A PLANT-BASED manufacturer claims it is the first British company to manufacture a ‘holy grail’ protein – capable of making the perfect blended burger.
Blended or hybrid products contain both plant and animal protein, making them cheaper, greener and tastier.
While this isn’t a new concept, Myco’s CEO David Wood said many fell apart when cooked – or didn’t pass the taste test.
However, he believes Myco’s revolutionary protein – Hooba – can make the best 50/50 burgers to date.
And he said the breakthrough could encourage more people to swap out meat in their diets.
“Historically, blended products have fallen short in taste – or fallen apart when cooked,” added David.
“However, we’ve used Hooba to make 50/50 burgers and the results are staggering. Not only do they hold their shape perfectly, but there’s no difference in taste.
“This is a huge moment, as it now gives food manufacturers a chance to create products that are more sustainable, more cost-effective and don’t sacrifice taste or quality.
“It also makes it far easier for the public to swap out meat, which there’s definitely a wider appetite to do. So by using Hooba in a 50/50 blend, you could create products – be it a mince or a burger – which can be lifted straight off the shelf.
“That will definitely appeal to carnivores, while the economic and green advantages of a 50/50 model make it in many ways a no-brainer for food firms to embrace.”
To showcase Hooba’s versatility, Myco has created a series of videos showing how well the oyster mushroom-based protein performs in a 50/50 mix with meat.
Research has shown that the public are not only eating less meat – but that they want to consume even less.
A 2021 study revealed that meat consumption had fallen on average by 17 per cent in the past decade, while an Eating Better poll the following year found that 61 per cent of people in the UK are willing to eat less.
However, meat consumption – one of the biggest drivers of greenhouse gas emissions – isn’t falling fast enough, a fact that acted as the catalyst for Hooba’s creation.
It is developed at a UK-first vertically farmed site, with every stage of development – from farming and development through to production – done under one roof.
The carbon-friendly process has resulted in the Hooba quarter pounder being dubbed ‘Britain’s Greenest Burger’.
Myco’s co-founder, John Shepherd, said the firm has always believed the way of solving the climate crisis is to work with the meat industry – not against it – and that Hooba’s unmatched ability to be mixed with animal protein is a shining example of this.
“The way forward isn’t abstinence, it is about reduction,” he added.
“We’ve always said we don’t want to turn the world vegan. Our goal with Hooba is to create a product that makes swapping out meat so easy you don’t even have to notice it, and that’s why this breakthrough could be a real gamechanger.”
