Researchers have developed a method to transform carrot processing leftovers into a nutritious protein source using edible fungi, which volunteers preferred in vegan foods over traditional options. This innovation addresses global food security by repurposing waste into sustainable alternatives. The study highlights the potential of fungal mycelium to reduce environmental impact while providing high-quality nutrition.
As global hunger affects one in 11 people and over three billion cannot afford healthy diets, according to United Nations data from 2023, scientists are exploring efficient food production methods. A team led by Martin Gand investigated using carrot side streams—leftovers from processing—for growing edible fungi, as detailed in a 2025 study published in the Journal of Agricultural and Food Chemistry.
The researchers tested 106 fungal strains on waste from orange and black carrots used in natural color production. Pleurotus djamor, known as the pink oyster mushroom, proved the most effective, yielding mycelium with protein values comparable to animal and plant sources. This mycelium is low in fat, contains beneficial fiber, and grows quickly without needing extra farmland.
Building on prior work with fungi on apple pomace and whey, the team optimized conditions to boost protein output. They incorporated the mycelium into vegan patties, replacing soy protein at levels from 0% to 100%. Taste testers favored the all-mycelium patties for texture, flavor, and aroma over soy versions. Similarly, vegan sausages made with fresh mycelium instead of soaked chickpeas were preferred for smell and taste.
"This study is a significant step towards a circular economy by transforming valuable food side streams into a high-quality protein source, highlighting the potential of fungal mycelium in addressing global food security and sustainability challenges," Gand stated. He added, "utilizing side streams as substrate for mycelium production reduces environmental impact while adding value and supports food security by enabling an efficient and sustainable protein production."
Supported by institutional resources and GNT Europa GmbH, this approach turns waste into a viable, appealing protein, promoting a low-waste future for food systems.
