This study provides a scientometric analysis of research on food applications of fungal mycelium, emphasizing production parameters relevant to industrial scalability. Bibliographic data from the Web of Science yielded 816 publications (1975–2025). Applying to the systematic review–preselect–analyze protocol, 372 relevant publications were identified, with 8,071 citations, 21 per article on average, and an h-index of 43, reflecting significant scientific impact. The analysis shows an exponential rise in publications since 2010, due to technical progress, regulatory changes, and growing demand for sustainable alternative proteins. China, Taiwan, and the United States lead contributions, supported by coordinated public investments and clear novel food policies. Keyword co-occurrence analysis shows main research clusters: submerged fermentation (SmF), solid-state fermentation (SSF), antioxidant activity, and nutraceuticals, highlighting the field’s multidisciplinary nature. Terms related to mycelial growth and fermentation processes exhibit strong conceptual centrality, underscoring the importance of scale-up. Together, these findings summarize current and emerging research directions in food-grade mycelium, building a strong scientific and technological base for future innovation.
Maia et al. (Sat,) studied this question.
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