Mycoprotein (lit. "protein from fungus"), also known as mycelium-based protein or fungal protein, is a form of single-cell protein derived from fungi for human consumption.
Overview
The fungus Fusarium venenatum was the first to be used as a mycoprotein-based food, launched in 1985 as the brand Quorn by Marlow Foods. F. venenatum grows in filaments (long thread-like cells) and effectively transforms starch into a fibrous, meat-like, and protein-rich ingredient. Other mycoprotein products have been developed since then. For example, the Swedish company Millow, along with the Belgian company NAPLASOL, the Scottish company ENOUGH and the Chinese company Fushine Bio, are developing mycoprotein ingredients. ENOUGH produces the mycoprotein ingredient ABUNDA, utilizing submerged fermentation methods, while Millow uses a dry fermentation method for its mycoprotein production.
Production & synthesis
The production of mycoprotein takes place in steel vats, like in beer production, though more commonly called a bioreactor. The fungi are grown under aerobic conditions, to which nitrogen, carbon and essential vitamins and minerals are supplied. Carbon dioxide is drawn from the vat. In the case of F. venenatum, glucose is supplied for carbon and ammonia for nitrogen. Parameters such as stirring, pH and temperature are also essential for optimal growth. At harvest, the fungus is washed and heat treated to reduce the ribonucleic acid (RNA) content according to safety regulations before undergoing further processing steps. Different flavors and tastes can be added to the mycoprotein to add variety. A reproducible mutation occurs after 1,000 to 1,200 hours of cultivation in F. venenatum that greatly reduces the hypha length in the organism, which is considered unfavorable for production. Under normal conditions, this mutant strain will rapidly displace the parent strain. Replacing ammonia with nitrate as the source of nitrogen, or supplementing ammonium cultures with peptone, prevents this mutant strain from overtaking the product, but still allows development. Alternatively, the appearance of the mutant can be delayed by selection pressures such as nutrient concentrations or pH levels.
Sensory, nutrition & health
Due to the root-like structure of the mycelium, the texture and nutrition of mycoprotein is very different from those of plants, leading to the possibility of creating vegetarian and vegan friendly products with the fibrous texture of meat. As it is high in protein and fiber, and low in fat, cholesterol, sodium and sugar, the composition aligns with current dietary guidelines. This nutritional advantage, as mentioned in the United Nations Environment Programme (2023), is why several studies have shown that consumption of mycoprotein has been associated with several health benefits, such as improved blood levels of cholesterol and sugar. The mechanism that links fiber content and mycoprotein's effect on managing glycemia and insulinemia is not entirely understood, and often disputed by endocrinologists, but is known to decrease the rate of glucose absorption and insulin secretion, whilst lowering insulin peaks by mitigating the maximum limit an amount of insulin can process glucose. The majority of this benefit is widely believed to be down to the high protein content, which stimulates encretins and satiety; and the high fibre content which makes people feel fuller for longer. Back in 2001, a review article published in the Food Technology Magazine summarized how a panel of experts evaluated the sustainability of mycoprotein (produced by Marlow Foods) for food use in the United States. During this evaluation, the protein quality was evaluated using both the FDA Protein Digestibility-Corrected Amino Acid Scoring (PDCAAS) as well as a human volunteer study. The evaluation showed that mycoprotein has an excellent pattern of amino acids, and a PDCAAS score of 0.91 based on an estimate of 78% digestibility, comparable to the scores of beef and soybean. In addition to this, the fatty acid pattern was concluded to be more similar to that of vegetable fat than animal fat, containing a low proportion of saturated fat and a high proportion of mono- and polyunsaturated fat. Also mentioned in this review, as well as in more recent articles, is that mycoprotein contains no or very low levels of phytic acids (also known as phytates), which are notorious anti-nutrients present in many plant-based protein sources. This means that in contrast to most beans and legumes, consumption of mycoprotein does not inhibit the absorption of essential trace elements and minerals like iron, zinc, calcium, and manganese. It has also been found that mycoprotein produced by F. venenatum can consist of up to 42% protein while the fungal β-glucan present may also function as a prebiotic, stimulating the growth of health associated bacteria in the lower gut. The texture and taste of mycoprotein may vary as different producers use different strains of fungi to produce their unique protein. For example, Nature's Fynd, a company founded in Chicago 2021, produce their Fy Protein™ from Fusarium yellowstonensis (also known as Fusarium strain flavolapis or Fusarium oxysporum MK7), an extremophile discovered in Yellowstone National Park, whilst Meati Inc. since 2022 produces their MushroomRoot™ from Neurospora crassa based on patented research by the Better Meat Co. The texture and taste are also influenced by different downstream technology, i.e., the treatment after harvesting the vats. Mycoprotein produced by F. venenatum has, for example, been described as a pale yellow solid with a faint taste of mushrooms.
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