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

Tim J.A. Finnigan, Benjamin T. Wall, Peter J. Wilde, Francis B. Stephens, Steve L. Taylor, Marjorie R. Freedman

Research output: Contribution to journalArticlepeer-review

9 Scopus citations

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.

Original languageEnglish (US)
Article numbernzz021
JournalCurrent Developments in Nutrition
Volume3
Issue number6
DOIs
StatePublished - May 8 2019

Keywords

  • Alternate protein
  • Mycoprotein
  • Nutrition and health
  • Protein synthesis
  • Quorn
  • Sustainable protein

ASJC Scopus subject areas

  • Medicine (miscellaneous)
  • Food Science
  • Nutrition and Dietetics

Fingerprint Dive into the research topics of 'Mycoprotein: The Future of Nutritious Nonmeat Protein, a Symposium Review'. Together they form a unique fingerprint.

Cite this