With the projected global population of 10 billion people by 2050, there is a need to look towards alternative meat and protein as a form of sustainable food source rather than traditional meat proteins.
Development of sustainable plant and mycelium-based alternative protein has been an area of research with several Mycomeats currently developed in the market. While Mycomeat has advantages such as low in cost, rich in fibre and low in fat, the area of taste and flavouring has still been lacking for Mycomeats.
