Denver-based company MycoTechnology uses the enzymes and metabolites from fermented fungi (the filament-like roots or ‘mycelium of mushrooms) to reduce the bitterness, sourness and astringency found in many food and drink products - flavours that manufacturers often ‘cover up’ by increasing salt, sugar or chemical bitter blockers.
The company is planning on submitting its request for a scientific opinion from EFSA in next month (July) and hopes to be able to roll out the product across Europe in 2018.
“We’ve had a lot of interest from European manufacturers, there is a strong desire there to make foods healthier […] We can’t wait to be approved and be selling throughout the continent,” CEO and co-founder Alan D. Hahn told us at IFT yesterday.
With an on-pack listing as ‘natural flavour’ or ‘natural extract’ and an organic certification, ClearTaste fits neatly into the clean label trend and is price competitive, he said.
Hahn describes himself as “a serial entrepreneur” and previously headed up five other companies in the field of cyber security and technology before jump to the food industry.
The switch was triggered by a desire to create healthier foods for personal reasons. “I’m a type two diabetic and I got really tired of the old adage ‘If it tastes bad, it’s good for you, and if it tastes good, don’t eat it’. I really wanted to make foods without compromise that everyone can enjoy without all the extra baggage.”