Innovative mycelium-based food: Advancing One Health through nutritional insights and environmental sustainability

Area of Science:

• Food Science
• Nutritional Science
• Environmental Science

Background:

• Global food insecurity and population growth challenge traditional meat production.
• Intensive livestock farming contributes to pollution, land use, and water consumption.
• Alternative proteins are emerging as sustainable solutions for the global food system.

Purpose of the Study:

• To provide a comprehensive review of mycelium-based foods (MBF).
• To explore the nutritional value, functional properties, and health benefits of MBF.
• To examine MBF production technologies, challenges, and future commercialization.

Main Methods:

• Literature review of scientific studies on mycelium-based protein and food.
• Analysis of nutritional composition and bioactive compounds in MBF.
• Evaluation of environmental impact and sustainability of MBF production.

Main Results:

• Mycelium-based protein (MBP) is a popular alternative protein, recognized for its nutritional and eco-friendly profile.
• MBF provides diverse nutrients and bioactive compounds beneficial for human health.
• Mycelium cultivation on waste substrates offers a sustainable production method with reduced environmental stress.

Conclusions:

• MBF presents a promising, sustainable, and healthy alternative to conventional animal-sourced proteins.
• Further research and technological advancements are needed to optimize MBF development and market adoption.
• MBF contributes to a circular economy by upcycling waste materials into valuable food products.