Research Keyword: sustainable protein

Mycelium: A Nutrient-Dense Food To Help Address World Hunger, Promote Health, and Support a Regenerative Food System

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Mycelium, the thread-like root structure of fungi, could help solve world hunger by providing nutritious, sustainable protein in just days. Unlike meat production which takes months to years, mycelium grows rapidly using minimal water and produces far less greenhouse gas. Early research suggests it may help lower cholesterol and improve blood sugar control while supporting a healthier planet.

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Edible Mushrooms as Functional Ingredients for Development of Healthier and More Sustainable Muscle Foods: A Flexitarian Approach

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This comprehensive review explains how edible mushrooms can be added to meat and fish products to make them healthier and more environmentally friendly. Mushrooms are rich in protein, fiber, vitamins, and natural compounds that fight disease and prevent spoilage. By replacing part of the meat with mushrooms, food makers can create products with better nutrition, longer shelf-life, and reduced salt content, while supporting those pursuing flexitarian diets.

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Quality Characteristics of Low-Fat Sausage Using Cultured Mushroom Mycelium

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Researchers tested using mushroom mycelium (the root structure of mushrooms) as a replacement for meat in sausages. They found that using up to 50% mushroom mycelium produced sausages with good quality, improved moisture retention, and enhanced umami flavor while reducing fat content. The sausages made with mushroom mycelium were also more tender and juicy, though higher replacement levels affected consumer preference. This research suggests mushroom mycelium is a promising sustainable alternative protein source for meat products.

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Conversion of Soluble Compounds in Distillery Wastewater into Fungal Biomass and Metabolites Using Australian Ganoderma Isolates

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Researchers discovered that Ganoderma mushroom mycelium can clean up rum distillery wastewater while producing edible, protein-rich fungal biomass. The mycelium successfully removed harmful compounds from the wastewater and accumulated bioactive compounds with health benefits. This dual-benefit approach transforms an environmental waste problem into a valuable food ingredient, offering a sustainable and economical solution for the distillery industry.

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