Bolder Foods, a Belgian FoodTech company, has introduced MycoVeg, a mycelium-based ingredient developed via biomass fermentation for use in dairy-free cheese alternatives.
MycoVeg claims to provide creamy, buttery, and elastic textures and umami flavors similar to dairy cheese. According to the company, the product's nutritional profile is enhanced with fiber, proteins, and vitamins due to its mycelium base and has potential applications for various dairy-free products.
Bolder Foods, founded in 2020, entered the alternative dairy industry with the launch of Chizou, a cheese alternative made with cauliflower and chickpeas. The company is headquartered in Brussels with research facilities in Ghent.
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