Abstract
<jats:p>Mycoproteins are examined in this chapter as a novel and sustainable meat substitute. The evolution of fungal-based protein sources is covered first, with an emphasis on edible mushrooms and macrofungi as potential answers to the rising need for alternative proteins. The history and manufacturing processes of mycoproteins are thoroughly examined in this chapter. The nutritional characteristics of mycoproteins are described in detail, emphasizing their low levels of fat and sodium, high protein and dietary fiber content, and their critical micronutrient content. In addition, mycoproteins have positive effects on cholesterol, insulin regulation, muscle growth, and the environment, in addition to other health benefits. Notwithstanding these benefits, issues such as allergic reactions, microbial toxins, and consumer acceptance still exist. The chapter also discusses market trends, pointing out that the mycoprotein industry is expanding significantly due to growing global demand and uses in dairy products, sauces, and meat alternatives.</jats:p>