Mycelium : A Nutrient-Dense Food To Help Address World Hunger, Promote Health, and Support a Regenerative Food System
There is a need for transformational innovation within the existing food system to achieve United Nations Sustainable Development Goal 2 of ending hunger within a sustainable agricultural system by 2030. Mycelium, the vegetative growth form of filamentous fungi, may represent a convergence of several features crucial for the development of food products that are nutritious, desirable, scalable, affordable, and environmentally sustainable. Mycelium has gained interest as technology advances demonstrate its ability to provide scalable biomass for food production delivering good flavor and quality protein, fiber, and essential micronutrients urgently needed to improve public health. We review the potential of mycelium as an environmentally sustainable food to address malnutrition and undernutrition, driven by food insecurity and caloric dense diets with less than optimal macro- and micronutrient density.
| Medienart: |
E-Artikel |
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| Erscheinungsjahr: |
2024 |
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| Erschienen: |
2024 |
| Enthalten in: |
Zur Gesamtaufnahme - volume:72 |
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| Enthalten in: |
Journal of agricultural and food chemistry - 72(2024), 5 vom: 07. Feb., Seite 2697-2707 |
| Sprache: |
Englisch |
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| Beteiligte Personen: |
Holt, Roberta R [VerfasserIn] |
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| Links: |
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| Themen: |
Hunger |
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| Anmerkungen: |
Date Completed 08.02.2024 Date Revised 11.02.2024 published: Print-Electronic Citation Status MEDLINE |
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| doi: |
10.1021/acs.jafc.3c03307 |
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| funding: |
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| Förderinstitution / Projekttitel: |
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| 520 | |a There is a need for transformational innovation within the existing food system to achieve United Nations Sustainable Development Goal 2 of ending hunger within a sustainable agricultural system by 2030. Mycelium, the vegetative growth form of filamentous fungi, may represent a convergence of several features crucial for the development of food products that are nutritious, desirable, scalable, affordable, and environmentally sustainable. Mycelium has gained interest as technology advances demonstrate its ability to provide scalable biomass for food production delivering good flavor and quality protein, fiber, and essential micronutrients urgently needed to improve public health. We review the potential of mycelium as an environmentally sustainable food to address malnutrition and undernutrition, driven by food insecurity and caloric dense diets with less than optimal macro- and micronutrient density | ||
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| 700 | 1 | |a Keen, Carl L |e verfasserin |4 aut | |
| 700 | 1 | |a Mistry, Behroze S |e verfasserin |4 aut | |
| 700 | 1 | |a Whiteley, Justin M |e verfasserin |4 aut | |
| 700 | 1 | |a Schmitz, Harold H |e verfasserin |4 aut | |
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