Innovative mycelium‐based food: Advancing One Health through nutritional insights and environmental sustainability

Abstract

One Health states that human health is indispensably connected with animal health and environmental health. Traditionally, humans consume meat to get animal‐sourced protein in order to fulfill the goal of maintaining physical health. However, meat productions seem already not supportive to the current food system when facing to the enormous population, which potentially enhances the development of alternative protein industry. In 2023, about 28.9% of the world populations were exposed to moderate or severe food insecurity. Meanwhile, intensive livestock farming has caused serious issues on atmospheric pollution, land occupation, and water consumption. To alleviate such stresses, alternative proteins come to the spotlight. Currently, plant‐based protein, cell‐cultured protein, mycelium‐based protein (MBP), and algal‐based protein are the main categories of alternative proteins, among which MBP is acquiring more popularity as a nutritional, eco‐friendly, and sustainable source of protein. More than a protein provider, the mycelium‐based food (MBF) is abundant with various nutrients and bioactive compounds that make great contribution to human health. Unlike conventional animal husbandry, mycelium production puts less stress on the environment as mycelium can grow on waste substrates, recycling the wastes that used to be abandoned. This review aims to establish a comprehensive understanding of the characteristics, nutritional value, functional properties, and potential applications of MBFs. Additionally, it explores advancements in production technologies, potential challenges, and future research directions to optimize the development and commercialization of MBF products.