MycoTechnology, a US company using advanced fermentation technology to create value-added ingredients, has appointed Dr. Robert Scott to its Board of Directors.
Scott is a food and beverage industry executive with over 25 years of experience across the corporate, academic, and nonprofit sectors. He was previously President of R&D at Kraft Heinz and Vice President of R&D at Coca-Cola, where he led new ingredient discovery and sweetener technology development. Additionally, he was a Division Vice President at Abbott Nutrition, where he was accountable for product development.
Scott’s academic career has included the roles of Associate Dean at Spelman College and Boston College, and Assistant Professor of Biology at Norfolk State University. Since May 2025, he has been the president of Albany State University (Albany, GA).
“Robert’s contributions to the board will be important by providing the customer view as we continue to expand our portfolio of natural ingredient solutions from mushroom mycelia fermentation into the global food and beverage markets,” said Jordi Ferre, CEO of MycoTechnology.
“Revolutionary new ingredient”
Founded in 2013, MycoTechnology sells its ingredients globally to flavor houses, CPG companies, beverage-makers, and co-manufacturers. The company has developed taste modulation solutions such as ClearIQ™, a natural, clean-label flavor modifier produced from mushroom mycelia fermentation that helps to neutralize challenging off-notes, enhance flavor profiles, and improve mouthfeel.
MycoTechnology has also created ClearHT™, a natural flavor designed to facilitate sugar reduction and elevate flavor perception. The company is now in the process of commercializing Honey Truffle Sweet Protein, a sweetener derived from the honey truffle mushroom.
“We are thrilled to welcome Robert to the MycoTechnology Board of Directors,” said Rob Case, Chairman of the Board, MycoTechnology. “Robert’s broad understanding of the food and beverage industry and specifically his beverage category sweetener expertise will be especially valuable as we commercialize and bring to market our revolutionary new ingredient, Honey Truffle Sweet Protein, which is naturally derived from the honey truffle and delivers a uniquely clean taste profile with minimal off-notes.”
