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Presentation 11 - Copy

The document discusses the potential of fungi as a sustainable food source, highlighting their nutritional benefits and eco-friendly cultivation methods. It covers various fungi-based products such as mycoprotein, mushrooms, and alternative dairy, emphasizing their role in addressing global protein shortages and food security. Challenges such as consumer acceptance and regulatory hurdles are also noted as barriers to widespread adoption of fungi in the food industry.

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vikasbobbekeri18
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9 views

Presentation 11 - Copy

The document discusses the potential of fungi as a sustainable food source, highlighting their nutritional benefits and eco-friendly cultivation methods. It covers various fungi-based products such as mycoprotein, mushrooms, and alternative dairy, emphasizing their role in addressing global protein shortages and food security. Challenges such as consumer acceptance and regulatory hurdles are also noted as barriers to widespread adoption of fungi in the food industry.

Uploaded by

vikasbobbekeri18
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PDF, TXT or read online on Scribd
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F UNGI

F OR

F UTURE

F OOD
Agenda

• INTRODUCTION
• Fungi as Future Food
• Environmental Sustainability
• Alternative Protein Source
• CHALLENGES!
FUNGI
What is it ?
• Fungi are a diverse group of organisms that
include yeasts, molds, and mushrooms.
• They thrive in a variety of environments and
FUNGI are known for their ability to decompose
organic material.
• Fungi, due to their nutritional properties and
eco-friendly cultivation methods, present a
promising solution.
FUNGI AS
FUTURE
FOOD
MYCOPROTEIN
• Mycoprotein is derived from Fusarium
venenatum
• A type of Filamentous Fungi
• High Protein Yet low fat meat substitute
• Texture similar to Chicken meat
• These are used in plant based burger,
sausages and nuggets
• Eg : Quorn

Mushrooms
• Mushrooms have been part of human diet for
centuries
• Used as meat substitutes
• They have Umami flavour and meaty texture
• Eg : Portobello , Oyster
Fungi-Based Chocolate Koji Fermentation
Alternative
• Koji mold (Aspergillus oryzae) has
• With concerns over deforestation long been used in traditional
and sustainability in cocoa Japanese food production, such
production, as in soy sauce and sake
• some companies are exploring fermentation.
using fungi to create cocoa-like • Koji is now being explored for
flavors and textures, offering a more producing savory, umami-rich
eco-friendly alternative to foods and plant-based
traditional chocolate
seasonings.
Fungi Based Diary Fungal Oils
ALternative
Some companies are working on producing Certain species of fungi, like Mortierella
dairy-like proteins (e.g., casein) through alpina, can be used to produce oils rich in
fungal fermentation. omega-3 fatty acids
These proteins are then used to create plant- Providing a sustainable alternative to fish-
based cheeses and other dairy alternatives based omega-3 sources.
without the use of animals
Example: Omega-3 rich oils from fungi
Examples: Fungi-derived milk proteins,
cheeses
FUNGI AS AN
INNOVATIVE
SOLUTION
1. Fungi as a Solution to Global Protein Shortage: With the rise of
plant-based diets and growing concerns over the
environmental impact of livestock farming, fungi offer a scalable
solution to the protein shortage.
2. Food Security: Fungi can be cultivated in controlled
environments, making them resilient to climate change and
unpredictable weather patterns that impact traditional
agriculture.
3. Urban Agriculture: Fungi can be grown indoors, allowing urban
areas to contribute to food production without relying on large
swathes of land.
4. Innovative Food Products: Researchers are exploring fungi to
produce more advanced food products, including cultured
meats, alternative dairy products, and even coffee substitutes.
Challenges and Limitations
• Consumer Acceptance: Fungi-based foods, particularly mycoprotein, may face challenges in
gaining widespread consumer acceptance due to unfamiliarity or perceived taste and texture
differences.
• Regulatory Hurdles: In some regions, new fungi-based products may face strict regulations and
require approval for consumption.
• Scaling Up Production: Although fungi require fewer resources to grow, scaling up production to
meet global demand remains a challenge, particularly in creating diverse and palatable
products.

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