Kernel Mycofood is a 100% animal-free ingredient made from Fusarium venenatum biomass, a fungus which has already been approved for human consumption by the Food and Drug Administration (FDA) and the European Food Safety Authority (EFSA).
Kernel Mycofood has an excellent nutritional profile and a balanced composition with high-quality proteins, polyunsaturated fatty-acids, fiber, vitamins and minerals.
Kernel Mycofood is not a genetically modified organism (non-GMO). The fungus that we use for biomass production is a 100% natural organism that has not been genetically modified or altered in any way.
According to an analysis made by the Food Allergy Research Group, University of Nebraska–Lincoln (USA), the incidence of allergic reactions remains very low, with one reaction for every 24.3 million servings. That said, Kernel Mycofood is high in protein and fiber, which may cause intolerance. Also, products developed with our ingredient may contain some allergens such as egg, milk and gluten. Always be sure to double-check for any allergy advice on a product before its consumption.
Yes, Kernel Mycofood is gluten-free, except when the formulation process of a specific product based on Kernel Mycofood includes any gluten-containing ingredient. Always be sure to double-check for any allergy advice on a product before its consumption.
Yes, our product is nut-free, except if the formulation process of a specific Kernel Mycofood product includes nut-containing ingredients.Always be sure to double-check for any allergy advice on a product before its consumption.
Yes, Kernel Mycofood presents a low sodium content. Moreover, various of our new biotechnological applications based on the biomass extract of the product can be used to flavor foods without using sodium chloride.
Kernel Mycofood does not have any characteristic that prevents it to be Halal- or Kosher-certified, but our product has not been certified by competent authorities yet.
There are no soy or soybean-derived products in Kernel Mycofood. But again, when the formulation process of a specific product based on Kernel Mycofood contemplates the use of soy or soybean-derived products, they may be present. Always be sure to double-check for any allergy advice on a product before its consumption.
The thermal treatment that we apply to the cultivated fungi produces a biomass extract which may be interesting for food and biotechnology companies. This byproduct contains free amino acids, proteins, monophosphate deoxyribonucleotides, nucleotides, nucleosides, nitrogenated bases, lipids, sugars and fibre, is readily dispersible in water and oil, thus providing functional properties as a food ingredient and can be used to create healthy flavoring agents.
Relative to beef and chicken, the production of 1 kg of Kernel Mycofoods reduces the emissions of CO2 by 94% and 70%, respectively.
To produce 1 kg of Kernel Mycofood, we use 388 L of water. Compared to beef and chicken, our production process reduces water consumption by 97% and 91%, respectively.
Facilities to produce Kernel Mycofood occupy only a few hectares, typically 4 for a big facility. Compared to beef and chicken, the production of 1 kg of Kernel Mycofoods reduces the use of land by 99% and 89%, respectively.