Sustainable Protein Production for Food Applications

Wednesday, September 21, 2022 10:00 - 10:30

In 2009, as part of a NASA and NSF-supported project on extremophiles, a Fusarium strain, now called Fusarium strain flavolapis was isolated from an acid sulfate chloride spring in Yellowstone National Park.  Under appropriate cultivation conditions, a filamentous mat of mycelial biomass (biomat) can be grown with a texture profile similar to muscle fibres.  

Our research led to the development of an air-liquid interface fermentation technology that allows for the fast production of protein. The final product is Non-dairy cream cheese and meatless breakfast patties made with Fy under Nature’s Fynd label.

Debbie Yaver, Chief Science Officer, Nature's Fynd

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