Sponsored link
Tuesday, November 12, 2024

Sponsored link

CultureFood & DrinkGood Taste: Time to milk the mushrooms

Good Taste: Time to milk the mushrooms

San Francisco’s Oodaalolly aims to make a vegan candy bar out of mushroom milk engineered in Berkeley

You’re eyeballing Good Taste, a weekly look at the Bay Area’s innovative food world. Today, you have a chance to support the creation of a wild new candy bar!

One of the quiet stars of San Francisco’s adventurous small-batch, bean-to-bar chocolate making scene is Oodaalolly. I first got the chance to sample its products back in 2018 at Undiscovered SF, an event highlighting up-and-coming Pinoy makers and culture which will return this year. Oodaalolly sources cacao beans from the Philippines and Switzerland, and is now working on an intriguing idea utilizing a remarkable new product from the Bay Area.

A Kickstarter campaign hopes to raise at least $12,300 to produce a non-psychoactive Mushroom Milk Chocolate bar that utilizes a non-animal protein milk made from flora by Berkeley’s Perfect Day. This isn’t the first out-there idea from Oodaaolly, which made a chocolate version of the fertilized duck egg embryo called balut for Easter. But it has real potential to open a lot of minds in the chocolate world and beyond.

Oodaalolly’s mushroom milk chocolate bar

Perfect Day injects the Trichoderma reesei mushroom with recombinant DNA to prompt the production of milk proteins identical in structure to cow milk proteins, which results in a milk chocolate bar that tastes like dairy milk. The proteins are extracted by precision fermentation. Perfect Day is partnering with a growing number of companies that offer products such as plant-based whey protein powders and drinks, ice cream, and confections, some of which are already on the market and available to try. 

Oodaalolly is offering different Kickstarter rewards at several price levels, but you can receive a bar in April for at least a $10 donation now. At press time, there’s just a few weeks left on the campaign, which could use a boost in order to get funded and make the Mushroom Milk Chocolate bar a reality. From there, the door seems wide open for even further innovation in vegan confections, so let’s make it happen!

Keep the weird food party going at Tamara’s site California Eating.

48 Hills welcomes comments in the form of letters to the editor, which you can submit here. We also invite you to join the conversation on our FacebookTwitter, and Instagram

Sponsored link

Featured

D11 gets closer—but the numbers still favor Chyanne Chen

Plus: Robert Reich on Trump and Sanders; the Trump voters for AOC, and what happens if the moderates in SF fail.

Can’t they stay this way forever? Only if they bridge ‘The Gulf’

At New Conservatory, a toxic Southern-fried lesbian relationship tries to stay afloat through a Bayou fishing trip.

Walking in space with Quincy Jones: 4 LPs pointing up his cosmic musical genius

The entertainment impresario and musical mastermind possessed a singular genius for stellar collaborations.

More by this author

Good Taste: SF Restaurant Week’s best deals

Warm sugar donuts, giant cheeseburgers, chili crabs: We scoured hundreds of multicourse meals from $10 to $90 for you.

Good Taste: Paris on the Embarcadero

New Parisian bistro and bar Bon Délire offers bubbly escapism—and some filling steak frites.

SF rave doc ‘Between the Beats’ finally hits the streets

Martin O’Brien’s long-awaited treasury of early '90s memories is a Venn diagram of Bay Area party culture.
Sponsored link

You might also likeRELATED