Research Keyword: extrusion

Extrusion-based additive manufacturing of fungal-based composite materials using the tinder fungus Fomes fomentarius

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Scientists have developed a way to 3D print objects using mushroom mycelium (the thread-like structure of fungi) mixed with seaweed-derived alginate. These lightweight, spongy printed objects are biodegradable and have properties similar to polystyrene foam, but are made from renewable resources. This breakthrough could eventually replace plastic foam in packaging and other applications with an eco-friendly fungal alternative.

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Influence of the Ultrasonic Treatment on the Properties of Polybutylene Adipate Terephthalate, Modified by Antimicrobial Additive

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Researchers developed a new eco-friendly plastic material for food packaging that combines two important benefits: it breaks down naturally in the environment, and it prevents harmful bacteria and fungi from growing on food. The material is made from a biodegradable plastic called PBAT mixed with a natural extract from birch bark. Using special ultrasonic sound waves during manufacturing helped distribute the birch extract evenly throughout the material, improving its performance.

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Mushroom: an emerging source for next generation meat analogues

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Mushrooms are emerging as excellent meat substitutes because they have a meaty, chewy texture and savory flavor similar to meat, while being nutritious, low in fat, and sustainable to grow. When added to meat products like sausages, burgers, and nuggets, mushrooms improve texture, extend shelf-life, and reduce spoilage. The growing shift toward plant-based eating combined with environmental concerns makes mushroom-based meat alternatives an attractive option for consumers seeking healthier and more sustainable food choices.

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Influences of Spices on the Flavor of Meat Analogs and Their Potential Pathways

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This research studied how adding spices like black pepper, garlic, onion, and red pepper to plant-based meat products during manufacturing can improve their flavor. Scientists analyzed over 50 commercial meat analog products and found that spices reduced unpleasant bean-like flavors while adding pleasant tastes. When spices were added during the high-temperature extrusion process used to make these products, they prevented bad-tasting chemicals from forming and added nice flavors like citrus and spice notes.

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