Is There a Specific Role for Fungal Protein Within Food Based Dietary Guidelines? A Roundtable Discussion

Area of Science:

• Nutrition Science
• Food Policy
• Sustainable Diets

Background:

• Growing consumer interest in non-animal protein sources due to population changes, sustainability concerns, and evolving dietary habits.
• Increased demand and innovation in meat analogues and alternative protein foods, particularly fungal-derived proteins.
• Need to determine the optimal placement and communication strategy for fungal proteins within existing Food-based Dietary Guidelines.

Purpose of the Study:

• To assess the suitability and optimal integration of fungal proteins into Food-based Dietary Guidelines.
• To identify areas of consensus and divergence among experts regarding fungal protein inclusion.
• To pinpoint future research needs for fungal protein evaluation.

Main Methods:

• A roundtable meeting of 11 experts from academia, policymaking, and industry.
• Three contextual presentations followed by discussions on seven core statements.
• Gathering expert views on the role and communication of fungal protein in dietary guidelines.

Main Results:

• Agreement that fungal-derived proteins, especially mycoprotein, have sufficient supporting health and sustainability research.
• Consensus that fungal proteins should not be excluded from Food-based Dietary Guidelines.
• Identification of potential placements within guidelines: 'non-animal/non-meat' or 'other protein' sectors, or as part of protein diversification.

Conclusions:

• Fungal-derived mycoprotein is suitable for inclusion in Food-based Dietary Guidelines.
• Further research is needed, including updated mycoprotein intake databases and long-term comparative studies.
• Clear communication strategies are required to integrate fungal proteins effectively into dietary recommendations.