Fungal food is here!

Scientists at Nanyang Technological University, Singapore (NTU Singapore) have developed a technique to breed a fungus-based food that could serve as a healthier, tastier and greener alternative to plant-based protein

The fungus used to grow this product is grown from nutrient-rich common food waste that infuses the fungus with more essential nutrients such as protein, iron and amino acids

The cultivation of this developed food product will also provide an opportunity to reuse common food waste and agricultural and food and beverage industry by-products such as soybean hulls, wheat straw and a by-product of the brewing industry - waste grain from the brewing industry

An estimated 39 million tons of waste grains and 14 million tons of soybean hulls (also known as okara[1]) are thrown into landfills globally each year, where they break down and increase greenhouse gas emissions

This research proposes an innovation that could help reduce waste and reflects Nanyang Technological University's commitment to mitigating our environmental impact, one of the four major human challenges that Nanyang Technological University seeks to address through its 2025 Strategic Plan

Nanyang Technological University's Food Science and Technology (FST) programme director, Professor William Chen, who led the development of the food, said: "Our fungus-based food is another win for Nanyang Technological University as we look for ways to succeed.

To scale up their fungal culture approach, the Nanyang Technological University team, including Ms Malsha Samarasiri, a PhD student in the Nanyang Technological University's FST programme, are working with FOODBOWL, part of the New Zealand Food Innovation Network, an open access food processor supported by the New Zealand government.

Mr Grant Werry, Chief Executive Officer of FOODBOWL, said: "We are delighted to support global innovation at FOODBOWL to develop more nutrient-dense alternative proteins from local waste streams

One New Zealand start-up that has partnered with Nanyang Technological University's FST project to apply fungal culture technology in its food is Off-piste Provisions, a plant-based meat company

Mr Jed Gray, chief executive of off-taste Provisions, said: "We hope to work with leading food scientists, such as Professor William Chen from Nanyang Technological University, to help solve the problem faced by alternative protein start-ups like ours - imitating animal products taste, texture and protein impact

Easing mainstream consumer acceptance of plant-based meat

In 2021, startups developing plant-based proteins in the Asia-Pacific region received $220 million in funding, with a large portion going to research and development to improve the texture and taste of products to make them similar to meat, as studies have found that these two factors Will help mainstream consumers embrace plant-based protein[3]

The food developed by NTU, with edible white shiitake mushrooms (Agaricus bisporus), will also address some of the criticism of plant-based proteins

This fungus-based food may be more acceptable to consumers because it is already more meat-like than other plant-based proteins, shredded like cooked chicken

It also tastes more meat-like, as it contains higher levels of the amino acids, glutamic acid and aspartic acid, compounds commonly found in animals that give their meat its signature "meaty" taste

He added: "Our close relationship with industry has inspired us to translate our findings into addressing pressure points for today's food and beverage producers, such as improving the flavour, nutrition and sustainability of their products

As well as advising startups, the researchers at Nanyang Technological University's FST project also hope to develop their products to further improve their nutritional content while reducing food waste
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They also hope to commercialize their solution by 2024
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[1] An Overview of the Composition, Applications, and Recovery Techniques of the Components of Okara Aimed at the Biovalorization of This Soybean Processing Residue, 18 May 2021

[2] Good Food Institute.
The State of APAC's Alt Protein Industry in Four Graphs, 2022.

[3] Consumer Acceptance of Plant-Based Meat Substitutes: A Narrative Review, 11 May 2022.