The company is scheduled to Online Mushroom Store announce its findings today at the Ingredient Marketplace convention in Orlando, Florida.
But this isn’t some kind of monstrous, genetically modified strain of wheat. MycoTechnology is simply using mushrooms to “eat” the gluten, leaving everything else behind.
Dr. Brooks J. Kelly, MycoTechnology’s chief scientist and co-founder, says that through their extensive studies they have found that certain mushrooms perform exceptionally well at removing the offensive protein.