The rise of fungi in food innovation: Unveiling the future of sustainable, nutritious and delicious foods

For the past 50 years, food innovation has focused on supply chain and shelf-life extension to provide nutrition and food security for a growing urbanized population. Traditionally, food scientists have concentrated on developing additives to achieve those goals.

Today’s consumers want foods with short, wholesome ingredient lists conveniently packaged to meet an active, on-the-go lifestyle. They want food products that feel made from scratch without having to cook from scratch.

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