MycoTechnology has developed ReishiSmooth, an all-natural fermentation process that uses Reishi mushrooms to "consume" the bitterness in foods like coffee and chocolate beans, resulting in better-tasting products. "[Mushrooms] have a symbiotic relationship with their food source -- they take something out as food, but they also give back," said Alan Hahn, CEO of MycoTechnology. "Now, not only can we reduce bitterness, we can actually create a natural sweetness." On the chocolate side, the company has trained certain mushroom strains to "like" the bitterness of chocolate and is working on another strain that can change the cellulose on the bean's exterior to sugar.

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