Mycoprotein: The Future of Nutritious Nonmeat Protein, a Symposium Review

Finnigan, Tim; Wall, Benjamin T.; Wilde, Peter J.; Stephens, Francis B.; Taylor, Steve L.; Freedman, Marjorie R.

doi:10.1093/cdn/nzz021

Cited by 120 publications

(100 citation statements)

References 28 publications

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“…This represents a safe share since, even when fulfilling all protein requirements using only SCP, the total nucleic acid intake would be below the safe limit. Fungal SCP has been proven to pose little to no threat regarding human consumption, with a low incidence of allergic reactions compared to many other protein sources ( Finnigan et al., 2019 ). In comparison, bacterial SCP is considerably less studied as a human food source, but the fungal SCP example sets a favorable precedent.…”

Section: Introductionmentioning

confidence: 99%

Potential of microbial protein from hydrogen for preventing mass starvation in catastrophic scenarios

Martínez¹,

Egbejimba

Throup³

et al. 2021

Sustainable Production and Consumption

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Human civilization's food production system is currently unprepared for catastrophes that would reduce global food production by 10% or more, such as nuclear winter, supervolcanic eruptions or asteroid impacts. Alternative foods that do not require much or any sunlight have been proposed as a more cost-effective solution than increasing food stockpiles, given the long duration of many global catastrophic risks (GCRs) that could hamper conventional agriculture for 5 to 10 years. Microbial food from single cell protein (SCP) produced via hydrogen from both gasification and electrolysis is analyzed in this study as alternative food for the most severe food shock scenario: a sun-blocking catastrophe. Capital costs, resource requirements and ramp up rates are quantified to determine its viability. Potential bottlenecks to fast deployment of the technology are reviewed. The ramp up speed of food production for 24/7 construction of the facilities over 6 years is estimated to be lower than other alternatives (3-10% of the global protein requirements could be fulfilled at end of first year), but the nutritional quality of the microbial protein is higher than for most other alternative foods for catastrophes. Results suggest that investment in SCP ramp up should be limited to the production capacity that is needed to fulfill only the minimum recommended protein requirements of humanity during the catastrophe. Further research is needed into more uncertain concerns such as transferability of labor and equipment production. This could help reduce the negative impact of potential food-related GCRs.

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Section: Introductionmentioning

confidence: 99%

Potential of microbial protein from hydrogen for preventing mass starvation in catastrophic scenarios

Martínez¹,

Egbejimba

Throup³

et al. 2021

Sustainable Production and Consumption

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show abstract

“…3). The high amino acid and fibre content, and low saturated fat, combined with the high digestibility of fungal protein (see Additional file 1: Table S1), make this an exceptionally healthy food [39].…”

Section: Filamentous Fungi As Meat Replacementsmentioning

confidence: 99%

Growing a circular economy with fungal biotechnology: a white paper

Meyer

Basenko

Benz

et al. 2020

Fungal Biol Biotechnol

287

220

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Fungi have the ability to transform organic materials into a rich and diverse set of useful products and provide distinct opportunities for tackling the urgent challenges before all humans. Fungal biotechnology can advance the transition from our petroleum-based economy into a bio-based circular economy and has the ability to sustainably produce resilient sources of food, feed, chemicals, fuels, textiles, and materials for construction, automotive and transportation industries, for furniture and beyond. Fungal biotechnology offers solutions for securing, stabilizing and enhancing the food supply for a growing human population, while simultaneously lowering greenhouse gas emissions. Fungal biotechnology has, thus, the potential to make a significant contribution to climate change mitigation and meeting the United Nation's sustainable development goals through the rational improvement of new and established fungal cell factories. The White Paper presented here is the result of the 2nd Think Tank meeting held by the EUROFUNG consortium in Berlin in October 2019. This paper highlights discussions on current opportunities and research challenges in fungal biotechnology and aims to inform scientists, educators, the general public, industrial stakeholders and policymakers about the current fungal biotech revolution.

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“…Individuals allergic to peanuts and soy may also experience reactions to pea and lupin protein, though this is rare (Lavine and Ben-Shoshan, 2019). Allergic and gastrointestinal reactions to mycoprotein-based plant-based substitutes (e.g., Quorn) have also been reported; though rare, the incidence of adverse reactions to mycoprotein in the general population is debated (Jacobson and DePorter, 2018;Finnigan et al, 2019). Individuals with intolerances to certain food additives and gums must also be careful given their prevalence in plant-based substitutes.…”

Section: Food Safetymentioning

confidence: 99%

Considering Plant-Based Meat Substitutes and Cell-Based Meats: A Public Health and Food Systems Perspective

Santo

Kim

Goldman

et al. 2020

Front. Sustain. Food Syst.

187

127

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Over the past decade, there has been growing interest in the development and production of plant-based and cell-based alternatives to farmed meat. Although promoted for their capacity to avoid or reduce the environmental, animal welfare, and, in some cases, public health problems associated with farmed meat production and consumption, little research has critically evaluated the broader potential public health and food systems implications associated with meat alternatives. This review explores key public health, environmental, animal welfare, economic, and policy implications related to the production and consumption of plant-based meat substitutes and cell-based meats, and how they compare to those associated with farmed meat production. Based on the limited evidence to date, it is unknown whether replacing farmed meats with plant-based substitutes would offer comparable nutritional or chronic disease reduction benefits as replacing meats with whole legumes. Production of plant-based substitutes, however, may involve smaller environmental impacts compared to the production of farmed meats, though the relative impacts differ significantly depending on the type of products under comparison. Research to date suggests that many of the purported environmental and health benefits of cell-based meat are largely speculative. Demand for both plant-based substitutes and cell-based meats may significantly reduce dependence on livestock to be raised and slaughtered for meat production, although cell-based meats will require further technological developments to completely remove animal-based inputs. The broader socioeconomic and political implications of replacing farmed meat with meat alternatives merit further research. An additional factor to consider is that much of the existing research on plant-based substitutes and cell-based meats has been funded or commissioned by companies developing these Santo et al. Meat Alternatives and Food Systems products, or by other organizations promoting these products. This review has revealed a number of research gaps that merit further exploration, ideally with independently funded peer-reviewed studies, to further inform the conversation around the development and commercialization of plant-based substitutes and cell-based meats.

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Mycoprotein: The Future of Nutritious Nonmeat Protein, a Symposium Review

Cited by 120 publications

References 28 publications

Potential of microbial protein from hydrogen for preventing mass starvation in catastrophic scenarios

Potential of microbial protein from hydrogen for preventing mass starvation in catastrophic scenarios

Growing a circular economy with fungal biotechnology: a white paper

Considering Plant-Based Meat Substitutes and Cell-Based Meats: A Public Health and Food Systems Perspective

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