Mycoprotein: The Future of Nutritious Nonmeat Protein, a Symposium Review

Authors

Tim JA Finnigan, Marlow Foods, Stokesley, UK;
Benjamin T. Wall, University of Exeter
Peter J. Wilde, Quadram Institute Bioscience, Norwich Research Park, Norwich, UK;
Francis B. Stephens, University of Exeter
Steve Taylor, University of Nebraska-LincolnFollow
Marjorie R. Freedman, San Jose State UniversityFollow

ORCID IDs

Tim JA Finnigan http://orcid.org/0000-0003-2251-462X

Peter J Wilde http://orcid.org/0000-0003-2001-4066

Francis B Stephens http://orcid.org/0000-0001-6312-5351

Date of this Version

2019

Citation

Curr Dev Nutr 2019;3:nzz021.

https://doi.org/10.1093/cdn/nzz021

Comments

Copyright © American Society for Nutrition 2019. All rights reserved. This is an Open Access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/ licenses/by/4.0/),

Abstract

Mycoprotein is an alternative, nutritious protein source with a meat-like texture made from Fusarium venenatum, a naturally occurring fungus. Its unique method of production yields a significantly reduced carbon and water footprint relative to beef and chicken. Mycoprotein, sold as Quorn, is consumed in 17 countries, including the United States. In line with current dietary guidelines, mycoprotein is high in protein and fiber, and low in fat, cholesterol, sodium, and sugar. Mycoprotein may help maintain healthy blood cholesterol levels, promote muscle synthesis, control glucose and insulin levels, and increase satiety. It is possible that some susceptible consumers will become sensitized, and subsequently develop a specific allergy. However, a systematic evidence review indicates that incidence of allergic reactions remains exceptionally low. Mycoprotein’s nutritional, health, and environmental benefits affirms its role in a healthful diet. Future research that focuses on the long-term clinical benefits of consuming a diet containing mycoprotein is warranted.