Enhancing the nutritional quality of novel whole-cut meat alternatives, using fungal fermentation, biofortification and process innovation

Meat provides 40% of UK protein intake, but red meat is a Group 2A carcinogen and leading cause of diet-related disease(WHO;Oxford University). We aim to reduce UK red meat consumption by developing healthier mycelium-based meat whole-cuts alternatives.

With increasing health concerns around meat, plant-based alternatives are fast-growing; worth $12bn globally today, $100bn by 2030(BCG;Bloomberg). 40% of Europeans are now flexitarian, citing health(ProVeg).

Plant-based alternatives are marketed as healthy, but often have lower protein content and quality, and are often highly-processed products (burgers/sausages/mince) with 20+ ingredients, including arti?cial binders (methylcellulose). Some are synthetically fortified with vitamins and minerals, but with low bioavailability of these nutrients and high phytates/antinutritional factors blocking uptake(Hurrel;Singh&Satyanarayana). To incentivise meat reduction we need healthier, more innovative alternatives.

Mycelium-alternatives have huge potential; high in protein and fibre, with a PDCAAS higher than plant proteins and even beef. However, they have lower content than beef in specific nutrients, and some protein is lost during processing.

This feasibility study will develop innovative methods to make our ground-breaking mycelium steak the most nutritious meat-alternative available. The innovations will be applied to Adamo Foods' steak alternative, with an ultra-realistic fibrous structure mimicking meat's muscle tissue. Our "steak" will be characterised with World-leading data, against which successful nutrition enhancements will be assessed, with recommendations for scale-up.

Success will close the nutrient "gap" on beef, attracting more customers by addressing positive (protein/micronutrients) and negative (carcinogenic/cholesterol/antinutritional) nutritional drivers.