The orange mould Neurospora intermedia can grow on a wide range of waste products without producing toxins, and the results are being served in Michelin-starred restaurants A sweet dessert made from Neurospora intermedia fungus, served at the Alchemist restaurant in Copenhagen The Alchemist A form of mould that grows on discarded food has been shown to radically alter its taste, allowing food that would otherwise be thrown away to be eaten in a new form. Neurospora intermedia, an orange fungus cultivated from the discards of soy milk production, has been used for centuries to make oncom, a traditional food in Java, Indonesia.

* Researchers at UC Berkeley are working with chefs to develop new foods using the fungus. * The fungus is being used to create new textures and flavors. * The research is being conducted in collaboration with Michelin-starred restaurants in New York and Copenhagen. * The goal is to create sustainable and delicious food options.

This finding is significant because it can help to reduce the production of agricultural waste and its associated environmental impact. The research team has also discovered that N. intermedia can be cultivated on a variety of substrates, including wood chips, sawdust, and agricultural waste. This versatility allows for the production of biochar, a valuable soil amendment with numerous benefits.

Hill-Maini’s research focuses on the potential of fungi to be used as a sustainable food source. He believes that fungi can be a valuable alternative to traditional meat and dairy products, offering a more environmentally friendly and ethical option. Hill-Maini’s work has led to the development of several innovative food products, including a mushroom-based burger, a mushroom-based pasta, and a mushroom-based ice cream.

The chefs involved hope that by demonstrating what upcycled food can do at the highest level of gastronomy, the concept will gain commercial appeal. “We are just at the beginning stages of unlocking its full potential,” says Hill-Maini. Journal reference: Nature Microbiology DOI: 10.1038/s41564-024-01799-3