Food waste is a crucial issue within the U.S. food system. Surprisingly, 30 percent to 40 percent of the food supply is wasted. However, a fresh alliance of researchers and chefs is collaborating. The aim is to convert food, once categorized as trash, into gourmet cuisine. They are using a unique fungus.
This player is a key player. It can be cultivated into many byproducts. These include fruit and vegetable residue. Also, there is discarded milk of plant origin. They discovered Neurospora intermedia. This fungus does not give rise to mycotoxins. It actually ferments into delectable food.
The discovery showcases historical relevance and the potential future of fungal fermentation. It can be used to create delicious and wholesome foods from copious raw material resources. The researchers penned these words firmly.
Neurospora intermedia proves to be a fungus with historical significance. Indonesia uses it for making a dish known as oncom. This dish is generated from soy pulp. In the process of fermentation, the fungus consumes pectin.
Andrew Luzmore is a renowned chef. He is also Director of Special Projects at Blue Hill at Stone Barns. His experience with the fungus Neurospora intermedia is extensive. The fungus excels at breaking down cellulose. This breakdown results in edible food.
"It is a new instrument added to our roster. It has the potential of creating value," explains Andrew. "What we may not view as valuable could be displayed as such."
Neurospora intermedia holds incredible transformative power over food. Hill-Maini is in agreement. He asserts that Neurospora intermedia is the chef's new tool. It can introduce colors and textures. There may be entirely new flavor profiles too.
"This will open up new creative avenues. It will push gastronomy to its limits," Hill-Maini suggests. Thus, Neurospora intermedia shows great potential. It may revolutionize culinary arts.
Nonetheless, Hill-Maini maintains sustainability is substantial when working with fungus. "It was tamed in Indonesia to convert waste. This is unique among much of the fungi we know for cooking," he states." It grows fiercely on numerous food chain waste streams.
The Neurospora intermedia-rich sausages are a Luzmore creation. They have higher non-meat content, like grains and vegetables. The aim is to give it a smooth texture. They add binding functionality too.
"Working with neurospora helps. It holds the texture together, making a sausage," explains Luzmore. The Neurospora intermedia taste, however, begs the question. It isn't a simple answer.
"It is a chameleon," says Luzmore. He suggests the Neurospora intermedia has a discernible taste. It changes based on what substrate you combine with it. It also alters depending on the method of consumption.
"When it is fresh out of the incubator, it tastes like a button mushroom. It has a vague fruity quality," says Luzmore. Hill-Maini trusts the Neurospora intermedia Harbors "phenomenal potential." They could ferment fungi to act on food sustainability issues.
His goal is to learn more about using the fungus. He aims to upcycle waste and create meat and dairy substitutes. "We're planning workshops for learning more about the fungus. We can share our findings with the world," he adds.