I wrote a book on natto! #natto #納豆

The finished version of my review article on the past, present and possible future(s?) of #mycoprotein has now been published in "Current Opinion in Food Science" and is available online. (No subscription is required.) sciencedirect.com/science/ar…

Gutting a panel I found on kijiji, progress pics Read about my take on PLCs here: controlledmold.com/industria…

Friend of the 'reactor @Keeifa wrote a interesting introduction to PLCs for Koji and Natto - and he's making his own! controlledmold.com/industria…

Testing my macro lens on #natto

Saving for later, Takashi's insta is a gold mine. Some great pics of koji making machines there too

Here's my take on Quorn: edible fungal biomass, a survivor of the 1960s protein scare - controlledmold.com/quorn-a-s… Gonna try to write once a month this year

Quorn™️, the food, is like this weird outlier in "food-space". It's not meat. It's not soy. It's not even a vegetable. And it's not mushroom. It's mushroom *hyphae* - grown in massive liquid bioreactors! The hyphae is extracted, cooked, and compressed into food 🧵↓

Actual numbers are about: 7:1 chicken 11:1 pork 33:1 beef iopscience.iop.org/article/1…

Not to nitpick but 2:1 calorie conversion on chicken would be insanely good and even better than Quorn / single cell protein

These tables aren't too useful cause theyre not normalized for protein content, or even dry matter, and they show up everywhere in food sustainability articles Anyways, gonna write an article on #quorn @thecarbontrust

Growing koji in a liquid culture #kojibuildscommunity #koji #製麹 #麹 Also @NovozymesNA