Mycoprotein
[1] Though these products derived from mycoprotein often are referred to as plant-based, this assortment is per definition wrong as the fungal kingdom, including mushroom-forming species as well as yeasts and molds, are separate from those of animals (Animalia) and plants (Plantae).
Dr Tim Finnigan, former Chief Scientific Officer at Marlow Foods, has previously described how these scientists collected over 3000 soil organisms around the world before discovering Fusarium venenatum: a micro fungus that grows in filaments (long thread-like cells) and effectively transforms starch into a fibrous, meat-like, and protein-rich ingredient.
[1] With Quorn's patents lapsing and the increasing need for alternative proteins due to the growing world population, rising emissions, and water usage, numerous start-up companies worldwide have begun developing mycoprotein-based ingredients and products, often using new strains and innovative technologies.
Other companies, such as Spanish Libre and American MyForest Foods, have instead chosen to launch mycoprotein-based products in retail, hence working business-to-consumer.
[1] 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.
[6] 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.
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.
[10] 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.
[10][11] 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.
An open access article was published in early 2022 on the topic of the lack of a global uniformity when it comes to Food-Based Dietary Guidelines (FBDG).
[8] Subsequently, the author calls for fungal protein to be included in the forthcoming EAT-Lancet 2.0 publication, due in 2024, and the Nordic Dietary Guidelines.
