What is fungi protein and how is it made?

Over 50 years ago, British scientists began a search for a new, sustainable protein source, which led to the discovery of fungi protein. Also known as mycoprotein, fungi protein is derived from the mycelium of a specific fungus through a fermentation process and is now a popular ingredient in meat substitute products globally.

Quick Summary

Fungi protein, often called mycoprotein, is a nutritious and sustainable protein source created by fermenting the mycelium of certain fungi. It provides a complete amino acid profile, is high in fiber, and offers a lower environmental impact compared to animal proteins. The resulting fibrous biomass is processed into a range of food products.

Key Points

• Source: Fungi protein is typically derived from the mycelium of edible fungi, such as Fusarium venenatum, through a fermentation process.

• Nutrition: It is a complete protein, containing all nine essential amino acids, and is rich in fiber while being low in fat.

• Production: Mycoprotein is produced in large vats called fermenters, where the fungus converts carbohydrates into protein biomass in a highly efficient process.

• Sustainability: Fungi protein production requires significantly less land, water, and energy compared to animal protein, resulting in a much lower carbon footprint.

• Health Benefits: Regular consumption can aid in muscle synthesis, improve cardiometabolic markers like cholesterol, and promote better gut health due to its high fiber content.

• Meat Alternative: The natural fibrous structure of mycoprotein makes it ideal for mimicking the texture of meat in products like burgers, sausages, and bacon.

• Allergy Risk: While rare, allergic reactions can occur in some individuals due to mycoprotein's nature as a mold.

• Market Position: As a sustainable and nutritious option, mycoprotein is a growing presence in the alternative protein market, offering distinct advantages over some plant-based and animal proteins.

What is Fungi Protein?

Fungi protein, more commonly known as mycoprotein, is a type of protein derived from fungi. Despite the name, it's not simply ground-up mushrooms. It is a form of single-cell protein produced by fermenting the mycelium—the root-like filament network—of a specific fungus, most famously Fusarium venenatum. This process leverages the fungus's natural ability to convert carbohydrates into protein efficiently. The resulting product is a nutritious biomass with a fibrous texture that can be processed into a variety of meat alternatives, such as burgers, sausages, and cutlets.

The Production of Mycoprotein Through Fermentation

Producing fungi protein at a commercial scale involves a continuous fermentation process, similar to brewing beer.

1. Selecting the Fungus: Specific, food-safe strains of fungi, like Fusarium venenatum, are chosen for their fast growth rate, high protein content, and fibrous texture.
2. Cultivation: The selected fungus is grown in large, sterile vats called fermenters. It is fed a nutrient-rich solution containing glucose, vitamins, and minerals. Conditions like temperature, pH, and oxygen levels are carefully controlled to optimize growth.
3. Harvesting and Heat Treatment: After several weeks of growth, the biomass is harvested. It is then subjected to a heat-shock process. This step is crucial to reduce the naturally high level of ribonucleic acid (RNA) to a safe, acceptable level for human consumption, as too much can cause gout-like symptoms.
4. Processing and Texturizing: The harvested biomass is chilled and frozen, causing the filamentous hyphae to align and bind together into bundles that mimic the texture of meat fibers. Binders, such as egg albumen or vegan alternatives, are often added during this stage to improve product performance. The resulting mycoprotein can then be flavored, shaped, and packaged as food products.

Nutritional and Health Benefits

Mycoprotein stands out among protein alternatives due to its robust nutritional profile and associated health benefits. It is considered a high-quality protein because it contains all nine essential amino acids that the human body cannot produce on its own. It is also high in dietary fiber, including chitin and beta-glucans, and low in total and saturated fat.

• Promotes Muscle Synthesis: Research indicates that mycoprotein is a bioavailable protein source that can effectively stimulate muscle protein synthesis, similar to or even better than some animal proteins.
• Supports Cardiometabolic Health: Studies suggest that mycoprotein consumption can help maintain healthy blood cholesterol and insulin levels, particularly in overweight individuals. Its high fiber content is believed to play a significant role in these effects.
• Aids Satiety and Weight Management: The combination of protein and fiber can increase feelings of fullness, helping to reduce overall energy intake and support weight management.
• Boosts Gut Health: Fungi protein contains prebiotic fibers that promote the growth of beneficial gut bacteria, contributing to a healthier gut microbiome.
• Supports a Sustainable Diet: Compared to conventional meat production, mycoprotein uses significantly less land, water, and emits fewer greenhouse gases, making it an environmentally friendly protein source.

Fungi Protein vs. Plant-Based Protein: A Comparison

While both fungi and plant proteins are important for vegetarian and vegan diets, they have distinct differences in their nutritional composition, texture, and production methods.

Feature	Fungi Protein (Mycoprotein)	Plant-Based Protein (e.g., Soy, Pea)
Amino Acid Profile	Complete, containing all nine essential amino acids.	Often incomplete, sometimes requiring a combination of sources to get all essential amino acids.
Texture	Naturally fibrous, can be processed to closely mimic the texture of meat.	Often requires extensive processing and additives to achieve a meat-like texture.
Fiber Content	High in fiber, with naturally occurring chitin and beta-glucans.	Varies by source, but often processed to remove fiber and other components.
Fat Content	Very low in total and saturated fat, with no cholesterol.	Generally low in saturated fat, though can vary by product.
Sustainability	Highly sustainable, requires significantly less land and water than animal proteins and many plant crops.	Sustainability depends on the crop; some, like soy, require significant land and water.
Production Method	Fermentation in bioreactors.	Traditional agriculture followed by processing.

Addressing Safety and Concerns

Fungi protein, particularly the mycoprotein found in Quorn™ products, has a long history of safety and has been approved for consumption in numerous countries, including the US and UK. However, as with any food, some individuals may experience adverse reactions.

• Allergenic Potential: Mycoprotein is a mold, and some individuals may experience allergic reactions, though these cases are reported to be rare.
• Gastrointestinal Distress: Some people may experience mild gastrointestinal symptoms, such as bloating, due to mycoprotein's high fiber content. This is more likely in individuals unaccustomed to high-fiber diets.

Despite these rare instances, regulatory bodies have deemed mycoprotein safe for the majority of the population. The Center for Science in the Public Interest (CSPI) in the US has prompted labeling changes to clearly state that mycoprotein is a mold and has been linked to rare allergic reactions.

Conclusion: The Growing Role of Fungi Protein

Fungi protein, or mycoprotein, has evolved from a scientific curiosity into a mainstream, sustainable, and nutritious protein source. Its efficient production via fermentation, along with its complete amino acid profile, high fiber content, and low fat, make it an attractive alternative to traditional meat products. While some face intolerance issues, for most, it represents a safe and environmentally conscious choice. As global demand for protein grows, fungi protein offers a promising path towards a more sustainable and diverse food system, with ongoing research continuing to uncover its full health potential.

For more in-depth scientific research, see the Critical Review of Fungal Proteins from ScienceDirect.

Frequently Asked Questions

Is fungi protein a complete protein source?

Yes, fungi protein (mycoprotein) is considered a complete protein because it contains all nine essential amino acids necessary for human health.

What is the primary ingredient used to make fungi protein?

The most common ingredient for commercial mycoprotein is the filamentous microfungus Fusarium venenatum. Other edible fungi like yeasts and mushrooms can also be used.

How is the texture of fungi protein made to resemble meat?

The fibrous, meat-like texture of mycoprotein is achieved through controlled chilling and freezing processes. This causes the fungal filaments to align and bind into dense, fibrous bundles.

Is fungi protein safe for everyone to eat?

Fungi protein is safe for the majority of people, but like any food, some individuals may have an intolerance or allergy to it, as mycoprotein is a type of mold.

How does the environmental impact of fungi protein compare to meat?

Fungi protein has a significantly lower environmental footprint than animal protein. It requires dramatically less land and water and produces fewer greenhouse gas emissions.

What kind of foods are made with fungi protein?

Fungi protein is used to create a wide variety of meat alternatives, including chicken patties, sausages, burgers, and vegan bacon.

Does fungi protein contain fiber?

Yes, fungi protein is naturally high in fiber, with its cell walls containing beneficial compounds like chitin and beta-glucans.

What is the difference between mycoprotein and mushrooms?

While both come from the fungi kingdom, mycoprotein is specifically produced from the filamentous mycelium of certain fungi via a fermentation process, rather than the fruiting body (mushroom) itself.