The history of Neurospora crassa in fermented foods

The global food industry faces twin challenges: reducing environmental impact while feeding a growing population. Filamentous fungi offer promising, sustainable alternatives to animal-derived proteins. While Fusarium venenatum is well known due to its use by the UK alternative meat company Quorn (Marlow Foods), other fungi such as Neurospora crassa are now gaining attention. Recently granted “generally recognized as safe” (GRAS) status in the United States and approved as a safe novel food in Singapore, N. crassa is being utilized by startups aiming to expand its role as a high-protein, high-fiber food ingredient. However, N. crassa is not new to the human diet. It has long played a central role in traditional fermented foods across Asia and Africa, including Indonesian oncom, Chinese fermented okara, HongJun tofu, and cassava-based products in sub-Saharan Africa. This review explores the historical uses and cultural significance of N. crassa in these traditional foods and examines the scientific evidence supporting its nutritional profile and safety. In addition to its traditional uses, the paper also discusses N. crassa’s modern applications in microbial protein production and animal feed. By bridging ancient fermentation practices with 21st-century innovation, N. crassa represents a compelling example of how overlooked food microbes can contribute to global food security and sustainability.