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Mushrooms are being used by scientists to create a new microstructure that could replace fat in foods such as mayonnaise and margarine. The team from the 51¹ú²úÊÓƵ of Birmingham's Centre for Formulation Engineering say that hydrophobin, a mushroom protein, could replace 50 per cent of fat in some products. Phil Cox, a member of the research team, said: "It's hoped that by making indulgent foods healthier, people will be able to continue to enjoy foods that are currently seen as bad for you without worrying about the fat content."