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.
“We’ve used Hooba to make 50/50 burgers and the results are staggering”
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 do they hold their shape perfectly, but there’s no difference in taste.”
A meat reduction strategy
The availability of Hooba for blended products will make it easier for the public to eat less meat products. According to the firm, a 2021 study revealed that meat consumption had fallen on average by 17% in the past decade, while an Eating Better poll the following year found that 61% of UK participants were willing to eat less.
The combination of economic benefits and environmental sustainability makes the 50/50 model particularly attractive for food companies, presenting a compelling case for the broader adoption of products containing less meat.
Quorn, a pioneer of meat-free products since 1985, now offers, through its subsidiary Marlow Ingredients, mycoprotein for blended pork meats targeting flexitarians and meat eaters. Meanwhile, Lidl Netherlands recently introduced a 60% beef and 40% pea protein blended mince product targeting flexitarians and carnivores. You can check exactly why and for whom these blended products are intended here.
Vertically farmed Hooba
Hooba is developed at a vertical farm for oyster mushrooms in North Yorkshire. The entire process, from farming to the final product, is carried out under one roof, resulting in a carbon-friendly process.
Following a £1.5 million investment, the company announced a significant expansion in Hooba production in July to launch its plant-based meat range. According to the company, the oyster mushroom burgers outperformed competitors such as Linda McCartney and the Beyond Burger in taste tests.
Shepherd adds, “The way forward isn’t abstinence, it is about reduction. Our goal with Hooba is to create a product that makes swapping out meat so easy you don’t even have to notice it, and that’s why this breakthrough could be a real game-changer.”
MYCO will exhibit at stand E42 at the Plant Based World Expo in London this November.
