Role of mycoprotein as a non-meat protein in food security and sustainability: a review

Abstract

ABSTRACTMalnutrition is increasing across the globe owing to urbanization, poverty, and climatic changes. In the current circumstances, alternative and unexplored sources of food and nutrients are getting attention. The current sources of food cannot meet the ever-increasing population demand. The demand for animal-source protein is estimated be double due to a projected 50% rise in the world population by the year 2050. Moreover, global animal protein supply chains are not only vulnerable to natural disasters but also a significant source of greenhouse gas emissions. Mycoprotein is considered an excellent alternative to animal protein due to its amino acid profile and cost-effectiveness. Mycoprotein is produced by Fusarium venenatum, a naturally occurring fungus that can be used as a substitute for conventional animal protein sources. Mycoprotein is high in protein and fiber while low in cholesterol, fat, sugar, and salt. Mycoprotein offers excellent functional and therapeutic potential in mitigating various health disorders. Furthermore, it helps maintain muscle synthesis and optimal plasma and cholesterol levels, regulating insulin, glucose, and satiety. This review is focused on the mycoprotein’s origin and production, with a particular emphasis on its nutritional, health, and economic opportunities and challenges.

Keywords

• Food security
• mycoprotein
• nutrition
• therapeutic potential
• cost-effective