MYCO Expands Oyster Mushroom Protein Use for 50/50 Blended Products to Drive Meat Reduction
MYCO, a UK company producing plant-based burgers and sausages crafted from its proprietary oyster mushroom protein Hooba, is now offering the ingredient for blended meat products. The Yorkshire company, which claims that Hooba makes the best-tasting 50/50 burgers to date, says the goal of blended products is to facilitate reducing meat consumption with tasty products since current efforts to cut down on meat intake with only plant-based products are insufficient. Co-founder John Shepherd emphasizes Hooba’s unique capability to blend seamlessly with animal protein, allowing manufacturers to create more sustainable, cost-effective products without compromising quality. CEO David Wood comments, “Historically, blended products have fallen short in taste – or fallen apart when cooked. However, we’ve used Hooba to make 50/50 burgers and the results are staggering. Not only …
