category of mycelium-based food products: no longer just as meat imitations. The visitors could taste, among other things, hishio sauce, dumplings, parmesan and sweets based on mycelium, and were also given an explanation about Mycoprotein and the very low footprint of promising new mycelium applications. With the enthusiastic feedback - the snacks were delicious - the participa- ting chefs will refine their creations, after which the final recipes will be recorded in a publication in March. Photos: Vita Devies


MUSHROOM BUSINESS 29


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