Chocolate-loving consumers who avoid dairy used to have to settle for bitter-tasting dark chocolate but now, all sorts of plant-powered “milk” chocolates are emerging. Instead of using a base of nuts or oats, this one sets itself apart with mushroom milk. The taste and texture of conventional dairy products are replicated by mushroom milk, which uses a protein from the Trichoderma reesei fungus.
Mushroom milk is said to emit 97{04524d497bea0ade6defd1388b5c9b25998d95475e2938b4fa9d615e63ad1540} fewer greenhouse gases as compared to conventional proteins, and it also requires 97{04524d497bea0ade6defd1388b5c9b25998d95475e2938b4fa9d615e63ad1540} less surface and groundwater and uses 60 percent fewer fossil fuels. One product at a time, sustainable alternatives like mushroom milk are replacing the need to use animal-derived milk proteins.
