Food for our future: the nutritional science behind the sustainable fungal protein – mycoprotein. A symposium review. (11th April 2023)

• Record Type: Journal Article
• Authors: Derbyshire, Emma J.; Theobald, Hannah; Wall, Benjamin T; Stephens, Francis
• Is Part Of: Journal of nutritional science. Volume 12(2023)
• Publication Date: 2023-04-11
• Subjects: Future nutrition -- Fungal protein -- Health -- Mycoprotein -- Sustainability; Nutrition -- Periodicals; 612.305
• DOI: 10.1017/jns.2023.29
• Languages: English
• ISSNs: 2048-6790

Abstract

Abstract: Mycoprotein is a well-established and sustainably produced, protein-rich, high-fibre, whole food source derived from the fermentation of fungus. The present publication is based on a symposium held during the Nutrition Society Summer Conference 2022 in Sheffield that explored ' Food for our Future: The Science Behind Sustainable Fungal Proteins '. A growing body of science links mycoprotein consumption with muscle/myofibrillar protein synthesis and improved cardiometabolic (principally lipid) markers. As described at this event, given the accumulating health and sustainability credentials of mycoprotein, there is great scope for fungal-derived mycoprotein to sit more prominently within future, updated food-based dietary guidelines.