SYNTHETIC FOODS, MYCOPROTEIN AND HYDROGENATED FATS

Food technologists developed synthetic foods to meet specific nutritional and cultural demands. Also referred to as artificial foods, synthetic foods are meat-free and are designed to provide essential fiber and nutrients such as proteins found in meats while having low saturated fat and lacking animal fat and cholesterol. These foodstuffs are manufactured completely from organic material. They have been manipulated to be tasty, nutritionally sound with major vitamins and minerals, have appealing textures, and safe for consumption.  Synthetic foods offer people healthy dietary choices, variety, and convenience.

Mycoprotein

Mycoprotein is created from Fusarium venenatum (also known as Fusarium graminearum), a small edible fungi related to mushrooms and truffles that was initially found in the soil of a pasture outside Marlow in Buckinghamshire, England. Concerned about possible food shortages such as those experienced in World War II Europe; as global populations swelled postwar, scientists began investigating possible applications for this organism as a widely available, affordable protein source. Scientists at one of Britain’s leading food manufacturers, Rank Hovis McDougall, focused on mycoprotein from 1964. At first, they were unable to cultivate fungus to produce mycoprotein in sufficient quantities for the envisioned scale of food production. Food technologists devoted several years to establishing procedures for growing desired amounts of mycoprotein.

They chose a fermentation process involving microorganisms, somewhat like those historically used to create yogurt, wine, and beer. A controlled fermentation process permits consistent production and harvesting of mycoprotein. Unlike alcohol fermentation, mycoprotein fermentation retains the microorganism cells instead of discarding them when the process is completed. The process begins with the sterilization of a fermenter container to protect microorganisms from harmful contaminants.  Technologists provide the microorganism culture with glucose to sustain growth and expansion. Ideal fermenting conditions for mycoprotein production require sufficient oxygen and nitrogen, temperature monitoring, and adequate glucose, biotin, and mineral nutrient supply. Steady, sustained mixing ensures suitable oxygen and food levels. For small fermenters, magnetic stirrers or paddles are used to achieve mechanical stirring of the culture. Large-pressure cycle fermenters function by appropriating air movement inside the fermenter to mix microorganisms.
When the desired amount of cells has been generated, technologists remove them from the fermenter. Harvested mycoprotein resembles soft bread dough and is bland tasting. Consisting of fine fibers, fermented mycoprotein has a texture reminiscent of lean meats. Approximately 50 percent of mycoprotein is protein. British nutritionists selected mycoprotein as the main ingredient to create food that was eventually given the brand name Quorn. For a decade, they evaluated mycoprotein’s safety with such studies as feeding it to a succession of test subjects, beginning with rats and dogs, and finally humans.  Several generations of animals that were fed mycoprotein diets flourished. Human digestibility trials were also successful, and the U.K. Ministry of Agriculture, Fisheries and Food designated mycoprotein safe for nutritional consumption. Beginning in 1985, Marlow Foods Ltd, a subsidiary of the pharmaceutical manufacturer Astra Zeneca, used mycoprotein to manufacture a variety of Quorn foodstuffs flavored to substitute for chicken and beef. The manufacturing process to create specific meat substitutes requires binding mycoprotein cells with other ingredients so that the muscle tissue structure of meat is simulated. Food technologists mix vegetable flavorings and egg white with mycoprotein to manufacture food products that appeal to consumers. They designed the mycoprotein- binder mix to resemble cuts of meat, patties, or nuggets. Those shapes are steamed to set the binder, then frozen and packaged for distribution. Marlow Foods Ltd produces Quorn wedges by fermenting wheat and corn sugars and mixing them with thickening agents and egg whites. The porous white substance can absorb spices, sauces, and flavorings for specific applications. Quorn Foods Inc. markets mycoprotein products as ingredients for cooking, including stir fry tenders, or complete entre´es such as lasagna. These items can be grilled, cooked, or baked in regular kitchen appliances, including microwaves. They are intended to make food preparation convenient and quick. Although protein shortages that had been projected in the 1960s did not develop, the early twenty-first century bovine spongiform encephalopathy (BSE) epidemic in Europe raised concerns about meat consumption and increased demand for alternative foods. For the most part, consumers interested in meat substitutes have accepted Quorn, and it became the leading synthetic food in Britain and international markets. Both health food stores and mainstream groceries in Europe and the Americas stock Quorn products. Approximately, one billion units of Quorn food were sold to an estimated 20 million people by the early twenty first century. Besides its nutritional benefits, Quorn has been proven to reduce cholesterol levels and help dieters because people feel full after consuming Quorn products and are less inclined to indulge in excessive calories. Initially Quorn was expensive, but manufacturers have reduced prices to be similar to those of meat-substitute competitors. When Quorn foods became available in the U.S. in January 2002, the Center for Science in the Public Interest (CSPI) demanded that the Food and Drug Administration (FDA) ban it. CSPI spokesman Michael F. Jacobson, PhD, blamed Quorn for U.S. consumers’ digestive problems and attempted to brand it as a controversial new food. European consumers had not experienced similar Quorn related health issues. Journalists reported that the CSPI had exaggerated and manipulated statistics, attributing symptoms from other disorders and causes to Quorn in an attempt to discredit the product.  Resarchers initiated studies, including one at London’s Royal Brompton Hospital, to evaluate Quorn and determined that it posed no significant allergen and health risks. Scientists consider mycoprotein among the safest proteins for dietary use. Because of CSPI pressure, the FDA did insist that Marlow Foods Ltd change labels inaccurately stating Quorn was derived from a mushroom family member because the company was afraid the term fungus would repulse consumers. Using chemostats, microbiologists continue to study how the mycoprotein fungus has evolved and mutated, and they have isolated variation strains to evaluate their impact on mycoproteins. Although Quorn had been economically profitable, Astra Zeneca divested Marlow Foods Ltd to Montagu Private Equity in spring 2003.

Hydrogenated Fats

Food technologists create hydrogenated fats by processing vegetable oils, consisting of glycerides and fatty acids, with chemicals to achieve certain degrees of hardening. Partial hydrogenation stiffens oils, while full hydrogenation converts liquid oils into solid fat. The hydrogenation process involves moving hydrogen gas through heated oils in vats containing metals, usually copper, nickel, or zinc. When the metal reacts to the gas, it acts as a catalyst to relocate hydrogen molecules in the oil to create different, stiffer molecular shapes. This chemical reaction creates trans fats. Saturation of fats in these synthetic molecules increases according to the degree of hydrogenation achieved.
Hydrogenation makes oil-based food more manageable; for example, margarine can be made firm enough to form sticks, and it also enhances flavor and extends freshness and shelf life. Hydrogenated fats are frequently used as ingredients for doughnuts, chips, crackers, cookies, french fries, and candy bars, which are popularly known as junk food and have minimal nutritional value. Nutritional investigations have deemed hydrogenated fats unhealthy if consumed excessively because of their saturated fat content.  Medical studies have linked hydrogenated fats to interference with essential physiological chemical processes such as metabolism and lipoprotein receptor functioning. Hydrogenated fats increase risks of cancer, heart disease, and obesity. Most experts agree that eating unsaturated plant and fish fats in moderation is safer than consuming hydrogenated fats and advise people to avoid products containing trans fats, which are unnecessary for bodily processes.

By Elizabeth D. Schafer in "Encyclopedia of 20th Century Technology", Colin A. Hempstead (editor), Routledge, London-New York, 2005, p.774-776 vol. 1. Adapted and illustrated to be posted by Leopoldo Costa.