Mycoprotein: A futuristic portrayal
Emma Derbyshire, Tim J. A. Finnigan
Abstract
Mycoprotein was first discovered in the 1960s, yet today, its consumption and applications within the food industry continue to grow. This protein is derived from the soil-dwelling fungus Fusarium venenatum A3/5 and is used to produce mycoprotein found in Quorn—the leading fungal-derived protein source that is commercially available for consumption of human globally. Consumers are seeking alternative proteins—a shift driven by expanding global populations and mounting concerns about animal welfare, human and environmental health. The evidence-base for mycoprotein and its roles in promoting benefits to human health are well-established. It is a complete protein that is both bioavailable and to stimulate muscle protein synthesis post-exercise. Its consumption has been further linked to improved lipoprotein profiles, energy intake, and satiety levels, as well as potential benefits for glucose and insulin regulation. Increasingly, consumers are paying more attention to the environmental impacts of the foods they choose. Mycoprotein performs particularly well from this perspective, using significantly less land and water for production than animal-derived protein sources, contributing to its lower carbon footprint. Commercial mycoprotein production is also forecast to be net positive by 2030, thus putting more back into society, the global environment, and the economy than is taken out. In the foreseeable future, mycoprotein consumption is projected to grow. It is envisioned to be consumed more frequently by reducetarians and flexitarians, the vegan market, generation alpha, the aged, and the environmentally aware. Given rising awareness of fungal biotechnology as a natural means of tackling contemporary problems, it is hoped that fungal protein will become increasingly recognized within food-based dietary guidelines. Given accruing science it is also likely that mycoprotein will be consumed for “functional health” and as part of future preventative health care. For example, its consumption could help to regulate appetite, satiety and subsequent body weight, blood lipid, and metabolic profiles, and prevent frailty/sarcopenia. This chapter explains how mycoprotein came about, how it is produced, and describes its ongoing roles from a futuristic perspective.