The Fungus Among Us: Exploring the Potential of Mycelium in Food Production
The Rise of Fungi in Protein Production
In the 1960s, concerns about the “protein gap” and the need for sustainable protein production led researchers at British Petroleum to make a remarkable discovery. They found that a byproduct of the refinery process, waxy n-paraffins, could be used to produce single-cell proteins (SCP) by feeding them to a certain type of yeast. This discovery, known as “food from oil”, sparked interest in the possibility of using microbes to raise protein foods.
While proteins produced from oil did not catch on for human consumption, the creation of Quorn, a meat-replacement product developed in the late 1960s, gained popularity. Quorn’s mycoprotein, derived from fungi, was approved for human consumption in 1985. This marked the beginning of a renewed interest in using fungi for food production, particularly in the context of alternative protein sources.
The Unique Role of Fungi in Alternative Protein Production
Within the “alt-protein” or “alternative to livestock proteins” industry, fungi hold a special place. Unlike many other alternative protein sources that rely on processing protein-rich plants, fungi are genetically more similar to animals than plants. Fungi have long been used in the production of bread, cheese, soy sauce, and alcohol, and have been consumed by humans for thousands of years.
In recent years, there has been a surge of interest in mycelium, the root-like structure of fungi that grows beneath the surface. By growing mycelium on specific substrates and closely managing nutrient and oxygen supplies, the structural properties of the final product can be adjusted to resemble materials like leather or meat. This has led to the emergence of startups focusing on using fungi in food production, with a particular emphasis on disrupting the meat industry.
The European Leadership in Fungi Startups
Europe has taken the lead in the fungi industry, with double the number of startups compared to the United States. European multinationals, such as Bitburger and Unilever, have also recognized the potential of fungi and are collaborating with startups in this field. Academic institutions in Europe are actively researching the use of mycelium for human consumption.
Dr. Martin Rühl, a researcher at Justus Liebig University in Germany, has been studying over 500 species of fungi to determine their potential for producing food. He highlights the opportunity to upcycle side streams by utilizing fungal organisms to produce alternative proteins that can be used as food or supplements.
Advantages and Challenges of Mycelium-based Protein Production
Mycelium offers several advantages over other protein sources. The proteins produced by fungi are more similar to those found in meat, making them easily digestible. Additionally, mycelium can be grown to resemble the structure of meat, eliminating the need for complex extrusion processes to add texture.
However, there are challenges to producing mycelium-based protein at a large scale. Working with a living organism and achieving high yields of mycelium can be complex. The price of mycelium-based protein is also a factor, as it currently struggles to compete with cheap crops like soy.
Regulatory Hurdles and Safety Concerns
Regulations surrounding fungi as a food source are still underdeveloped. While fungi have been consumed and used for millennia, the safety of new products derived from fungi is not well-established. The European Foods Safety Authority (EFSA) classifies foods created from mycelium as novel foods, even if the mushroom itself is considered safe.
These regulatory hurdles are costly for startups and slow down the innovation process. While it is crucial to ensure food safety, the EFSA’s vetting process for mycelium-based products is often similar to that of mushrooms, despite the minimal differences in toxin production between the two.
The Importance of Smooth Regulatory Pathways
Creating smooth regulatory pathways for mycelium-based products is essential for food innovation to keep pace with the increasing global population and the challenges posed by climate change. By replacing animal feed proteins with alternatives derived from fungi, the need for arable land can be reduced, creating a net carbon sink.
Fungi have the potential to play a significant role in sustainable food production. With Europe leading the way in fungi startups and research, it is crucial to address regulatory hurdles and ensure the safety of mycelium-based products to fully unlock the potential of this alternative protein source.
This article first appeared in World Weekly News magazine, Alt-Protein: Eating away climate change?, which you can now read in full online.
