Filamentous fungi for future functional food and feed

In this review, we offer our opinion of current and expected trends regarding the use of mushrooms and mycelia in food and feed. Mushrooms have provided food for millennia and production methods and species diversity have recently expanded. Beyond mushrooms, cultured fungal mycelia are now harvested as a primary product for food. Mushrooms and mycelia provide dietary protein , lipids and fatty acids, vitamins, fibre, and flavour, and can improve the organoleptic properties of processed foods (including meat analogues). Further, they are often key ingredients in nutritional or therapeutic supplements because of diverse specialised metabolites. Mycelia can also improve feed conversion efficiency, gut health, and wellbeing in livestock. New molecular tools, coupled with quality genetic data, are improving production technologies, enabling the synthesis of specialised metabolites, and creating new processing and valorisation opportunities. Production systems for submerged culture are capital intensive, but investment is required considering the scale of the protein market. • Mushroom production to increase in developing countries - start-up costs + agricultural residues. • Submerged mycelia production to increase in developed countries – high capex + sterility. • Mycoprotein can be enhanced by fibre, polyunsaturated fatty acids and therapeutic compounds. • Synthetic biology transformation bottlenecks have improved tremendously over the last 5 years. • Large-scale production facilities for submerged fermentation a significant bottleneck.