Making Mycoprotein: The Unique Method of Fermentation for Today’s Protein Source

Mycoprotein is a modern protein source; it has a scientifically complex name, but it is produced by a process that is as old as time itself, fermentation. Below is an explanation of how mycoprotein is produced by the fermentation process.

1. Mycoprotein starts with fungi

Fusarium venenatum is a naturally occurring, non-harmful fungus that is used to create mycoprotein. This type of fungus is chosen to produce mycoprotein because it produces large quantities of high protein and fibre naturally.

2. Mycoprotein is grown in large fermentation tanks

Once the fungi are introduced into large fermentation tanks, they are provided with food in the form of simple sugars from plants. Because of the temperature, oxygen, and the food provided to the fungi, they begin growing as rapidly as yeast during the fermentation of bread and beer. The process of growing mycoprotein creates long muscle-like fibres of mycoprotein from the fungi and produces both protein and dietary fibre naturally.

3. Harvesting mycoprotein

The growing mycoprotein is heated to a temperature that stops fermentation and then separates the solid portion of the mycoprotein from the liquid. The remaining substance becomes a doughy-like, protein-rich material.

4. Products made from mycoprotein

Finally, the protein can be formed into any product, including meat substitutes, nuggets, or, as we will show below, crisps. Most products are produced by baking or lightly cooking the mycoprotein so they do not contain excess fat or calories compared to traditional snack foods such as chips or cookies.

The fermented mycoprotein has many important attributes:

• High in fiber and protein
• Low fat and low calorie
• Environmentally friendly, sustainable and
• Great for modern healthy eating
  

Fermented mycoprotein is an excellent example of how fermentation can be used to turn a small fungus into one of the UK’s most exciting sources of protein, healthy, eco-friendly and extremely adaptable!

The Future of Snacking

Many health-conscious consumers today are searching for healthy, high-protein snacks that provide more energy without the heavy calories—snacks that are made from sustainable, eco-friendly ingredients and still become flavourful and appealing. Mycoprotein (often referred to as “Quorn”) has been around for many years now but is starting to receive more media attention as the demand for healthier food continues to increase in the UK.

Mycoprotein is made from an edible fungus, closely related to the mushroom family. Thanks to its combination of fibre, protein (approximately 45 per cent), and low fat and calorie content per serving, it has become one of the hottest plant-based snacks available in the UK and is already becoming recognised as a future healthy snack in the UK.

So what exactly is Mycoprotein?

Mycoprotein is a fungus-derived protein source (Fusarium venenatum), but don’t worry-it’s not the type of fungus that’s found growing on the backside of your refrigerator!

Mycoprotein is produced through fermentation (i.e., The same way that beer and yogurt are produced). The nutrient profile of Mycoprotein differentiates itself from other protein sources. The research shows that Mycoprotein has:

• A high amount of protein (up to 30% of total calories)
• A high amount of fiber to help keep you full after eating
• A low amount of fat and calories compared to other animal sources of protein
• And it contains an abundance of umami flavor

Essentially, if you love to snack but hate the guilt that you feel from doing so, Mycoprotein is your go-to ingredient. This is a Great Match for the New UK Lifestyle

You’re probably looking for protein-packed snacks that are:

• Quick, Easy, and Convenient
• Better For You
• Environmentally Sustainable
• Tastes Good!

Recent research shows that the most important things to UK families are their health and nutrition. Mycoprotein satisfies all of these. Therefore, it is becoming increasingly popular with all age groups.

The Bottom Line: Mycoprotein Represents the Future

Mycoprotein, produced from the fermented biomass of filamentous fungi, has quickly become one of the hottest food trends in the UK. It meets all of the major consumer demands for food today, including:

• Improved Nutrition
• Tasty
• Sustainable
• Convenient
• Familiar

While there are few ingredients that can meet all these needs simultaneously, mycoprotein has filled that void. Many new products, especially snack foods, containing mycoprotein are making their way to store shelves now, and it’s only going to continue to grow in popularity. It’s about time.

Over the years, the rising interest in natural and healthier food options has also created a much larger focus on protein. You have likely heard of or seen the use of terms such as “plant protein” and “mycoprotein”, however what is the actual meaning of these terms, and how do they vary?

The goal of this article will be to provide you with a basic understanding of each of these options along with what makes mycoproteins so popular in the UK.

Plant protein is derived from various sources of plant origin that are high in protein, including peas, soybeans, chickpeas, beans, nuts, lentils, and grains. The use of plant-based protein has been continuous throughout the ages and is now widely available in many different forms and types, including plant-based protein powders and plant-based patties, to name a few.

Advantages of Plant Protein:

• Familiar flavors
• Many operators recognize the product by name and substance
• Many different sources available
• Generally, less expensive than animal-derived products

Disadvantages of Plant Protein:

• Some plant-based proteins will require significant amounts of processing in order to provide a desirable flavor
• Several plant-based protein products are not complete proteins (do not contain all of the essential amino acids)
• Many plant-based protein balanced snack products are fried products (high in fat level)

Mycoprotein is an ingredient with a high protein and high fiber content that is created by fermenting a specific type of natural fungus. It has been extensively studied and is a safe source of nutrition that has been consumed in the UK for many years.

Some of the characteristics that distinguish mycoprotein from other foods include the following attributes:

• Mycoprotein is naturally high in protein
• High in fiber
• Low in fat and low in calories
• Has a similar texture to meat and provides a sense of fullness

Unlike most plant-based proteins, mycoprotein forms its structure naturally during fermentation, using only a small amount of added ingredients to help create the product (i.e., no soy or pea or other vegetable protein concentration, and very little processing).

Mycoprotein is an ingredient rich in protein as well as fibre that comes from the fermentation of a certain natural fungus. It has been thoroughly researched and has been safely consumed as a food source in England for many years. There are several reasons that identify mycrotein out from different foods:

1) Mycoprotein is naturally a rich source of protein

2) Mycoprotein is naturally high in fibre

3) Mycoprotein contains little or no fat, few calories

4) Mycoprotein has the same texture as meat, and also offers an experience of satisfaction. Unlike the majority of other sources of plant-based proteins whose size and shape are manufactured, mycrotein‘s structure is formed during fermentation of the fungus with only very minimal additions to the ingredients used to form the finished product (i.e., no soy, pea and other vegetable protein concentrates), resulting in very little processing to create the end product

Which of the Two Is Better?
Both mycoprotein and soy protein have their roles in a balanced diet; however, mycoprotein offers a new nutritional alternative to those looking for:
– Increased fullness from a meal
– Increased fibre intake
– Less processing of the product
– A more sustainable protein source

In addition, mycoprotein is an excellent choice for individuals who may wearily use traditional soy and pea protein supplements and wish to explore different rich and gourmet flavours while meeting the nutritional requirements of a healthy diet.

Mycoprotein is a term that many of you may be seeing when researching healthy snacks. It may sound scientific or even somewhat mysterious, but mycoprotein is actually one of the most natural and nutritious food sources that are available today. Mycoprotein is also one of the most sustainable protein sources available today. The mycoprotein is what makes up our FORMA crisps. We want to share with you everything that you need to know about mycoprotein, the amazing benefits it has, and why we chose this ingredient to be the backbone of our snacks.

 Mycoprotein, which is an ingredient that contains high levels of protein and fibre has been produced by using the same fermentation process that has been around for centuries. The fermentation of the fungus Fusarium venenatum, which is a species of the genus Fusarium, produces the mycoprotein which has a texture and flavour similar to meat.

Mycoprotein has been consumed for many years in the UK, although it is relatively new to the rest of the world. There is a great deal of scientific evidence that supports the nutritional value of mycoprotein.

1. Delivered as Nature Intended

All essential amino acids are found in Mycoprotein, no heavy processing is used in making mycoprotein.

2. Fibrous product thanks to Nature

The fermentation of mycoprotein provides dietary fibre to maintain fullness and support the digestive system. One of the primary reasons mycoprotein snacks are so satisfying is due to the presence of fibre.

3. Low calories and fat

Mycoprotein makes it possible to develop snacks that provide crunch, crunchiness and loads of flavour, without the use of oils, like fried crisps.

4. Sustainable from Nature to Snacks

Mycoprotein uses far less land and water than traditional protein sources to manufacture. The fermentation process of mycoprotein has a clean, fast and environment-friendly process, making it an excellent choice for the future of snacking.

5. Delicious by Nature

The mild, savoury flavour of mycoprotein allows it to absorb seasonings, giving every crisp an excellent, pure flavour – minus the extra grease.

Mycoprotein Crisps are Created by Growing Mycoprotein then Baking it to Form Crispies. After fermentation has taken place, the mycoprotein is collected, formed into a crisp shape, and baked as a thin, light, flavourful piece of nutrition. We then add true, crave-worthy flavours that suit your lifestyle — easy, clean, and much closer to real food.

That’s right.

No deep frying.

No strange aftertaste.

No “healthy snack disappointment”.

Just a crisp that is deliciously healthy and full of protein — and that can be enjoyed every day.

Why Mycoprotein Powers FORMA

FORMA was created because we believe that it does not have to take an act of Congress for a person to eat healthy.

We wanted to provide our customers with a crisp that not only tastes good but feels good; that supports their lifestyle, whether they be college students, bodybuilders, young professionals, or anyone looking for a better alternative to snacks.

Mycoprotein permits us to provide that.

It’s good for the earth.

It’s good for you.

It’s all about the health benefits that consumers are most concerned with in todays market.

And lastly — THE REAL REASON — is because we’d like to make a product that doesn’t mess with your conscience, makes you feel satisfied and provides you the nutrition to fuel your body throughout the day.

Can fungi be used as a main protein source?

In an era where sustainable food sources are increasingly critical, fungi have emerged as a compelling candidate in the quest for alternative proteins. But can these humble organisms truly serve as a primary source of protein for human nutrition?

The Protein Profile of Fungi

Edible mushrooms contain a respectable amount of protein, although the numbers vary significantly depending on the species and preparation method. Fresh mushrooms typically contain 2-4% protein by weight, while dried varieties can boast 20-40% protein content. Oyster mushrooms, shiitake, and portobello varieties are among the higher-protein options available in the fungal kingdom.

What makes fungal protein particularly interesting is its completeness. Unlike many plant-based proteins, fungi contain all nine essential amino acids that our bodies cannot produce independently. This places them in the same category as animal proteins, making them a theoretically complete protein source.

The Nutritional Advantage

Beyond protein, fungi offer an impressive nutritional package. They’re rich in B vitamins, particularly B2 (riboflavin), B3 (niacin), and B5 (pantothenic acid). Wide varieties contain significant amounts of selenium, copper, and potassium. Their high fibre content supports digestive health, while their low calorie and fat content makes them attractive for weight management.

Perhaps most remarkably, certain mushrooms exposed to UV light can produce vitamin D2, addressing a nutrient often lacking in plant-based diets.

The Sustainability Factor

From an environmental perspective, fungi cultivation represents one of the most sustainable forms of food production. Mushrooms can be grown on agricultural waste products like straw, sawdust, and coffee grounds, essentially converting waste into nutrition. They require minimal water compared to livestock, produce negligible greenhouse gases, and can be cultivated vertically in urban environments.

The carbon footprint of mushroom production is estimated to be a fraction of that required for beef or even chicken production, making fungi an environmentally responsible protein choice.

The Limitations

Despite these advantages, several factors complicate the use of fungi as a main protein source. The protein density remains relatively low compared to traditional sources. To obtain the same protein as a chicken breast (approximately 31 grams), one would need to consume roughly 500-700 grams of fresh mushrooms—a challenging quantity for most people.

Additionally, the bioavailability of fungal protein—how efficiently our bodies can absorb and utilise it—tends to be lower than animal proteins. The tough cell walls of fungi contain chitin, which can interfere with protein digestion unless mushrooms are thoroughly cooked.

The Mycoprotein Revolution

The limitations of whole mushrooms have spurred innovation in fungal protein technology. Mycoprotein, produced by fermenting the fungus Fusarium venanatin, has been commercially available since the 1980s under brands like Quorn. These products contain approximately 11-13 grams of protein per 100 grams, comparable to chicken, with high fibre content and favourable amino acid profiles.

Research into fungal fermentation continues to advance, with companies developing protein-rich fungi specifically optimised for human consumption. These engineered solutions may overcome the density limitations of traditional mushrooms.

A Place at the Table

So, can fungi be a main protein source? The answer is nuanced. For individuals in developed countries with access to diverse food sources, fungi can certainly play a significant role in protein intake, particularly as part of a varied diet that includes legumes, grains, nuts, and seeds for vegetarians, or alongside moderate animal products for flexitarians.

However, relying exclusively on whole mushrooms for protein would be impractical and potentially inadequate. The sheer volume required would make it difficult to meet daily protein needs, typically 0.8-1.2 grams per kilogram of body weight for most adults.

The future likely lies in a hybrid approach: incorporating traditional mushrooms for their nutritional benefits while leveraging advanced mycoprotein products to meet higher protein requirements. As fermentation technology improves and consumer acceptance grows, fungal proteins may indeed become a cornerstone of sustainable nutrition.

For now, fungi deserve recognition not as a complete replacement for traditional proteins, but as a valuable component of a diverse, sustainable, and nutritious diet—one that may become increasingly important as our planet faces the challenges of feeding a growing population with limited resources.