Scientists Harness Carrot Waste to Cultivate Sustainable Fungi Protein

The search for sustainable protein sources has taken a promising turn as researchers explore the potential of using food waste to cultivate edible fungi. According to the United Nations, approximately one in 11 people globally faced hunger in 2023, with over three billion unable to afford a nutritious diet. Addressing these challenges requires innovative food systems that maximize nutrition while minimizing resource use.

Researchers have found that fungi present a viable alternative protein source, rich in essential amino acids, vitamins, and dietary fibers. Notably, scientists have successfully grown edible fungi on leftover materials from the food industry, such as apple pomace and whey. Recently, a new approach has emerged: converting carrot processing waste into nutritional protein through the cultivation of fungi.

Carrot Waste Transformed into Nutritional Protein

By utilizing side streams from carrot processing, researchers were able to produce fungal mycelium that could replace traditional plant-based proteins in various food products, including vegan patties and sausages. The study involved testing 106 different fungal strains grown on residuals from orange and black carrots, which are typically used in natural color production. Each strain was assessed for growth performance and protein yield.

Among the candidates, the fungus Pleurotus djamor, commonly known as pink oyster mushroom, stood out as the most promising option. This species is already widely cultivated and is versatile in cooking, suitable for sautéing, boiling, roasting, or frying. It can enhance a wide range of dishes, from pasta to grain bowls and soups.

Following the identification of P. djamor, researchers optimized growth conditions to maximize protein output. The resulting mycelium exhibited biological values comparable to both animal and plant proteins, indicating its potential for efficient nutrient absorption in the human body. Importantly, the mycelia were low in fat and contained fiber levels similar to other edible fungi.

Positive Reception from Taste Tests

In sensory evaluations, volunteers sampled patties made with varying proportions of fungal protein: 0%, 25%, 50%, 75%, and 100%. Participants rated these patties based on texture, flavor, and aroma. A significant finding was that those made entirely from mycelium were favored over those solely containing soy.

“This study is a significant step towards a circular economy by transforming valuable food side streams into a high-quality protein source,” stated Martin Gand, the lead research scientist. He emphasized the potential of fungal mycelium in addressing challenges related to global food security and sustainability.

The results of this research have been published in the Journal of Agricultural and Food Chemistry, under the title “Pleurotus djamor Mycelium: Sustainable Production of a Promising Protein Source from Carrot Side Streams.” This work signals a notable advancement in the quest for sustainable protein alternatives, highlighting how food waste can be repurposed to tackle hunger and nutrition deficiencies worldwide.