Fungi with benefits: University of Borås research puts mycoprotein’s nutrition under the microscope

Plant-based proteins continue to attract attention as alternatives to meat, but questions around nutritional quality and bioavailability remain central to their long-term role in food systems. New research from Sweden has added fresh data to that debate, with a doctoral thesis examining how mycoprotein derived from filamentous fungi is digested and how well its nutrients are absorbed by the body.
‍

• A doctoral thesis at the University of Borås has examined protein and mineral digestibility in mycoprotein produced from filamentous fungi using simulated digestion models.
• The research has found that mycoprotein was digested as efficiently as chicken and fish and offered improved iron accessibility due to the absence of phytate.
• Results showed that fungal strain and cultivation method significantly influenced nutritional performance, with implications for industrial production.

The work was led by researcher Ricky Wang, who recently defended his doctoral thesis, In vitro Gastrointestinal Fate of Edible Filamentous Fungi: Protein and Mineral Digestibility for Food Applications, in the field of Resource Recovery at the University of Borås.

Wang’s research set out to address several fundamental questions around fungal protein. These included whether mycoprotein can be digested as effectively as conventional animal proteins such as chicken and fish, and whether minerals present in fungal biomass are more accessible than those found in many plant-based ingredients.

Mycoprotein is produced from edible filamentous fungi and has been promoted for its favorable amino acid profile and low environmental footprint. However, Wang noted that nutritional performance depends not just on composition, but on what actually becomes available to the body during digestion.

“Mycoproteins contain amino acids that meet human nutritional needs,” Wang explained. “In addition, mycoprotein is digested as efficiently as chicken and fish.”

A particular focus of the thesis was mineral bioaccessibility. Many plant-based ingredients naturally contain antinutrients such as phytate, which can bind minerals like iron and limit their absorption in the human gut. Phytate is commonly found in seeds, nuts, legumes, and cereals, and has been a long-standing challenge for plant-based food formulation.

Wang found that mycoprotein did not present the same limitation. His analysis showed that iron present in fungal protein could be absorbed more easily, largely due to the absence of phytate.

The experimental work relied on a standardized in vitro digestion model known as INFOGEST, which simulates the conditions of the human mouth, stomach, and intestines under laboratory conditions. Filamentous fungi were cultivated in a bioreactor before being subjected to the simulated digestive process, allowing Wang to track protein breakdown and mineral availability across different stages.

While the findings reinforced the nutritional promise of mycoprotein, the research also highlighted significant variability tied to production choices. Wang found that both fungal variety and cultivation strategy played a decisive role in nutritional outcomes.

“For example, for fungi that are cultivated on a winery sidestream, their nutritional value could be lower compared to if the medium consists of only sugar,” he said. “Optimizing these conditions could unlock their full potential, paving the way for more resilient and sustainable food systems.”

That insight may be particularly relevant for companies looking to integrate circular or sidestream-based inputs into fungal fermentation systems. While such approaches can offer sustainability benefits, the research suggests that nutritional performance cannot be taken for granted and may require careful process optimization.

The findings are likely to be of interest to food manufacturers and ingredient developers exploring mycoprotein as an alternative protein source, particularly those focused on improving nutritional claims alongside sustainability metrics.

Wang emphasized that the field is still at an early stage, and that broader datasets will be needed as fungal proteins move closer to large-scale food applications.

“Research on mycoprotein for food production is relatively new, and more research is needed to fully understand its potential,” he said.

Beyond its relevance to food innovation, the project also aligned with wider sustainability objectives. According to the University of Borås, the research supported the UN Sustainable Development Goals, particularly Goal 2 on zero hunger and Goal 3 on good health and well-being.

Wang defended his doctoral thesis on January 23 at the University of Borås.