Mycorena creates mycoprotein-based alternative butter Swedish company Mycorena has developed what the company claims is the first prototype of mycoprotein-based butter. This innovation could pave the way for the use of mycoprotein in alternative dairy and meat products..

Mycorena uses a unique mushroom-based fat ingredient to produce butter, requiring minimal additives.. The new prototype contains no cholesterol as well as no saturated fat compared to regular butter. Ultimately, the fat ingredient could be used to develop alternatives to other high-fat dairy products such as cream and cheese..

“This is something our team has been trying to develop for over a year, with little success until recently,” said Paulo Telxeira, Chief Innovation Officer at Mycorena.. “Typically, mycoprotein is considered a non-functional protein ingredient that needs other ingredients to create interesting food structures.. We have shown that this is not the case, you just need to use it correctly"

Although the butter prototype is Mycorena's first foray into alternative dairy products, the company has been working on alternative protein products since its founding in 2017..

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