MycoTechnology Wins US Approval for Honey Truffle Flavour Modulator

Colorado-based fermentation specialist MycoTechnology has received FEMA GRAS approval for its latest innovation: ClearHT, a honey-truffle-derived flavour modulator. The regulatory greenlight from the Flavor and Extract Manufacturers Association now paves the way for the ingredient’s commercial rollout in the US by early 2026.

ClearHT, produced via precision fermentation, enhances sweetness and refines flavour perception at low inclusion levels. It intensifies notes like vanilla, caramel, tropical fruits, and berries, while mitigating the off-notes often associated with plant-based proteins and high-intensity sweeteners like stevia.

Honey Truffle. Image credit: MycoTechnology

“Achieving FEMA GRAS status affirms the safety of ClearHT and opens new opportunities in global markets,” said Sue Potter, VP of regulatory affairs at MycoTechnology. The company plans to introduce the ingredient first in North America, then expand to Latin America, Asia, the Middle East, and Europe.

Sweet Proteins on the Rise

ClearHT taps into the growing sweet protein category—natural, low-calorie molecules that promise better flavour without health concerns tied to synthetic sweeteners. Sourced from honey truffles native to Eastern Europe, ClearHT not only enhances sweetness but also reduces bitterness, burnt flavours, and chemical aftertastes.

This follows MycoTechnology's earlier announcement of a honey truffle sweetener that is 1,500-2,500 times sweeter than sugar with negligible calories. That ingredient, currently in the scale-up phase, is expected to hit the North American market between 2025 and 2026.

Sweet proteins like brazzein—pursued by US-based startups such as Oobli and Sweegen—and Sweelin by Israel’s Amai Proteins are rapidly gaining traction. The global sugar substitute market, valued at $8.9 billion in 2023, is predicted to grow significantly as consumers look to curb sugar intake without sacrificing taste.

Beyond Sweetness: Mycelium’s Broader Potential

ClearHT adds to MycoTechnology’s expanding portfolio, which already includes ClearIQ—a mycelium-derived flavour modulator used by over 100 customers to mask bitterness and enhance fruity and indulgent flavours in everything from coffee to alternative dairy products.

Colorado production facility. Image credit: MycoTechnology

While originally planning a move into mycelium-based meat, MycoTechnology pivoted in 2023 to focus squarely on flavour and sweetener innovation. Its 86,000 sq ft facility in Aurora, Colorado, now serves as the hub for large-scale fermentation and product development.

“This approval marks another important step in our mission to promote healthier, better-tasting food and beverages,” said CEO Jordi Ferre.