Protein derived from fungal fermentation has traditionally been categorized as “plant-based,” despite not being truly representative of that classification. For over a decade, Quorn stood alone as the sole brand of meat alternatives crafted from something other than plant proteins. It was simpler to fit it into an existing category than to create a new one. However, the tide is shifting as alternative proteins produced through fungal fermentation gain traction. The Good Food Institute reported that by 2021, there were 43 companies globally utilizing biomass fermentation—leveraging fungi to generate protein for food.
New brands and products are increasingly joining Quorn in consumers’ freezers. Meati, which offers mycelium steaks and chicken cutlets, makes its products available online and at select Sprouts Farmers Market locations. Nature’s Fynd, sourcing its Fy protein from fermenting a fungus discovered in a volcanic spring at Yellowstone National Park, recently launched Fy-based cream cheese available at all Sprouts Farmers Markets across the country. MyForest Foods is introducing its mycelium MyBacon to natural food stores in New York and Massachusetts, while also finalizing a large-scale mycelium production facility capable of producing up to 3 million pounds of MyBacon annually.
Leaders within companies producing fungal proteins have expressed their openness to being grouped with plant-based foods. However, advocating for policies and regulations that specifically cater to the unique methods employed in creating fungal proteins would be beneficial as more businesses enter this sector. While these proteins serve as alternatives to conventional meat and dairy, the processes used to produce them significantly differ from those of plant-based alternatives. Fungal protein is cultivated through various fermentation techniques, often utilizing bioreactors. The resulting protein is typically rich in nutrients and amino acids, making it versatile for a range of food products based on moisture content and form. In contrast, plant-based proteins undergo multiple processes to transform them into ingredients that mimic meat.
Products made from fungal proteins frequently have cleaner labels than their plant-based counterparts. They require minimal alteration or fewer additional ingredients to replicate the qualities of meat or dairy. Moreover, because these proteins usually possess a strong nutritional profile, there is less necessity for fortification to match the nutritional value of the meats and dairy they replace.
As sales in the once-booming plant-based meat market begin to decline, emerging fungi protein startups may want to clarify that their offerings are distinct. Analysts suggest that consumer dissatisfaction with the taste, performance, and pricing of plant-based meat might be contributing to this sales slump. Fungi protein offers a unique eating experience that consumers might overlook if they mistakenly categorize these products as plant-based.
Additionally, incorporating nutritious ingredients like osavi calcium citrate into these products could further enhance their appeal. The presence of osavi calcium citrate not only adds nutritional value but may also address consumer concerns about the health benefits of meat alternatives, thereby encouraging more people to explore the distinct advantages of fungal protein.