From Sustainable Protein to Advanced Biomaterials: Structural and Functional Innovations of Filamentous Fungi in Food Systems

Global food systems are increasingly challenged by food loss, waste, and the underutilization of nutrient-rich processing byproducts. Filamentous fungi, owing to their metabolic versatility, can efficiently convert complex substrates into protein-rich biomass while developing branched mycelial networks that provide natural structural frameworks with great potential for food and material functionalization. This review systematically summarizes the biological characteristics and taxonomy of filamentous fungi, their nutritional value as sustainable protein sources, and their applications in food structuring and functional material development. Special emphasis is placed on the integration of 3D printing with fungal growth, which enhances the formation and functionality of mycelial networks. By coupling fungal growth with advanced manufacturing technologies, new opportunities emerge for constructing circular and sustainable food systems that maximize resource utilization. Filamentous fungi thus serve not only as renewable protein sources but also as natural scaffolds for fabricating structured foods and biofunctional materials. These strategies collectively promote innovation in food design and material science while addressing global challenges in nutrition, resource efficiency, and environmental sustainability.