A breakthrough in food sustainability has emerged as scientists unveil how a specific fungus, known as Neurospora intermedia, can transform discarded food into delectable dishes. This innovative approach not only elevates the culinary experience but also tackles the pressing issue of food waste.
Cultivated from the remnants of soy milk production, Neurospora intermedia has a long-standing history in creating oncom, a popular traditional dish in Java, Indonesia. Researchers from the University of California, Berkeley, have teamed up with top chefs from prestigious restaurants to explore the fungus’s potential, resulting in unique menu items featuring a cheesy toast from stale bread and a sweet dessert made from sugarless rice custard.
Globally, a staggering one-third of food is wasted, contributing to approximately 8 percent of greenhouse gas emissions. The concept of upcycling — converting waste into new, edible foods — is gaining traction as a method to mitigate the climate effects of food production while enhancing food security. The research team illustrates that Neurospora intermedia can thrive on over 30 types of agricultural waste, including tomato waste and banana peels, without producing harmful toxins.
This remarkable fungus can turn inedible plant byproducts into nourishing food within just 36 hours. “It has a unique trajectory, transforming waste into valuable food resources,” one researcher noted.
Initial tastings in Denmark showed strong positive reception from consumers, rating oncom highly for its “earthy and nutty” flavors. Chefs are excited about the potential of upcycled foods and hope to demonstrate their culinary versatility at the highest gastronomic levels.
At a leading Copenhagen restaurant, Neurospora intermedia was featured in a creative dessert combining jellied plum wine and fermented unsweetened rice custard, showcasing a dramatic change in flavor profile. The chefs involved believe that they are just scratching the surface of the fungus’s full potential.
