Mushrooms make waves

Food Science and TechnologyVolume 35, Issue 2 p. 34-37 FeaturesFree Access Mushrooms make waves First published: 15 June 2021 https://doi.org/10.1002/fsat.3502_10.xAboutSectionsPDF ToolsExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text full-text accessPlease review our Terms Conditions of Use check box below share version article.I have read accept the Wiley Online Library UseShareable LinkUse link a this article with your friends colleagues. Learn more.Copy URL Share linkShare onFacebookTwitterLinked InRedditWechat Thibault Godard Mushlabs describes company's fermentation technology for producing mushroom mycelium from locally available agrifood wastes explains environmental social benefits using product as meat alternative. In last 10 years, several food scandals drawn unprecedented attention current production systems their lack clarity robustness when it comes safety. 2011, long international supply chains were thought be main driver enteroaggregative E.coli outbreak in sprouts that led deaths across Europe well recall related products worldwide. Later, 2013, significant amounts horse found advertised beef potential health implications contamination phenylbutazone, common analgesic horses. same year, Muslim Jewish communities impacted pig was products. 2017, eggs contaminated Finopril, insecticide, European Asian countries. all these cases, determining origin coordinating removal spoiled foods hindered by complexity global distribution channels, thus putting consumers at risk over prolonged period time. On different level, COVID pandemic has also clearly highlighted do not offer required level resilience respect security1. During first year pandemic, prices increased around 20% World Programme (WFP) estimates number people suffering acute insecurity rose 149m 272m1, 2. At time, one third produced worldwide is either lost before reaches consumer or wasted afterwards. This represents 1.3bn tons food, much which could potentially reclaimed optimal logistics. Rising awareness emergence new purchasing trends where local, natural, healthy sustainable are favoured ultra-processed, unbalanced foods. Modern expect able track what they buy understand ingredients on package impact planet. Plant protein alternatives Environmental recent years unsustainability and, some cruelty industrial methods fish been brought light studies3-5. While plant-based can significantly cut down CO2 emissions improve animal welfare compared traditional production, fully address challenge local derived mostly three monocrops (soy, pea rice) only grown handful countries need exported production. Moreover, cultivation requires large land areas unfortunately often acquired through deforestation efficient still relies heavily chemical agents, such pesticides fertilisers, contribute soil water pollution lasting biodiversity. addition, concentrates isolates crops used waste therefore generated process. Last but least, plant proteins strong bitter taste no intrinsic texture. Therefore, use further processing steps ingredients, including limited flavouring texturisers and/or colourants. Hence, may concerns traceability sustainability – next superfood? parallel development alternatives, foods, mushrooms, received natural replacers terms nutrition, texture (Figure 1). particularly interesting because umami taste, certain variations between species enable profile close other savoury without adding list ingredients. fruiting body cap resembles improved minimal specific applications. mushrooms contain up 40% complete prebiotic fibres lacking western diets. key minerals, iron, zinc, calcium, potassium magnesium vitamins B group; considered rare provide balanced nutritional profile. Figure 1Open figure viewerPowerPoint Mushroom The culturing lengthy process, although highly environmentally friendly. nature, equipped wide range unique enzymes them scavenge materials, fallen leaves wood residues, present forests. They ability degrade complex compounds otherwise generally accessible nutrients groups organisms. particular feature made ideal candidates upcycle industry unstable feed, burnt simply discarded despite residual nutrient content (e.g. wheat straw husks). To date, 144,000 fungal described estimated there 10m planet, unknown edible species6, 7. Many undiscovered likely avenues culinary experience upcycling opportunities materials. Using speed Despite attractive attributes products, relatively slow-growers cycle takes least 6 weeks. very basic techniques difficult scale, growth forest trees bags containing lignocellulosic material. more modern involving incubation chambers, temperature humidity tightly controlled, hydroponics enabled improvement process standardisation yields, require investments scalability problem. circumvent limitations, Mushlabs, German start-up based Hamburg, novel produce flesh fermentation. developed cells isolated bodies known shiitake, morels, chanterelles, oyster, button porcini liquid medium side streams 2). company taking advantage decompose spectrum organic create circular economy working hand companies agricultural by-products valuable nutrients, carbohydrates, proteins, minerals vitamins. proprietary materials 2Open Mycelium culture way, reduces reuses optimises resources, while minimising ecological footprint. Compared Mushlabs’ five times faster yields 1000 per square meter year. obtained fermenters similar if better, enables fine-tuning composition adjusting reach sensory targeted application 3). biomass keeps its fibrous nature typical flavour cooked so short easily communicated customer. 3Open Fermenter presents advantages sustainability, safety traceability. Fermenters sterile vessels operating under controlled conditions, hence, spoilage reduced minimum. scaled vertically allow smaller footprint farms processors, removing chains. Furthermore, than alternatives. Water consumption, energy CO2eq 28, 1.25 2.75-times lower soy, respectively, surface area eight smaller. With ongoing treatment technologies electricity processes lead low even positive expected result economic will source identify themselves an way. Conclusions actively expanding network partners by-product processed technology. aiming reshape enabling society directly upcycled independence communities, regardless whether remote connected urban areas. objective shift away centralised mass planet providing solutions deal problems offering understandable, traceable, affordable shapes, tastes textures nutritionally balanced, tasty safe By giving back responsibility players, we hope initiate movement revitalise creating jobs, big cities better wealth regions run. It hoped players academic institutions speeding innovative utilise recycle into goods. Although ‘future foods’ infancy, shorter channels performance within reach. Godard, Berlin, Germany Email [email protected] Web mushlabs.com/ References 1https://www.worldbank.org/en/topic/agriculture/brief/food-security-and-covid-19Google Scholar 2https://www.csis.org/analysis/covid-19-and-global-food-security-one-year-laterGoogle 3Jiang, G., Ameer, K., Kim, H., Lee, E. J., Ramachandraiah, & Hong, G. P. (2020). Google 4Derbyshire, J. Is scope category alongside animals plants? Foods,9(9). https://doi.org/10.3390/foods9091151Google 5Hannah Ritchie Max Roser (2017) - "Meat Dairy Production". Published online OurWorldInData.org. Retrieved from: 'https://ourworldindata.org/meat-production' 6Wu, B., Hussain, M., Zhang, W., Stadler, Liu, X., Xiang, M. (2019). Current insights diversity perspective naming DNA sequences fungi. Mycology (Vol. 10, 3, pp. 127–140). Taylor Francis Ltd. https://doi.org/10.1080/21501203.2019.1614106. 7http://www.takepart.com/article/2014/09/25/new-mushrooms-discovered/ Accessed: 2021-05-09 Volume35, Issue2June 2021Pages FiguresReferencesRelatedInformation