From forest to fork: a systematic review of mushroom-based meat analogues

The consumption of meat analogues is steadily increasing due to factors such as concerns about protein intake, meat availability, health, and environmental issues. Mushrooms provide a potential solution for substituting or replacing animal protein due to their high nutritional value and unique sensory properties. This review examines the differences in physical characteristics, organoleptic qualities, amino acid profiles, and dietary fibre content of meat analogues derived from various mushroom species. The review employed a textual narrative synthesis approach and adhered to the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) guidelines. A comprehensive analysis of 38 relevant publications reveals that the incorporation of mushrooms can influence the colour and texture of meat analogues. Additionally, the review highlights the impact of mushroom addition or substitution on the amino acid and dietary fibre content of meat analogues. It underscores the potential of mushrooms to create meat analogues with enhanced nutritional profiles, benefiting consumers, particularly those facing nutritional challenges like stunting. This article emphasises the importance of considering the specific mushroom species and processing techniques to optimise the quality of meat analogues.