# The Role of Fungi in Food Production and Processing
## 3 Future Insights: Current Trends, Prospects, and Potential Directions
### Future Prospects and Potential Directions for Further Exploration  
#### 3.2.1 Filamentous Fungi and Mycoprotein: Innovations in Meat Substitutes  
Filamentous fungi have been used in the food industry for many years due to their potential to produce various enzymes like amylase, cellulase, xylanase, lipase and protease [154; 155; 156]. As a result, there has been longstanding interest in using these fungi for various applications, with both producers and consumers showing interest in innovative food products. Additionally, the food market has become increasingly complex and there has been a rapid pursuit of meat alternatives. Consumers of meat substitutes are particularly concerned by the nutritional impact and environmental implications of these substitutes. Nowadays, the inclusion of meat as a food product has proven to be harmful for the environment due to the ineffective utilization of land and water during meat production [157; 158]. However, the development of different substitutes for meat is still in the initial phase of research, while fungi as a potential future meat substitute offer promising opportunities [159]. Various fungal species are utilized to produce different foods and fermented products [44]. During recent years, research has focused on the proteins that can be derived from fungi (known as mycoprotein) using various types of filamentous fungi (_Rhizopus oryzae_, _Aspergillus oryzae_, _Neurospora intermedia_ and _Monascus purpureus_) [2; 160; 161; 162]. Filamentous fungi are also preferred due to their rapid growth [7]. This type of fungi is a rich source of mycoprotein that can be processed and utilized as human food as substitutes for meat. The fibrous texture of the mycelium, which resembles the texture of meat, makes filamentous fungi a suitable candidate for the production of meat substitutes [163]. Often, mycobacteria are combined with other agents like egg albumin in order to achieve a texture resembling that of meat [160]. Mycoprotein posess favorable nutritional values and functional properties, rendering them a potentially viable substitute for conventional animal proteins in the food industry [164]. The consumption of mycoprotein has been associated with improved muscle protein synthesis and cardiometabolic markers, suggesting its potential inclusion in future dietary guidelines [33]. Notable advancements in this field include the commercialization of mycoprotein, such as Quorm, recognized as a powerhouse component with reduced fat and calorie content, increased fiber content, and favorable taste and texture. The integration of fungi into food biotechnology is poised to undergo greater advancements in the future. Mycoprotein can be a very good solution as a dietary component that can sustain protein synthesis rates comparable to omnivorous diets [165] and enhance metabolism in good health [166; 167]. Mycoprotein has demonstrated a positive impact as a substitute for meat; however, the challenge is to produce these proteins in a manner that is cost-effective [2; 168; 169]. [PERSON] et al. 's study [162] used a variety of fungal strains (_Rhizopus oryzae_, _R. oligosporus_, _R. delemar_, _Aspergillus oryzae_, and _Neurospora_ intermedia) to evaluate the synthesis of fungal biomass from edible potato protein liquid, which is formed during starch production procedures. It was shown that 53% of the fungal biomass produced on an industrial scale by _R. delemar_ was crude protein. Given its protein and fatty acid profiles, which include 41% essential amino acids and 33% polyunsaturated fatty acids, this fungal biomass from _R. delemar_ shows potential as a raw material for feed and food production. Similarly, [168] looked at employing _Rhizopus oryzae_ to produce fungal biomass and found the best aeration rates to obtain a high protein content. Extensive research and development regarding the related manufacturing unit operations will unavoidably be needed for any new product that is envisioned.