The use of mushrooms as source of protein in market products

Abstract

To satisfy the needs of a growing population as well as changing dietary habits, the food industry is looking for alternative sources of protein that are sustainable and better for the environment than those of animal origin. Plant protein sources are therefore very promising. However, some of them do not have all the essential amino acids and are therefore considered as low quality protein sources. Nevertheless, mushrooms are plants that generally have a complete profile of essential amino acids. For this reason, edible mushrooms are an interesting protein source for the food industry, which can use them to create high-quality protein-enriched food products. This review will therefore discuss the use of mushrooms as sustainable functional foonds are more specifically as an alternative protein source in protein bars.