Fungal protein for meat analogues: a review of nutritional, safety, and technological aspects

As the demand for sustainable alternatives to animal products grows, fungal protein has emerged as a cornerstone for next-generation meat analogues. This review systematically examines the critical factors governing the success of fungal protein meat analogues (FPMA), encompassing their nutritional, safety, and technological dimensions. Subsequently, the entire production chain is rigorously assessed by the core analysis segment. This assessment encompasses upstream fermentation strategies and downstream innovations in texture improvement, flavor masking, and color formulation, all of which are crucial for replicating the sensory experience of meat. Finally, the review assesses the current market outlook and its inherent challenges, providing a forward-looking perspective on the field. By integrating these areas, this work provides a consolidated framework to guide future efforts in establishing FPMA within sustainable food systems.