The Use of Life Cycle Assessment in the Support of the Development of Fungal Food Products from Surplus Bread

The use of food waste as feedstock in the manufacture high-value products is a promising avenue to contribute circular economy. Considering that majority environmental impacts are determined early phases product development, it crucial integrate life cycle assessment during these phases. This study integrates considerations development solid-state fermentation based on cultivation N. intermedia for production fungal using surplus bread substrate. can be sold ready-to-eat meal reduce while generating additional income. Four inoculation scenarios were proposed, bread, molasses, and glucose substrate, one scenario backslopping. performance was assessed, quality evaluated terms morphology protein content. content similar all scenarios, varying from 25% 29%. backslopping showed lowest maintaining high results show inoculum two hotspots should focus when optimizing process.