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Mycoprotein: environmental impact and health aspects
University of Borås, Faculty of Textiles, Engineering and Business.ORCID iD: 0000-0002-1711-7294
University of Borås, Faculty of Caring Science, Work Life and Social Welfare.ORCID iD: 0000-0002-1574-4809
University of Borås, Faculty of Textiles, Engineering and Business.
University of Borås, Faculty of Textiles, Engineering and Business.ORCID iD: 0000-0003-4887-2433
2019 (English)In: World Journal of Microbiology & Biotechnology, ISSN 0959-3993, E-ISSN 1573-0972, Vol. 35, no 10Article in journal (Refereed) Published
Sustainable development
According to the author(s), the content of this publication falls within the area of sustainable development.
Abstract [en]

The term mycoprotein refers to the protein-rich food made of filamentous fungal biomass that can be consumed as an alternative to meat. In this paper, the impact caused by the substitution of animal-origin meat in the human diet for mycoprotein on the health and the environment is reviewed. Presently, mycoprotein can be found in the supermarkets of developed countries in several forms (e.g. sausages and patties). Expansion to other markets depends on the reduction of the costs. Although scarce, the results of life cycle analyses of mycoprotein agree that this meat substitute causes an environmental impact similar to chicken and pork. In this context, the use of inexpensive agro-industrial residues as substrate for mycoprotein production has been investigated. This strategy is believed to reduce the costs involved in the fungal cultivation and lower the environmental impact of both the mycoprotein and the food industry. Moreover, several positive effects in health have been associated with the substitution of meat for mycoprotein, including improvements in blood cholesterol concentration and glycemic response. Mycoprotein has found a place in the market, but questions regarding the consumer's experience on the sensory and health aspects are still being investigated.

Place, publisher, year, edition, pages
2019. Vol. 35, no 10
Keywords [en]
Alternative protein, Amino acids, Human health, Life cycle analysis, Meat substitute, Mycoprotein
National Category
Industrial Biotechnology
Research subject
Resource Recovery
Identifiers
URN: urn:nbn:se:hb:diva-22458DOI: 10.1007/s11274-019-2723-9ISI: 000503454100002PubMedID: 31549247Scopus ID: 2-s2.0-85072556606OAI: oai:DiVA.org:hb-22458DiVA, id: diva2:1386148
Available from: 2020-01-16 Created: 2020-01-16 Last updated: 2020-01-29Bibliographically approved

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Souza Filho, PedroAndersson, DanFerreira, JorgeTaherzadeh, Mohammad J

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Souza Filho, PedroAndersson, DanFerreira, JorgeTaherzadeh, Mohammad J
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World Journal of Microbiology & Biotechnology
Industrial Biotechnology

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