Mycoproteins: An Alternative to Conventional Meat and Meat Products

Abstract

The rapid increase in the world population has caused the current food demand to increase day by day. The production of animal-based proteins may have adverse effects on factors such as time, energy, cost and environment. Therefore, requirements such as providing sufficient food supply to the rapidly growing global population and reducing these undesired effects that may occur during the production of animal-based proteins have created an approach to replace conventional protein sources like traditional meat and meat products with alternative ingredients. Mycoproteins are in the group of microbial proteins, also known as single cell proteins and can partially or completely replace animal-based proteins. Also, the use of agricultural and industrial waste materials as a substrate in the production of mycoproteins provides a versatile contribution to the cleaner environment. They are rich in essential amino acids, carbohydrates and vitamins and have positive and effective properties like low total production costs and producibility that is independent from climatic challenges such as flood, drought and area limitations. In this review, information on fermentation conditions and substrates used for mycoprotein production, nutritional value of mycoproteins, sensory properties and consumer acceptance of mycoprotein products, the use of mycoproteins in formulations like meat substitutes, and the effect of mycoproteins on environmental, health and safety factors are presented.