Filamentous fungi for sustainable vegan food production systems within a circular economy: Present status and future prospects. (February 2023)

• Record Type: Journal Article
• Authors: Awasthi, Mukesh Kumar; Kumar, Vinay; Hellwig, Coralie; Wikandari, Rachma; Harirchi, Sharareh; Sar, Taner; Wainaina, Steven; Sindhu, Raveendran; Binod, Parameswaran; Zhang, Zengqiang; Taherzadeh, Mohammad J.
• Is Part Of: Food research international. Volume 164(2023)
• Publication Date: 2023-02
• Subjects: Filamentous fungi -- Circular economy -- Myco-based -- Food products -- Food supplement; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2022.112318
• Languages: English
• ISSNs: 0963-9969

Abstract

Graphical abstract: Highlights: The potential of filamentous fungi for food and food supplements is reviewed. Commercialization potential of fungi-based food products is discussed. Social, legal and safety aspects of fungi-based food products are illustrated. Abstract: Filamentous fungi serve as potential candidates in the production of different value-added products. In the context of food, there are several advantages of using filamentous fungi for food. Among the main advantages is that the fungal biomass used food not only meets basic nutritional requirements but that it is also rich in protein, low in fat, and free of cholesterol. This speaks to the potential of filamentous fungi in the production of food that can substitute animal-derived protein sources such as meat. Moreover, life-cycle analyses and techno-economic analyses reveal that fungal proteins perform better than animal-derived proteins in terms of land use efficiency as well as global warming. The present article provides an overview of the potential of filamentous fungi as a source of food and food supplements. The commercialization potential as well as social, legal and safety issues of fungi-based food products are discussed.