What are Fungi?

Fungi are eukaryotic organisms that form an evolutionary branch in the kingdoms of life. Despite there being over 150,000 types of Fungi, there are 3 major groups: multicellular filamentous moulds, macroscopic filamentous fungi that form large fruiting bodies, and single-celled microscopic yeasts. Species of Fungi share common structural features. The main body of the organisms is formed by thin strands of cells known as hyphae. The hyphae branch together below the surface to form a network of cells known as the mycelium. When we think of fungi, we often think of mushrooms, which are the fruiting part of the organisms that grow above ground, and what we see at the bottom of tree trunks on our walks.

The Application

The value of Fungi lies in the mycelium, which has played a key role within the food industry as an alternative protein source. We are all familiar with the brand Quorn, which was the first mycoprotein to come to market. Their products are all mycelium-based protein products and are a popular ingredient in a vegetarian spag bolognaise.

The Benefits

Mycelium-based products bring with them a variety of benefits. Arguably, the most important benefit is taste. Mycelium-based products are natural and provide a meat-like texture due to the mass of branching, thread-like hyphae structures. Mycelium-based proteins also contain a high content and quality of protein. Products contain all 9 of the essential amino acids, each with high bioavailability so that our bodies can absorb the nutritional value. Not only this, mycelium-based proteins are high in fibre, vitamins and nutrient content, as well as low in cholesterol and saturated fats. What’s not to like?

Mycelium-based products are often produced through fermentation-based production, which can easily be carried out at high-scale, providing abundant amounts of food for ourselves.

The cherry on top is the sustainability aspect behind this alternative protein: reduced carbon emissions, reduced land use, and reduced water use. Planet and human friendly!

Market Accelerators

The potential for mycelium-based alternative proteins to enter the market has been advanced both by technological advances and demand. Improvements in fermentation technologies and functional genomics have enabled us to identify and even improve fungi strains for consumption. Veganism, a market expected to reach a value of $22 billion by 2025, has had a global effect on the demand for alternative proteins, with many recognising the need for alternative proteins to protect both our current and future food systems. We can put our hands together and thank the natural world itself for being able to provide a source of alternative protein in a sustainable manner with advantages relating to taste, texture, and nutritional value.

Partnering with Rapid Innovation Group

Rapid Innovation is at the frontier of industrial biotechnology and agrifood tech innovation and welcomes conversations with fungi startups and investors alike to help realise the vast, emerging market opportunity of fungi-based applications in Food & Beverage and Animal Feed. For an explanatory conversation, please contact Ellen Teesdale ellen@rapidinnovation.co.uk or Andreas Bonde andreas@rapidinnovation.co.uk .