Mycoprotein: production and nutritional aspects: a review

Abstract

As a result of increasing world population, it has become necessary to go for meat substitutes. Even consumption of red meat causes obesity and coronary heart disease. Mycoprotein, the protein...

The Future of Food

“…Nevertheless, nucleic acid content, allergenic potential, other safety concerns, standardized production processes, and regulatory frameworks must be addressed [84]. Mycoprotein, derived from filamentous fungi, is another cost-effective and nutritionally beneficial alternative protein that serves as a sustainable meat substitute, providing essential nutrition acting as a prebiotic, antioxidant, and regulator of choles-terol, blood glucose, and muscle protein development [85,86]. Finally, microbial proteins produced using air show low land and water requirements reduced GHG emissions, and the potential to combat global malnutrition, aligning with global sustainability goals.…”

Dairy, Plant, and Novel Proteins: Scientific and Technological Aspects

“…Nowadays, Quorn, founded by Marlow Foods and now owned by Monde Nissin Corporation, is still the largest mycoprotein manufacturer in the world, operating in approximately 20 countries [40,366]. The Quorn fermenters use submerged fermentation and are the largest continuous-flow culture systems in use by the biotechnology industry worldwide [367]. The other major mycoprotein manufacturers include 3F Bio, General Mills, MycoTechnology, Temasek Holdings, and Tyson Ventures.…”