13 Aug 2024 --- The texture and mouthfeel of non-dairy ice creams are usually considered inferior to conventional ice cream despite using additives and stabilizers, says Felipe Lino, CTO and co-founder at Germany-based Nosh.bio. The company overcomes these hurdles by using microbial fermentation techniques to develop proteins that increase the melting point in vegan ice creams, keeping them solid at higher temperatures. Food Ingredients First catches up with Lino to learn more about the process and how it uses non-GMO (genetically modified organisms) fungi to yield high-quality protein and fiber-rich mycoprotein for food applications.
