Mushroom mycelium as a promising future source of protein
Proteins are an important part of our diet, and they also influence the structure and texture of foods. But the way we currently produce proteins is unsustainable. Protein is also unfairly distributed around the world. “We need to eat more proteins from plants and micro-organisms, and also ensure a better distribution of these nutrients so that people from other parts of the world also have access to healthy high-protein food,” says researcher Karin Scholtmeijer. “Many people are unaware that mushroom-forming fungi can play an important and complementary role in the protein transition.”
Mycelium does a better job of mimicking meat. We can harness its natural power to create a nutrient-dense, fibrous and tender whole-cut piece of “meat”.
It has the following characteristics:
- High in protein and fiber
- Clean label ‐ no additives
- Incredible meat-like texture
- Natural umami flavor
It’s radically sustainable because it uses:
- 750x less water use than beef
- 30x less land use than beef
- 250x less water use than soy
- 6x less land use than soy
Leave a Reply