Keeping up with food trends can be an interesting challenge. You never know what’s going to be the next craze. But most you’ve probably heard, read about or seen on social media. One that may have slipped by is mycoprotein. If you’re wondering, “what is mycoprotein?” the simple answer is plant-based protein. But there’s a little more information buzzing around this food fad you should know about.
Where can you find mycoprotein?
Mycoprotein is a plant-based protein source created in the 1960s by through fermentation. This product is quite popular in the UK and parts of Europe but can also be found in your local grocery stores. The protein alternative is produced by a thread-like fungus found in soil and has been given the official name Fusarium venenatum. Mycoprotein is used in making vegetarian meat substitutes in products under the brand name Quorn.
Is mycoprotein safe to eat?
Mycoprotein is completely safe to eat. You will, however, have a safety concern if you’re allergic to mushrooms. Remember, mycoprotein is produced from a fungus; therefore, if you’re allergic to mushrooms or fungi, you’re better off avoiding Quorn products. An allergy to eggs will also be a problem. To give mycoprotein its meat-like texture and appearance, egg albumin is added to bind it together, followed by flavorings and colorings. So if you’re a lacto-vegetarian or allergic to eggs, you’ll also want to opt out of mycoprotein foods.
How does mycoprotein compare nutritionally?
When comparing mycoprotein to lean animal proteins such as chicken, ground beef and egg protein, you’ll find that it contains fewer calories – which is characteristic of plant-based proteins, in general. You’ll also find a decent amount of fiber, specifically chitins and beta glucans. Chitin and beta-glucan fiber is important, because it aids in lowering cholesterol.
Quality is also important when discussing plant-based proteins, more specifically, the percentage of essential amino acids each serving provides. Mycoprotein does contain all nine essential amino acids; however, they come in smaller amounts than what you would find in chicken or beef. Mycoprotein is comprised of very little fat. More importantly, it contains minimal saturated fat. Due to the reduced amount of fat, there is virtually no shrinkage during cooking, unlike other protein foods.
What are the health benefits of mycoprotein?
Due to mycoprotein’s fiber, essential amino acid composition and limited fat content, there are ample health benefits to be found. Studies suggest that mycoprotein consumption could help reduce blood cholesterol levels, regulate blood glucose levels and improve satiety. Since fiber is complex and takes a while to digest, it will leave you fuller for longer and stretch out the digestion process. By lengthening the digestion process, blood sugar levels will remain steady, which is helpful in the management of obesity and type 2 diabetes.
What is the future of mycoprotein?
Climate change and the ever-increasing birth rate birth rate actually lead to a bigger question: Is there a way to meet the global protein needs that’s affordable and healthy for the environment? Mycoprotein could be the answer to cutting down meat consumption and reducing carbon footprint. More research must be done in order to make mycoprotein safer and more sustainable. This should be no problem with advancing technology. Until then, try mycoprotein as long as you aren’t allergic or follow a vegan diet. After all, it looks and tastes just like chicken.
Hungry for more? Browse our vegetarian recipes.