Mushrooms are being used by scientists to create a new microstructure that could replace fat in foods such as mayonnaise and margarine. The team from the University of Birmingham's Centre for Formulation Engineering say that hydrophobin, a mushroom protein, could replace 50 per cent of fat in some products. Phil Cox, a member of the research team, said: "It's hoped that by making indulgent foods healthier, people will be able to continue to enjoy foods that are currently seen as bad for you without worrying about the fat content."
Register to continue
Get a month's unlimited access to THE content online. Just register and complete your career summary.
Registration is free and only takes a moment. Once registered you can read a total of 3 articles each month, plus:
- Sign up for the editor's highlights
- Receive World University Rankings news first
- Get job alerts, shortlist jobs and save job searches
- Participate in reader discussions and post comments
Or subscribe for unlimited access to:
- Unlimited access to news, views, insights & reviews
- Digital editions
- Digital access to THE’s university and college rankings analysis
Already registered or a current subscriber? Sign in now