Mycoprotein: environmental impact and health aspects

Area of Science:

• Food Science
• Nutritional Science
• Environmental Science

Background:

• Mycoprotein is a protein-rich food derived from fungal biomass, serving as a meat alternative.
• Currently available in developed markets, its wider adoption hinges on cost reduction.
• Agro-industrial residues are being explored as substrates to lower production costs and environmental impact.

Purpose of the Study:

• To review the health and environmental impacts of substituting animal meat with mycoprotein in the human diet.
• To explore strategies for reducing mycoprotein production costs.
• To assess the potential of mycoprotein as a sustainable and healthy food source.

Main Methods:

• Literature review of existing studies on mycoprotein's health and environmental effects.
• Analysis of life cycle assessments (LCAs) for mycoprotein production.
• Investigation into the use of agro-industrial residues for fungal cultivation.

Main Results:

• Mycoprotein consumption is associated with positive health outcomes, including improved blood cholesterol and glycemic response.
• Life cycle analyses indicate mycoprotein's environmental impact is similar to chicken and pork.
• Utilizing inexpensive agro-industrial residues shows promise for reducing production costs and environmental footprint.

Conclusions:

• Mycoprotein presents a viable meat alternative with demonstrated health benefits.
• Further cost reductions are necessary for market expansion.
• Continued research is needed on consumer sensory and health experiences.