Enhanced Aerobic Fermentation Methods for Producing Edible Fungal Mycelium Blended Meats and Meat Analogue Compositions

Smart overview of the Invention

The patent application describes innovative methods for producing shelf-stable protein food ingredients using cultured fungal biomass. These ingredients are designed to be integrated into the food supply chain efficiently, offering a sustainable alternative to traditional meat and plant-based proteins. The invention leverages the nutritional benefits of fungi to create versatile, allergen-free, and potentially cost-effective food products that can be stored and transported easily.

Background and Need

With the global population expected to reach 10 billion by 2050, there is a pressing need to increase food production by 70%. Traditional meat production is resource-intensive and inefficient, with only a small percentage of animal feed calories converting into consumable meat. The current plant-based protein market is limited to a few allergenic sources like wheat and soy, which also have high production costs. This invention addresses these limitations by providing alternative protein sources that are both sustainable and efficient.

Technical Problem

Existing plant-based protein products rely heavily on texturized vegetable proteins (TVP), which are expensive to produce and limited in texture and functionality. The current methods of texturization do not adequately mimic the properties of meat, and the reliance on allergens like wheat and soy poses additional challenges. Furthermore, significant nutrient waste occurs in food processing industries, where valuable nutrients are often discarded or underutilized.

Proposed Solution

The invention introduces shelf-stable protein ingredients derived from fungal mycelium, offering a sustainable and efficient alternative to traditional protein sources. These ingredients can be produced using waste nutrient streams from food processing, minimizing environmental impact and resource use. Fungi's natural ability to decompose complex organic materials is harnessed to create high-value food products with minimal input costs. The process can be conducted in controlled environments, reducing dependency on variable agricultural conditions.

Applications and Benefits

The fungal-based protein ingredients maintain a texture similar to ground meat due to the filamentous nature of mycelium. These ingredients can be used as meat extenders or analogues, providing essential amino acids, fiber, fats, and micronutrients without relying on traditional agriculture. The invention also highlights various fungi species historically consumed by humans, emphasizing their adaptability for large-scale food production. This approach offers a promising solution for meeting future protein demands sustainably.