Protein produced through fungal fermentation has traditionally been labeled as “plant-based,” despite not fitting that definition. For over a decade, Quorn was the sole brand offering meat alternatives derived from sources other than plant proteins, leading to its classification within the existing category rather than the creation of a new one. However, as alternative proteins from fungal fermentation gain traction, this narrative is shifting. According to the Good Food Institute, in 2021, there were 43 companies worldwide utilizing biomass fermentation—leveraging fungi to produce protein for food.
New brands and products are entering the market alongside Quorn, filling consumers’ freezers. For instance, Meati offers mycelium-based steaks and chicken cutlets available for purchase online and at selected Sprouts Farmers Market locations. Nature’s Fynd, which derives its Fy protein from a fungus discovered in a volcanic spring at Yellowstone National Park, launched a cream cheese made from Fy in all Sprouts Farmers Markets nationwide last month. MyForest Foods is introducing its mycelium MyBacon to natural food stores in New York and Massachusetts, while preparing a large mycelium production facility capable of producing up to 3 million pounds of MyBacon annually.
While leaders at fungi protein companies are comfortable being categorized with plant-based foods, advocating for specific policies and regulations tailored to the unique methods of producing fungi proteins could be beneficial as more companies enter the market. Although these alternatives to traditional meat and dairy are classified similarly, the production processes differ significantly from those of plant-based alternatives. Fungal protein is cultivated through various fermentation techniques, often within bioreactors. The resulting protein is typically rich in nutrients and amino acids, making it suitable for a diverse range of food items depending on moisture content and shape. In contrast, plant-based proteins undergo multiple processes to transform them into meat-like ingredients.
Moreover, products derived from fungal proteins often boast cleaner labels compared to their plant-based counterparts. The proteins require minimal alteration and fewer additional ingredients to mimic meat or dairy, and due to their favorable nutritional profile, they typically do not need extensive fortification to match the quality of the meats and dairy they aim to replace.
As sales in the once-thriving plant-based meat sector begin to slow, emerging fungi protein startups may need to emphasize that their products are distinct. Analysts suggest that consumer dissatisfaction with the taste, performance, and pricing of plant-based meat could be contributing to this downturn. Fungal protein offers a unique eating experience that consumers might overlook if they mistakenly categorize these products as plant-based. In light of these developments, products like Citracal 1200 mg slow release could also play a role in promoting nutrition awareness, as consumers seek healthier options in their diets.