A method for preparing shiitake mushrooms with an increased vitamin D2 content includes: (1) a first step of pre-aging shiitake mushrooms at room temperature or less; (2) a second step of aging the pre-aged shiitake mushrooms at room temperature; (3) a third step of chopping the aged shiitake mushrooms; (4) a fourth step of irradiating the chopped shiitake mushrooms with UV-B; (5) a fifth step of thermally treating the shiitake mushroom pieces irradiated with UV-B; and (6) a sixth step of crushing the thermally treated shiitake mushroom pieces.

A method for preparing shiitake mushrooms with an increased vitamin D2 content includes: (1) a first step of pre-aging shiitake mushrooms at room temperature or less; (2) a second step of aging the pre-aged shiitake mushrooms at room temperature; (3) a third step of chopping the aged shiitake mushrooms; (4) a fourth step of irradiating the chopped shiitake mushrooms with UV-B; (5) a fifth step of thermally treating the shiitake mushroom pieces irradiated with UV-B; and (6) a sixth step of crushing the thermally treated shiitake mushroom pieces.

A milk-like aqueous formulation which does not require high levels of flavourants and/or sugar but comprises high levels of amino acids and/or proteins is described. The aqueous formulation comprising fungal particles of a filamentous fungus, wherein the particles include relatively low levels of acetyl-glutamic acid, uridine, inosine, guanosine, UMP, GMP, AMP, sodium, potassium and/or ammonium.

A milk-like aqueous formulation which does not require high levels of flavourants and/or sugar but comprises high levels of amino acids and/or proteins is described. The aqueous formulation comprising fungal particles of a filamentous fungus, wherein the particles include relatively low levels of acetyl-glutamic acid, uridine, inosine, guanosine, UMP, GMP, AMP, sodium, potassium and/or ammonium.

A foodstuff that includes 15 to 40 wt % of said filamentous fungus on a dry matter basis; 0.5 to 5.0 wt % of potato protein; 50 to 80 wt % of water; and 0.5 to 5.0 wt % of a second protein ingredient which is derived from a plant.

An edible meat substitute product includes a fibrous mycelium mass in a range of 10 wt % to 100 wt %. The fibrous mycelium mass has a protein content greater than 40 wt % of a dry mass of the fibrous mycelium mass. The edible meat substitute product includes a water content in a range of 0 w % to 90 wt %.

An edible meat substitute product includes a fibrous mycelium mass in a range of 10 wt % to 100 wt %. The fibrous mycelium mass has a protein content greater than 40 wt % of a dry mass of the fibrous mycelium mass. The edible meat substitute product includes a water content in a range of 0 w % to 90 wt %.

Methods of production of edible filamentous fungal biomat formulations are provided as standalone protein sources and/or protein ingredients in foodstuffs as well as a one-time use or repeated use self-contained biofilm-biomat reactor comprising a container with at least one compartment and placed within the compartment(s), a feedstock, a fungal inoculum, a gas-permeable membrane, and optionally a liquid nutrient medium.

Methods of production of edible filamentous fungal biomat formulations are provided as standalone protein sources and/or protein ingredients in foodstuffs as well as a one-time use or repeated use self-contained biomat reactor comprising a container with at least one compartment and placed within the compartment(s), a feedstock, a fungal inoculum, a gas-permeable membrane, and optionally a liquid nutrient medium.

Methods of production of edible filamentous fungal biomat formulations are provided as standalone protein sources and/or protein ingredients in foodstuffs as well as a one-time use or repeated use self-contained biofilm-biomat reactor comprising a container with at least one compartment and placed within the compartment(s), a feedstock, a fungal inoculum, a gas-permeable membrane, and optionally a liquid nutrient medium.