REVIEW article
Front. Nutr.
Sec. Nutrition and Food Science Technology
Volume 12 - 2025 | doi: 10.3389/fnut.2025.1638121
This article is part of the Research TopicEmerging Trends in Functional Food Formulation: From Concept to ConsumersView all articles
Mushroom: An emerging source for next generation meat analogues
Provisionally accepted- 1Department of Wildlife and Biodiversity Conservation, Maharaja Sriram Chandra Bhanja Deo University, Baripada, India
- 2Department of Biotechnology, Manav Rachna International Institute of Research and Studies, Faridabad, India
- 3Department of Biotechnology, Yeungnam University, Gyeongsan-si, Republic of Korea
- 4Department of Food Technology, Maya Devi Education Foundation, Dehradun, India
- 5L-Universita ta' Malta, Msida, Malta
- 6Department of Applied Biology, University of Science and Technology, Meghalaya, Baridua, India
Select one of your emails
You have multiple emails registered with Frontiers:
Notify me on publication
Please enter your email address:
If you already have an account, please login
You don't have a Frontiers account ? You can register here
In recent years, plant-based and alternative protein sources have garnered attention. Since they may resemble the texture, flavour, and nutritional profile of typical meat products, mushroombased meat substitutes have received attention. However, scaling up production, costeffectiveness, and nutritional requirements similar to animal-based meat products remain hurdles. Thus, understanding these dynamics is crucial to the global development and adoption of next-generation mushroom-based meat substitutes.This review examined and synthesized the current mushroom-based meat analogue research, concentrating on their physicochemical, nutritional, and qualitative properties. Also, evaluated worldwide market viability, consumer acceptance, and development and adoption difficulties and potential for next-generation mushroom-based meat substitutes.Due to their fleshiness, mushrooms can replace beef in sausages, nuggets, and patties. Rising vegetarianism and health concerns require meat substitutes. Due to their easy cultivation, excellent nutritional value, low fat and calorie content, and steady growth, mushrooms can meet this demand. However, there are still numerous chances and challenges to improve sensory features (texture, taste, and flavour), optimize processing, assess consumer satisfaction, and use different medicinal mushrooms as meat replacements. Thus, they are essential to the creation of nutritious, sustainable meat-based foods.
Keywords: Edible mushroom, Meat analogues, Sustainable food products, Quality aspects, Consumer perception
Received: 30 May 2025; Accepted: 04 Aug 2025.
Copyright: © 2025 Panda, Nath, Mishra, Rustagi, Nayak, Blundell and Mohanta. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
* Correspondence: Yugal Kishore Mohanta, Department of Applied Biology, University of Science and Technology, Meghalaya, Baridua, India
Disclaimer: All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.