Production of protein by conventional animal-based systems is very resource intensive, with a high environmental impact. However, animal-based foods are desirable and in many countries, overconsumption is taking place and is projected to increase. We need to look for alternative solutions to supplement animal-based foods to fulfil the current and increasing demand for desirable proteins. Fungal mycelium has fast-growing fibres which can be used to create tasty meat-alternative products or nutrient-dense ingredients for animal feed and functional foods for human consumption. Also, non-food...
Production of protein by conventional animal-based systems is very resource intensive, with a high environmental impact. However, animal-based foods are desirable and in many countries, overconsumption is taking place and is projected to increase. We need to look for alternative solutions to supplement animal-based foods to fulfil the current and increasing demand for desirable proteins. Fungal mycelium has fast-growing fibres which can be used to create tasty meat-alternative products or nutrient-dense ingredients for animal feed and functional foods for human consumption. Also, non-food applications are possible: packaging, clothing. The fungi recycle nutrients through a specific fermentation process that digests their surrounding biomass. Food production side streams (i.e. rice husks, spent coffee grounds, fruit peels and sugarcane bagasse) can be used as growth material for the fungi. Hence, this solution can contribute to a circular economy, it produces limited waste (mostly compostable) and requires minimal energy consumption.
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Pathway builder
Large quantities of well-tasting and high protein mycelium could be produced on organic waste products and Urban dwellers could have improved access to affordable high-quality protein. This would ensure a circular system using the latest advances in biotechnology screening with scalable, highly defensible fermentation techniques.