Mycoproteins for use in meat analogs: a scientific description and potential utilities

The need for food has increased with the growing global population. Animal-based protein production is limited by time, energy, cost, and environmental concerns. Therefore, preparation of meat analogs with alternative ingredients, such as microbial proteins, can be advantageous. Mycoproteins, in particular, can substitute for a portion or all animal-based protein foods, such as meat. Using agro-industrial wastes to produce mycoproteins has multiple benefits, especially from an environmental standpoint. Mycoproteins contain essential amino acids, carbohydrates, vitamins, and carotenes necessary for body function. Moreover, mycoproteins can be produced inexpensively, regardless of climate conditions and landscapes. This study aims to explore the characteristics of mycoproteins as meat alternatives, including their sensory attributes, consumer acceptance, formulation, and use as meat replacements. Additionally, the study examines this idea's environmental, economic, and marketing perspectives. Mycoprotein consumption's health and safety aspects are also investigated, including studies of its effects on total blood cholesterol, low-density lipoprotein and high-density lipoprotein cholesterol levels, satiety, glycemic response, foodborne pathogens, allergies, and waste disposal. The study also addresses the ethical and halal concerns associated with mycoproteins.