Fusarium-based mycoprotein: Advancements in the production of sustainable meat substitutes

Abstract

Background

Pursuing sustainable and nutritious food has positioned Fusarium-based mycoprotein as a promising solution to the environmental and health challenges posed by some traditional agricultural practices and types of food. As consumer awareness grows and the demand for alternative proteins increases, Fusarium species offer a scalable, environmentally friendly, and nutritious option to address these issues.

Scope and approach

This review delves into the unique characteristics of certain Fusarium species, which make them ideal candidates for mycoprotein production. It explores advancements in fermentation technologies, metabolic engineering, and process optimisation that have; enhanced production efficiency and product quality. The review also examines the technical, economic, and regulatory challenges hindering large-scale production and commercialisation, such as the high costs of fermentation, the need for robust; regulatory frameworks, and consumer acceptance. Furthermore, it highlights the significance of interdisciplinary collaboration and continuous innovation to overcome these challenges and unlock the full potential of Fusarium-based mycoprotein.

Key findings and conclusions

By synthesizing recent research and market trends, this review provides a comprehensive understanding of the potential of Fusarium-based mycoprotein to contribute to a sustainable and resilient food system. It emphasizes the need for targeted research, streamlined production processes, and strategic partnerships to advance its development and adoption, ultimately shaping the future of sustainable nutrition.