Mycoprotein: The Future of Nutritious Nonmeat Protein, a Symposium Review

• Published in: Current developments in nutrition Vol. 3; no. 6; p. nzz021
• Main Authors: Finnigan, Tim JA, Wall, Benjamin T, Wilde, Peter J, Stephens, Francis B, Taylor, Steve L, Freedman, Marjorie R
• Format: Journal Article
• Language: English
• Published: United States Elsevier Inc 01.06.2019; Oxford University Press
• Subjects: alternate protein; mycoprotein; nutrition and health; protein synthesis; Quorn; Supplements & Symposia; sustainable protein; GI; EAA; YHEC; nutrition and health; CSPI; alternate protein; sustainable protein; RI; protein synthesis; Quorn; mycoprotein
• ISSN: 2475-2991; 2475-2991
• DOI: 10.1093/cdn/nzz021

Mycoprotein is an alternative, nutritious protein source with a meat-like texture made from Fusarium venenatum, a naturally occurring fungus. Its unique method of production yields a significantly reduced carbon and water footprint relative to beef and chicken. Mycoprotein, sold as Quorn, is consumed in 17 countries, including the United States. In line with current dietary guidelines, mycoprotein is high in protein and fiber, and low in fat, cholesterol, sodium, and sugar. Mycoprotein may help maintain healthy blood cholesterol levels, promote muscle synthesis, control glucose and insulin levels, and increase satiety. It is possible that some susceptible consumers will become sensitized, and subsequently develop a specific allergy. However, a systematic evidence review indicates that incidence of allergic reactions remains exceptionally low. Mycoprotein’s nutritional, health, and environmental benefits affirms its role in a healthful diet. Future research that focuses on the long-term clinical benefits of consuming a diet containing mycoprotein is warranted.