I like beans Civil / chem eng
Toronto, Ontario
Joined July 2020
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Keith W. retweeted
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…
Keith W. retweeted
Friend of the 'reactor @Keeifa wrote a interesting introduction to PLCs for Koji and Natto - and he's making his own!
controlledmold.com/industria…
Saving for later, Takashi's insta is a gold mine. Some great pics of koji making machines there too
This information is from San-J's US president of tamari brewing, Takashi Sato. Check out his Instagram post here:
instagram.com/p/CVAKkZ1rPGT/
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
Keith W. retweeted
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
🧵↓
ALT Fried Quorn nuggets - Source: veggiepattytastetest.com
More bad food math, this time from Bill Gates 'How to avoid a climate disaster'
2:1 calories for chicken
3:1 calories for pork
6:1 calories for beef
These are way too low and probably mixed up with feed conversion ratio (FCR) which is mass in: mass out 🧵
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
Here's everything I could dig up on the design of the koji room (koji-muro) 麹室 /製麹室について
controlledmold.com/design-of…
#koji #kojibuildscommunity
Learn about Flavourzyme! The enzyme cocktail that makes your food tasty
Latest from ControlledMold, by @Keeifa
controlledmold.com/flavourzy…
I wanted to grow koji at a single, flat temp. Theres a bubbler on the left that makes 100% RH air and sends it through the koji tube. Trying to miniaturize those koji machines😅 @Cmrn_DP @umami_chef