Make way for orange fungus – a new sensation in the world of gastronomy

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Make way for orange fungus – a new sensation in the world of gastronomy

Did you know, you can now reuse your discarded food? Get ready to be shocked – we really meant fungus! New research has identified a specific type of fungus that grows on discarded food, radically changing its taste and making it a whole new treat to eat. We understand you completely; we were initially as shocked as you are now! Researchers at the University of California, Berkeley discovered and grew a specific type of fungus called Neurospora intermedia from byproducts of fruit, vegetable and plant-based milk waste. The results of the findings were published in the journal Nature Microbiology.

The researchers then collaborated with some chefs from Michelin-starred restaurants in New York and Copenhagen to create unique dishes using the fungus. In fact, you might be even more surprised to know that some of these dishes are now appearing on the menus of those restaurants – cheesy-tasting toast made from stale bread and a sweet dessert made from unsweetened rice custard.

Why is food waste being used to create unique dishes?

Food waste has become a major concern worldwide. It is responsible for about eight percent of greenhouse gas emissions worldwide. According to New Scientist, researchers reported that recycling food could be a way to reduce food waste and increase global food security.

Also read: Scientists have created 100 percent biodegradable plastic from barley, which can be used for food packaging

Photo Credit: Unsplash

Where does this unique orange fungus (Neurospora intermedia) grow?

According to the study findings, N. intermedia can grow on at least 30 types of agricultural waste without producing toxins that may affect human health. “We are in the early stages of unlocking its full potential,” the researchers said.

“This mold is incredibly delicious. It looks and tastes like you’ve grated cheddar onto toasted bread. It’s a clear indication of what can be done with it,” the Michelin-starred chef involved in the research explains, according to Phys.org.

What do you think about this kind of food? Would you like to try it if you get a chance? Share your thoughts with us in the comments below.

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