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.