Mushrooms as the future of meat : a sustainable alternative for next-gen protein

Abstract

The utilisation of plant-based and other non-animal protein sources has gained favour. Because of their similarity to conventional meat products in terms of texture, flavour, and nutritional profile, mushroom-based meat replacements have gained a lot of interest since their introduction. Despite this, there are still hurdles to be faced, including boosting production, achieving cost-effectiveness, and meeting nutritional requirements equivalent to those of meat products generated from animals. It is therefore vital to have an understanding of these dynamics in order to facilitate the global development and adoption of meat alternatives generated from mushrooms of subsequent generations.