MycoTechno ogy

WHITE PAPER

PURETASTE®
PROTEIN
THE WORLD‘S
NEXT GENERATION
OF PROTEIN

CONTACT

Address Phone Online

MycoTechnology, Inc. Phone: + 1 720.897.9306 Website: www.mycotechcorp.com

3155 N Chambers Rd, Suite E Sales: + 1 720.897.9306 x125
Aurora, CO 80011
MycoTechnology, Inc. PureTaste® Protein White Paper MycoTechnology, Inc. PureTaste® Protein White Paper

PROTEIN
THE MOST ESSENTIAL INGREDIENT

Protein is the most essential nutrient in our diets. We

require protein to complete the most basic of bodily
functions. Alarmingly, by as early as 2040 we will be

THE
unable to support the population with enough protein to
sustain life. It is estimated that the world’s population will
reach 9.1 billion (34 percent higher than today) which

NECESSITY
would require an increase in overall food production
by 70%. As of 2016, it is estimated that over 2 billion
people already suffer from a lack of protein, which has

OF PROTEIN
a significant impact on overall health. Governments
worldwide are taking notice and looking for ways to
provide protein security to their people by identifying
sustainable protein sources.

WHEN WORK BECOMES

A LIFELONG PASSION
Back in 2010 I set out on a mission to solve the biggest challenges
facing the food and beverage industry. I no longer wanted to
accept the age-old saying that if it tastes bad it must be good
for you. I knew there had to be a better way. Along my journey
I discovered the unique abilities that mushrooms have on
transforming foods. By partnering with the right team, we were
able to make groundbreaking discoveries. Our first product,
ClearTaste, solves the global sugar epidemic and our second
product, PureTaste, addresses the challenges with feeding an
exponentially growing population. We are constantly striving
to create new products that can help address the needs of the
world.

I NO LONGER WANTED TO ACCEPT THE AGE-OLD

SAYING THAT IF IT TASTES BAD IT MUST BE GOOD
FOR YOU. I KNEW THERE HAD TO BE A BETTER
MycoTechnology, Inc. PureTaste® Protein White Paper MycoTechnology, Inc. PureTaste® Protein White Paper

According to the 2014 BIPE and Sofiprotéol report, emerging economies are
rapidly increasing consumption of animal based protein due to urbanization
and increased income levels. It is estimated that global meat consumption is
expected to double by 2050. On the other hand, in developed countries there is
a shift towards the consumption of plant based protein with the primary driver
being health. Flexitarians are looking for alternative meat choices and Consumer
Products Groups are looking to enrich their offerings with non-animal protein. It is
expected that by 2030 the global demand for plant based protein will increase by
43%.
PLANT BASED
PROTEIN CHALLENGES
Although plant based proteins have their advantages to animal proteins, they struggle with
off-flavors, protein quality, sustainability, and allergenicity issues. With taste being one of the
most important factors for consumers, having flavor defects can be a challenge to gaining
consumer acceptance. For example, soy protein is typically associated with a beany or
cereal off-note that many consumers find displeasing. Some of the common reasons for off-
flavors are due to enzyme-derived volatiles, aged proteins, or lipid oxidation. In the case of
soy protein, the off flavors come from the amount of retained polar lipids that are not able to
be separated.

ANIMAL PROTEIN NO MATTER HOW GOOD IT IS FOR YOU IF IT DOES NOT

ALREADY REACHING ITS LIMITS TASTE GOOD NO ONE WILL COME BACK FOR SECONDS

Seafood supports the protein requirements of nearly

3 billion people, but overfishing has tapped 90.1% of
the global fishing stocks. While industrialized animal
farming still has capacity, it has created increased
challenges in waste, pollution, deforestation,
greenhouse gas emission, soil degradation, and
water. Feedstock conversion is also a challenge in
animal based protein as it takes 5kg of feedstock to
yield 1kg of animal protein. Seafood comes in even
90.1% OF THE GLOBAL Plant based proteins typically need to be blended with another protein source because
FISHING STOCKS HAVE
BEEN TAPPED they do not contain all the essential amino acids to sustain life. They also consume large
amounts of acreage, use copious amounts of water, and contain fertilizers and pesticides.
For example, to produce a single almond it takes 1 gallon of water. Almond production uses
10% of the water supply of California. And finally, there are allergy concerns with products
IT TAKES 5KG OF like soy and peanut, making them a higher risk for food manufacturers.
FEEDSTOCK TO YEILD
1KG OF ANIMAL PROTEIN

higher at 15 to 1. To produce 1 gram of beef protein

it takes 5 times more water than to produce a single
legume. Not to mention the time it takes for a fish,
cow, pig, or chicken to reach maturity. IT TAKES 1 GALLON OF
WATER TO GROW A
SINGLE ALMOND
MycoTechnology, Inc. PureTaste® Protein White Paper MycoTechnology, Inc. PureTaste® Protein White Paper

PURETASTE PROTEIN

INNOVATION TO OVERVIEW

CLOSE THE GAP

PureTaste protein is a product of fermentation. It leverages the processing engine
of Shiitake mushrooms to convert feed stock into a high quality, neutral tasting,
complete vegan protein, that has a nutritional profile unlike any other protein on the
MycoTechnology has developed a food processing platform leveraging gourmet fungi
market. MycoTechnology has solved the age-old challenge of using a single celled
to transform foods in an effort to solve one of the biggest challenges in the food
organism to create a highly sustainable food source. By leveraging the mycelium of
industry; a sustainable, scalable, and capital efficient solution to producing protein.
shiitake mushrooms in large fermentation vessels we are able to take advantage of
To that end, MycoTechnology discovered the next generation protein source using
vertical space. By growing vertically instead of horizontally we are able to maximize
the mycelium of Shiitake mushrooms to produce a highly sustainable protein source,
the amount of protein per square foot, making the process highly sustainable and
PureTaste®. PureTaste is a complete protein, highly digestible, loaded with vitamins
scalable.
and minerals, and is over 75% protein on a dry weight basis. The vitamin and mineral
content is novel with over 50% of fats derived from omegas and more than 6% of the NEXT GENERATION OF PROTEIN
daily requirement of vitamin E. Most importantly PureTaste Protein tastes great and
NEUTRAL TASTE COMPLETE EXTREMELY
has a neutral aroma. Most testers describe the taste as slightly cereal and nutty, & AROMA PROTEIN SUSTAINABLE
--- --- ---
making it an ideal flavor profile to be utlized in a wide array of food applications. PureTaste has the cleanest taste and PureTaste is a complete protein with all PureTaste is quite possibly the most
aroma compared to all other alternative 9 essential and 11 non-essential amino sustainable alternative protein source
PureTaste is grown in large fermentation tanks, taking advantage of vertical space protein sources acids

versus horizontal farming. Growing the mycelium in a controlled environment ensures NEXT LEVEL HIGHLY HIGH QUALITY
NUTRITION DIGESTIBLE VEGAN PROTEIN
a reliable protein source that does not need fertilizer or pesticides. PureTaste is highly --- --- ---
PureTaste has the nutritional composition PureTaste scores a 1.0 on the DIAAS PureTaste is a great source of vegan
sustainable taking only 48 hours from culture to harvest, giving it one of the lowest that you cannot get anywhere else method, making it on par with animal protein
based proteins
carbon footprints of any protein on the market. The water usage to create PureTaste is
low and the water that is used is reclaimed in the process.

PureTaste protein is a product of fermentation. It leverages the

PURETASTE processing power of Shiitake mushrooms to transform pea and rice
protein to unlock the full potential of plant based protein.
PROTEIN
PROCESS
-
MycoTechnology, Inc. PureTaste® Protein White Paper MycoTechnology, Inc. PureTaste® Protein White Paper

COMPLETE
TASTE & PROTEIN
AROMA
PureTaste Protein is derived from the fermentation of plant based protein feedstock
with the mycelium of Shiitake mushrooms (Lentinula edodes) in an aqueous
environment. The result is a highly dense, complete protein, with all 9 essential and 11
non-essential amino acids that exceed FAO requirements.

GREEN BAR
11.5 mg/g 12.3 mg/g 22.3 mg/g

PURETASTE PROTEIN
REPRESENTS THE FAO
REQUIRED ESSENTIAL TRYPTOPHAN CYSTINE METHIONINE
AMINO ACIDS

FLAVOR PROFILE Tryptophan

48.7
ALANINE
mg/g 81.9
ARGININE
mg/g 102.1
ASPARTIC ACID
mg/g

FAO: 6mg/g
The key to mass market acceptance of an alternative protein is its flavor profile. This PTP: 10.6mg/g

176 42.4 23.2

Cystine/Methionine
is why the production process to make PureTaste protein focuses on de-flavoring as FAO: 22mg/g mg/g mg/g mg/g
PTP: 30.2mg/g
much as possible. We use shiitake mushrooms as the fermentation organism in order Histidine GLUTAMIC ACID GLYCINE HISTIDINE
FAO: 15mg/g
to strip out the flavor of the feedstock to make the flavor neutral. PTP: 22.1mg/g
Isoleucine
FAO: 30mg/g 47.4 mg/g 86.2 mg/g 55.7 mg/g

PTP: 45.4mg/g ISOLEUCINE LEUCINE PHENYLALANINE

PureTaste has a neutral, slightly nutty, cereal taste that is pleasant even as a raw Leucine
FAO: 59mg/g

47.2 50.9 37.4

ingredient. Its lack of taste makes it easy for product formulators to create new PTP: 83.1mg/g
Phenylalanine mg/g mg/g mg/g
products quickly because the flavor systems do not have to be overally complicated. FAO: 38mg/g
PROLINE SERINE THREONINE
PTP: 96.5mg/g
Lysine

50.9 45.4 58.7

FAO: 45mg/g
The aroma of PureTaste is near neutral which is highly acceptable from an application PTP: 48.7mg/g
mg/g mg/g mg/g
Tyrosine
standpoint. FAO: 38mg/g LYSINE TYROSINE VALINE
PTP: 96.5mg/g
Valine
FAO: 36mg/g
PTP: 56.2mg/g
In order to determine protein quality the FAO created a guideline which
FAO & PTP outlined how much of each amino acids is needed for our bodies to function. A
protein source that is above all the FAO requirements is considered a complete
- protein. Ones that have one or more that fall short of the FAO requirements is
considered incomplete resulting in a score of less than one.
PureTaste protein exceeds all the FAO requirements for amino acids.

SOURCES Data based on the average amino acid content of 3 batches of PureTaste
protein analyzed by Eurofins.
 MycoTechnology, Inc. PureTaste® Protein White Paper MycoTechnology, Inc. PureTaste® Protein White Paper

NUTRITIONAL COMPARISON PURETASTE

PURETASTE PROTEIN NUTRITIONAL COMPARISON TO ANIMAL AND PLANT PROTEIN
-
PROTEIN FACTS
DESCRIPTION ANIMAL AVG PEA RICE PURETASTE

COMPARISION
15.8 5.5 6.0 5.5
CALORIES/GRAM PROTEIN TO PEA AND
RICE PROTEIN
DAILY VALUE
100
120 110
CALORIES
4
5 3%
TOTAL FAT
3
5
SATURATED FAT
1% 3
5 1.5%
POLY & MONO
- UNSTATURATED
CALORIES/DAILY ESSENTIAL 14.4 7.4 12.2 5.5
AMINO ACIDS PEA
RICE PTP
% TOTAL FAT/GRAM PROTEIN 1.3 0.1 0.2 0.1
2
5 4%
DIETARY FIBER
30
20
IRON
15% 11
0 5%
SODIUM

% SATURATED FAT/GRAM PROTEIN 0.5 0.0 0.0 0.0

VITAMINS AND MG/100G MG/100G MG/100G

MINERALS IN
% MONOSATURATED FAT/
GRAM PROTEIN
0.4 0.0 0.0 0.0 PURETASTE
PROTEIN 3.89
VITAMIN E
0.546
NIACIN
0.02
THIAMINE
-

POLYUNSATURATED FAT/GRAM PROTEIN 0.1 0.0 0.0 0.0

CHOLESTEROL (MG)/GRAM PROTEIN 4.8 0.0 0.0 0.0

63% Fewer Calories and 92%

Less Fat Than Animal Protein

SOURCES Source PureTaste

- Animal Avg.: Ground beef, PTP - PureTaste Protein
Chicken, Pork
http://nutritiondata.self.com
MycoTechnology, Inc. PureTaste® Protein White Paper MycoTechnology, Inc. PureTaste® Protein White Paper

PROTEIN
PURETASTE PROTEIN
NUTRITIONAL FACTS

SOLUBILITY OVER HALF RICH SOURCE

SOLUBILITY & PH THE FAT COMES

FROM OMEGA’S
OF VITAMIN E

- -
Details: Details:
PureTaste is low in fat and the Vitamin E is essential for our
fat content it does contain body to function properly.
primarly comes from omega 3, PureTaste protein is a great
6 & 9 fatty acids. source of vitamin E content.

LOW IN HIGH IN DIGESTIBLE

CARBOHYDRATES PROTEIN

- -
Details: Details:
Particularly for vegans, having PureTaste protein is loaded
a rich protein source that is with high quality and
low in carbohydrates would digestible protein. The
make PureTaste a great fit mushrooms hydrolize the
for maintaining a healthy protein so your body has
lifestyle. easier access to the amino
acids.

GOOD SOURCE OF ZERO

DIETARY FIBER CHOLESTEROL

- - Source:
PureTaste Lot#032617
Details: Details: Data Provided By Eurofins
Another great benefit of One of the greatest benefits is Label recreated for new nutritional label
PureTaste protein is its fiber the fact that PureTaste protein
content which is not the case has zero cholestrol.
PureTaste protein has a higher solubility than other plant based in most protein sources.
SOLUBILITY protein sources by over 30%.

DETAILS
-