermentation and product formulation with FibProt. Masking this bitterness usually requires flavoring agents, but our cream cheese, developed using FibProt, has no bitter taste thanks to our unique fermentation technology and formulation processes.
During the panel discussion on the future of alternative proteins in Singapore, it was emphasized that alternative proteins should complement rather than replace animal-based foods. Taste and nutrition are crucial for the future of food.
Dr. Roman Werner from the Technical University of Munich (TUM) Venture Lab highlighted current AgriFood megatrends in food tech investment. “Food as Medicine,” including precision nutrition, fermented food, and functional food, topped the list, followed by “Planet First,” focusing on CO2 reduction, circular economy, food waste reduction, and sustainable packaging.
We are proud that Mycosortia’s products align with these trends. Our cheese products, made with FibProt upcycled from okara, fulfill both circular economy and nutritional requirements. They are high in dietary fiber, low in sugar and fat, and made with fermented ingredients and minimal additives, making them sustainable and healthy. Moreover, they meet consumers’ taste demands with their natural umami and delicious flavor.
We are excited to announce the upcoming launch of our health-enhancing cheese products and the start of our seed fundraising campaign early next year. If you are passionate about sustainable food and nutrition, we invite you to join us on this journey. Feel free to reach out for more information.