Mycoprotein: environmental impact and health aspects

Filho, Pedro F. Souza; Andersson, D. E. H.; Ferreira, Jorge A.; Taherzadeh, Mohammad J.

doi:10.1007/s11274-019-2723-9

Cited by 97 publications

(53 citation statements)

References 66 publications

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“…Finally, meat substitutes and PBMAs are rarely discussed in terms of carbon emissions associated with their production but in some cases have carbon footprints that are comparable to poultry products [ 135 ]. For example, ‘chicken-free’ Quorn contributes ~3 kg CO 2 equivalent per kg [ 136 ], while other mycoproteins can be up to ~6 kg CO 2 equivalent per kg, which is the same as poultry production [ 137 ]. Current estimates suggest in vitro meat would have a higher carbon footprint than poultry or pork [ 138 ].…”

Section: Summary Of Evidence On the Motivations To Consume Alternamentioning

confidence: 99%

A Critical Appraisal of the Evidence Supporting Consumer Motivations for Alternative Proteins

Tso

Lim

Forde

2020

Foods

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Alternative proteins are receiving increased global attention. This burgeoning interest in plants (especially plant-based meat alternatives), insects, algae, and cultured meat has been attributed to their reported health benefits, lower environmental impact and improved animal welfare compared to conventional animal-based meat. Food producers and the media are promoting acceptance of these products, claiming superior nutritional, environmental and ethical credentials and a desirable novel sensory experience. However, the evidence supporting these claims remains unclear. In this review, we summarise the main evidence underlying the nutritional, sensorial, economical, ethical, and environmental reasons reported for the rise in consumer demand for alternative proteins. We found many of these reasons to lack a strong evidence base. For instance, evidence is emerging for the nutritional benefits of plant-based meat alternatives, but present claims are largely based on established evidence for plant-based diets. Significant research gaps remain, especially longitudinal evidence on the sustained effects of replacing conventional animal-based proteins with alternative sources. For many alternative proteins, challenges exist in achieving desirable sensory properties akin to animal-based meat to promote their acceptance by consumers. Overall, fundamental shifts in the food system are required to create a culture in which healthful and sustainable food choices are the norm.

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Section: Summary Of Evidence On the Motivations To Consume Alternamentioning

confidence: 99%

A Critical Appraisal of the Evidence Supporting Consumer Motivations for Alternative Proteins

Tso

Lim

Forde

2020

Foods

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“…Some filamentous fungal strains have also been used for production of fermented foods for human consumption, hence being considered as Generally Regarded As Safe (GRAS) microorganisms. Examples include Aspergillus oryzae for production of miso, Rhizopus oryzae for production of tempe and tofu, Neurospora intermedia for production of oncom, and Fusarium venenatum for production of Quorn™ products [2]. Therefore, filamentous fungi are taxonomically wide and enzymatically versatile biocatalysts, able to grow on a wide range of substrates and produce various products.…”

Section: Introductionmentioning

confidence: 99%

Conversion of fish processing wastewater into fish feed ingredients through submerged cultivation of Aspergillus oryzae

Şar

Ferreira

Taherzadeh

2020

Syst Microbiol and Biomanuf

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Fish processing towards production of fillet gives rise to wastewater streams that are ultimately directed to biogas production and/or wastewater treatment. However, these wastewater streams are rich in minerals, fat, and proteins that can be converted to protein-rich feed ingredients through submerged cultivation of edible filamentous fungi. In this study, the origin of wastewater stream, initial pH, cultivation time, and extent of washing during sieving, were found to influence the amount of recovered material from the wastewater streams and its protein content, following cultivation with Aspergillus oryzae. Through cultivation of the filamentous fungus in sludge, 330 kg of material per ton of COD were recovered by sieving, corresponding to 121 kg protein per ton of COD, while through its cultivation in salt brine, 210 kg of material were recovered per ton of COD, corresponding to 128 kg protein per ton of COD. Removal ranges of 12–43%, 39–92%, and 32–66% for COD, total solids, and nitrogen, respectively, were obtained after A. oryzae growth and harvesting in the wastewater streams. Therefore, the present study shows the versatility that the integration of fungal cultivation provides to fish processing industries, and should be complemented by economic, environmental, and feeding studies, in order to reveal the most promising valorization strategy. Graphic abstract

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“…Cultured meat, also called lab-meat, synthetic meat or in-vitro meat, is still in the early stages of development and its environmental impact in large-scale production is still unclear. Mycoprotein has been found to have a higher global warming impact than chicken and pork, although land use is substantially lower [ 29 ]. A life cycle assessment study comparing different meat alternatives found the highest environmental impact for cultured meat and mycoprotein, medium impact for chicken (local-feed), dairy and gluten-based alternatives, and the lowest impact for insects and soy-based alternatives [ 30 ].…”

Section: Challengesmentioning

confidence: 99%

Foods for Plant-Based Diets: Challenges and Innovations

Alcorta

Porta

Tárrega

et al. 2021

Foods

256

208

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Plant-based diets have become popular as a means of reducing the environmental footprint of the diet and promoting human health and animal welfare. Although the percentages of vegetarians and vegans are low compared to omnivores, their numbers have increased significantly in the last years. The use of non-animal food products other than meat alternatives is also increasing and this tendency constitutes an opportunity for the food industry. In this review, we present that plant-based meat and milk alternatives are consolidated but that there is a niche for egg, seafood alternatives, and new products which may not resemble any traditional animal food. However, not all animal food substitutes are sustainable and some of them are even ultra-processed. In addition, there are concerns on safety and labeling, and consumers demand clear information and regulation. The challenges in this field are connected with food design and technology, sensory science, nutrition, and dietetics. Moreover, adequate selection and combination of foods is important in order to achieve consumer acceptance while preventing nutritional deficiencies in those who choose this type of diet.

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Mycoprotein: environmental impact and health aspects

Cited by 97 publications

References 66 publications

A Critical Appraisal of the Evidence Supporting Consumer Motivations for Alternative Proteins

A Critical Appraisal of the Evidence Supporting Consumer Motivations for Alternative Proteins

Conversion of fish processing wastewater into fish feed ingredients through submerged cultivation of Aspergillus oryzae

Foods for Plant-Based Diets: Challenges and Innovations

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