Think Tank BLOG: Not just a meat alternative - the real story behind mycoprotein
From the ground beneath our feet to supermarket shelves, fungi are starting to get the attention they deserve. Could these natural ingredients help us build a healthier, more sustainable food system?
In this latest part of our Protein Diversification series, we look at mycoprotein - the food made from fungi - and why it could soon be part of more people’s daily meals.
What is mycoprotein?
Mycoprotein, the protein derived from fungi, has been nourishing humans since the 1960s. Produced through fermentation, it offers a versatile, neutral-tasting ingredient that can be crafted into burgers, nuggets, fillets, or even protein bars.
The term ‘mycoprotein’ will be unfamiliar to many consumers, even though they may have eaten mycoprotein before without realising, in the form of popular meat alternative products like Quorn. To build consumer trust in the product, manufacturers and retailers would benefit from communicating around mycoprotein's health benefits, emphasising its natural origins, and its tastiness.
This variety allows for a wide range of uses, flavours, and nutritional profiles, depending on the species and how they’re processed.
Beyond its adaptability, mycoprotein has strong health credentials and offers balanced nutrition – it’s low in fat, high in fibre, and rich in essential amino acids, making it a powerful ally in healthy and sustainable diets.
From meat mimic to health hero
It is not just the neutral taste and high protein content that are driving interest. Health motivations have emerged as the strongest reason consumers are willing to try, buy and even pay a premium for mycoprotein-based foods.
This trend is particularly strong among omnivores, who value the high-protein, low-fat nature of mycoprotein even more than flexitarians or vegetarians.
While sustainability, such as lower carbon footprints, supports mycoprotein’s appeal, it is health and nutrition that have proven to be decisive factors.
Mycoprotein is often mistaken for just another meat alternative, but it's a naturally grown protein from fungi... made through a sustainable fermentation process that more and more consumers are starting to appreciate.
A taste of challenge
Despite the positives, challenges remain:
- Many consumers are unfamiliar with mycoprotein. Those who have not tried it often assume it will taste unpleasant, imagining the earthy flavour of mushrooms or the sourness of mould. Language matters: calling it "fungus protein" can trigger associations with spoilage, allergies or toxins.
- The "ick factor" is real for newcomers.
- Price is another barrier. Mycoprotein products are often more expensive than meat, creating an accessibility gap brands must address to reach mass-market acceptance.
Learning from mushrooms and each other
Mycoprotein’s rise coincides with another fungi-driven trend: the growing popularity of medicinal mushrooms like chaga, reishi, lion’s mane and cordyceps.
Although these species are typically consumed in small amounts and do not offer significant protein, their association with health and well-being can open doors for all fungi-derived foods.
This dual movement, culinary and medicinal, could help shift fungi’s image from "mouldy" to "mighty."
Europe is not starting from zero. Consumers are already familiar with mycelium-based foods like mushrooms, blue cheese, tempeh and truffle oil. Tapping into these positive experiences can help make new fungi foods feel natural and familiar.
The road ahead
This shift is already underway, led by startups developing scalable mycoprotein solutions across Europe and beyond. To move fungi and mycoprotein from niche to mainstream, several strategies are essential:
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Emphasise mycoprotein’s natural fermentation process, clean-label ingredients and high nutritional value.
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Highlight taste innovation by showcasing products that are delicious, not just sustainable.
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Build familiarity by linking mycoprotein to foods consumers already know and love rather than alien terms like "fungus" or "mould."
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Provide clear, honest information about allergens and production processes to build trust.
Fermentation-powered yeast proteins (including myco/fungi proteins) are no longer just a scientific breakthrough - they're becoming a consumer favourite. As acceptance grows and market traction accelerates, we're witnessing a pivotal shift toward sustainable, scalable, and delicious alternatives that are redefining the future of food.
Startups making mycoprotein mainstream
Several innovative startups in the EIT Food network are already working to bring mycoprotein-based products closer to consumers, bridging the gap between novel fungi ingredients and everyday meals.
ENOUGH is scaling up sustainable mycoprotein production with a focus on neutral taste and meat-like texture. Their ABUNDA® ingredient is designed for a variety of meat alternatives. They participated in the FUNGITIME project.
Infinite Roots cultivates edible mycelium through biomass fermentation, producing nutrient-rich food solutions with minimal resource use. participants of the EIT Food Accelerator Network.
MycoTechnology uses fungal fermentation to enhance flavour and nutritional value in plant-based foods, addressing common sensory challenges in alternative protein development
Meet Future develops mycoprotein-based vegan poultry and seafood products through a fermentation process. They are part of the EIT Food startup community, focusing on sustainable meat alternatives.
Mycorena specialises in fungi fermentation, producing mycoprotein-based products. They have participated in the EIT Food Accelerator Network in 2021, which supports startups in scaling their innovations.
Bosque Foods is a pioneering biomass fermentation company creating next-generation whole-muscle meat and fish alternatives. They have progressed through EIT Food's entrepreneurship programs, including the Seedbed Incubator, EIT Food Accelerator Network, and are currently a RisingFoodStar.
The future is fungal – and cultural
In a world searching for sustainable, scalable protein sources, fungi offer an ancient yet highly relevant solution. They are nutritious, efficient to produce and, with the right innovation and storytelling, increasingly attractive to consumers.
The main challenge ahead is not scientific. It is cultural.
And it starts with changing the way we talk about the food growing quietly around – and beneath – us.
A growing conversation
To accelerate this transition, the EIT Food Protein Diversification Think Tank and the EIT Food Consumer Observatory have developed a fact sheet packed with insights on mycoprotein’s potential, barriers to adoption, and strategies to build lasting consumer trust.
Innovation in mycoprotein isn’t just about technology – it’s about making the unfamiliar feel familiar. To bring it into everyday diets, we must move beyond facts. It’s about taste, convenience, and cultural fit. That’s where the real challenge lies.
We invite stakeholders and consumers across the agrifood value chain to download the fact sheet and discover how targeted communication, smart product innovation and consumer insights can bring mycoprotein into everyday diets.
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