"Mycoprotein: The Future of Nutritious Nonmeat Protein, a Symposium Review" by Tim J. A. Finnigan

Selected Works of Marjorie R. Freedman

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Mycoprotein: The Future of Nutritious Nonmeat Protein, a Symposium Review

Current Developments in Nutrition (2019)

Tim J. A. Finnigan, Marlow Foods
Benjamin T. Wall, University of Exeter
Peter J. Wilde, Norwich Research Park
Francis B. Stephens, University of Exeter
Steve L. Taylor, University of Nebraska - Lincoln
Marjorie R Freedman, San Jose State University

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Abstract

Mycoprotein is an alternative, nutritious protein source with a meat-like texture made from Fusarium venenatum, a naturally occurring fungus. Its unique method of production yields a significantly reduced carbon and water footprint relative to beef and chicken. Mycoprotein, sold as Quorn, is consumed in 17 countries, including the United States. In line with current dietary guidelines, mycoprotein is high in protein and fiber, and low in fat, cholesterol, sodium, and sugar. Mycoprotein may help maintain healthy blood cholesterol levels, promote muscle synthesis, control glucose and insulin levels, and increase satiety. It is possible that some susceptible consumers will become sensitized, and subsequently develop a specific allergy. However, a systematic evidence review indicates that incidence of allergic reactions remains exceptionally low. Mycoprotein's nutritional, health, and environmental benefits affirms its role in a healthful diet. Future research that focuses on the long-term clinical benefits of consuming a diet containing mycoprotein is warranted.

Keywords

mycoprotein,
Quorn,
nutrition and health,
alternate protein,
protein synthesis,
sustainable protein

Disciplines

Nutrition

Publication Date

April 4, 2019

DOI

10.1093/cdn/nzz021

Publisher Statement

SJSU users: Use the following link to login and access the article via SJSU databases.

This article was published in Current Developments in Nutrition, volume 3, issue 6, 2019, and can also be found online here.

Citation Information

Tim J. A. Finnigan, Benjamin T. Wall, Peter J. Wilde, Francis B. Stephens, et al.. "Mycoprotein: The Future of Nutritious Nonmeat Protein, a Symposium Review" Current Developments in Nutrition Vol. 3 Iss. 6 (2019) ISSN: 2475-2991
Available at: http://works.bepress.com/marjorie_freedman/49/

Creative Commons license

This work is licensed under a Creative Commons CC_BY International License.