In this episode of the PPTI Podcast, Dr Muyiwa Akintoye, Chief Product Officer at Planetary, discussed the opportunities and challenges involved in developing mycoprotein-based foods. He explained the need to balance nutrition with taste and texture, outlining how growth conditions, strain selection, and fermentation control influence flavor development.

Dr Akintoye also addressed strategies for reducing off-notes, the impact of clean-label expectations, and lessons drawn from the evolution of plant-based and dairy alternatives. He explored the structural properties of mycoproteins, including fiber alignment and downstream processing, and how these factors contribute to the fibrous texture and bite associated with animal protein.

Throughout the conversation, he emphasized the role of ingredient design and process optimization in ensuring mycoprotein products meet consumer expectations for quality, taste, and sustainability.

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