Mycoprotein is a unique and nutritious protein that uses less land, water, and green-house gas emissions than animal proteins, so it’s good for the health of our planet.

As the population grows and culture changes, the demand for alternative, complete protein options continues to increase.

Mycoprotein was developed during the time of the Green Revolution, a 30-year period in the mid-1900s, when there were genuine concerns about feeding the world, which led to growth of agricultural research and technology to help increase harvesting yields and production. At present, we are again facing potential insecurity of global resources to feed a projected world population of nearly 10 billion by the year 2050, and an expected 80 percent greater demand for animal-based food by the same year. Mycoprotein is made using a protein source from the earth, and is produced with minimal demand for land or environmental burden. This is as revolutionary now, as it was then.

Environmental Benefit

Mycoprotein has distinct environmental benefits. Producing protein through fermentation is more efficient and far more sustainable than animal protein.

  • Mycoprotein has a significantly smaller carbon footprint and requires less land and water resources than livestock.
  • In comparison with beef:
    • The product carbon footprint of mycoprotein can be considered to be at least 10 times lower than that of beef.
    • The water footprint of mycoprotein is 20 times lower than that of beef (global average).
  • In comparison with chicken:
    • The product carbon footprint of mycoprotein can be considered to be at least 4 times lower than that of chicken.
    • The water footprint of mycoprotein is 6 times lower than that of chicken.
  • The Carbon Trust has certified the carbon footprint of mycoprotein since 2012.

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