Proteins from fungi and micro fungi, mycoproteins, represent-along with microalgae and insects, as noted -one of the most promising areas of research, in the prospects of sustainable development and food security.
Mushrooms and micro mushrooms-although of greater appeal than other animal protein replacement ingredients-do not, however, appear to have yet realized their potential in product innovation, moreover vegan. (1) ABC to follow.
1) Mycoproteins, half a century of history.
As early as the late 1960s, the British company Rank Hovis McDougall (RHM), active in the production of cereals and cereal products, began to consider the use of its co-products as substrates for microbial fermentation activities. In a precursor logic of upcycling, aimed at producing proteins that could have (and can) help mitigate possible food security crises related to the rapidly growing global demographic index.
The fungus Fusarium venenatum A3/5 or PTA2684 (then known as Fusarium graminearum), identified as the ideal candidate to deliver mycoproteins, was therefore subjected to a series of tests that confirmed the absence of toxicological profiles and adverse effects on human and animal health. RHM and ICI(Imperial Chemical Industries) then formed Marlow Foods Ltd. which in 1985 obtained UK government approval to market Quorn® brand mycoproteins. (2)
2) Production process
Marlow Foods, starting in the mid-1990s, has optimized production costs and yields of Fusarium venenatum A3/5 by using continuous fermenters.
The excess concentration of RNA is removed from the fungal mass by heat treatment at about 90 °C and centrifugation so that a dry residue of about 20 percent is maintained.
A combination of heat treatments (e.g., steam, chilling, freezing) then results in an intertwined mass of hyphae that imparts a texture similar to that of a chicken breast.
3) Consistency
Micoproteins of Fusarium venenatum A3/5 treated as mentioned above, in addition to having a meat-like texture, have excellent emulsifying and foaming properties that lend themselves to various uses in the food industry.
The addition of gelling agents (e.g., agar agar, calcium salts, and alginates), where appropriate also thickeners (e.g., albumin), then allows for increased consistency and greater standardization of products.
4) Nutritional Profiles
The nutritional profiles of the products under consideration are characterized as follows:
– High biological value protein (11- 11.5 percent). The amino acid composition is very similar toSpirulina algae, which Quorn® concentrates at 45-54%. Bioavailability and digestibility, as measured by the PDCAAS(Protein Digestibility Corrected Amino Acid Score) system, are close to the 1 value attributed to milk and eggs, higher than chicken and beef,
– fat, in low concentration (2.9-3%) and with an appreciable profile. Mainly PUFA (polyunsaturated, 1.6 percent) with Omega-3 predominating over Omega-6, the rest divided between MUFA (monounsaturated) and SFA (saturated). The PUFA/SFA ratio, which is close to zero in many meats is above 1,
– dietary fiber, up to 25 percent by dry weight (well above the 6 g/100 g required for the nutrition claim ‘high fiber‘). The presence of 1/3 chitin and 2/3 β-glucans leads to a ratio of about 9:1 between insoluble and soluble fibers. Their fermentability leads to the formation of short-chain fatty acids (SCFAs) that can have important health benefits in liver and cholesterol control,
– Micronutrients. Vitamins D and B2, as well as various minerals, are reported to be excellent.
5) Health benefits
The health benefits mainly attributed to regular consumption of mycoproteins pertain to their ability to:
- regulate blood insulin levels and modulate digestive processes (such as delaying gastric emptying and intestinal motility),
- improve cholesterol levels, muscle growth, and reduce energyintake. Such effects have been observed on obese, overweight, and normal-weight subjects.
6) Benefits and possible contraindications
A recently published narrative review (Derbyshire, 2022) observed that the health benefits associated with mycoproteins are also functionally distributed across different age groups (young, adult and elderly):
- young people and adults benefit most from controlling satiety and controlling insulin levels, while
- the elderly can benefit from the important induction of muscle synthesis. (3)
Clinical trials performed on Quorn® products have observed possible gastrointestinal disturbances in some patients and allergic reactions, which could be a cause for concern. Despite this, the incidence of such problems is very low when compared to conventional foods such as eggs, soybeans and peanuts. Indeed, the literature reports only 5 cases of adverse reactions.
7) Environmental Footprint
Severallife-cycle assessment (LCA) studies on mycoproteins compared with conventional meats do not show substantial differences in CO2eq. In contrast, the environmental footprint is lower for soil, water and energy consumption (albeit underperforming plants and insects in the latter respect).
An innovative technology to produce mycoproteins, without using biomass as an energy source, could improve performance (4,5).
Another strategy to reduce the environmental impact of mycoprotein production is the use of agro-industry residues (e.g., lignocellulosic materials, instead of sugar, for submerged culture production or solid-state fermentation). With the possibility of further reducing the area of cultivated land required for the raw materials supplied. (6)
8) Quorn® and Abunda®
Quorn® has long been the only brand to play a leading role in a market that was immature at first, and has pursued research and development to quality levels that have met growing international demand in mass consumption.
Abunda® is a product that is essentially identical in composition and conditions of use, as well as based on the same strain of mycoprotein. Its manufacturer 3FBIO Ltd., which also owns the Enough® brand, has obtained its recognition in the U.S. as GRAS(Generally Recognized as Safe). (7)
9) Novel food discipline
Quorn®’s products have been placed and widely distributed in the UK market since as early as 1985. This type of mycoprotein therefore qualifies as not novel and is not subject to the regulations established for novel foods (reg. EU 2283/2015). (8)
It is emphasized in this regard that:
- the significant history of safe use in the EU is limited to a specific strain of Fusarium venenatum (A3/5 or PTA2684) on which a safety assessment was carried out at the time and confirmed by a reduced occurrence of adverse health effects,
- the pathogenicity of the genus Fusarium and the possible pathogenicity of other strains of the same species should be carefully considered in view of any proposed novel food approval procedures. (9)
10) Interim Conclusions
Mycoproteins are one of the most promising plant protein sources for making alternative foods to meat, due in part to the consistency of the ingredients and their easy acceptance by consumers.
Distribution in Italy is indeed still limited (Carrefour seems to be the only retailer interested), but it is easy to foresee its development, with the plant-based food market growing and the new competitor Abunda® at the starting ribbons.
Dario Dongo and Andrea Adelmo Della Penna
Notes
(1) Ahmad et al. (2022). A review on mycoprotein: History, nutritional composition, production methods, and health benefits. Trends in Food Science & Technology 121:14-29, https://doi.org/10.1016/j.tifs.2022.01.027
(2) The National Archives. Standing Panel on Hazards from Microbial Contamination of Food: RHM Mycoprotein submission; minutes of the twelfth meeting July 13, 1979; minutes of a meeting between the Panel and representatives of RHM Limited November 5, 1979; discussions, supplementary report, comments and correspondence; minutes of the Committee on Toxicity of Chemicals in Food, Consumer Products and the Environment extraordinary meeting held March 20, 1980; project submission. MH 148/1112, https://discovery.nationalarchives.gov.uk/details/r/C10948165
(3) Emma Derbyshire (2022). Fungal-Derived Mycoprotein and Health across the Lifespan: A Narrative Review. Journal of Fungi 8:653, https://doi.org/10.3390/jof8070653
(4) Souza Filho et al. (2019). Mycoprotein: environmental impact and health aspects. World Journal of Microbiology and Biotechnology 35:147, https://doi.org/10.1007/s11274-019-2723-9
(5) Humpenöder et al. (2022). Projected environmental benefits of replacing beef with microbial protein. Nature 605:90-96, https://doi.org/10.1038/s41586-022-04629-w
(6) Upcraft et al. (2021). Protein from renewable resources: mycoprotein production from agricultural residues. Green Chem. 23:5150, https://doi.org/10.1039/d1gc01021b
(7) FDA. Generally Recognized as Safe (GRAS) Notice for Mycoprotein as a Food Ingredient. Gras Notice (GRN) No. 945, https://fda.report/media/145554/GRAS-Notice-GRN-945-Fungal+protein.pdf
(8) Lähteenmäki-Uutela et al. (2021). Alternative Proteins and EU Food Law. Food Control 130(1):108336, http://doi.org/10.1016/j.foodcont.2021.108336
(9) See Reg. 2017/2469 for the authorization procedure and Reg. 2018/456 for the consultation procedure.
Dario Dongo, lawyer and journalist, PhD in international food law, founder of WIISE (FARE - GIFT - Food Times) and Égalité.
Graduated in Food Technologies and Biotechnologies, qualified food technologist, he follows the research and development area. With particular regard to European research projects (in Horizon 2020, PRIMA) where the FARE division of WIISE Srl, a benefit company, participates.
