in Evry, behind the scenes of the food of the future – Liberation
Vaguely Umami scents invade the Eléum room, on the first floor of the genopoly of Evry-Courcouronnes (Essonne). In this cluster specializing in biotechnologies, usually more conducive to PowerPoint presentations than to food corners, it is lunch time: mycelium is served there. Simmed with leeks and coconut milk, soft spices Tikka Masala or in raw lamellae with olive oil and lemon, these filaments – vegetative part of the fungus – are tasty: the texture is convincing, the lamb’s lettuce and the taste, apart – not as earthy as a mushroom of wood, but not neutral, but not neutral.
Mycelium, we are told, offers undeniable assets: natural and GMO without fermentation, the manufacturing technique is rapid (two days) and non-polluting. The final result, in steak or powder, lends itself to all experiments: nets, nuggets or desserts – like fine grilled tiles to accompany a dessert with rhubarb. All is suitable for vegetarians, vegans and flexitarians. « Unlike most alternatives to meat, our products are not ultra -formed », A boiling Jaafar Kilani, of Mycelium Technologies.
The start-up is one of the many companies hosted by the genopoly of Evry-Courcouronnes, which inaugurated on Wednesday May 28, two new infrastructures, Gatex and Protopia, the opportunity to go and taste pro
