Mycoproteins, derived from the fermentation of filamentous fungi, are becoming increasingly popular as a sustainable protein source with a high nutritional profile, addressing the need for alternative proteins. This review examines the role of mycoproteins as a functional ingredient in meat analogue manufacturing, focusing on production methods, nutritional value, and technological properties, while also exploring some innovative food structuring techniques. It compares production methods such as submerged and solid-state fermentation, emphasizing the benefits of using by-products and food waste as substrates to create more sustainable production processes. Additionally, the review discusses the high nutritional value of mycoproteins, which are rich in proteins containing all essential amino acids and fiber, low in fats and carbohydrates, and offer health benefits such as reducing cholesterol and promoting muscle synthesis.

Technological aspects are highlighted, including texture, emulsifying, and rheological properties that replicate the sensory characteristics of meat, enhanced by structuring techniques like high moisture extrusion and 3D food printing, which allow to recreate the anisotropic texture of meat muscle fibers.

Consumer acceptability is also considered, focusing on sensory attributes such as taste, color and odor, which can be affected by the choice of fungal species, substrates, and fermentation conditions. Safety issues are addressed, including nucleic acid content and potential allergenicity, underscoring the importance of standardized processing protocols.

Finally, the review points out research gaps related to process optimization and the scalability of innovative structuring techniques, aiming to unlock the full potential of mycoproteins as an innovative and functional ingredient in sustainable food systems.