195
Ritchie H, Laird J, Ritchie D (2017) 3f bio: Halving the cost of myco-protein through integrated
fermentation processes. Ind Biotechnol 13:29–31
Rodger G (2001) Production and properties of mycoprotein as a meat alternative. Food Technol
Chicago 55:36–41
Rohrmann S, Overvad K, Bueno-de-Mesquita HB et al (2013) Meat consumption and mortality—
results from the European prospective investigation into cancer and nutrition. BMC Med 11:63
Röös E, Sundberg C, Tidåker P, Strid I, Hansson PA (2013) Can carbon footprint serve as an indicator of the environmental impact of meat production? Ecol Indic 24:573–581
Roth DM, Mckeith FK, Brewer MS (1997) Processing parameter effects on textural characteristics
of reduced-fat pork sausage. J Food Quality 20:567–574
Ruxton CHS, McMillan B (2010) The impact of mycoprotein on blood cholesterol levels: a pilot
study. Br Food J 112:1092–1101
Sadler MJ (2004) Meat alternatives – market developments and health benefits. Trends Food Sci
Technol 15(5):250–260
Satari B, Karimi K (2018) Mucoralean fungi for sustainable production of bioethanol and biologically active molecules. Appl Microbiol Biotechnol 102:1097–1117
Singh P, Kumar R, Sabapathy SN, Bawa AS (2008) Functional and edible uses of soy protein
products. CRFSFS 7:14–28
Slavin J, Green H (2007) Dietary fibre and satiety. Nutr Bull 32:32–42
Smetana S, Mathys A, Knoch A, Heinz V (2015) Meat alternatives: life cycle assessment of most
known meat substitutes. Int J Life Cycle Assess 20:1254–1267
Smetana S, Aganovic K, Irmscher S, Heinz V (2018) Agri-food waste streams utilization for development of more sustainable food substitutes. Designing sustainable technologies, products and
policies: from science to innovation. Springer, Cham, pp 145–155
Smith H, Doyle S, Murphy R (2015) Filamentous fungi as a source of natural antioxidants. Food
Chem 185:389–397
Suberbie F, Mendizabal D, Mendizabal C (1981) Germination of soybeans and its modifying
effects on the quality of full-fat soy flour. J Am Oil Chem Soc 58:192–195
Tscharntke T, Clough Y, Wanger TC, Jackson L, Motzke I, Perfecto I, Vandermeer J, Whitbread A
(2012) Global food security, biodiversity conservation and the future of agricultural intensification. Biol Conserv 151:53–59
Tuomisto H, Hanna LT, Mattos MJTD (2011) Environmental impacts of cultured meat production.
Environ Sci Technol 45:6117–6121
Turnbull WH, Leeds AR, Edwards GD (1992) Mycoprotein reduced blood lipids in free-living
subjects. Am J Clin Nutr 55:415–419
WHO (2003) Diet, nutrition and the prevention of chronic diseases. WHO Technical Report Series
916, Geneva
Wiebe M (2002) Myco-protein from Fusarium venenatum: a well-established product for human
consumption. Appl Microbiol Biotechnol 58:421–427
Williamson DA, Geiselman PJ, Lovejoy J, Greenway F, Volaufova J, Martin CK, Arnett C, Ortego
L (2006) Effects of consuming mycoprotein, tofu or chicken upon subsequent eating behaviour, hunger and safety. Appetite 46:41–48
Xiong YL (2004) Muscle protein. In: Yada RY (ed) Proteins in food processing. Woodhead
Publishing Limited, Cambridge, pp 100–122
11 Fungi: A Potential Future Meat Substitute
Ritchie H, Laird J, Ritchie D (2017) 3f bio: Halving the cost of myco-protein through integrated
fermentation processes. Ind Biotechnol 13:29–31
Rodger G (2001) Production and properties of mycoprotein as a meat alternative. Food Technol
Chicago 55:36–41
Rohrmann S, Overvad K, Bueno-de-Mesquita HB et al (2013) Meat consumption and mortality—
results from the European prospective investigation into cancer and nutrition. BMC Med 11:63
Röös E, Sundberg C, Tidåker P, Strid I, Hansson PA (2013) Can carbon footprint serve as an indicator of the environmental impact of meat production? Ecol Indic 24:573–581
Roth DM, Mckeith FK, Brewer MS (1997) Processing parameter effects on textural characteristics
of reduced-fat pork sausage. J Food Quality 20:567–574
Ruxton CHS, McMillan B (2010) The impact of mycoprotein on blood cholesterol levels: a pilot
study. Br Food J 112:1092–1101
Sadler MJ (2004) Meat alternatives – market developments and health benefits. Trends Food Sci
Technol 15(5):250–260
Satari B, Karimi K (2018) Mucoralean fungi for sustainable production of bioethanol and biologically active molecules. Appl Microbiol Biotechnol 102:1097–1117
Singh P, Kumar R, Sabapathy SN, Bawa AS (2008) Functional and edible uses of soy protein
products. CRFSFS 7:14–28
Slavin J, Green H (2007) Dietary fibre and satiety. Nutr Bull 32:32–42
Smetana S, Mathys A, Knoch A, Heinz V (2015) Meat alternatives: life cycle assessment of most
known meat substitutes. Int J Life Cycle Assess 20:1254–1267
Smetana S, Aganovic K, Irmscher S, Heinz V (2018) Agri-food waste streams utilization for development of more sustainable food substitutes. Designing sustainable technologies, products and
policies: from science to innovation. Springer, Cham, pp 145–155
Smith H, Doyle S, Murphy R (2015) Filamentous fungi as a source of natural antioxidants. Food
Chem 185:389–397
Suberbie F, Mendizabal D, Mendizabal C (1981) Germination of soybeans and its modifying
effects on the quality of full-fat soy flour. J Am Oil Chem Soc 58:192–195
Tscharntke T, Clough Y, Wanger TC, Jackson L, Motzke I, Perfecto I, Vandermeer J, Whitbread A
(2012) Global food security, biodiversity conservation and the future of agricultural intensification. Biol Conserv 151:53–59
Tuomisto H, Hanna LT, Mattos MJTD (2011) Environmental impacts of cultured meat production.
Environ Sci Technol 45:6117–6121
Turnbull WH, Leeds AR, Edwards GD (1992) Mycoprotein reduced blood lipids in free-living
subjects. Am J Clin Nutr 55:415–419
WHO (2003) Diet, nutrition and the prevention of chronic diseases. WHO Technical Report Series
916, Geneva
Wiebe M (2002) Myco-protein from Fusarium venenatum: a well-established product for human
consumption. Appl Microbiol Biotechnol 58:421–427
Williamson DA, Geiselman PJ, Lovejoy J, Greenway F, Volaufova J, Martin CK, Arnett C, Ortego
L (2006) Effects of consuming mycoprotein, tofu or chicken upon subsequent eating behaviour, hunger and safety. Appetite 46:41–48
Xiong YL (2004) Muscle protein. In: Yada RY (ed) Proteins in food processing. Woodhead
Publishing Limited, Cambridge, pp 100–122
11 Fungi: A Potential Future Meat Substitute