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Mycoprotein 101: A Guide to the Ingredient of the Future

Updated: May 20

What is Mycoprotein?

Mycoprotein is an amazing ingredient and a source of non-animal protein that is made from fungi (fungi is it's own kingdom, it's not plants!). It is grown by fermenting fungi, one of the world's oldest living organisms. In a way, mycoprotein comes from fungi just like cheese comes from milk.

Mushroom with mycelium, Fungi

Because of its great nutrition and sustainability benefits, mycoprotein is considered the protein source of the future.

What kind of Fungi is used for Mycoprotein?

Just like the in the plant world, there's a vast variety of fungi in nature. While some produce mushrooms, others mainly grow as mycelium — the underground network that acts like roots. This diversity in fungi isn't always visible to the naked eye.

To grow the mycoprotein used in our products, a specific kind of fungi is used. It's called Fusarium venenatum. In the future we can expect a variety of mycoprotein coming from different kinds of fungi.

How is Mycoprotein grown?

Mycoprotein is cultivated indoors in large fermentation tanks that are somewhat similar to those used in brewing beer or making yeast. Here’s a simpler breakdown of the process:

  1. Preparation: We start with specific strains of the fungi.

  2. Fermentation: These fungi are placed in large fermentation tanks filled with liquid nutrients — this is their "food".

  3. Growth: As the fungi consume these nutrients, they grow and multiply. At the end of the growth, you can "harvest" mycoprotein.

This method is not only quick but also carey efficient! In fact, companies that grow mycoprotein and scaled their productions are able to grow an equivalent of protein to hundreds of cows within days.

Mycoprotein production

Mycoprotein has major Nutritional Benefits

From a nutritional perspective, mycoprotein is considered a protein-rich food with a high fiber content. The research suggests that it may help lower cholesterol levels. The "quality" of its protein is comparable to that of meat, as it contains all the essential amino acids needed in a healthy diet.

Texture with a Bite

When the fermentation process is done, one can harvest mycoprotein. It looks a bit like chicken doesn’t it? That’s because the mycoprotein forms filaments which are more similar to the structure of meat rather than plants. This makes it an ideal ingredient in gastronomy.

The Role of Mycoprotein in TEMPTY

It's not easy to work with raw mycoprotein in a kitchen, that's why food companies work with raw mycoprotein and turn it into new food products, like meat alternatives or direct meat substitutes.

In our team, we combine mycoprotein with other delicious and nutritious ingredients like quinoa, lentils, and spices to give our products the final taste and texture. Since we are not trying to imitate meat, we don't use any additives or e-numbers in TEMPTY.

TEMPTY original preparation

A Quick History

Developed in the 1960s, mycoprotein was an innovation aimed at combating food shortages. Originating from Fusarium venenatum, a naturally occurring fungus, it has evolved from a novel idea to a kitchen staple, providing a sustainable alternative to traditional meats.


Would you like to try TEMPTY in your kitchen? Just fill in a form on our contact us page and we will ship our TEMPTIES over!

Get tro try a TEMPTY sample.


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