Put away the sugar; mushrooms can eliminate the bitter taste of coffee, according to a Denver startup
Espresso con fungi, anyone?
Coffee lovers may be embracing an unlikely additive in their morning cuppa: mushrooms.
The folks at Denver-based food tech company MycoTechnology has developed a mushroom-based powder designed to be sprinkled into coffee, tea and chocolate to eliminate any bitterness.
No need for sugar or cream, then.
What's the science, you ask? Mushrooms have underground roots (mycelium) which absorb nutrients and water and also decompose plant material in the soil. The mycelium acts the same way towards foods, consuming the bitter compounds. Simple! (Sort of.)
The company, which has already raised over $8m in funding, is also making gluten-free wheat using the same process.
Magic mushrooms indeed.
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