Coffee or arugula without a hint of bitterness — it may sound improbable, but sugar has found a new rival in mushrooms.
With several patents issued, MycoTechnology, a Denver startup, is using proprietary strains of mushrooms to remove the bitterness from foods and improve the flavor of all manner of products, from coffee to tea to chocolate.
The gluten-free bandwagon is becoming a little cramped these days. Pizza Hut offers an alternative pizza crust in 2,400 of its stores; the Girl Scouts introduced a gluten-free peanut butter oatmeal cookie; and this July General Mills is launching five of its best-known cereals in g-free versions. If ever there were a bellwether that gluten-free has become mainstream, it’s Cheerios. But thanks to an ingenious method of harnessing the power of gourmet mushrooms, we may once again be able to embrace that problematic ingredient: wheat.
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