An Analysis of the Regulatory Framework Applicable to Products Obtained from Mushroom and Mycelium

Molitorisová, Alexandra; Monaco, Alessandro; Purnhagen, Kai P.

doi:10.2139/ssrn.3955899

Cited by 10 publications

(5 citation statements)

References 1 publication

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“…The FDA leaves it up to manufacturers to evaluate the safety and labeling of products. The Recommended Dietary Allowance for protein intake is 46 g per day for women and 56 g for men [107]. It has been reported that edible mushroom extract containing a high amount of L-Ergothioneine, which is received in a concentration up to 30 mg/day for adults and 20 mg per day for children, has been proven not to be genotoxic [108].…”

Section: Discussionmentioning

confidence: 99%

Development of a Functional Acceptable Diabetic and Plant-Based Snack Bar Using Mushroom (Coprinus comatus) Powder

Dimopoulou

Vareltzis

Floros

et al. 2023

Foods

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Consumers’ growing concern about health and well-being has led to increased interest in functional foods. This research aims to evaluate the physicochemical and antioxidant properties of a functional plant-based (PB) snack bar enriched with Coprinus comatus powder. The snack bar formulations exhibited a wide range of flavor and textural characteristics. Two PB snack bars and four commercial bars were evaluated by a consumer panel of healthy volunteers (n = 20). The PB snack bar scored ‘like extremely’ on the 9-point hedonic scale. External preference mapping determined that sweetness, flavors, cohesiveness, gumminess, and adhesion had the greatest influence on consumer acceptability. Water content, ash, protein, fat, carbohydrate, reducing sugar, resistant starch, and dietary fiber were measured. Nutritional content was enhanced (omega 3, fiber and protein), and samples were shelf life stable (aw < 0.29; moisture content < 10%). In addition, the PB snack bar underwent simulated digestion according to the INFOGEST protocol, and from the comparative evaluation, the PB snack can be seen to control the post-prandial glycemic responses, as observed by the different degree of reducing sugars released via the matrix. The PB snack bar can be further functionally enhanced by the addition of their unique ingredients such as Coprinus comatus. Coprinus comatus powder is claimed to benefit glycemic control in diabetes and has attracted growing interest in terms of its potential use in natural products with possible health benefits.

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Section: Discussionmentioning

confidence: 99%

Development of a Functional Acceptable Diabetic and Plant-Based Snack Bar Using Mushroom (Coprinus comatus) Powder

Dimopoulou

Vareltzis

Floros

et al. 2023

Foods

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“…[ 116 ] Such regulations are part of policies designed by the European Green Deal to make the Union climate‐neutral by 2050. [ 117 ] Such a regulatory framework requires the material to be subjected to specifications associated with the food industry. Amongst these requirements, we find the need to specify a) biological source and taxonomic information about the fungus, b) the origin of fungal strains, c) laboratory conditions, d) substrate information, and e) type of cultures.…”

Section: Perspectivementioning

confidence: 99%

Understanding the Role of Controlled Environments for Producing Mycelium‐bound Composites: Advancing Circular Practices for Integrating Biotechnology into the Construction Industry

Derme,

Schwarze,

Dillenburger

2024

Global Challenges

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The architecture, engineering, and construction industry is undergoing a significant shift, steering buildings away from resource‐intensive processes toward becoming instruments for climate mitigation. In this transformative landscape, integrating circular bio‐based alternatives and reducing emissions through biotechnological and enzymatic processes have significant potential. Specifically, mycelium‐bound composites have emerged as renewable alternatives for new materials and added‐value wood products. Despite their numerous advantages, integrating these materials into current engineering practices presents challenges deriving from the complex nature of the material´s production process and the transfer from the laboratory to the industrial scale. In this regard, the design and engineering of novel controlled environments are fundamental in maintaining optimal growth conditions during material production. This, in turn, influences the overall material performance and potential use in construction.

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“…Additionally, three SCP fungal strains are accepted for food use in EU countries, only one of them (the yeast Yarrowia lipolytica ) has been authorized via the Novel Food Regulation ((EU) 2017/2470), and its use is restricted to food supplements. Molitorisová et al (2021) mapped the regulatory environment that governs mushrooms and mycelium products (MMP) in EU countries—food law provisions applicable to MMP produced or marketed in the EU [ 162 ]. They found that the sector is still in the developing phase, and regulatory framework application to MMP comprises numerous legal doubts.…”

Section: Safety Of Fungal Proteinsmentioning

confidence: 99%

Fungi as a Source of Edible Proteins and Animal Feed

Amara

El-Baky

2023

JoF

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It is expected that the world population will reach 9 billion by 2050. Thus, meat, dairy or plant-based protein sources will fail to meet global demand. New solutions must be offered to find innovative and alternative protein sources. As a natural gift, edible wild mushrooms growing in the wet and shadow places and can be picked by hand have been used as a food. From searching mushrooms in the forests and producing single cell proteins (SCP) in small scales to mega production, academia, United Nations Organizations, industries, political makers and others, play significant roles. Fermented traditional foods have also been reinvestigated. For example, kefir, miso, and tempeh, are an excellent source for fungal isolates for protein production. Fungi have unique criteria of consuming various inexpensive wastes as sources of carbon and energy for producing biomass, protein concentrate or amino acids with a minimal requirement of other environmental resources (e.g., light and water). Fungal fermented foods and SCP are consumed either intentionally or unintentionally in our daily meals and have many applications in food and feed industries. This review addresses fungi as an alternative source of edible proteins and animal feed, focusing mainly on SCP, edible mushrooms, fungal fermented foods, and the safety of their consumption.

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An Analysis of the Regulatory Framework Applicable to Products Obtained from Mushroom and Mycelium

Cited by 10 publications

References 1 publication

Development of a Functional Acceptable Diabetic and Plant-Based Snack Bar Using Mushroom (Coprinus comatus) Powder

Development of a Functional Acceptable Diabetic and Plant-Based Snack Bar Using Mushroom (Coprinus comatus) Powder

Understanding the Role of Controlled Environments for Producing Mycelium‐bound Composites: Advancing Circular Practices for Integrating Biotechnology into the Construction Industry

Fungi as a Source of Edible Proteins and Animal Feed

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