Flora, Fauna… and Funga!

Fungi have been an essential part of the human diet for millennia, yet their extraordinary potential remains largely untapped. While most of our protein today comes from plants or animals, fungi offer an exciting and sustainable alternative.

When people think of fungi, they typically imagine mushrooms. However, the vast majority of fungal life exists underground as mycelium—a complex root-like network that forms the foundation of fungi. This mycelium, also known as mycoprotein, is a remarkable resource with unique advantages. Unlike plants or animals, fungi belong to their own distinct biological kingdom, offering the best of both worlds: the nutritional value of animal-based proteins combined with the sustainability of plant-based proteins.

What Is Mycoprotein?

Mycoprotein is the biomass of fungal mycelium, cultivated in controlled environments, such as large steel fermentation tanks. This process allows for the efficient and scalable production of a nutrient-rich protein source. Unlike animals, which merely convert plant proteins into a new form, fungi synthesize entirely new proteins as they grow.

In terms of nutritional quality, mycoprotein is closer to animal proteins than plants, providing all the essential amino acids our bodies need.

In food applications, mycoproteins can be utilized the same way as plant protein isolates, in a wide range of applications from meat alternatives to baked goods. Mycoproteins are typically neutral in flavor, which is an attribute that is highly sought after in the food industry.

Why Choose Mycoprotein?

In addition to being a rich source of protein, mycoprotein also contains dietary fiber, including fungal β-glucans. Fiber consumption in Western countries is alarmingly low, with many experts warning of a significant “fiber gap”. This makes fiber a critical nutrient alongside protein, and mycoprotein emerges as a valuable dual-purpose food ingredient.

Fungal β-glucans have unique (1,3/1,6) branching structures, which offer superior bioavailability and enhanced interaction with immune cells compared to β-glucans derived from cereals or yeast. This structural complexity enables fungal β-glucans to more effectively modulate immune responses, opening promising therapeutic opportunities for managing conditions such as inflammatory bowel disease (IBD). Fungal fiber also promotes the production of short-chain fatty acids (SCFAs), which may provide further gut health benefits. Additionally, mycoprotein has been shown to support beneficial gut bacteria such as Lactobacilli.

Notably, it’s been shown that mycoprotein is better digested than plant proteins, and its dietary fiber does not hinder protein digestibility, allowing both nutrients to be effectively utilized. This is attributed to fungal cell wall structure and the absence of anti-nutritional compounds typically found in plant proteins.

By delivering both high-quality protein and bioactive dietary fiber, mycoprotein not only supports overall nutrition but also offers potential health benefits far beyond conventional protein sources.

Environmental impact

The production of mycoprotein offers several compelling advantages. Unlike traditional agriculture, it requires no agricultural land, eliminating the risks of deforestation and nutrient runoff. Additionally, mycoprotein production uses only a fraction of the water needed for conventional farming, making it a highly resource-efficient alternative.

The process is not only sustainable but also highly efficient and independent of weather conditions, enhancing the resilience of the food system against both natural and human-made disruptions.

PEKILO® protein takes sustainability even further by utilizing industrial by-products as raw materials, reducing waste and minimizing its environmental footprint. This innovative approach makes it a standout choice for eco-conscious protein production.