Mycoprotein and fungal proteins – The sustainability potential

Mycoprotein and fungal proteins take up less land than animal farming, and can be used to aid in regenerative agriculture, explains mycoprotein major Quorn – perhaps the best-known manufacturer of mycoprotein-based meat substitutes.

The food system, as a whole, makes up about 30% of global greenhouse gas emissions.Much of this stems from traditional meat and dairy. However, protein is a vital nutrient for human health, and meat and dairy provide many people with much of their protein.

Fungal-based proteins, such as mycoprotein, fare well in sustainability when compared to animal-based proteins, providing a possible alternative to meat and dairy, explained Quorn at the Mycoprotein Summit in Kew, UK, last week.

Source: FoodNavigator