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Filamentous fungi for sustainable vegan food production systems within a circular economy: Present status and future prospects
College of Natural Resources and Environment, Northwest A&F University, Yangling, Shaanxi Province 712100, China.
Department of Community Medicine, Saveetha Medical College, Saveetha Institute of Medical and Technical Sciences (SIMATS), Thandalam 602105, India.
Högskolan i Borås, Akademin för textil, teknik och ekonomi. (Swedish Centre for Resource Recovery)ORCID-id: 0000-0002-8280-5042
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2023 (Engelska)Ingår i: Food Research International, ISSN 0963-9969, E-ISSN 1873-7145, Vol. 164, artikel-id 112318Artikel i tidskrift (Refereegranskat) Published
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Abstract [en]

Filamentous fungi serve as potential candidates in the production of different value-added products. In the context of food, there are several advantages of using filamentous fungi for food. Among the main advantages is that the fungal biomass used food not only meets basic nutritional requirements but that it is also rich in protein, low in fat, and free of cholesterol. This speaks to the potential of filamentous fungi in the production of food that can substitute animal-derived protein sources such as meat. Moreover, life-cycle analyses and techno-economic analyses reveal that fungal proteins perform better than animal-derived proteins in terms of land use efficiency as well as global warming. The present article provides an overview of the potential of filamentous fungi as a source of food and food supplements. The commercialization potential as well as social, legal and safety issues of fungi-based food products are discussed.

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2023. Vol. 164, artikel-id 112318
Nyckelord [en]
Filamentous fungi, Circular economy, Myco-based, Food products, Food supplement
Nationell ämneskategori
Annan industriell bioteknik
Forskningsämne
Resursåtervinning; Resursåtervinning; Resursåtervinning
Identifikatorer
URN: urn:nbn:se:hb:diva-29197DOI: 10.1016/j.foodres.2022.112318ISI: 000915625600001Scopus ID: 2-s2.0-85144090400OAI: oai:DiVA.org:hb-29197DiVA, id: diva2:1725092
Tillgänglig från: 2023-01-10 Skapad: 2023-01-10 Senast uppdaterad: 2023-02-06Bibliografiskt granskad

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Hellwig, CoralieHarirchi, ShararehSar, TanerWainaina, StevenTaherzadeh, Mohammad J

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Hellwig, CoralieHarirchi, ShararehSar, TanerWainaina, StevenTaherzadeh, Mohammad J
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Food Research International
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