Mycoprotein

Mycoprotein (lit. "protein from fungus"), also known as mycelium-based protein or fungal protein, is a form of single-cell protein derived from fungi for human consumption.^[1]

Though these products derived from mycoprotein often are referred to as

The discovery of mycoprotein was a result of "The Green Protein Revolution"-inspired British scientists looking for a sustainable alternative protein that could offset the global crisis fueled by population growth, food shortage and greenhouse gas emissions. Dr Tim Finnigan, former Chief Scientific Officer at Marlow Foods, has previously described how these scientists collected over 3000 soil organisms around the world before discovering Fusarium venenatum: a micro fungus that grows in filaments (long thread-like cells) and effectively transforms starch into a fibrous, meat-like, and protein-rich ingredient. In 1985, almost 20 years later, Marlow Foods became the first company to launch mycoprotein-based products on the market under the brand name Quorn.^[1]

Today

With Quorn's patents lapsing and the needs for alternative protein increasing with the world population, increasing emissions and water usage, numerous start-up companies around the world have started developing mycoprotein-based ingredients and products, many using new strains and new technologies. The Swedish company Mycorena, producer of the trademarked mycoprotein ingredient Promyc™, and the Scottish company ENOUGH, producer of the mycoprotein ingredient ABUNDA, are two companies focusing on business-to-business supply on their take on a mycoprotein ingredient. Other companies, such as Spanish Libre and American MyForest Foods have instead chosen to launch mycoprotein-based products in retail, hence working business-to-consumer.^[3]

Production & Synthesis

The production of mycoprotein takes place in vats, like in beer production. The fungi are grown under aerobic conditions, to which nitrogen, carbon and essential vitamins and minerals are supplied. Carbon dioxide is drawn from the vat. In the case of F. venenatum, glucose is supplied for carbon and ammonia for nitrogen. Parameters such as stirring, pH and temperature are also essential for optimal growth.^[1]

At harvest, the fungus is washed and heat treated to reduce the ribonucleic acid (RNA) content according to safety regulations before undergoing further processing steps.^[1] Different flavors and tastes can be added to the mycoprotein to add variety.^[5]

A reproducible mutation occurs after 1,000 to 1,200 hours of cultivation in F. venenatum that greatly reduces the

Also mentioned in this review, as well as in more recent articles, is that mycoprotein contains no or very low levels of phytic acids (also known as phytates), which are notorious anti-nutrients present in many plant-based protein sources. This means that in contrast to most beans and legumes, consumption of mycoprotein does not inhibit the absorption of essential trace elements and minerals like iron, zinc, calcium, and manganese.^[9][10]

It has also been found that mycoprotein produced by F. venenatum can consist of up to 42% protein while the fungal β-glucan present may also function as a prebiotic, stimulating the growth of health associated bacteria in the lower gut.^[11][12]

The texture and taste of mycoprotein may vary as different producers use different strains of fungi to produce their unique protein. For example, Nature's Fynd, a company founded in Chicago 2021, produce their Fy Protein™ from Fusarium yellowstonensis (also known as Fusarium strain flavolapis or Fusarium oxysporum MK7), an extremophile discovered in Yellowstone National Park, whilst Meati Inc. since 2022 produces their MushroomRoot™ from Neurospora crassa based on patented research by the Better Meat Co.^{[3][13][14][15]} The texture and taste are also influenced by different downstream technology, i.e., the treatment after harvesting the vats. Mycoprotein produced by F. venenatum has, for example, been described as a pale yellow solid with a faint taste of mushrooms.^[16]

Allergies & Hypersensitivity

A few but not all strains involved in mycoprotein production are known to produce mycotoxins in very low concentrations, amongst others some strains of F. venenatum, which in Quorn's case is prohibited by continuous testing every 6th production hour.^[1] Fusarium yellowstonensis, on the other hand, is an example of a strain that has been found to have low allergenic potential and no mycotoxins has been detectable.^[21]

Law, Legislation & Recognition

Although mycoprotein is considered a new generation of alternative protein, most

However, looking across the globe, mycoprotein has still not been fully recognized as the sufficient protein source it is, despite its nutritional and sustainable benefits and advantages. An open access article was published in early 2022 on the topic of the lack of a global uniformity when it comes to Food-Based Dietary Guidelines (FBDG). The author, reviewed by Marlow Foods, points out that the global protein guidance tends to be dichotomous and exclusively focuses on comparing animal and plant proteins, resulting in alternative proteins, such as fungal proteins, being overlooked.[7] Subsequently, the author calls for fungal protein to be included in the forthcoming EAT-Lancet 2.0 publication, due in 2024, and the Nordic Dietary Guidelines.^[7][24][25]

This article is certainly not the only call for acknowledgement of fungal protein. In 2022, several companies pioneering for food sustainability united to form a new trade association: The Fungi Protein Association (FPA). One of the purposes of the association is to united advocate for mycoprotein in public policy. The founding members of the association include previous mentioned companies such as Quorn, ENOUGH, Mycorena and Nature's Fynd, but also companies as The Better Meat Co. and Prime Roots.^[26] Two members of the FPA, Mycorena and Quorn, published in 2022 an open letter to urge the Nordic Nutrition Recommendations (NNR) committee to review their selection of recommended protein sources and recognize fungi-derived proteins in food-based dietary guidelines.^[27] The NNR committee responded by including fungi as a source of non-animal protein in their nutrition recommendations published in June 2023.^[25]

Environmental Impact

Several producers of mycoprotein have reported that production of mycoprotein has an environmental impact (including land-use, water consumption and carbon footprint) over 90% less than beef.^[3][28] Additionally, a study published in Nature 2022 found that replacing 20 percent of per-capita ruminant meat, such as beef, with fermentation derived microbial protein, such as mycoprotein, could cut global deforestation and carbon dioxide emissions by 50% in addition to lowering methane emissions. These numbers are under the assumption of consumer acceptance.^[29]

See also

• Protein quality
• Fusarium

References