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Fungi Burger from Stale Bread? A Case Study on Perceptions of a Novel Protein-Rich Food Product Made from an Edible Fungus
University of Borås, Faculty of Textiles, Engineering and Business.ORCID iD: 0000-0002-8280-5042
University of Borås, Faculty of Textiles, Engineering and Business.ORCID iD: 0000-0002-0923-1097
University of Borås, Faculty of Textiles, Engineering and Business.
University of Borås, Faculty of Textiles, Engineering and Business.ORCID iD: 0000-0003-4887-2433
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2020 (English)In: Foods, ISSN ISSN 2304-8158, Vol. 9, no 8, article id 1112Article 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 current study aims to assess how a novel fungi product made from the filamentous fungus Neurospora intermedia, cultivated on bread residuals, is perceived using questionnaires. Participants were asked to rate characteristic attributes of a fungi burger patty and state their preference when comparing it to Quorn and hamburger patties. The data were analyzed to assess whether gender or age was statistically associated with preference profiles. Neither age nor gender was associated with the preference profiles regarding the comparison of burger patties. Except for age and bitterness, age and gender were also not associated with the preference profiles regarding the sensory characteristics of the fungi burger patty. Most of the participants liked the characteristics of the fungi burger patty. The results indicate that fungi products from waste can become accepted products when information dissemination targets environmental benefits. Moreover, to be commercially accepted, the chewiness and bitterness of the product should be improved. Other improvements should target the overall taste in order to cater to people who prefer meat-based protein sources.

Place, publisher, year, edition, pages
2020. Vol. 9, no 8, article id 1112
Keywords [en]
food perceptions; food preferences; novel food; edible filamentous fungi; sustainable food production; resource recovery
National Category
Engineering and Technology Social Sciences Interdisciplinary Food Engineering
Identifiers
URN: urn:nbn:se:hb:diva-23707DOI: 10.3390/foods9081112ISI: 000564731600001Scopus ID: 2-s2.0-85092280470OAI: oai:DiVA.org:hb-23707DiVA, id: diva2:1459102
Available from: 2020-08-19 Created: 2020-08-19 Last updated: 2023-04-18Bibliographically approved
In thesis
1. Engagement with Fungi-Based Food: Recovery and Valorization of Resources for Food
Open this publication in new window or tab >>Engagement with Fungi-Based Food: Recovery and Valorization of Resources for Food
2023 (English)Doctoral thesis, comprehensive summary (Other academic)
Abstract [en]

There has been an increasing demand for more sustainable food and ways of encouraging individuals to lead more sustainable lives. This thesis seeks to contribute to understanding human engagement with fungi-based food in a multidisciplinary manner by complementing resource recovery with an occupational perspective that sheds light on aspects that encourage or discourage individuals from engaging with this food. This thesis encompasses five papers. The research described in these papers focused on reviewing aspects that affect tasting studies of emerging food; studying how a valorized bread-based fungi burger patty was perceived; investigating aspects that affect food choice in daily life as well as drivers and barriers to engagement with fungi-based food; exploring glocal and ecoethical perceptions of engagement with fungi-based food; and assessing household fermentation of leftover bread to nutritious food. Personal reflections about the consequences of engaging in activities and with resources and products can be expected to constitute an essential part of ecoethics and elicit reasons and motives that encourage engagement. Acting in ways that are based on reasons and motives to engage with fungi-based food is expected to require that the engagement is consistent with an individual's ideals and the belief that one's actions can contribute to achieving goals. The findings show that several motives may affect engagement with fungi-based food, including sustainability, environmental benefits, resource use, personal choices, individual interests, finances, sensory characteristics, social implications, and health. That resources can be valorized when producing fungi-based food as well as that this can contribute to overcoming challenges related to providing nutritious, affordable, and sustainable food to the growing global population, encourage engagement with this food. These findings are promising given the resource depletion of the status quo of food production, the amount of food lost and wasted, and the negative consequences associated with this loss and waste. They can be built on in research and policy efforts that aim to encourage individuals to engage with foods that efficiently use natural resources, lessen the impact of food systems on the planet, and ensure food security and nutrition. 

Place, publisher, year, edition, pages
Borås: Högskolan i Borås, 2023
Series
Skrifter från Högskolan i Borås, ISSN 0280-381X ; 139
Keywords
sustainable lifestyles, fungi, resource recovery, sustainable food, food waste reduction
National Category
Food Engineering
Research subject
Resource Recovery
Identifiers
urn:nbn:se:hb:diva-29598 (URN)978-91-89271-98-2 (ISBN)978-91-89271-99-9 (ISBN)
Public defence
2023-06-16, C203, Allégatan 1, Borås, 10:00 (English)
Opponent
Supervisors
Available from: 2023-04-18 Created: 2023-04-03 Last updated: 2023-04-18Bibliographically approved

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Hellwig, CoralieGmoser, RebeccaLundin, MagnusTaherzadeh, Mohammad JRousta, Kamran

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