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Food for our future: the nutritional science behind the sustainable fungal protein - mycoprotein. A symposium review

dc.contributor.authorDerbyshire, EJ
dc.contributor.authorTheobald, H
dc.contributor.authorWall, BT
dc.contributor.authorStephens, F
dc.date.accessioned2023-10-11T15:52:31Z
dc.date.issued2023-04-11
dc.date.updated2023-10-11T15:00:22Z
dc.description.abstractMycoprotein is a well-established and sustainably produced, protein-rich, high-fibre, whole food source derived from the fermentation of fungus. The present publication is based on a symposium held during the Nutrition Society Summer Conference 2022 in Sheffield that explored 'Food for our Future: The Science Behind Sustainable Fungal Proteins'. A growing body of science links mycoprotein consumption with muscle/myofibrillar protein synthesis and improved cardiometabolic (principally lipid) markers. As described at this event, given the accumulating health and sustainability credentials of mycoprotein, there is great scope for fungal-derived mycoprotein to sit more prominently within future, updated food-based dietary guidelines.en_GB
dc.description.sponsorshipMarlow Foods Ltd.en_GB
dc.identifier.citationVol. 12, article e44en_GB
dc.identifier.doihttps://doi.org/10.1017/jns.2023.29
dc.identifier.urihttp://hdl.handle.net/10871/134219
dc.identifierORCID: 0000-0002-6019-6709 (Wall, Benjamin T)
dc.identifierORCID: 0000-0001-6312-5351 (Stephens, Francis)
dc.identifierScopusID: 12779890700 (Stephens, Francis)
dc.language.isoenen_GB
dc.publisherCambridge University Pressen_GB
dc.relation.urlhttps://www.ncbi.nlm.nih.gov/pubmed/37123388en_GB
dc.rights© The Author(s), 2023. Published by Cambridge University Press on behalf of The Nutrition Society. This is an Open Access article, distributed under the terms of the Creative Commons Attribution licence (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted re-use, distribution and reproduction, provided the original article is properly cited.en_GB
dc.subjectFungal proteinen_GB
dc.subjectFuture nutritionen_GB
dc.subjectHealthen_GB
dc.subjectMycoproteinen_GB
dc.subjectSustainabilityen_GB
dc.titleFood for our future: the nutritional science behind the sustainable fungal protein - mycoprotein. A symposium reviewen_GB
dc.typeArticleen_GB
dc.date.available2023-10-11T15:52:31Z
dc.identifier.issn2048-6790
exeter.locationEngland
dc.descriptionThis is the final version. Available on open access from Cambridge University Press via the DOI in this record. en_GB
dc.identifier.journalJournal of Nutritional Scienceen_GB
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/en_GB
dcterms.dateAccepted2023-03-02
rioxxterms.versionVoRen_GB
rioxxterms.licenseref.startdate2023-04-11
rioxxterms.typeJournal Article/Reviewen_GB
refterms.dateFCD2023-10-11T15:50:44Z
refterms.versionFCDVoR
refterms.dateFOA2023-10-11T15:52:32Z
refterms.panelAen_GB
refterms.dateFirstOnline2023-04-11


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© The Author(s), 2023. Published by Cambridge University Press on behalf of The Nutrition Society. This is an Open Access article, distributed under the terms of the Creative Commons Attribution licence (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted re-use, distribution and reproduction, provided the original article is properly cited.
Except where otherwise noted, this item's licence is described as © The Author(s), 2023. Published by Cambridge University Press on behalf of The Nutrition Society. This is an Open Access article, distributed under the terms of the Creative Commons Attribution licence (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted re-use, distribution and reproduction, provided the original article is properly cited.