Mycoproteins as safe meat substitutes

Increased global population has resulted in increased need of foods. Production of animal-based proteins includes limitations, including time, energy and cost as well as environmental consideration. Therefore, replacement of meat by alternative ingredients can be a useful approach. Microbial proteins, especially mycoproteins, can substitute partially or entirely animal-based protein foods such as meats. Use of agro-industrial wastes for the production of mycoproteins is a multiple target, especially from environmental aspects. Mycoproteins are healthy sources of essential amino acids, carbohydrates, vitamins and carotenes. Furthermore, mycoproteins can be produced with low total costs, independent to climates (such as flood or drought) and landscape limitations. The aim of this study was to review characteristics of mycoproteins as meat alternatives. After a short insight into sensory attributes and consumer acceptances of the mycoprotein products, use and formulation of mycoproteinss as meat substitutes were reviewed. Then, environmental, economic and marketing aspects of this idea were discussed. Moreover, health and safety aspects (e.g. contradictory reports) were studies, including reports on effects of mycoprotein consumption on total blood cholesterol and LDL and HDL cholesterols as well as the impact their effects on satiety, glycemic response, foodborne pathogens, allergy and waste use. in this study, ethical and halal concerns were reviewed as well. (C) 2020 Elsevier Ltd. All rights reserved.