Mushroom: an emerging source for next generation meat analogues
- Author: mycolabadmin
- 9/11/2025
- View Source
Summary
Mushrooms are emerging as excellent meat substitutes because they have a meaty, chewy texture and savory flavor similar to meat, while being nutritious, low in fat, and sustainable to grow. When added to meat products like sausages, burgers, and nuggets, mushrooms improve texture, extend shelf-life, and reduce spoilage. The growing shift toward plant-based eating combined with environmental concerns makes mushroom-based meat alternatives an attractive option for consumers seeking healthier and more sustainable food choices.
Background
Rising global population and increasing health consciousness have created demand for sustainable protein alternatives to conventional meat. Mushrooms offer a promising solution due to their meaty texture, umami flavor, and rich nutritional profile including bioactive compounds with health benefits.
Objective
To examine and synthesize current research on mushroom-based meat analogues, focusing on their physicochemical, nutritional, and qualitative properties, while evaluating market viability, consumer acceptance, and challenges for next-generation mushroom-based meat substitutes.
Results
Mushrooms effectively replace meat in sausages, nuggets, and patties due to their fibrous texture and nutritional advantages. Studies demonstrated improved emulsion stability, water-holding capacity, reduced lipid oxidation, and extended shelf-life when mushrooms are incorporated into meat products at optimal concentrations.
Conclusion
Edible mushrooms are viable next-generation meat analogues that address sustainability, health, and consumer preference concerns. Further optimization of sensory attributes, processing techniques, and exploration of medicinal mushroom species are essential for widespread commercial adoption of mushroom-based meat substitutes.
- Published in:Frontiers in Nutrition,
- Study Type:Review,
- Source: 10.3389/fnut.2025.1638121, PMID: 41019560