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A comprehensive review on mycoprotein-based meat analog production: nutritional, functional, physicochemical, and

Rina Yu¹, Prabhathma Yasasvi Rathnayake¹, Chemin Nam¹

¹Department of Animal Science and Biotechnology, Chungnam National University, Daejeon, 34134 Republic of Korea.

Food Science and Biotechnology

|January 16, 2026

Abstract:

Mycoproteins derived from filamentous fungi have emerged as alternative meat proteins. This study reviews mycoprotein production and nutritional and functional characteristics. The quality properties of mycoprotein-based meat analogs and meat products are compared, and their safety is addressed. Fusarium spp., Aspergillus spp., and Neurospora spp. are safe, edible fungi capable of producing mycoproteins. Mycoprotein nutritional properties vary with the fungal strain, production substrate, and method. Most mycoproteins exhibit protein contents and amino-acid profiles comparable to those of animal proteins. Mycoproteins possess emulsifying and antioxidant properties. Recent advancements in non-thermal processing technologies, including high-pressure homogenization and ultrasonic treatment, may enhance mycoprotein functional properties. Gel-forming agents and color additives can improve mycoprotein physicochemical properties, increasing consumer preference. However, mycoproteins from various fungal strains exhibit inadequate sensory characteristics, and there is insufficient safety information, for example, regarding potential allergens and toxicity. Future studies should develop appropriate mycoprotein processing methods and ensure their safety.

Keywords:

Alternative meat protein Filamentous fungi Meat analog Microbial protein Mycoprotein

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