date:Jul 24, 2014
beans treated with the MycoSmoothTM process, brew into smooth, full-bodied coffee that can easily be consumed without any additional sugar or creamers. Testing of this coffee revealed significant levels of beta-Glucans were imparted into the coffee.
Since 2013, MycoTechnology's research department has perfected the process for coffee and cacao is now working on a variety of other food compounds. The MycoSmooth process is ideal for bitter products or products with a known taste defect.