Mycoproteins as sustainable food sources: current applications and future prospects

Mycoproteins are a fungi-based source of proteins. They are produced through the synthesis of protein from plant biomass during the fermentation process. Mycoproteins are synthesized by fungi of the genus Fusarium, particularly Fusarium venenatum. The type of protein has the potential to address the current protein shortage affecting a significant percentage of the global population, which is occasioned by protein-deficient diets. Further, mycoproteins are relatively more sustainable compared to traditional sources of protein and require fewer natural resources such as land and water. Their potential role in ensuring the availability of adequate protein for the growing global population while causing minimal damage to the environment is promising, establishing mycoproteins as a suitable and sustainable alternative to unsustainable proteins. In this review, we explore the nutritional and sensory properties of mycoproteins, explore their production techniques, and discuss ways of leveraging current and future technological advancements such as the use of Al and development of efficient bioreactors to maximize their production and consumption.