Carrot Waste Protein
Scientists have discovered a way to turn carrot processing leftovers into a nutritious and surprisingly appealing protein.
By growing edible fungi on carrot side streams, they produced fungal mycelium that can replace traditional plant-based proteins in foods like vegan patties and sausages. Taste tests showed that many volunteers preferred the mycelium based foods over those made with soy or chickpeas. The research, published in the Journal of Agricultural and Food Chemistry tested 106 fungal strains and identified Pleurotus djamor (pink oyster mushroom) as the most effective for protein production. Optimised growth conditions yielded protein with low-fat, high-fibre and biological values similar to animal and plant proteins.
“This study is a significant step towards a circular economy by transforming valuable food side streams into a high-quality protein source,” says Martin Gand, corresponding author. The findings suggest fungal mycelia offer a sustainable, low-waste alternative to conventional proteins, helping to support nutrition, food security and environmental sustainability.
Source: American Chemical Society
This article is featured in Wellbeing Magazine 222
