The Future of Alternative (Alt) Protein

Why it’s important

Protein is an essential component of a healthy diet, yet approximately one billion people worldwide suffer from inadequate protein intake.² Severe protein deficiency can cause a variety of issues including swelling, stunted growth, fatigue, and muscle wasting; if left untreated, protein deficiency can lead to organ failure and death.^3,4 In underdeveloped countries, protein deficiency syndromes are a leading cause of death in children under the age of five.² Therefore, it is important to find a sustainable source of protein that can meet the needs of the global population. 

Fungi as an alternative and sustainable protein source

Filamentous fungi may be a viable solution to the growing interest in alternative protein sources. For centuries, edible fungi have been used as a food source—from the direct consumption of mushrooms and truffles to their use in the production of fermented foods such as tempeh, cheese, and soy sauce.⁵ Recently, mycoprotein—a fungal-based meat alternative that is produced by fermenting the filamentous fungus Fusarium venenatum with water, glucose, and other components—has emerged as a commercial source of dietary protein.⁶ The nutritional composition of mycoprotein indicates that it is high in protein and fiber, typically comprising 45% protein and 25% fiber by dry weight.^6-8 It is also rich in essential amino acids, is low in saturated fat, and contains no trans-fat or cholesterol.^7,9

In addition to its beneficial nutritional profile, mycoprotein is also cited to have a low environmental impact.¹⁰ In a study by Smetana et al., mycoprotein ranked among the most efficient protein options regarding land and water usage.¹¹ The environmental footprint and sustainability of mycoprotein production is also being further refined through exploratory research focused on its derivation using lignocellulosic agricultural residues.¹²

How we can help

ATCC plays a vital role in supporting the food industry by providing a compendium of biological resources, expertise, and services that contribute to food safety, quality, innovation, and regulatory compliance. Through its diverse collection of microbial strains and cell lines, ATCC helps food manufacturers and stakeholders address challenges, meet industry standards, and advance scientific knowledge in the field of food production and biotechnology. Our portfolio of fungi includes several species and strains with potential applications in mycoprotein research, and we also provide an out-licensing program that enables companies and institutions to use ATCC products for commercial purposes, like developing products or providing research services. Explore our diverse selection of products and see how these materials can serve as an ideal foundation for your Alt protein discovery programs.

Did you know?

ATCC provides a variety of fungal strains that support food production research, including strains for mycoprotein production, fermented food and beverage production, and oil and fat production.

References

1. United Nations Department of Economic and Social Affairs, Population Division. World Population Prospects 2022: Summary of Results. UN DESA/POP/2022/TR/NO. 3, 2022.
2. Wu G, et al. Production and supply of high-quality food protein for human consumption: sustainability, challenges, and innovations. Ann Y Acad Sci 1321(1):1-19, 2014.
3. Zimmerman M, Snow B. Diseases Involving Proteins. In: An Introduction to Nutrition. Accessed September 2022 from LibreTexts libraries.
4. Healthline. What is Kwashiorkor? < https://www.healthline.com/health/kwashiorkor>, September 2018. Accessed online September 2022.
5. Dupont J, et al. Fungi as a source of food. Microbiol Spectr 5(3):5.3.09, 2017.
6. Coelho MO, et al. Mycoprotein as a possible alternative source of dietary protein to support muscle and metabolic health. Nutr Rev 78(6):486-497, 2020.
7. Finnigan TJA, et al. Mycoprotein: The Future of Nutritious Nonmeat Protein, a Symposium Review. Curr Dev Nutr 3(6): nzzo21, 2019.
8. Finnigan TJA. Mycoprotein: Origins, Production and Properties. In: Phillips GO, Williams PA, eds. Handbook of Food Proteins. Woodhead Publishing; 2011:335-352.
9. Derbyshire E. Mycoprotein: Nutritional and Health Properties. Nutr Today 54:1–9, 2019.
10. Majumder R, et al. Mycoprotein: production and nutritional aspects: a review. Sustainable Food Technol 2, 81-91, 2024. 
11. Smetana S, et al. Meat alternatives: life cycle assessment of most known meat substitutes. Int J Life Cycle Assess 20, 1254–1267, 2015.
12. Upcraft T, et al. Protein from renewable resources: mycoprotein production from agricultural residues. Green Chem 23: 5150-5165, 2021.