Mushrooms as meat substitute in plant-based diets

Abstract

Mushrooms are emerging as a key player in the plant-based food industry, particularly as meat substitutes. Their rich nutritional profile, including high protein content, essential amino acids, vitamins B, and vitamin D, positions them as a highly attractive alternative to meat. Mushrooms are also valued for their bioactive compounds, such as phenolics and terpenoids, which offer antioxidant and anti-inflammatory benefits. Their unique umami flavor and fibrous texture closely mimic meat, making them ideal ingredients for products such as burger patties, nuggets, sausages, meatballs, deli slices, and jerky. Furthermore, mushrooms have a low environmental footprint, requiring fewer natural resources than conventional livestock farming. As consumer demand for sustainable, ethical, and healthy food alternatives grows, mushrooms are becoming increasingly integrated into food innovation, particularly in the production of meat analogs. Their versatile applications in food technology and culinary uses make them a cornerstone of future food solutions, providing not only health benefits but also contributing to environmental conservation. This transition to mushroom-based products reflects broader changes in consumer preferences and industry practices, driven by a global shift towards more sustainable and health-conscious diets. With continued advancements in food technology and growing acceptance among consumers, mushrooms are poised to play a central role in the future of food. This review highlights the strengths of mushrooms as versatile and sustainable meat substitutes, focusing on their nutritional profile, environmental benefits, and innovation potential. Future research should prioritize improving their sensory properties, enhancing nutritional value through combinations with other proteins, and analyzing consumer acceptance to facilitate market adoption.