Alternative Proteins Explained: Mycoprotins - Benefits, Sustainability, and Career Opportunities

Sarah Giurgiuca
2 days ago
4 min read

According to Cranfield University, in the UK it is estimated that 67 liters per kilogram of carcass is needed, due to the fact that beef is fed on rain-fed grass. In the U.S however, which relies on irrigated feed (water that has been diverted from rivers and aquifers rather than “rain-fed”), the estimation is 2,000 litres per kilo.

In today's post we will be exploring alternatives to traditional sources of protein, in other words, alternatives to meat or fish-based proteins.

What are mycoproteins?

With the world population growing the consumption of proteins is also increasing rapidly. The demand for aliments that contain proteins will make it harder for companies to establish a sustainable manufacturing system. Therefore, exploring protein alternatives that are also healthier than meat and require fewer resources to produce is a more sustainable approach, with mycoproteins serving as a strong example. Mycoproteins are alternative protein sources with a texture similar to meat, produced through the fermentation of fungi such as Fusarium venenatum as well as some other species. They represent a healthier and more sustainable meat substitute as it appears to even reduce LDL cholesterol up to 12% in the span of two weeks. The popularity of mycoproteins continues to grow as more people recognize the health benefits they provide and the positive impact they have on the environment.

What type of mycoproteins exist?

The types of mycoproteins can be categorized mostly based on the type of fungi they are produced from. The Food and Drug Administration (FDA) has provided a list of the fungi identified as safe to use in this process of obtaining protein alternatives in the form of mycoproteins. These fungi species are Monascus purpureus, Aspergillus oryzae, Paradendryphiella salina, Neurospora intermedia, Rhizopus oryzae and Fusarium venenatum.

How are alternative proteins made?

Fermentation is the process through which mycoproteins are produced. Many of the aliments that we consume are created through fermentation. But how does this process work? In fermentation, fungi play an essential role. Companies that produce mycoproteins use large fermentation vessels where the fungus grows. Inside these vessels, water, sugar, and other nutrients are added to support and maintain the fungus’s growth. All these ingredients react to one another and create amino acids which are at the base of all the categories of proteins we know.

What is the potential positive environmental impact?

Mycoproteins are not just a healthier alternative to meat or plant-based products, they can also add a positive impact to our environment. Although the information on this topic is not very vast there are some conclusions that are being drawn about how mycoproteins lead to a more sustainable food network and a healthier environment. The process by which these alternative proteins are produced involves lower emissions as less water and land is needed compared to traditional protein sources. Even the carbon footprint decreases substantially compared to the production of beef and chicken. Therefore, the fewer resources required to manufacture a product, the more environmentally sustainable it becomes.

Jobs in the mycoprotein industry

If you are interested in working with mycoproteins, what kind of opportunities are available?

Food Scientist:

Food scientists study the physical, chemical, and biological properties of food to improve its safety, quality, and nutritional value. They work at the intersection of science and product development.

Key Responsibilities:

Research and develop new food products or reformulate existing ones.
Analyze nutritional content and shelf-life stability.
Ensure compliance with food safety laws and quality standards (e.g., FDA, HACCP, ISO).
Test food processing and preservation techniques.
Collaborate with R&D, quality assurance, and manufacturing teams.

Skills & Knowledge:

Food chemistry, microbiology, and sensory evaluation.
Data analysis and laboratory testing.
Strong understanding of regulatory requirements and labeling.

Typical Employers:Food manufacturers, research institutions, government agencies, and ingredient suppliers.

2. Ingredient Development Specialist

Overview:These specialists focus on creating and optimizing ingredients (flavors, textures, stabilizers, proteins, etc.) used in food and beverage products. They work closely with food scientists and product developers.

Key Responsibilities:

Develop new functional or natural ingredients for specific product applications.
Evaluate ingredient performance in formulations (e.g., emulsification, gelling, sweetness).
Work with suppliers to source and test raw materials.
Ensure ingredient consistency, cost efficiency, and sustainability.
Provide technical support to product developers and customers.

Skills & Knowledge:

Deep understanding of ingredient functionality and interactions.
Familiarity with food processing techniques.
Knowledge of sensory science and formulation design.

Typical Employers:Ingredient companies, flavor houses, and food R&D labs.

3. Food Technology Advisor

Overview:A Food Technology Advisor acts as a consultant or technical expert, guiding companies or clients on how to apply food technology to improve products, efficiency, and compliance.

Key Responsibilities:

Advise on new processing methods, preservation technologies, or ingredient innovations.
Help businesses meet safety and regulatory standards.
Troubleshoot formulation or manufacturing issues.
Conduct training for staff on food safety and quality systems.
Support R&D or product commercialization projects.