School of Hospitality (SOH)

With the projected global population of 10 billion people by 2050, there is a need to look towards alternative meat and protein as a form of sustainable food source rather than traditional meat proteins.

Development of sustainable plant and mycelium-based alternative protein has been an area of research with several Mycomeats currently developed in the market. While Mycomeat has advantages such as low in cost, rich in fibre and low in fat, the area of taste and flavouring has still been lacking for Mycomeats. 

Together with our colleagues from School of Applied Science, School of Hospitality’s culinary chefs have been working on the improvement of the flavouring and tastes of Mycomeat. By experimenting with innovative combination of plant-based ingredients, seasoning and food preparation methods, we have successfully enhanced the flavor and texture of the culinary Mycomeat products, achieving a distinct ‘umami’ taste for the RP developed Mycomeat. SOH culinary chefs have also developed multiple culinary products with the Mycomeats such as Mala Mycomeat Chips that would appeal to the common man’s taste buds. 

Mycomeat Culinary Products

School of Hospitality Culinary Chefs of the Research Team.