Increased availability and affordability of protein containing a wide range of fatty acids as well as micronutrient and fibers. It will provide cell-immune function. Large quantities of well-tasting and high protein mycelium would be produced on organic waste products from other food-related industries (e.g. grains, beer production, etc) to be consumed globally and locally. Thereby ensuring a circular system using the latest advances in biotechnology screening with scalable, and highly defensible fermentation technologies. Most urban dwellers will have improved access to affordable high-quality protein in various forms for convenient home cooking (powder, cakes, and as alternative CPG foods). These products will offer a range of nutrients, fatty acids and cell-immune function benefits for all ages. The products can also be conveniently fortified for a more complete dietary supplementary food. Regulations will be in place and monitored for quality assurance and accreditation for food service providers. Further upstream, a range of business opportunities will emerge to produce mycelia-based dried supplements or adopt its use as an ingredient in prepared-foods.