How mushrooms are capping the alternative proteins market

Sep 02, 2021


  • The global market for alternative proteins is growing fast.
  • Mycoprotein from fermented mushrooms can create meat-free alternatives.
  • Meat-free proteins are better for the environment than farmed meat.
  • They could help create a more sustainable food system

Fungi-focused food startups are starting to sprout almost overnight.

New producers are finding innovative ways to supply the growing market for alternative proteins, alongside plant-based burgers, sausages and “chicken” nugget substitutes made from soy, pea or other proteins.

Fermenting the root-like spores of specific mushrooms (using the same, age-old process that creates beer and bread) produces a protein rich, flavourless foodstuff called mycoprotein.

Please read the full article here.

Source: World Economic Forum

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