Fungal factories for feeding the future: mycoproteins as a sustainable protein source at the interface of food, health, and biotechnology innovation

Key Points

• The aim is to explore mycoproteins as a viable option for future food systems, focusing on production and innovation.
• Reviewed recent advances in production technologies and safety protocols
• Analyzed nutritional benefits of mycoproteins
• Assessed environmental impacts of mycoprotein production
• Identified challenges and research opportunities
• Mycoproteins show promise for sustainable protein production
• Nutritional benefits support health outcomes
• Environmental impact assessments highlight lower ecological footprints compared to traditional protein sources
• Challenges in production scalability and market acceptance remain