Researchers have developed a sustainable protein by feeding side streams of carrot production to fungi, specifically Pleurotus djamor (pink oyster mushroom). By optimizing growth conditions and focusing on the mycelia, the process produced proteins with biological values similar to animal and plant proteins. This sustainable protein source has the potential to reduce environmental impact, add value to food production, and support food security.

In taste tests, volunteers preferred vegan patties and sausages made with mycelium over those made with soy or chickpeas. The study suggests that fungal mycelia could serve as a tasty and sustainable protein source, offering similar nutritional benefits to plant-based proteins. This research represents a significant step towards a circular economy by repurposing food side streams into a high-quality protein source, addressing global food security and sustainability challenges.