Marudai Foods Begins Developing New Products Using Koji Mold-Derived Protein
Published
Meat manufacturer Marudai Foods announced on October 29 that it will work on developing new food materials using koji mold. The company has reportedly begun developing products that use a "fermented koji material" obtained by biomass fermentation of koji mold.
Fermented koji material is a material made by growing koji mold on plant-based raw ingredients and similar substances. The protein obtained from koji mold is called "mycoprotein," and it is attracting attention as a food that can replace meat. A distinctive feature of mycoprotein is that it contains a large amount of protein, just like meat.
In recent years, interest in health and the environment has grown in Japan as well, and the popularity of plant-based foods and meat substitutes has spread. At the same time, the environmental burden of raising livestock and the stable supply of food have become challenges. Against this backdrop, food manufacturers are increasingly moving to look for protein sources other than meat.
Marudai Foods is a company that has so far focused mainly on processed meat products. With this announcement, the company indicated its intention to use koji mold-derived materials to expand into the field of new food products. Details such as the launch timing and prices of specific products have not yet been disclosed.
Foods using mycoprotein may spread to dining tables depending on future consumer reactions and the pace of technological progress. Attention is likely to continue to focus on product development moves by various companies.
Sources: Foovo
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