Mycelium as a natural food fortificant: production, micronutrient enrichment, processing, and application in functional foods

The vegetative body of filamentous mushrooms, known as mycelium, has attracted significant interest as a nutrient-rich, sustainable food ingredient that can help address micronutrient deficiencies and protein malnutrition worldwide. In contrast to synthetic fortificants, mycelium is a natural fortificant that bioaccumulates minerals (iron, zinc, selenium, etc.) and vitamins (vitamin B12 and vitamin D2) during fermentation, thus becoming a promising clean-label ingredient and fortificant.

This review focuses on the nutritional (both macronutrient and micronutrient) profile of mycelium, including protein composition, minerals, vitamins, bioactives, etc. It also discusses different methods for producing mycelial biomass, such as submerged, solid-state, and precision fermentation.

Research has also explored micronutrient enrichment methods, including biofortification, UV-assisted vitamin D2 enhancement, and encapsulation for mineral delivery.

Mycelium is applied in various functional foods, including meat substitutes, baked goods, dairy alternatives, and beverages. Sustainability and environmental impact of mycelium are discussed, as well as current challenges to its commercial use and future developments.

Mycelium offers a scalable, eco-friendly, and physiologically adaptable solution to hidden hunger, protein deficiency, and the drawbacks of traditional synthetic food fortification.