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.