• 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.

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Source: World Economic Forum