MYCOPROTEINS: A SUSTAINABLE PROTEIN INNOVATION FROM MUSHROOMS
Mycoproteins: the mushroom-based protein revolution
These revolutionary proteins, derived from mushrooms, are attracting growing interest thanks to their environmental advantages and nutritional qualities. Produced through the fermentation of specific fungi, mycoproteins offer an eco-friendly, protein-rich alternative to traditional animal-based sources. In this Trend Focus, we explore the origins of this innovation, its impact on today’s food market, and the pioneering companies investing in this fast-growing sector.
This article also explains how mycoproteins are produced, highlights their key benefits for human health and the environment, and examines the main challenges limiting wider adoption. Finally, it showcases concrete examples of mycoprotein-based products, illustrating how this technology is reshaping current and future food choices.
What are mycoproteins?
Mycoproteins are alternative protein sources known for their fibrous, meat-like texture, natural white color, and strong ability to absorb flavors. These characteristics make them highly versatile across a wide range of culinary applications.
The term “myco” comes from the Greek word “mukès,” meaning fungus. Mycoprotein (MP) literally translates to “mushroom protein.” Producers extract it from a filamentous fungus called Fusarium venenatum, which belongs to the Ascomycota family, alongside organisms such as baker’s yeast, brewer’s yeast, and truffles.
Mycoprotein originates from mycelium, the underground network that forms the structural base of fungi. To transform mycelium into MP, manufacturers rely on a controlled fermentation process. The resulting ingredient has a filamentous structure, a texture similar to meat, and a nutritional profile that often surpasses that of animal protein, with higher levels of protein, fiber, and healthy fats.
Naturally rich in umami, MP delivers a savory, meaty taste that enhances the depth and complexity of dishes.
The search for non-animal protein sources
Researchers discovered mycoprotein in the 1960s while actively searching for alternative protein sources to support a growing global population. At the time, British scientists focused on fermenting cereal by-products to create sustainable food and efficient protein solutions.
Key milestones:
- 1960s: Rank Hovis McDougall (RHM) screened thousands of microorganisms to identify protein-rich fungi capable of anaerobic cultivation. Researchers ultimately selected Fusarium venenatum as the most suitable microorganism for mycoprotein production.
- 1985: Following extensive toxicological testing, Marlow Foods Ltd. was founded and obtained approval to commercialize mycoproteins under the QUORN brand.
- 1990s: Marlow Foods improved production efficiency and developed a more meat-like texture through thermal treatment, centrifugation, and RNA reduction.
This breakthrough introduced a credible meat alternative with a significantly lower environmental impact and footprint.
The growing mycroprotein market
The global mycoprotein market continues to expand rapidly, driven by rising demand for sustainable and alternative protein sources.
Regulations: Classified as a Novel Food by the European Food Safety Authority (EFSA) in Europe and regulated by the FDA in the United States
Target consumers: Environmentally and health-conscious individuals seeking sustainable, plant-based protein options
Applications:
- Meat substitutes: sausages, minced products, steaks, nuggets
- Sports nutrition: protein powders and functional beverages
These complete, plant-based proteins support balanced diets while aligning with sustainability goals.
Companies leading the mycoprotein innovation
Several companies are actively shaping the mycoprotein landscape:
- Quorn (UK): A pioneer that has developed and commercialized mycoprotein-based products since the 1980s
- Abunda (Scotland): A B2B mycoprotein specialist launched in 2022, now scaling production through a dedicated manufacturing facility
- Fungu’it (France): Produces mycoproteins via fermentation of agricultural by-products using MYCTECHS technology, delivering both powdered formats and whole fillets designed as meat substitutes
How mycoproteins are made: the fermentation process
Manufacturers produce mycoproteins by fermenting Fusarium venenatum and transforming its filamentous structure into a nutritious, sustainable protein ingredient.
Two main fermentation methods exist:
- Liquid fermentation: The most widely used method, particularly suited to unicellular organisms such as bacteria and yeast
- Solid-state fermentation: Inspired by traditional Japanese techniques, still less common in Europe, but particularly adapted to mycelium growth
Process overview:
- Substrate preparation using cereals such as wheat or rice combined with Fusarium mycelium
- Controlled fermentation and cell cultivation • Filtration, RNA reduction, centrifugation, and cooling
- Separation of solids and liquids, with the solid fraction becoming the final mycoprotein ingredient
During fermentation, carbohydrates transform into fibrous structures, creating a texture well suited to a wide range of culinary applications.
Nutritional advantages:
Mycoproteins provide all essential amino acids (EAAs), supporting complete protein synthesis
- Their high fiber content promotes digestive health and long-lasting satiety
- They contain little saturated fat and no cholesterol
- They are naturally low in calories, with around 85 kcal per 100 g compared to 121 kcal per 100 g for chicken breast
Environmental impact:
- Mycoprotein production requires significantly less water and energy than conventional animal protein systems
- Carbon footprint: 40 times lower than beef and 6 times lower than chicken
- Water usage: 30 times lower than beef and 6 times lower than chicken
Nutritional comparison
- Energy
- Protein
- Carbs
- Fat
- Fiber
- Sodium
- Cholesterol
- 85 kcal
- 11 g
- 1.7 g
- 3 g
- 6 g
- 5 mg
- 0 g
- 121 kcal
- 26 g
- 0 g
- 2 g
- 0 g
- 415 mg
- 83 mg
Overall, mycoproteins deliver more fiber, significantly less sodium and cholesterol, and a highly efficient protein source compared to chicken.
Beyond their nutritional and environmental advantages, mycoproteins are also gaining attention for their potential role in food system resilience and innovation. Because production relies on controlled fermentation rather than agricultural land or animal farming, manufacturers can locate facilities closer to urban centers, reducing dependency on climate conditions and global supply chains. This production flexibility makes mycoproteins particularly relevant in a context of increasing climate volatility, geopolitical tensions, and pressure on natural resources.
In addition, fermentation-based protein production allows for consistent quality, year-round output, and precise control over nutritional composition.Companies can adapt formulations to specific consumer needs, such as higher protein content, reduced sodium, or functional benefits linked to gut health. As food manufacturers and retailers look to diversify protein sources and secure long-term supply, mycoproteins offer a scalable and reliable solution. Their compatibility with clean-label strategies and their ability to integrate into familiar food formats further strengthen their market potential. Over time, these characteristics could position mycoproteins not only as meat alternatives, but as a foundational ingredient in next-generation food systems focused on sustainability, security, and innovation.
Challenges in adoption
Despite their advantages, mycoproteins face technical and consumer acceptance hurdles:
- Few companies, like Quorn, create finished products; most sell the ingredient to other manufacturers still in R&D (e.g., Unilever x Enough collaboration)
- Industrial-scale production is complex and costly
- Consumer familiarity is low; “mycoprotein” is an unfamiliar term requiring education to drive adoption
Mycoprotein product innovations
Nugget substitutes
• ICA / PROMYC by Mycorena (Sweden, France): high protein, vitamin D2, zinc, fiber, gluten-free breading
Sausage substitutes
• Quorn puff pastries: bite-sized sausage substitutes with onions
Fish substitutes
• Revo vegan octopus: protein-rich, 3D-printed, Omega-3 and fiber
Egg substitutes
Sausage substitutes - Quorn vegan
Nugget substitutes - Mycorena
Fish substitutes - Revo vegan salmon fillet
Sausage substitues - Quorn puff pastries
Fish substitutes - Revo vegan octopus
Egg substitutes - whole vegan hard egg
Nugget substitutes - Schouten'sAll you need to know about mycroproteins
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What are mycoproteins?Mycoproteins are proteins derived from the mycelium of the fungus Fusarium venenatum, fermented to produce a fibrous, meat-like texture with a savory umami flavor. They are high in protein and fiber, low in saturated fat, and low in calories.
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What are the nutritional benefits of mycoproteins?Mycoproteins contain all essential amino acids, provide fiber for satiety and digestive health, are low in saturated fat and cholesterol, and have fewer calories than meat (85 kcal/100 g vs. 121 kcal for chicken breast).
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What environmental benefits do mycoproteins offer?Producing mycoproteins requires much less water and energy than traditional livestock. Their carbon footprint is 40 times lower than beef and 6 times lower than chicken.
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In which markets and products are mycoproteins found?They are mainly used in meat substitutes (nuggets, steaks, sausages), sports nutrition products (protein powders and drinks), and are increasingly included in innovative plant-based foods for health- and eco-conscious consumers.
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What are the challenges and limitations of mycoproteins?Key challenges include the cost and complexity of industrial-scale production and low consumer familiarity. Broad adoption requires time and education about their benefits.
