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Scientists and chefs are trying to transform leftover food into gourmet dishes using a mold that is increasingly emerging as a solution in the fight against food waste.
New research argues that Neurospora, a species of fungus that transforms food waste into tasty, protein-rich ingredients, could provide a sustainable alternative to traditional food sources.
The mushroom is already used in Indonesian cuisine to make a fermented product called oncom and is now being reused in Western kitchens to combat food waste.
It works by breaking down indigestible plant materials such as grain residues and soy pulp and converting them into digestible, protein-rich food within just 36 hours.
Researchers say this process not only reduces the environmental impact of food waste, but also creates new culinary experiences.
Unlike other molds that can produce harmful toxins, Neurospora intermedia is considered safe and effective and is therefore a valuable tool for sustainable food production.
Food waste is a global problem: according to the World Food Programme, around 1.3 billion tonnes of food – a third of all food produced worldwide – is thrown away every year.
A recent article by Vayu Hill-Maini, a Miller postdoctoral fellow at UC Berkeley, appeared in the journal Natural Microbiologyprovides detailed insights into the genetic and chemical processes of converting plant waste into food using Neurospora.
The study shows that the mold can grow on a range of agricultural byproducts, including almond shells and apple pomace, without producing harmful toxins.
“Our food system is very inefficient,” says Hill-Main, the chef-turned-chemist who leads research into the use of Neurospora fungi.
“What happens to all the grains that were used in brewing, all the oats that didn’t make it into the oat milk, the soybeans that didn’t make it into the soy milk? It gets thrown away.”
He says that when a fellow chef from Indonesia introduced him to fermented corn, he realized that “this food is a beautiful example of how we can take waste, ferment it and turn it into food for people.”
By using Neurospora to convert waste materials such as sugarcane bagasse, tomato pomace and banana peels into edible foods, researchers are making great strides in reducing the amount of materials thrown away and minimizing their impact on the environment.
The application of the mold Neurospora goes beyond laboratory experiments and also extends to practical cooking practice.
Collaboration between researchers and top restaurants has resulted in innovative food products that demonstrate the versatility of mold.
One such collaboration is with chef Andrew Luzmore of Blue Hill at Stone Barns in Tarrytown, New York, who experimented with Neurospora-based products such as an oatmeal burger and moldy bread reminiscent of a toasted cheese sandwich.
Researchers involved in the study say these dishes not only showed the mold’s culinary potential, but also demonstrated its ability to add unique flavors and textures to foods.
“It’s just delicious. It looks and tastes like cheese bread. It’s a very clear window into what you can do with it,” Mr Luzmore said.
According to Hill-Maini, these molds can convert indigestible plant substances such as pectin and cellulose into nutritious, tasty foods within about 36 hours.
“The fungus readily eats these things, increases the protein content, changes the nutritional value and changes the flavor profile. Off-flavors disappear and beneficial metabolites are produced in large quantities,” he said.
In addition to its use in savory dishes, researchers are also investigating its potential in desserts and other culinary creations.
Another chef, Rasmus Munk, who is also co-owner of the two-Michelin-starred restaurant Alchemist in Copenhagen, has incorporated Neurospora mold into his dishes, including a dessert featuring orange Neurospora mold growing on rice.
The unsweetened, fermented rice pudding is served with jellied plum wine and lime syrup.
The result is a dish that combines sweet and fruity flavors with the unique flavor profile of the mold.
“We found that the aromas and flavors changed quite dramatically through the process – sweet, fruity flavors were added. I found it overwhelming to suddenly discover flavors like banana and pickled fruit without adding anything other than the mushrooms themselves,” he said.
Mr Hill-Maini’s research also sheds light on the genetic diversity of Neurospora strains and their adaptation to different types of waste.
He discovered that certain strains were particularly effective at breaking down cellulose – complex carbohydrates in the cell walls of plants – and converting it into nutritious food.
“We believe that domestication occurred when humans began producing waste or byproducts, and that created a new niche for Neurospora intermedia,” he explained. “And that probably gave rise to the practice of oncom manufacturing.”
As research progresses, Hill-Maini says this discovery could pave the way for more innovative and sustainable food solutions.
“I think in recent years, mushrooms and molds have come into the public consciousness because of their health and environmental benefits, but much less is known about the molecular processes these fungi perform to transform ingredients into food,” he said. “Our discovery, I think, opens our eyes to these possibilities and further unlocks the potential of these fungi for the health and sustainability of the planet.”
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