MycoTechnology uses mushrooms to create sweeter chocolate with less sugar

Company claims technology reduces sugar in chocolate by up to 70 percent.

MycoTechnology, Inc. chocolate

MycoTechnology, Inc., a cutting-edge, food technology startup, is working to create great tasting cacao made from far less sugar than normal.

By nature, cacao beans are not sweet and require a significant amount of added sugar to mask the bitterness. For example, an average milk chocolate bar contains 31 grams of sugar, or 72 percent by weight.

The healthier dark chocolate bars contain 21 grams of sugar (51 percent by weight). However, the company claims that when cacao beans undergo its MycoSmooth process, they can make great tasting chocolate with little to no added sugar.

"By using gourmet mushrooms and their natural cleansing abilities, we are able to train them to consume only the bitter compounds in chocolate," the company explains on its website. "The mushrooms symbiotically interact with their food source, giving back valuable nutrients other unavailable in chocolate."

MycoTechnology is in discussions with several of the largest food companies and the reception has been positive.

One Fortune 500 food company said "With your MycoSmooth chocolate we can significantly reduce the sugar requirements in several of our products, which will allow us to provide a lower-calorie solution to our customers while significantly reducing our ingredient costs."

The MycoSmooth process was first applied to coffee beans in 2013 with outstanding results. Even low quality Robusta beans treated with the MycoSmooth process brew into smooth, full-bodied coffee that tastes great without any additional sugar or creamers. Also, after going through the process, the coffee also had significant levels of beta-Glucans, which are known for boosting the immune system.

Since 2013, MycoTechnology's research department has perfected the process for coffee and cacao, and its now working on a variety of other food compounds. The MycoSmooth process is ideal for bitter products or products with a known taste defect.

As a food technology company, MycoTechnology will produce finished or partially finished private-label products for customers. As an alternative, they will also license the rights to the process.

Crystal Lindell, Former editor-in-chief of Candy Industry Magazine. While here she has worked on Candy Industry Magazine, Food Engineering Magazine and Food Safety Strategies. She holds a master’s degree in public affairs reporting from the University of Illinois – Springfield and a bachelor’s degree in political science from Western Illinois University. And her favorite breakfast is a cup of espresso and Twix bar.