Mycoprotein as a meat substitute: production, functional properties, and current challenges‐a review

• Published in: International journal of food science & technology Vol. 59; no. 1; pp. 522 - 544
• Main Authors: Khan, Rahim, Brishti, Fatema Hossain, Arulrajah, Brisha, Goh, Yong Meng, Abd Rahim, Muhamad Hafiz, Karim, Roselina, Hajar‐Azhari, Siti, Kin Kit, Sam, Anwar, Farooq, Saari, Nazamid
• Format: Journal Article
• Language: English
• Published: Oxford Wiley Subscription Services, Inc 01.01.2024
• Subjects: Environmental impact; fermentation; Fibrous structure; Food; food safety; functional food; Functional foods & nutraceuticals; Health problems; Meat; meat alternative; mycoprotein; Population growth; Product safety; Protein sources; Proteins
• ISSN: 0950-5423; 1365-2621
• DOI: 10.1111/ijfs.16791

Summary Meat has historically been an essential source of animal‐based protein. However, due to population growth, health problems linked to the consumption of red meat, and concerns over environmental challenges, there is an increased need for alternative protein sources. Various plant‐based meat alternatives have recently been explored, with ongoing advancements in industrial‐scale production. Mycoprotein has been proposed as a sustainable alternative to meat due to its distinctive functional food properties and fibrous structure. However, some challenges still prevail related to large‐scale production, texture, sustainability, and acceptability of mycoprotein products. This review paper provides a comprehensive overview of scientific research on mycoprotein, focusing on nutritional composition, functional properties, production technology, and health benefits. This study also examines the current challenges related to product safety, environmental impact, and prospects of this innovative food. Production of mycoproteins and their functional properties and health benefits.