mycoprotein


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mycoprotein

(mī″kō-prō′tēn, -tē-ĭn) [″ + ″]
A meat substitute made from fungi. It can be shaped, textured, and flavored, provides protein and fiber, and is low in saturated fats.

mycoprotein

PROTEIN derived from the BIOMASS of FUNGI.
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References in periodicals archive ?
First studied in the 1960s as a protein source with a low environmental impact, mycoprotein is high in fiber and protein, low in saturated fat and cholesterol, and contains all of the essential amino acids.
Quorn is a highly-processed food containing mycoprotein, which is a type of fungus.
The principle ingredient in all Quorn products is mycoprotein ("myco" is Greek for "fungi").
According to experts, a diet rich in mycoprotein can lower cholesterol and could help reduce high levels of blood glucose and insulin.
Healthy, low-fat and low-salt vegetarian sources of protein are beans and lentils, soya products such as tofu and tempeh, and mycoprotein products like Quorn.
Quorn is made from mycoprotein, a member of the fungi family, and is a good source of protein as well as being low fat and high fibre.
UK manufacturer Marlow Foods said the FSA confirmed intolerance reports to mycoprotein (Quorn's key ingredient) are much lower than for many common foods such as shellfish, dairy, and soy.
The mycoprotein in Quorn-brand foods is derived from the mold Fusarium venenatum.
The mycoprotein is made up of very fine fibers that allow it to replicate the texture of chicken, the company says.
Natural ingredients such as vegetable flavorings and a small amount of egg white are used to prepare the mycoprotein in Quorn foods, giving them their meat-like texture, explains a spokesperson for the company.
But one new ingredient, mycoprotein, is about to be introduced into the U.