What next for mycoprotein?

Abstract

Mycoprotein is a protein-rich food ingredient derived from cultivated fungal mycelium. Mycoprotein-containing meat imitation food products were first commercialized nearly 40 years ago and have since become a safe, nutritious, and generally well-established vegetarian alternative for consumers wishing to reduce or completely avoid meat consumption. In just the past few years, there has been a notable resurgence in mycoprotein innovation with many new companies developing novel mycoprotein products while also employing a wider range of fungal species as well as cultivation methods. However, questions remain about how successful mycoprotein has been as a novel food ingredient with regard to its sustainability and resilience of production as well as its potential for further market growth globally.

Published in

Current Opinion in Food Science
2024, volume: 58, article number: 101199
Publisher: ELSEVIER SCI LTD

SLU Authors

• Linder, Tomas

  • Department of Molecular Sciences, Swedish University of Agricultural Sciences
    

UKÄ Subject classification

Food Science

Publication identifier

• DOI: https://doi.org/10.1016/j.cofs.2024.101199

Permanent link to this page (URI)

https://res.slu.se/id/publ/131688