{"id":28907,"date":"2020-10-30T15:38:23","date_gmt":"2020-10-30T15:38:23","guid":{"rendered":"https:\/\/matis.mareframe.eu\/?post_type=matis_projects&#038;p=28907"},"modified":"2022-01-05T11:36:29","modified_gmt":"2022-01-05T11:36:29","slug":"fungitime","status":"publish","type":"matis_projects","link":"https:\/\/matis.is\/en\/matis_projects\/fungitime\/","title":{"rendered":"Development of ABUNDA\u00ae mushroom protein as a sustainable and wholesome ingredient in food"},"content":{"rendered":"<h4 class=\"wp-block-heading\">Application of fungi protein in the development of sustainable and healthy food products.<\/h4>\n\n\n\n<p>Due to the world&#039;s increasing population and the growing awareness of the food chain&#039;s environmental impact, developing new food ingredients from alternative sources has emerged as a critical global challenge. In addition, the food industry remains focused on fulfilling consumer demand for products that meet or exceed their nutritional needs. Therefore, fungal biotechnology could become a driver for food ingredient production, especially for protein production that could accomplish both challenges via the development of healthy and sustainable food products.<\/p>\n\n\n\n<p><strong>Objective<\/strong><\/p>\n\n\n\n<p>The FUNGITIME project is developing food products that are manufactured using ABUNDA\u00ae mycoprotein. The food products are versatile and range from textured snacks and pasta to surrogate dairy products, fish-based products, and drinks. The aim is to develop foods with optimal nutri-physiological properties having high consumer acceptance.<\/p>\n\n\n\n<p><strong>Advantage of ABUNDA mycoprotein utilization:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>High-quality and sustainable protein source<\/li><li>Low production costs<\/li><li>Expanded range of vegetarian and vegan products<\/li><li>Healthy food products<\/li><li>Intrinsic fiber structure<\/li><\/ul>\n\n\n\n<p><strong>Beneficiaries<\/strong><\/p>\n\n\n\n<p>The potential beneficiaries are consumers (sustainable, ethical and healthy product availability), the Food Industry (new ingredient sources and new markets) and the environment (zero waste, fewer GHG emissions and deforestation).<\/p>","protected":false},"featured_media":28908,"template":"","meta":{"_acf_changed":false,"_uag_custom_page_level_css":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}}},"categories":[6],"tags":[290,299,699,229,1989],"class_list":["post-28907","matis_projects","type-matis_projects","status-publish","has-post-thumbnail","hentry","category-eit-food","tag-lydheilsa","tag-nyskopun","tag-sjalfbaerni","tag-virdiskedja","tag-virdiskedja-og-sjalfbaerni"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>\u00der\u00f3un \u00e1 ABUNDA\u00ae sveppapr\u00f3teini sem sj\u00e1lfb\u00e6rt og heiln\u00e6mt innihaldsefni \u00ed matv\u00e6li - Mat\u00eds<\/title>\n<meta name=\"description\" content=\"The FUNGITIME project is developing food products that are manufactured using ABUNDA\u00ae mycoprotein.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/matis.is\/en\/matis_projects\/fungitime\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"\u00der\u00f3un \u00e1 ABUNDA\u00ae sveppapr\u00f3teini sem sj\u00e1lfb\u00e6rt og heiln\u00e6mt innihaldsefni \u00ed matv\u00e6li - Mat\u00eds\" \/>\n<meta property=\"og:description\" content=\"The FUNGITIME project is developing food products that are manufactured using ABUNDA\u00ae mycoprotein.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/matis.is\/en\/matis_projects\/fungitime\/\" \/>\n<meta property=\"og:site_name\" content=\"Mat\u00eds\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/matisiceland\" \/>\n<meta property=\"article:modified_time\" content=\"2022-01-05T11:36:29+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/matis.is\/wp-content\/uploads\/2020\/10\/IMG_0362_bordi.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1630\" \/>\n\t<meta property=\"og:image:height\" content=\"860\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:site\" content=\"@matisiceland\" \/>\n<meta name=\"twitter:label1\" content=\"Estimated reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/matis.is\\\/matis_projects\\\/fungitime\\\/\",\"url\":\"https:\\\/\\\/matis.is\\\/matis_projects\\\/fungitime\\\/\",\"name\":\"\u00der\u00f3un \u00e1 ABUNDA\u00ae sveppapr\u00f3teini sem sj\u00e1lfb\u00e6rt og heiln\u00e6mt innihaldsefni \u00ed matv\u00e6li - Mat\u00eds\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/matis.is\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/matis.is\\\/matis_projects\\\/fungitime\\\/#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/matis.is\\\/matis_projects\\\/fungitime\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/matis.is\\\/wp-content\\\/uploads\\\/2020\\\/10\\\/IMG_0362_bordi.jpg\",\"datePublished\":\"2020-10-30T15:38:23+00:00\",\"dateModified\":\"2022-01-05T11:36:29+00:00\",\"description\":\"The FUNGITIME project is developing food products that are manufactured using ABUNDA\u00ae mycoprotein.\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/matis.is\\\/matis_projects\\\/fungitime\\\/#breadcrumb\"},\"inLanguage\":\"en-GB\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/matis.is\\\/matis_projects\\\/fungitime\\\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-GB\",\"@id\":\"https:\\\/\\\/matis.is\\\/matis_projects\\\/fungitime\\\/#primaryimage\",\"url\":\"https:\\\/\\\/matis.is\\\/wp-content\\\/uploads\\\/2020\\\/10\\\/IMG_0362_bordi.jpg\",\"contentUrl\":\"https:\\\/\\\/matis.is\\\/wp-content\\\/uploads\\\/2020\\\/10\\\/IMG_0362_bordi.jpg\",\"width\":1630,\"height\":860},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/matis.is\\\/matis_projects\\\/fungitime\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/matis.is\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Mat\u00eds verkefni\",\"item\":\"https:\\\/\\\/matis.is\\\/https:\\\/\\\/new.matis.is\\\/rannsoknir-og-nyskopun\\\/rannsoknarverkefni\\\/\"},{\"@type\":\"ListItem\",\"position\":3,\"name\":\"\u00der\u00f3un \u00e1 ABUNDA\u00ae sveppapr\u00f3teini sem sj\u00e1lfb\u00e6rt og heiln\u00e6mt innihaldsefni \u00ed matv\u00e6li\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/matis.is\\\/#website\",\"url\":\"https:\\\/\\\/matis.is\\\/\",\"name\":\"Mat\u00eds\",\"description\":\"Ver\u00f0m\u00e6task\u00f6pun, matv\u00e6la\u00f6ryggi og l\u00fd\u00f0heilsa\",\"publisher\":{\"@id\":\"https:\\\/\\\/matis.is\\\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/matis.is\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-GB\"},{\"@type\":\"Organization\",\"@id\":\"https:\\\/\\\/matis.is\\\/#organization\",\"name\":\"Mat\u00eds ohf.\",\"url\":\"https:\\\/\\\/matis.is\\\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-GB\",\"@id\":\"https:\\\/\\\/matis.is\\\/#\\\/schema\\\/logo\\\/image\\\/\",\"url\":\"https:\\\/\\\/matis.is\\\/wp-content\\\/uploads\\\/2021\\\/02\\\/matis_logo_blatthvitt.png\",\"contentUrl\":\"https:\\\/\\\/matis.is\\\/wp-content\\\/uploads\\\/2021\\\/02\\\/matis_logo_blatthvitt.png\",\"width\":1507,\"height\":1507,\"caption\":\"Mat\u00eds ohf.\"},\"image\":{\"@id\":\"https:\\\/\\\/matis.is\\\/#\\\/schema\\\/logo\\\/image\\\/\"},\"sameAs\":[\"https:\\\/\\\/www.facebook.com\\\/matisiceland\",\"https:\\\/\\\/x.com\\\/matisiceland\",\"https:\\\/\\\/www.instagram.com\\\/matisiceland\\\/\",\"https:\\\/\\\/www.linkedin.com\\\/matisiceland\\\/\",\"https:\\\/\\\/www.youtube.com\\\/channel\\\/UCY-frt3uTqgVZW-DLjoo5bA\"]}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Development of ABUNDA\u00ae mushroom protein as a sustainable and wholesome ingredient in food - Mat\u00eds","description":"The FUNGITIME project is developing food products that are manufactured using ABUNDA\u00ae mycoprotein.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/matis.is\/en\/matis_projects\/fungitime\/","og_locale":"en_GB","og_type":"article","og_title":"\u00der\u00f3un \u00e1 ABUNDA\u00ae sveppapr\u00f3teini sem sj\u00e1lfb\u00e6rt og heiln\u00e6mt innihaldsefni \u00ed matv\u00e6li - Mat\u00eds","og_description":"The FUNGITIME project is developing food products that are manufactured using ABUNDA\u00ae mycoprotein.","og_url":"https:\/\/matis.is\/en\/matis_projects\/fungitime\/","og_site_name":"Mat\u00eds","article_publisher":"https:\/\/www.facebook.com\/matisiceland","article_modified_time":"2022-01-05T11:36:29+00:00","og_image":[{"width":1630,"height":860,"url":"https:\/\/matis.is\/wp-content\/uploads\/2020\/10\/IMG_0362_bordi.jpg","type":"image\/jpeg"}],"twitter_card":"summary_large_image","twitter_site":"@matisiceland","twitter_misc":{"Estimated reading time":"1 minute"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/matis.is\/matis_projects\/fungitime\/","url":"https:\/\/matis.is\/matis_projects\/fungitime\/","name":"Development of ABUNDA\u00ae mushroom protein as a sustainable and wholesome ingredient in food - Mat\u00eds","isPartOf":{"@id":"https:\/\/matis.is\/#website"},"primaryImageOfPage":{"@id":"https:\/\/matis.is\/matis_projects\/fungitime\/#primaryimage"},"image":{"@id":"https:\/\/matis.is\/matis_projects\/fungitime\/#primaryimage"},"thumbnailUrl":"https:\/\/matis.is\/wp-content\/uploads\/2020\/10\/IMG_0362_bordi.jpg","datePublished":"2020-10-30T15:38:23+00:00","dateModified":"2022-01-05T11:36:29+00:00","description":"The FUNGITIME project is developing food products that are manufactured using ABUNDA\u00ae mycoprotein.","breadcrumb":{"@id":"https:\/\/matis.is\/matis_projects\/fungitime\/#breadcrumb"},"inLanguage":"en-GB","potentialAction":[{"@type":"ReadAction","target":["https:\/\/matis.is\/matis_projects\/fungitime\/"]}]},{"@type":"ImageObject","inLanguage":"en-GB","@id":"https:\/\/matis.is\/matis_projects\/fungitime\/#primaryimage","url":"https:\/\/matis.is\/wp-content\/uploads\/2020\/10\/IMG_0362_bordi.jpg","contentUrl":"https:\/\/matis.is\/wp-content\/uploads\/2020\/10\/IMG_0362_bordi.jpg","width":1630,"height":860},{"@type":"BreadcrumbList","@id":"https:\/\/matis.is\/matis_projects\/fungitime\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/matis.is\/"},{"@type":"ListItem","position":2,"name":"Mat\u00eds verkefni","item":"https:\/\/matis.is\/https:\/\/new.matis.is\/rannsoknir-og-nyskopun\/rannsoknarverkefni\/"},{"@type":"ListItem","position":3,"name":"\u00der\u00f3un \u00e1 ABUNDA\u00ae sveppapr\u00f3teini sem sj\u00e1lfb\u00e6rt og heiln\u00e6mt innihaldsefni \u00ed matv\u00e6li"}]},{"@type":"WebSite","@id":"https:\/\/matis.is\/#website","url":"https:\/\/matis.is\/","name":"Mat\u00eds","description":"Value creation, food security and public health","publisher":{"@id":"https:\/\/matis.is\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/matis.is\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-GB"},{"@type":"Organization","@id":"https:\/\/matis.is\/#organization","name":"Mat\u00eds ohf.","url":"https:\/\/matis.is\/","logo":{"@type":"ImageObject","inLanguage":"en-GB","@id":"https:\/\/matis.is\/#\/schema\/logo\/image\/","url":"https:\/\/matis.is\/wp-content\/uploads\/2021\/02\/matis_logo_blatthvitt.png","contentUrl":"https:\/\/matis.is\/wp-content\/uploads\/2021\/02\/matis_logo_blatthvitt.png","width":1507,"height":1507,"caption":"Mat\u00eds ohf."},"image":{"@id":"https:\/\/matis.is\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/www.facebook.com\/matisiceland","https:\/\/x.com\/matisiceland","https:\/\/www.instagram.com\/matisiceland\/","https:\/\/www.linkedin.com\/matisiceland\/","https:\/\/www.youtube.com\/channel\/UCY-frt3uTqgVZW-DLjoo5bA"]}]}},"spectra_custom_meta":{"_edit_lock":["1651148634:4"],"_edit_last":["3"],"tengilidur":["28282"],"_tengilidur":["field_5ef905e0538b2"],"fund":["EIT Food"],"_fund":["field_5f984d06b3b13"],"samstarfsadilar":["AZTI (Coordinator), 3F BIO, Frito-Lay, Angulas Aguinaga and Angulas Aguinaga Research Center, Fraunhofer IVV, Mat\u00eds.  "],"_samstarfsadilar":["field_5f984d4fb3b14"],"start_date_year":["2020"],"_start_date_year":["field_5f984e46b3b15"],"closing_date_year":["2020"],"_closing_date_year":["field_5f984ef4b3b17"],"link_webpage":["a:3:{s:5:\"title\";s:0:\"\";s:3:\"url\";s:52:\"https:\/\/www.azti.es\/en\/proyectos\/eit-food-fungitime\/\";s:6:\"target\";s:0:\"\";}"],"_link_webpage":["field_5f984f6db3b19"],"stada_verkefnis":["Loki\u00f0"],"_stada_verkefnis":["field_5f984f96b3b1a"],"_thumbnail_id":["28908"],"project_location":[""],"_project_location":["field_5fa29f7ce04b9"],"heiti_verkefnis":["FungiTime"],"_heiti_verkefnis":["field_6006fd79f2cf5"],"thjonustuflokkur":["a:1:{i:0;s:24:\"A\u00f0rir \u00fej\u00f3nustuflokkar\";}"],"_thjonustuflokkur":["field_602a5b6f523ee"],"thjonustusvid":["a:1:{i:0;s:17:\"Ver\u00f0m\u00e6task\u00f6pun\";}"],"_thjonustusvid":["field_602a607b0efce"],"_yoast_wpseo_primary_category":["6"],"_yoast_wpseo_content_score":["90"],"_yoast_wpseo_estimated-reading-time-minutes":["1"],"skyrsla":[""],"_skyrsla":["field_605b47eff3df3"],"_yoast_wpseo_metadesc":["The FUNGITIME project is developing food products that are manufactured using ABUNDA\u00ae mycoprotein."],"wpmm_postgrid_views":["877"],"_uag_css_file_name":["uag-css-28907.css"],"_uag_page_assets":["a:9:{s:3:\"css\";s:263:\".uag-blocks-common-selector{z-index:var(--z-index-desktop) !important}@media (max-width: 976px){.uag-blocks-common-selector{z-index:var(--z-index-tablet) !important}}@media (max-width: 767px){.uag-blocks-common-selector{z-index:var(--z-index-mobile) !important}}\n\";s:2:\"js\";s:0:\"\";s:18:\"current_block_list\";a:7:{i:0;s:12:\"core\/heading\";i:1;s:14:\"core\/paragraph\";i:2;s:9:\"core\/list\";i:3;s:12:\"core\/buttons\";i:4;s:11:\"core\/button\";i:5;s:12:\"core\/columns\";i:6;s:11:\"core\/column\";}s:8:\"uag_flag\";b:0;s:11:\"uag_version\";s:10:\"1776254246\";s:6:\"gfonts\";a:0:{}s:10:\"gfonts_url\";s:0:\"\";s:12:\"gfonts_files\";a:0:{}s:14:\"uag_faq_layout\";b:0;}"]},"uagb_featured_image_src":{"full":["https:\/\/matis.is\/wp-content\/uploads\/2020\/10\/IMG_0362_bordi.jpg",1630,860,false],"thumbnail":["https:\/\/matis.is\/wp-content\/uploads\/2020\/10\/IMG_0362_bordi-150x150.jpg",150,150,true],"medium":["https:\/\/matis.is\/wp-content\/uploads\/2020\/10\/IMG_0362_bordi-300x158.jpg",300,158,true],"medium_large":["https:\/\/matis.is\/wp-content\/uploads\/2020\/10\/IMG_0362_bordi-768x405.jpg",768,405,true],"large":["https:\/\/matis.is\/wp-content\/uploads\/2020\/10\/IMG_0362_bordi-1024x540.jpg",1024,540,true],"1536x1536":["https:\/\/matis.is\/wp-content\/uploads\/2020\/10\/IMG_0362_bordi-1536x810.jpg",1536,810,true],"2048x2048":["https:\/\/matis.is\/wp-content\/uploads\/2020\/10\/IMG_0362_bordi.jpg",1630,860,false],"trp-custom-language-flag":["https:\/\/matis.is\/wp-content\/uploads\/2020\/10\/IMG_0362_bordi.jpg",18,9,false]},"uagb_author_info":{"display_name":"Krist\u00edn Edda Gylfad\u00f3ttir","author_link":"https:\/\/matis.is\/en\/author\/"},"uagb_comment_info":0,"uagb_excerpt":"Application of fungi protein in the development of sustainable and healthy food products. Due to the world\u2019s increasing population and [&hellip;]","_links":{"self":[{"href":"https:\/\/matis.is\/en\/wp-json\/wp\/v2\/matis_projects\/28907","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/matis.is\/en\/wp-json\/wp\/v2\/matis_projects"}],"about":[{"href":"https:\/\/matis.is\/en\/wp-json\/wp\/v2\/types\/matis_projects"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/matis.is\/en\/wp-json\/wp\/v2\/media\/28908"}],"wp:attachment":[{"href":"https:\/\/matis.is\/en\/wp-json\/wp\/v2\/media?parent=28907"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/matis.is\/en\/wp-json\/wp\/v2\/categories?post=28907"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/matis.is\/en\/wp-json\/wp\/v2\/tags?post=28907"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}