Fungal factories for feeding the future: mycoproteins as a sustainable protein source at the interface of food, health, and biotechnology innovation

Sustainable Food Technology 2026 Open access

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Authors: Cristina Firincă, Mariana Constantin, Iuliana Răut, Lucian-Gabriel Zamfir, Maria-Luiza Jecu, Mihaela Badea Doni, Ana‐Maria Gurban
DOI: 10.1039/d5fb00914f
Cited by: 1
References: 121

Abstract

Mycoproteins represent a relevant option for future food systems. This review integrates recent advances in production technologies, nutrition, safety, and environmental impact, while highlighting current challenges and research opportunities.

Fields of Study & Subjects

Transgenic Plants and Applications Probiotics and Fermented Foods Protein Hydrolysis and Bioactive Peptides

Publication details

Journal / source
Sustainable Food Technology
Publisher
Royal Society of Chemistry (RSC)
Volume
4
Issue
4
Pages
3493–3510
Publication date
1 January 2026
Language
EN