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Safety of Pea and Rice Protein Fermented by Shiitake (Lentinula edodes) Mycelia as a Novel Food

Summary

This research evaluated the safety of a new food ingredient made from pea and rice proteins that have been fermented using Shiitake mushroom. The ingredient is intended to be used as a protein source in various foods. The study found it to be safe for consumption by the general population, though people with allergies to peas, rice, or Shiitake mushroom should be cautious. Impacts on everyday life: • Provides a new plant-based protein option for consumers • Offers food manufacturers an alternative protein ingredient for product development • Expands the range of protein sources available in processed foods • Contributes to the growing market of plant-based protein alternatives • May help meet increasing consumer demand for non-animal protein sources

Background

Following a request from the European Commission, the EFSA Panel on Nutrition, Novel Foods and Food Allergens was asked to evaluate the safety of pea and rice protein fermented by Shiitake mushroom mycelia as a novel food ingredient. The novel food is a mixture of fermented pea protein (65%) and rice protein (35%) concentrates produced through fermentation with Lentinula edodes (Shiitake) mycelia.

Objective

To assess the safety of pea and rice protein fermented by Shiitake mushroom mycelia as a novel food ingredient for use in various food categories, targeting the general population.

Results

The novel food contains ≥75% protein which is well digestible and provides sufficient essential amino acids. The highest estimated intake was 3.7 g/kg bw/day for infants at the 95th percentile. While protein intake exceeds PRIs for all population groups, no toxicological concerns were identified. Antinutritional factors were comparable to levels in other foodstuffs. The novel food has potential allergenicity for individuals allergic to pea, rice or Shiitake mushroom, but this risk is not expected to be higher than from conventional consumption of these ingredients.

Conclusion

The Panel concludes that the novel food, pea and rice protein fermented by Shiitake mycelia, is safe under the proposed conditions of use.
  • Published in:EFSA Journal,
  • Study Type:Safety Assessment,
  • Source: 10.2903/j.efsa.2022.7205
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