OsomeFood whitepaper

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World’s first plant-based functional food White paper What the world needs now


About OsomeFood


What you need to know About OsomeFood


Our food technology and Nnovation science


Eco-sustainable development


About OsomeFish






What the world needs now

“That foods might provide therapeutic benefits is clearly not a new concept. The tenet, “Let food be thy medicine and medicine be thy food” was embraced 2500 years ago by Hippocrates.” Academic, government and private research institutes around the globe are devoting substantial efforts to identifying how functional foods and food ingredients might help prevent chronic disease or optimize health, thereby reducing healthcare costs and improving the quality of life for many consumers. (Extracted from The Journal of Nutrition, Volume 132, Issue 12, December 2002, Pages 3772-3781) The World Health Organization estimates that up to 80% of premature heart disease and Type 2 diabetes cases as well as 40% of cancers can be avoided if major risk factors for non-communicable diseases, such as unhealthy diets, were eliminated. A Lancet Commission 2019 Report estimates that worldwide, unhealthy diets accounts for up to 1 in 5 premature deaths every day. It is evident that access to nutritious food will be a defining issue of the 21st century. This is why OsomeFood was created.

About OsomeFood “We must produce food that is abundant, affordable, healthy, safe and nutritious - without degrading natural resources, reducing biodiversity or adding to climate change. That’s a pretty tall order.” - Lead Climate Change Specialist, World Bank Here at OsomeFood, we want to inspire individuals to pay closer attention to their wellbeing, starting with their diets. Together with a team of nutritionists and industry experts, our chefs are dedicated to creating whole food plant-based foods which are familiar to Asian palates and nutritionally elevated with quality protein and nutrient-dense natural ingredients to directly improve the body’s ability to fight against harmful foreign bodies. We adopt a strict zero-tolerance policy on our processes and ingredients. Everything we use is gluten-free, dairy-free, GMO-free with no pesticides, artificial additives, colourings, flavours, preservatives and cholesterol. You won’t find the bad stuff in OsomeFood. Not only that, our alternate quality protein is a more sustainable protein source for our rapidly growing global population as we embrace United Nation’s Sustainable Development Goals look to conserve the planet’s resources for future generations. OsomeFood is poised to take plant-based foods on a nutrition-focused path with its range of functional food, starting humbly in Singapore and with a mission to contribute to a better planet for all in the present and future.

WHAT YOU NEED TO KNOW ABOUT OSOMEFOOD OsomeFood is made from naturally occurring fungi, including mushrooms, which has undergone fermentation to produce quality protein. It is a nutritious protein source with the same essential amino acids as meat. OsomeFood ensures that its components are not genetically modified and is not heavily processed. Our products contain omega 3 and omega 6 fatty acids and other essential minerals, making it more nutritious than regular meat. OsomeFood is low in sodium, high in fibre and has a favourable fatty acid profile (low in saturated fat, high in unsaturated fats) which can be part of a balanced diet while also supporting the health of the planet.

Natural ingredients

Loaded with Vitamins and Minerals

GMO Free Zero added Sugar Dairy Free Zero Contamination Soy Free No Pesticides Gluten Free No Artificial flavours Diabetic and Patient Friendly No Colouring High quality protein No Additives Highly nutritious No Preservatives Full Complete Protein

OUR FOOD TECHNOLOGY AND INNOVATION SCIENCE We advocate the use of whole-food plant-based ingredients and quality protein, which lend our food products to be high in antioxidants and are anti-inflammatory. To create our functional food, we maximise the nutrients and absorption to our body in terms of nutrient solubility and digestibility (as most products in the market are artificially infused and /or is synthetic on its nutrition). From using nutritionists on ingredient selection, to dieticians on nutrition pairing, to herbalists and naturopaths to enhance its functionality, all of which requires a significant amount of testing to achieve maximal nutrients and optimal absorption. We encapsulate nutrition through our unique and stringent preparation processes and by utilising the synergetic effect of good quality whole-food ingredients to meet specific functions – boosting immunity, improving gut health and reduce inflammation. Current combination of the processes that support our zero-tolerance policy includes but are not limited to: -Ultrasonic Washer to remove pesticides (clean food) to increase nutrition absorption. -Dehydration and cold pressing to retain nutrients - Raw culinary process & techniques, activation of food ingredients, food pairing and temperature control to retain nutrient and increase bioavailability of the nutrients - Using high pressure techniques with our equipment to protect food nutrition

ECO-SUSTAINABLE DEVELOPMENT Due to a growing popularity of chicken as a healthier protein source over beef, chicken farming practices are becoming increasingly compromised. Large chicken farming operations cause odors and emissions of ammonia, hydrogen sulfide and poultry dust, containing bacteria, bacterial toxins and chicken skin debris which contribute to air pollution. We can do our part to reduce the environmental impacts of agriculture by switching our favourite food products for more sustainable and environmentally friendly alternatives. The production of mycoprotein uses 90% less land and water than producing some animal protein sources, and is a great example of a more sustainable and nutritious protein source for a growing global population. By moving away from traditional protein farming and focusing on a small organism (fungi) that is known to be more efficient in protein production than large animals, we can create more (protein), with less.

OUR PRODUCT RANGE OsomeFish - Fishball & Fishcake OsomeNoodles (launching soon) OsomeEgg (launching soon)

ABOUT OSOMEFISH Our OsomeFish range consists of our fish-less fishball and fishcake which are specially created to boost overall immunity.

OsomeFish contains: Omega 3 and Omega 6 fatty acids Low sodium High fibre High unsaturated fats Zero-contamination from heavy metals such as mercury, hormones used in fish, pesticides or plastics

Nutritional facts of mycoprotein Table 1: Mycoprotein nutritional composition per 100g

Protein digestibility Protein digestibility-corrected amino acid score (PDCAAS) is a method of evaluating the quality of a protein based on both the amino acid requirements of humans and their ability to digest it. The higher the PDCAAS value (max. value of 1.0), the better the quality of protein. OsomeFish, containing mycoprotein, has a high PDCAAS score of 0.99, comparable to the protein in casein and egg, which are considered good quality proteins.

PDCAAS of some common proteins and mycoproteinÂ

Fibre content Dietary fibre has been shown to provide numerous health benefits including lowering LDL while maintaining HDL cholesterol, promoting bowel regularity and maintaining healthy blood glucose levels.

In general, wholegrains, fruits and vegetables tend to be higher in dietary fibre compared to protein sources like fish or beef.

However, mycoprotein has a higher fibre content compared to other common food items and when eaten regularly as a primary protein source over meat, would result in a significantly higher total dietary fibre intake.

OsomeFish is a good source of dietary fibre (chitin) that makes up the cell walls of the hyphae, or “hair-like� threads of mycoprotein.

Table 3: Dietary fibre of some common foods

Market comparison Table 4: Comparison of OsomeFish with other alternative protein sources in the market

Eco-sustainability Did you know Singaporeans consume over a million fishballs every day? According to Singapore regulations, fishballs have to contain at least 40 per cent fish meat. While this may be favourable towards consumers, this further impacts the fish supply, especially for certain species more popular for making fishballs. Due to reducing supply of fish, the price of fish has been rising over the years. Fishballs are now 30 per cent more expensive compared to some 10 years ago.

It is also found that 75% of the seafood consumed in Singapore is not responsibly caught. Responsibly caught seafood means that we know how and where the seafood is caught, ensuring fish populations and the impact on surrounding habitats and ecosystems are monitored to meet robust sourcing standards.

We can do our part to reduce the environmental impact of irresponsible fishing by reducing our intake of fish products and switching to fish alternatives such as OsomeFish.

References: 1.

United Nations. (2015). Sustainable Development Goals. Retrieved from https://www.un.org/sustainabledevelopment/blog/2015/07/un-projects-world-population-to-reach-8-5-billion-by-2030-driven-by-growth-i n-developing-countries/ 2.

United Nations. (2015). Sustainable Development Goals – Knowledge Platform. Retrieved from https://sustainabledevelopment.un.org/?menu=1300 3.


Asia Food Challenge. (2019). The Struggle is Real. Retrieved from http://www.asiafoodchallenge.com/ WHO. (2009). Unhealthy Diets and Physical Inactivity. Retrieved from https://www.who.int/nmh/publications/fact_sheet_diet_en.pdf

5. Eurekalert. (2019, 3 Apr). The Lancet: Globally 1 in 5 deaths are associated with poor diet. Retrieved from https://www.eurekalert.org/pub_releases/2019-04/tl-tlg040219.php 6. Ng, Desmond. (2019, 29 Sep). Why illegal fishing in Indonesia is making fishballs in Singapore more expensive. Retrieved from https://www.channelnewsasia.com/news/cnainsider/illegal-fishing-indonesia-singapore-fishballs-expensive-11952458 7.

World Wildlife Fund Singapore. (2016, 4 Oct). 75% of popular seafood in Singapore not responsibly caught. Retrieved from https://www.wwf.sg/?279952/WWF-Singapore-launches-New-Seafood-Guide


Mycotechnology. (2015). PureTaste Protein White Paper. Retrieved from http://mycotechcorp.com/puretaste-protein-white-paper.html 9.

Mycoprotein. (2019). Nutritional profile of Quorn™ mycoprotein. Retrieved from https://www.mycoprotein.org/files/nutritional-profile-of-quorn.pdf

10. Mycoprotein. (2019). How is mycoprotein made. Retrieved from https://www.mycoprotein.org/how-is-mycoprotein-made 11. Quorn Sg. (2019). Mycoprotein. Retrieved from https://www.quorn.sg/mycoprotein 12. World Wildlife Fund. (2019). Overfishing. Retrieved from https://www.worldwildlife.org/threats/overfishing 13. Finnigan, T., Wall, B. T., Wilde, P. J., Stephens, F. B., Taylor, S. L., & Freedman, M. R. (2019). Mycoprotein: The Future of Nutritious Nonmeat Protein, a Symposium Review. Current developments in nutrition, 3(6), nzz021. doi:10.1093/cdn/nzz021 14. 3FBIO. (2018). Our Purpose – Making More With Less. Retrieved from http://www.3fbio.com/purpose/ 15. Singapore Food Agency. (2019). Heavy metals in seafood. Retrieved from https://www.sfa.gov.sg/food-information/risk-at-a-glance/heavy-metals-in-seafood 16. Celia A. Hoga, Fernanda L. Almeida & Felix G. R. Reyes (2018) A review on the use of hormones in fish farming: Analytical methods to determine their residues, CyTA - Journal of Food, 16:1, 679-691, DOI: 10.1080/19476337.2018.1475423 17. Tyson, Rae. (2012, 13 Sep). Contaminated fish warnings fail to reach people most at risk. Retrieved from https://www.scientificamerican.com/article/contaminated-fish-warning-fail-to-reach-people-most-at-risk/ 18. Rather, I. A., Koh, W. Y., Paek, W. K., & Lim, J. (2017). The Sources of Chemical Contaminants in Food and Their Health Implications. Frontiers in pharmacology, 8, 830. https://doi.org/10.3389/fphar.2017.00830 19. Mycoprotein. (2019). Nutritional Composition. Retrieved from https://www.mycoprotein.org/health-nutrition/nutritional-composition 20. Schaafsma, G. (2000). The Protein Digestibility-Corrected Amino Acid Score. Journal of Nutrition 130(7): 1865S-1867S. 21. Edwards, D. G., & Cummings, J. H. (2010). The protein quality of mycoprotein. Proceedings of the Nutrition Society, 69(OCE4). doi:10.1017/s0029665110001400

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