A Grand Opening: Momentum Gathered, Future Discussed

The fourth “Search—Inheritance and Innovation in Chinese Cuisine” Culinary Challenge recently opened with great excitement. Focused on advancing the development of Chinese cuisine, the event brought together global experts and 427 competitors to explore emerging trends in healthy eating.

Fushine Bio’s themed segment, “Healthy Eating – Rise of Myco-Based Cuisine,” concluded successfully. As the designated ingredient for the competition, FuNext Mycoprotein inspired chefs to create innovative new dishes, demonstrating remarkable versatility and creativity. Its performance sent a clear message to the world: the boundaries of plant-based cuisine are being redefined by technology.

Dry Powder Form

Wet Form

Fushine Bio’s flagship product, FuNext Mycoprotein, has officially passed U.S. SELF-GRAS certification, making it one of the few synthetic-protein ingredients worldwide to achieve this qualification.

With its “golden triangle” nutritional profile—high protein, low fat, and rich dietary fiber—FuNext Mycoprotein offers a strong foundation for modern nutrition. Its directional fiber-alignment technology recreates the springy texture and layered flavor experience of animal protein, breaking through the sensory limitations of traditional plant-based ingredients. The ingredient’s unique elastic fiber structure adapts naturally to pan-frying, stir-frying, braising, roasting, and more, enabling remarkable versatility across countless dishes.

Competition Highlights: Professional Skill Meets Creative Expression

Using FuNext Mycoprotein as the core ingredient, chefs competed in a Chinese-style myco-based innovation challenge. From classic recreations to bold new concepts, participants integrated mycoprotein into dishes such as three-cup chicken, tender bamboo shoots, crispy rolls, cola-braised bites, sweet-and-sour lychee “pork,” turnip cakes, and more.

Their creations shattered the stereotype of myco-based food being “plain or boring.” By leveraging the ingredient’s juicy texture and flavor-locking capabilities, chefs demonstrated that even snacks and desserts can carry both authentic wok-fired character and elegant culinary refinement—showcasing the exciting potential of FuNext Mycoprotein.

Mycoprotein Culinary Highlights

【Arena of Craft: Mastering “Protein Cuts” Through Culinary Skill】

The contestants are plating the dish.

At the competition venue, chefs treated FuNext Mycoprotein as their creative canvas, transforming it with remarkable imagination. They used it to reinterpret classics: replacing pork to recreate braised short ribs, using it in place of tofu for astonishingly authentic soy-based flavors, and even pushing boundaries by shaping mycoprotein into “young bamboo shoots”—where crisp texture meets low-fat, high-protein nutrition for a surprisingly fresh experience.

Throughout the contest, the malleability, versatility, and nutritional strengths of FuNext Mycoprotein were on full display. The ingredient not only proved highly compatible with Chinese culinary traditions but also demonstrated strong market potential through its performance.

Creative Interpretations of Traditional Dishes

Recreating Meat-like Textures - FuNext Mycoprotein’s natural fiber structure allows it to mimic the layered grain of pork and beef. The particle size can be customized to create shreds, chunks, or minced textures. Its porous structure has excellent absorption, locking in sauces and aromatics for a juicy, flavorful bite. Compared with traditional versions, these dishes deliver less saturated fat while offering higher protein content.

Myco-Short-Ribs is Being Prepared

Chefs wrapped lotus-root strips with mycoprotein paste to recreate the shape and bite of braised ribs.

The essence of tofu lies in being tender yet structured, delicate yet flavorful. FuNext Mycoprotein naturally echoes these qualities through its gel-like properties. By adjusting moisture levels and pressing parameters, chefs can precisely mimic silky tofu, frozen tofu, or sheet tofu with remarkable accuracy.

Mycoprotein cuts also provide dietary fiber and calcium, making them a suitable option for individuals with lactose intolerance. Their strong cooking stability means they hold their shape even after long simmering, solving a common technical challenge where many vegetarian dishes collapse during cooking.

Yunnan Heritage Golden Myco-Chicken Pocket Tofu

Creative BreakthroughsFuNext Mycoprotein’s moldability opens up endless possibilities—from nano-level gels to centimeter-scale blocks, fully customizable for molecular gastronomy and artistic plating. Its oil-holding capacity allows crispy chips to absorb XO-style sauce without losing crunch. Its water-binding ability enables shaping into bamboo-shoot-like rolls, capturing the textural progression from crisp to tender.

With no beany aftertaste, the ingredient carries bold seasonings beautifully yet can also highlight the purity of light broths. Its production generates only one-tenth the carbon footprint of animal protein, making it a meaningful step toward sustainability.

Chefs Sculpt Mycoprotein Blocks into Floral Forms - Nectar Blossom

East–West Fusion: Bold, Forward-Looking Experiments

FuNext Mycoprotein’s neutral aroma makes it exceptionally versatile, pairing effortlessly with any vegetable. When blended with potatoes, water chestnuts, or similar ingredients, it can be transformed into creamy-style dishes in a fully vegetarian interpretation.

It can also be shaped into protein burgers, instant ramen toppings, and many other forms—offering not only strong value and affordability but also a healthier alternative to conventional options.

Deep Exploration of Functional Eating

With high protein content, FuNext Mycoprotein—combined with chia seeds or oat fiber—can help replenish nutrients lost during exercise while avoiding the saturated fat burden of animal protein. This opens possibilities for high-protein energy bars tailored to fitness needs.

By adjusting its gelation temperature, mycoprotein can also take on a pudding-like, melt-in-mouth texture, ideal for seniors who struggle with chewing. With added calcium and vitamin D3, it supports bone health and may help reduce the risk of osteoporosis.

Competition Results: A Showcase of Possibility

After two days and two intense rounds, the “Healthy Eating – Rise of Plant-Based Cuisine” themed competition announced its winners. Congratulations to all the exceptional creations!

🏆 Champion Dishes: 

Three-Cup Mycoprotein

Protein Pomegranate Ball with Puff Pastry Roll & Eggplant-Walnut Tartare

🥈 Second Place

XO-Style Sauce with Bean Crisp

Spring in Full Bloom · Moonlight at Heart

🥉 Third Place

Creamy Herb Roll with Protein Croquettes

Rain-Kissed Spring Bamboo in a Quiet Forest

Industry Outlook: The “Next Evolution” of Protein—Unlocking the Future of Chinese Cuisine

As the world struggles with the dilemma of "nutrition versus ecology," Fushine Bio is advancing China's "Great Food Perspective" strategy—seeking calories and protein not from land or livestock, but from microorganisms.

Through this competition, FuNext Mycoprotein demonstrated its vast creative potential. And perhaps this is its true direction: using innovative high-quality protein as a starting point to build a freer culinary universe—one where Budda Jumps Over the Wall contain zero cholesterol, Dongpo Pork can support healthy blood sugar, and every Chinese diner can discover a new path of flavor—balancing health, heritage, and imagination.

The competition may be over, but FuNext Mycoprotein's journey is only beginning.

What defines the "ultimate flavor of Chinese cuisine"? It is inheritance and reinvention—using the most cutting-edge science to preserve the oldest memories of taste, and paving a new, sustainable road for the future of food.