New Study Highlights the Potential of Mycelium as a Nutritious Solution to World Hunger
A new study authored by leading food scientists, including Harold H. Schmitz, Chair of the Scientific Board of Meati Foods, explores the potential of mycelium, the roots of filamentous fungi, to improve human health, support a sustainable food system, and to reduce food insecurity, malnutrition, and world hunger. According to the authors, mycelium is a cost-effective alternative to animal meat: it delivers meaty texture and neutral flavor while offering high-quality proteins, fibers, and essential micronutrients (iron, zinc, and vitamin B12), holding the potential to improve public health. Additionally, its production is scalable, affordable, and fast. They also highlight the potential of mycelium in addressing environmental concerns in food production since it is environmentally sustainable, with the additional surplus of helping reduce food waste through fermentation. According to the …