What it is
Fungus grown in a fermenter and pressed into a meat-like fibre — a high-protein, high-fibre vegetarian protein with a genuinely food-like texture, bound together with egg or potato.
Why your biology objects
It's a whole fermented fungus, not a refined isolate — the cell walls carry chitin and beta-glucan, so it lands ~11g protein and ~6g fibre per 100g. The footnote is real: the same fungal proteins drive IgE-mediated allergic reactions, with a documented adverse-event record that includes anaphylaxis. A real food with an allergen asterisk.