- 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