![]() On the other hand, bitterness also adds complexity to our palate. On one hand, blocking bitterness is a long-sought goal of the commercial food industry from a marketing standpoint, bitterness is a turnoff. Humans have a complex and fascinating relationship to bitter tastes. It’s one of the reasons the company pulled in almost $10 million in funding last year. ![]() Crucially, because it’s made by mushrooms, it can be added to foods labeled natural and organic. “People from all over the world now are sending us their nasty flavors, and we’re able to mitigate those flavors,” he says. It can be used to curb naturally bitter tastes and to drastically slash sugar in products where sweeteners are used to mask unpleasant aftertastes and off-notes. Lubar says that ClearTaste seems to be effective when added in tiny quantities to a variety of foods, including alcohols, grains, fruit juices, ginseng, and the natural sweetener stevia. The resulting product, called ClearTaste, contains a series of molecules that temporarily stick to taste receptors on the tongue and block the perception of bitterness, says Pete Lubar, the company’s chief operating officer. After a few days, the contents are filtered, sterilized, and sprayed dry into a concentrated beige powder. MycoTechnology grows the organisms on Petri dishes, then in flasks, and eventually in large steel bioreactors, much like the tanks used for fermenting beer. The liquid contains mycelia, threadlike fungi that form mushrooms in forests. In one room, an opaque beige liquid churns inside glass flasks on a lab shaker. In a nondescript strip mall in suburban Aurora, Colorado, a start-up company called MycoTechnology is brewing a potion to make foods taste less bitter.
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