Self-grown Meat Analogues: Cultivation of Edible Wood Fungi, Directed Growth and Anisotropic Structurization

Natalie Nussbaum

Our natural resources are depleted by current eating habits and food production while also contributing to climate change [1]. As a result, alternatives must be created to offset the increased demand of an expanding global population. However, traditional meat substitutes like tofu and seitan do not meet meat eaters' taste and texture expectations [2]. Textured plant proteins produced via extrusion are nicely structured but require costly and high pre-processing of the raw material. On the other hand, laboratory grown meat requires a highly complex machinery and meat like structure remains problematic to design.

Fungi-based meat substitutes are intriguing new meat alternatives as they naturally provide flavor and texture through their growth. They have been used traditionally for food fermentation products as well as for producing meat substitutes, using mycoprotein [2]. Going beyond mold-based fermentation, we focus on the potential of mushroom-forming fungi. These edible wood fungi are thought to have mycelium of more complex properties. Further, these fungi's mycelia have recently been proposed as novel composite materials for sustainable packaging, insulation, fashion, and architecture. [3-5] Mycelium morphology and mechanical properties can be fine-tuned by tailoring the host substrate to fungal requirements. [6]

We aim to revolutionize meat analogues by utilizing the broad biochemical toolbox of edible wood fungi. Our goal is to create three-dimensional structures of fungal mycelium, by growing it in a tailored food matrix. To control mycelium growth, structural methods such as 3D printing, material properties like nutrition content and viscoelasticity, as well as growth variables such as temperature, humidity, and gas exchange are used [6,7].