With the world’s population steadily expanding, the demand for producing nutrient-dense food more effectively is mounting relentlessly. Simultaneously, the food processing sector produces substantial volumes of residual materials that frequently end up discarded. Researchers publishing their findings in the Journal of Agricultural and Food Chemistry from the American Chemical Society explored the potential of repurposing waste generated during carrot processing for innovative applications. By cultivating edible fungi on these carrot byproducts, the team developed an eco-friendly source of protein.
Subsequently, they incorporated this fungus-derived protein into prototype vegan patties and sausages. During sensory evaluations, participants found these items more palatable compared to similar products crafted from conventional plant proteins.
“This research marks a crucial advancement in fostering a circular economy, converting nutrient-rich food byproducts into premium protein alternatives. It underscores the promising role of fungal mycelium in tackling worldwide food security issues and promoting sustainability,” explained Martin Gand, the study’s lead corresponding author.
The Pressing Demand for Innovative Food Sources
The necessity for novel protein alternatives is increasingly evident. Data from the United Nations reveals that approximately one in every 11 individuals globally faced hunger in 2023, while over three billion people struggled to access an affordable healthy diet. Such statistics emphasize the imperative for food production systems that maximize nutritional output with minimal resource consumption.
Edible fungi present a viable pathway forward. Earlier studies have demonstrated that fungi thrive on various food industry wastes, including apple pomace from juice production and whey from cheese making. Expanding on these insights, Gand and his research team aimed to extract valuable nutrients from carrot processing residues and employ them as a cultivation substrate for fungi.
Rather than focusing on the mushroom caps typically harvested, the scientists targeted the fungal mycelia—the thread-like underground networks. These mycelia exhibit rapid growth rates, occupy minimal space, and yield nutrients that are highly suitable for human consumption, offering comparable health benefits.
Identifying Optimal Fungi for High-Protein Yields
In pursuit of the ideal candidate, the researchers screened 106 distinct fungal strains cultivated on byproducts from orange and black carrots, which are commonly used in natural food coloring processes. They meticulously assessed each strain’s growth efficiency and protein production capacity. Ultimately, Pleurotus djamor, known as the pink oyster mushroom, stood out as the superior performer.
Once this strain was chosen, the team fine-tuned the cultivation parameters to maximize protein content. The resulting protein exhibited biological values on par with those from animal and traditional plant sources, indicating excellent digestibility and utilization by the human body. Furthermore, the P. djamor mycelia proved to be low in fat content and rich in dietary fiber, aligning well with profiles of other consumable fungi.
Sensory Evaluations in Vegan Product Applications
To assess practical viability, the researchers formulated vegan patties substituting soy protein with varying proportions of mycelium: 0%, 25%, 50%, 75%, and 100%. A panel of volunteers rated these patties on attributes such as texture, flavor profile, and overall aroma. Notably, the all-mycelium patties received the highest ratings, surpassing those made solely from soy protein.
In parallel experiments, vegan sausages were prepared using either hydrated chickpeas or fresh mycelia. Sensory testers overwhelmingly preferred the aroma and taste of the mycelium-inclusive sausages, reinforcing the protein’s sensory appeal.
Pioneering Sustainable Protein from Food Waste
These results collectively indicate that fungal mycelia hold substantial promise as a sustainable, consumer-preferred protein option. The methodology leverages otherwise wasted materials from food production, eliminates the need for extra agricultural land, and delivers nutritional profiles akin to established plant-based alternatives. Gand further elaborates, “By employing food side streams as a growth medium for mycelium, we significantly lower environmental footprints, enhance the value of byproducts, and bolster global food security through streamlined, green protein manufacturing processes.”
The investigation drew support from institutional funding and collaboration with GNT Europa GmbH, a firm specializing in natural food colorants.
