Danish Scientists Achieve Phosphorylation of Animal-Free Casein, Paving the Way for Better Dairy Alternatives
While several companies and research teams have now developed animal-free caseins using precision fermentation, an important part of the process has previously been missing. To be used in products such as cheese alternatives, caseins need to undergo a process called phosphorylation, where phosphate groups are added to them. This allows the caseins to bind to calcium compounds, forming particles called micelles. Previous attempts to achieve the phosphorylation of animal-free caseins …
Danish Scientists and Michelin-Starred Chefs Explore New Mycelium From Oyster Mushrooms for Meat Alternatives
Scientists from the Technical University of Denmark, collaborating with chefs from the Michelin-starred restaurant Alchemist in Copenhagen, have found that mycelium from oyster mushrooms (P. ostreatus) has excellent potential and acceptance as an alternative to meat and seafood. Although oyster mushrooms are widely consumed, the culinary qualities and food safety of their root structure have thus far never been explored. But, as part of a project funded by the Good …