Fusarium-based mycoprotein: advancements in the production of sustainable meat substitutes
File(s)
Published version
Author(s)
Gnaim, Rima
Dyer, Paul S
Ledesma-Amaro, Rodrigo
Type
Journal Article
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.
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.
Date Issued
2025-05-01
Date Acceptance
2025-03-20
Citation
Trends in Food Science & Technology, 2025, 159
ISSN
0924-2244
Publisher
Elsevier
Journal / Book Title
Trends in Food Science & Technology
Volume
159
Copyright Statement
© 2025 The Authors. Published by Elsevier Ltd. This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/).
License URL
ttps://creativecommons.org/licenses/by/4.0/
Subjects
A3/5
Alternative proteins
EVOLUTION
Fermentation
FERMENTATION
Food biotechnology
Food Science & Technology
Fusarium
GRAMINEARUM
Life Sciences & Biomedicine
Mycoprotein
MYCO-PROTEIN
QUALITY
Science & Technology
Synthetic biology
VENENATUM
Publication Status
Published
Article Number
104981
Date Publish Online
2025-03-21