Mycoprotein is a protein-rich food made by continuously fermenting a fungus (Fusarium) on a carbohydrate feed. It is eaten as a meat substitute.
Also known as: fungal protein, Fusarium protein, mycoprotein meat substitute.
A muscle trial used a single 70 g serving (31.5 g protein) after exercise (Monteyne 2020). Diet trials replaced meat with mycoprotein for 1 to 3 weeks (Coelho 2021, Turnbull 1990). These are study protocols, not a recommendation.
Mycoprotein is eaten as a food. We did not find a US dietary supplement label for it.
What studies show: in 20 resistance-trained young men, 70 g of mycoprotein after exercise raised muscle protein building more than milk protein matched for leucine (Monteyne 2020). Replacing meat or fish with mycoprotein at lunch and dinner for 1 week did not change insulin sensitivity or blood sugar in 20 healthy adults, but lowered total and LDL cholesterol more than the meat diet (Coelho 2021). A 1990 study in people with slightly high cholesterol found total cholesterol 13% lower after 3 weeks of mycoprotein in place of meat (Turnbull 1990). A co-author of the 2020 and 2021 trials worked at Marlow Foods Ltd.
Safety: the abstracts do not report side effects. The sources here do not describe drug interactions.
A half-life does not apply to mycoprotein: it is digested into amino acids like any food protein, so we do not list one.
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