Is There Scope for a Novel Mycelium Category of Proteins alongside Animals and Plants?

Abstract

In the 21st century, we face a troubling trilemma of expanding populations, planetary and public wellbeing. Given this, shifts from animal to plant food protein are gaining momentum and are an important part of reducing carbon emissions and consumptive water use. However, as this fast-pace of change sets in and begins to firmly embed itself within food-based dietary guidelines (FBDG) and food policies we must raise an important question—is now an opportunistic time to include other novel, nutritious and sustainable proteins within FBGD? The current paper describes how food proteins are typically categorised within FBDG and discusses how these could further evolve. Presently, food proteins tend to fall under the umbrella of being ‘animal-derived’ or ‘plant-based’ whilst other valuable proteins i.e., fungal-derived appear to be comparatively overlooked. A PubMed search of systematic reviews and meta-analytical studies published over the last 5 years shows an established body of evidence for animal-derived proteins (although some findings were less favourable), plant-based proteins and an expanding body of science for mycelium/fungal-derived proteins. Given this, along with elevated demands for alternative proteins there appears to be scope to introduce a ‘third’ protein category when compiling FBDG. This could fall under the potential heading of ‘fungal’ protein, with scope to include mycelium such as mycoprotein within this, for which the evidence-base is accruing.

A Review of Plant-and Fungi-Based Meat and Cellular Meat: An Indian Perspective

“…On the contrary, with 0.0068 ha kg −1 beef exhibits one of the greatest land footprints. In contrast, mycoprotein is the smallest at just 0.00018 ha kg [15].…”

“…This is then heated and set and then cooled and cut, and finally frozen to have the hyphae mimic the bundles of fibres formed in the muscles of animals. [15].…”

Mushroom Nutrition as Preventative Healthcare in Sub-Saharan Africa

“…Foods supplying proteins in dietary guidelines have been organized under the concept of being either animal or plant based while other rich protein sources, i.e., mushroomderived, has been relatively neglected [29]. The intake of mushrooms per day has been very low worldwide and regarded as a lavish delicacy; however, their inclusion adds essential shortfall micronutrients and bioactive components.…”

Mushrooms make waves

“…Environmental awareness has increased in recent years as the unsustainability and, in some cases, cruelty in industrial production methods for meat and fish have been brought to light by several studies [ 3‐5 ] . While plant‐based alternatives can significantly cut down CO 2 emissions and improve animal welfare compared to traditional meat production, they do not fully address the challenge of local production, as these products are derived mostly from three monocrops (soy, pea and rice) that are only grown in a handful of countries and need to be exported worldwide.…”