Technology

K5 radical™ protein is grown naturally using solid state fermentation, precisely controlled to create delicious meat alternatives. K5 radical™ protein is not just a replacement for meat; it’s a delicacy itself.

The bright orange fungus “Neurospora” has been cultivated for centuries, a secret culinary delight, “oncom” favoured by Indonesian culture and occasionally abroad, but seldom available in Europe / USA. Tempeh is another fermented food made using a similar traditional process, however the fungus and ingredients that produce K5 radical™ protein are radically different.

Patent applied technology, developed in-house has secured novel processes enabling unique textures and flavours to be created. Using our advanced knowledge of fungal cell biology, combined with carefully selected ingredients and the power of mycelium, there are exciting possibilities for tasty and healthy new products.

Natural life cycle: Neurospora is an extensively studied model organism in the laboratory, but did you know, the fungus has a secretive and specialised lifestyle in nature? The natural habitat is the burnt vegetation left after wild-fire; the fungus is one of the first pioneers to colonise the partially burned plant stems, emerging from heat-activated spores and plays a key part of the regeneration and stabilisation of soil and life after catastrophic destruction.

The fungus grows over the charred branches and sporulates with patches of pink-orange spores like candy floss. The vegetative life cycle of the fungus complete within 3 days; the bright orange spore mass is quickly dispersed by wind, rain and insects. After reproduction, the fungus disappears and survives via dormant ascospores which remain in the soil to be awakened by the next fire, perhaps decades later.