In the U.S., about 30-40% of food is discarded - but a team of researchers and chefs have found an exciting way to turn that waste into gourmet dishes using an unexpected ingredient: Neurospora intermedia, a type of fungus. The initiative is led by Vayu Hill-Maini, a chef-scientist at UC Berkeley, whose team has detailed the fungus’s benefits in the journal Nature Microbiology. Neurospora intermedia ferments various byproducts, such as fruit pulp and plant-based milk waste, without releasing harmful mycotoxins. This process not only enhances the food’s taste but also improves its nutritional content.
With roots in Indonesian cuisine, where it’s used to make oncom, a dish from soy pulp, Neurospora intermedia can break down cellulose into bioavailable nutrients. This has caught the attention of chefs like Andrew Luzmore from Blue Hill at Stone Barns, who uses it to give plant-based sausage a smooth texture or to transform stale rice bread. Luzmore describes its flavor as adaptable, ranging from fruity and mushroom-like to a cheesy taste when cooked, which allows him to add unique notes to dishes.
Beyond just flavors, Neurospora intermedia could also improve food systems by reducing waste and repurposing ingredients that would otherwise be thrown away. Hill-Maini hopes to continue innovating with this fungus, potentially creating meat and dairy alternatives and hosting workshops to educate others. Both Luzmore and Hill-Maini believe that Neurospora intermedia offers a sustainable and flavorful tool to reduce food waste and inspire new possibilities in the culinary world.
Source
https://www.foodandwine.com/food-waste-fungus-neurospora-intermedia-8707399