MycoTechnology Inc., a progressive food technology company, announces a new process that removes the gluten from wheat with its mushroom technology. The process is all-natural, non-GMO and chemical-free and works by harnessing the purification properties of mushrooms, which are trained to consume the protein gluten.
Independent third party testing confirmed that the total gluten content from certain mushroom strains were able to remove 99.9998% of the total gluten content.
"The challenge in the growing gluten-free movement is formulating products that have similar flavor profiles and mouth feel to products that are wheat based," said Alan Hahn CEO and founder of MycoTechnology. "Our technology allows consumers the ability to introduce wheat back into their diets with great tasting products."
MycoTechnology's unique ability to remove gluten from wheat opens up new opportunities create gluten-free options. Breads, crackers, soy sauces, beer and several other products that are currently formulated with wheat can now offer new gluten-free products while still containing wheat. Several large manufacturers have already begun formulating products with the gluten-free grains.
MycoTechnology will be at the Ingredient Market Place convention from April 7 to 9 and are currently scheduling appointments to discuss their latest innovation.