Fungal bioprocessing for sustainable food systems: Mechanisms, food safety, and alternative protein production

Abstract

Growing global demand for sustainable, nutritious, and environmentally friendly food systems has increased interest in fungal biotechnology as an alternative to conventional livestock-based food production. Fungi are well suited for this purpose because of their rapid growth, metabolic diversity, and ability to grow on low-cost renewable substrates. They are used for the production of alternative proteins, industrial enzymes, and functional food ingredients. Recent developments in fungal bioprocessing, including solid-state fermentation (SSF), submerged fermentation (SmF), and precision fermentation, have improved the conversion of agro-industrial residues into protein-rich biomass and other value-added products. These approaches also contribute to waste valorization and the development of circular bioeconomy-based food systems. Food safety remains a critical consideration during fungal fermentation requiring stringent control of microbial contamination, mycotoxin production, allergenicity and regulatory compliance to ensure consumer acceptance. This review comprehensively discusses recent developments in fungal bioprocessing technologies, mechanisms of fungal biotransformation, alternative protein production, food safety considerations and future innovations that position fungi as essential contributors to sustainable food systems.

The authors' abstract, as published at the source. Cogent Food & Agriculture, 2026 · DOI ↗