Sempera Organics and chef Srijith Gopinathan have created a new pillar of sustainable food, made from three mushroom species and chickpeas.

Mamu, made with shiitake, king oyster, white button- mushrooms, chickpeas, canola oil and water, is naturally packed with umami.

Utilising the whole mushroom (the mycelium root and the fruiting body), Sempera Organics has created a sustainable and regenerative whole food source. Mycelium is fast-growing and ferments the chickpeas, making the product more bioavailable, lectin-free and stronger in flavour.

Chef Gopinathan, said: “Mamu retains moisture throughout the cooking process, resulting in a juicy, flavourful experience. It freezes well, thaws and cooks quickly, easily absorbing flavour and yields a delicious finished meal every time.”

Mamu is currently offered in a ground format and can be used in a wide range of applications: sautéed, grilled, fried, baked, poached, broiled, seared and emulsified.

The new ingredient is mildly processed, high in fibre, non-GMO and free from gluten, soy and cholesterol. Sempera’s proprietary technology allows the company to “go from spore to store-ready finished ingredients under one roof.”

Earlier this year, Sempera was invited to join San Francisco-based, food innovation platform, MISTA. “Sempera Organics’ launch of Mamu is an important milestone for the food industry. Mamu has the potential to create a new category of food that can fundamentally shift consumer perception and adoption of alternatives to traditional animal proteins,” said Scott May, head of MISTA.

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