On paper, admits Josh Hahn, marketing director at the two-year old company, it sounds almost too good to be true: A ‘natural’ process that doesn’t involve genetic engineering that can create smooth, non-bitter coffee; chocolate that tastes great with no added sugar; stevia with no bitter aftertaste; and wheat minus virtually all of its gluten.    

“No one else is doing anything close to what we are doing. We have really pioneered a whole industry, it’s a transformative agricultural process and we’ve blown away a lot of people in the food industry. But it’s also hard for people to get their heads around.”

Indeed, the sheer novelty of the process is MycoTechnology’s USP, but also something that makes it hard to deliver a pithy elevator pitch, says Hahn, who was talking to FoodNavigator-USA after MycoTechnology struck its first major deal in the stevia market recently.

Under the deal, Nascent Health Sciences will use one of MycoTechnology’s proprietary processes (MycoZyme) on its SoPure stevia to produce a high purity stevia extract claimed to have no bitter aftertaste.

Talks are also in the advanced stages with some of the leading players in chocolate and coffee, and most recently, top-tier firms in the grain industry after MycoTechnology revealed its MycoSmooth process could “virtually eliminate” gluten from wheat, and at the same time infuse the grain with 1-3 1-6 beta glucans and a highly digestible protein with all nine essential amino acids (although it doesn’t have the same ‘elastic’ qualities)…..

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