Topic: Food-Tech

MycoTechnology Inc., Trailblazer of the Anti-sugar Revolution

September 20, 2016 | Written by
Category: Food-Tech, News, Nutrition

MycoTechnology Inc. believes the key to lessening added sugars in food can be instituted in gourmand fungi. Established in 2013 in Denver, the brand has invented an all-natural fermentation process called MycoSmooth wherein mycelium (mushroom roots) is fermented to devour bitterness from foods and re-infuse the source with immune enhancing beta glucans. The process does sound alien. Nonetheless, it is a function that mushrooms naturally adapt. They operate as the cleaning squad of the forest, heaving toxins out of the soil and reimbursing nutrients to the tree-roots. read full article

Sweetgreen’s No Longer Just About Salad

September 19, 2016 | Written by
Category: Food-Tech, News, Nutrition

Cult favorite salad spot Sweetgreen is getting into the warm foods game. On Friday, the team launched hot bowls filled with rice or quinoa and topped with veggies and protein like the pesto portobello and Shroomami, which is made with wild rice, kale, beets, bean sprouts, portobellos and roasted sesame tofu. There’s also a harvest bowl with rice, kale, apples, sweet potatoes, chicken and goat cheese. read full article

How Sweetgreen Is Making Its Mark on the Midwest

August 31, 2016 | Written by
Category: Food-Tech, News, Nutrition

People waited for hours when Shake Shack opened in Chicago. They descended on Eataly in such swarms that the Italian mega market had to shut down to restock. Clearly, there are certain chains that Chicagoans are hungry for. And this is certainly true of Sweetgreen, a DC-based salad chain that just opened its 50th location (and first in Chicago) in River North. Boasting a loyal fan base on both coasts, the pastoral, fast-casual shop is taking its foray into the Midwest seriously, ingratiating itself with local farms, artists and seasonal ingredients. Here are the ways Sweetgreen will freshen up the Downtown dining scene and adopting its own Chicago accent. read full article

A Magical Mushroom Powder Blocks Bitterness in Food

August 19, 2016 | Written by
Category: Food-Tech, News, Nutrition

“I ACTUALLY HATE the taste of mushrooms,” says Josh Hahn, as he flicks on the lights in the clean room. Which is funny, because Hahn’s livelihood depends on fungi. Here, inside the lab at the biotechnology startup MycoTechnology, a few dozen Erlenmeyer flasks slowly gyrate on shake tables. They’re filled with a liquid the color and consistency of cloudy bone broth, a slurry of growth media and, yep, mushrooms. Or, to be more precise, mycelia: the thread-like strands that make up fungal colonies and produce mushrooms but that humans rarely see because they’re below ground. read full article

These ‘Bloody’ Veggie Burgers May Change Your Mind About Healthy Eating

August 3, 2016 | Written by
Category: Food-Tech, News, Protein

It looks, smells, tastes and feels like a beef burger, but it’s made entirely of plant products. Last week’s sizzling launch of the meatless “Impossible Burger” at New York’s Momofuku Nishi restaurant shows just how far the faux meat industry has progressed beyond the tasteless hockey pucks of its early years. It’s also part of a shift towards more meat-like vegetarian food, a move driven by the search for healthy, sustainable sources of protein that taste good and mirror the experience of eating meat. read full article