Biomimicry Case Study: Fungi as a Protein Source

Is it a plant? Is it an animal? No, it's fungi! You might be wondering how it’s possible to get protein from a source that’s neither plant-based or animal-derived. MycoSure, a proudly South African company is using mycelia, the roots of fungi, to create a sustainable protein product that can be used in food.

It’s a great example of low-impact, life-friendly and innovative human technology combined with nature’s genius. Here’s how they do it. 

The Science Behind MycoSure

In nature, mycelia secrete digestive enzymes in the soil which break down materials to feed the fungi. MycoSure is leveraging this natural metabolic capability to recycle and up-cycle nutrients to produce high quality protein through submerged biomass fermentation.

These root networks also grow extremely fast, which is another bonus when producing food ingredients. 

“By 2050 the world will face an annual protein shortfall of 250m tons. We can’t meet this demand within planetary constraints using current production methods. Harnessing microbes, including fungi, to produce food is often referred to as the second domestication and is a significantly more efficient and sustainable way to produce nutrition.” - Charles Reed, Co-founder  

MycoSure's Product 

The company cultivates their high-protein mycelia in a controlled environment using bioreactors (fermentation vessels) which ensure the optimal growing conditional are maintained for the mycelia to grow. 

A nutrient-rich biomass is produced, and is processed to create a protein-packed powder. This high-quality ingredient is the end product which can be used as an alternative to animal or plant proteins. Examples of where their product has been used include baked goods, dairy products, fitness nutrition and even pet food. The powder, which is a light beige colour, has a neutral taste and as such won’t impact the flavour outcome of any products. 

Why it’s better for the planet 

The production of traditional protein sources, like cattle, can significantly contribute to greenhouse gas emissions as livestock farming generates high levels of methane and carbon dioxide. Other environmental impacts include the large volumes of water and land used.

Various processes used in livestock farming result in releasing greenhouse gasses and directly contribute to climate change. Source: Dr Hayley McMillan, Department of Agriculture and Fisheries, Queensland, Australia for Future Beef.

Plant-based food production, although relatively less impactful, also comes with disadvantages like the extensive use of pesticides and fertilisers, which can lead to pollution and soil degradation. It can also require significant water use and contribute to deforestation. 

In better news, cultivating fungi produces significantly fewer greenhouse gasses and needs less water. It also needs much smaller areas for cultivation. As such, the process generally has a much lower impact on biodiversity. 

In Closing 

There will always be a need for food production, we just need to find a life-friendly and climate-resilient way to do it. MycoSure is making great strides towards this goal through looking to nature’s models and functions, proving again that the answers are already out there. For another example of biomimicry in action, read how GreenPod Labs is minimising food waste.

Once you're ready, you can also explore our Biomimicry Practitioner Programme, where you'll get practical knowledge of how to apply Biomimicry to your own design, get a Learn Biomimicry certificate which is recognised globally (and endorsed by the Biomimicry Institute), and so much more.