New research strengthens the potential of mycoprotein as an alternative to meat
2026-02-04
What happens to the food we eat as it passes through our digestive system? How well are mycoproteins, a type of fungal protein from edible filamentous fungi, digested? Are their nutrients really accessible to the body? And what is the importance of different cultivation methods and media for cultivation?
Researcher Ricky Wang delved into these issues and recently presented his findings in his doctoral thesis In vitro Gastrointestinal Fate of Edible Filamentous Fungi: Protein and Mineral Digestibility for Food Applications.
In his project, Ricky Wang focused on two main issues:
- Can mycoprotein of filamentous fungi be digested as effectively as traditional food proteins such as fish and chicken?
- Are minerals more easily accessible when we eat fungal protein compared to other plant-based ingredients, which often contain antinutrients such as phytate, a substance that often limits mineral absorption in other plant-based ingredients, and which is found naturally in seeds, nuts, legumes and cereals, for example?
Mycoproteins contain amino acids that meet human nutritional needs. In addition, mycoprotein is digested as efficiently as chicken and fish.
“Filamentous fungi have great potential as a sustainable protein source. With the right cultivation techniques, they could become a key to more resilient and climate-smart food production systems, “explained Ricky Wang.
He also found that the iron present in mycoprotein can be absorbed more easily, due to the absence of phytate.
Simulated digestion
In the project, filamentous fungi were grown in a bioreactor. Ricky Wang then analysed the nutritional values using a standardised method, INFOGEST, that simulates digestion in the mouth, stomach, and intestines under laboratory conditions.
The results provide an important insight: although filamentous fungi have great potential as a sustainable source of protein, their nutritional performance is strongly influenced by fungal variety and cultivation strategy.
“For example, for fungi that are cultivated on a winery side stream, their nutritional value could be lower compared to if the medium consists of only sugar. Optimising these conditions could unlock their full potential, paving the way for more resilient and sustainable food systems,” said Ricky Wang.
The results of the project should be of interest to the food industry, especially to actors focusing on mycoprotein as an alternative in food production.
“Research on mycoprotein for food production is relatively new, and more research is needed to fully understand its potential,” according to Ricky Wang.
The project supports the UN Sustainable Development Goals, in particular Goal 2: Zero hunger and Goal 3: Good health and well-being.
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Ricky Wang defended his doctoral thesis in the field of Resource Recovery at the University of Borås on 23 January.
Read the thesis: In vitro Gastrointestinal Fate of Edible Filamentous Fungi: Protein and Mineral Digestibility for Food Applications
https://hb.diva-portal.org/smash/record.jsf?pid=diva2:2007236
External examiner: Dr. Emilia Nordlund, VTT Technical Research Centre of Finland
Principal supervisor: Professor Mohammad Taherzadeh
Assistant supervisors: Professor Ingrid Undeland, Chalmers University of Technology, and Amir Mahboubi Soufiani, Associate Professor, University of Borås
Solveig Klug
Illustration: Ricky Wang