Equally thrilling, early outcomes of product improvement exams – internally and with prospects – counsel that FermentIQ™ proteins might average water exercise. “We’re working to show this speculation,” mentioned CEO Alan Hahn, “as this implies our ingredient might assist lengthen shelf life and inhibit mould development in some meals methods, doubtlessly enabling juicer finish merchandise and addressing pressing challenges meals firms are going through with present inflationary dynamics.”
Hahn added: “Our FermentIQ™ proteins put us in a novel place to check and capitalize on the superb potential of mushroom fermentation, to unlock worth for each producers and their customers. Our examine of how we will totally harness the facility of our pure fermentation platform has solely simply begun. Because the world’s main explorer of mushroom mycelia, we proceed our forage to find – and convey to life – the wonders of mycelia to create higher meals and a greater future.”
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