Food fungus is whipped into fresh meals at a New York restaurant: 'Delicious!'

A new study details how scientists are using the fungus Neurospora intermedia to ferment foods that were once considered waste. These new foods are being served at a New York restaurant.

The fungus uses pectin and cellulose during fermentation. When reimagined with Neurospora intermedia, the rice bread has a French toast-like texture and "this great, cheesy, super-delicious savory flavor." Peter Burke is a lifestyle editor with Fox News Digital. 

A study done at the University of California, Berkeley, and published in the journal Nature Microbiology detailed how the fungus Neurospora intermedia is being used to ferment foods that were previously considered waste.