Mycoprotein
Mycoprotein suppliers and sourcing guide
Mycoprotein is a protein-rich food made from the mycelium of the filamentous fungus Fusarium venenatum, grown by continuous fermentation on glucose with a nitrogen source and minerals. The harvested biomass is heat-treated to lower its RNA content, then dewatered by centrifugation into a moist paste with a fibrous texture. Brands usually buy the chilled or frozen paste, or ready-formed pieces and mince, for meat-alternative and savory products.
- Category
- Proteins and amino acids
- Also known as
- Fusarium venenatum biomass · Fungal protein · Mycoprotein paste
- Facts checked
- November 2026
Forms and grades of mycoprotein
Suppliers sell different products under the same name. Specify the one you need.
Chilled or frozen paste
The dewatered mycelium as a moist paste, shipped chilled or frozen, which the buyer mixes with binders and seasonings and forms.
Formed pieces and mince
Paste already bound, textured and set into pieces, mince or fillets, sold frozen to food manufacturers and food service.
Egg-free grades
Formulations bound with plant proteins such as potato protein instead of egg albumen, for products labeled vegan.
Dried fungal protein
Dried and milled fungal mycelium used as a protein ingredient in dry mixes and bakery, offered by a smaller number of fungal-protein producers.
What to check on the COA
Compare each result with your own specification when the lot arrives.
- Protein
- Crude protein by Kjeldahl or Dumas combustion, on an as-is and dry basis, since paste moisture is high and varies.
- RNA content
- Residual RNA after the heat-treatment step by the producer's validated method, which confirms that step ran within specification.
- Moisture or solids
- Loss on drying or total solids, which sets how much protein and fiber each kilogram of paste delivers.
- Fat and dietary fiber
- Fat and dietary fiber by AOAC methods for the nutrition panel, plus an allergen statement for any egg or other binder in formed products.
- Microbiology
- Total plate count, Enterobacteriaceae, yeast and mold, Salmonella and Listeria monocytogenes; Listeria is a key test for chilled, high-moisture paste.
Storage, lots and expiry
Storage and shelf life
Chilled paste and formed products must be held at refrigeration temperature in sealed packs and used within the short life on the supplier's specification; frozen product should be kept at or below -18 °C without thaw and refreeze cycles. Dried fungal protein should be stored sealed in a cool, dry place. Shelf life is set by each supplier's specification, and chilled material is normally not retested to extend it.
Lots and expiry dates
Record protein and solids for each lot, since the water content of paste changes the protein delivered per batch. Keep cold-chain records and production dates for chilled and frozen lots and rotate FEFO.
Regulatory status
Facts from regulators and standards bodies, each linked to its source.
FDA's GRAS Notice Inventory lists GRN 91 for mycoprotein, notified by Marlow Foods and closed on January 7, 2002 with FDA having no questions.
Source: hfpappexternal.fda.gov (opens in a new tab)The intended use in GRN 91 is food in general, excluding meat products, poultry products and infant formula.
Source: hfpappexternal.fda.gov (opens in a new tab)GRN 945, for fungal protein from Fusarium sp. mycelia notified by 3F BIO, closed on April 22, 2022 with FDA having no questions; it covers that notifier's product and intended use.
Source: hfpappexternal.fda.gov (opens in a new tab)
This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.
Mycoprotein suppliers
Manufacturers and distributors whose own websites say they sell it.
We are checking mycoprotein suppliers now
Every listing is checked against the supplier’s own website before it goes live, so this list fills in over the coming weeks. The specs and COA checklist above are ready today.
Sell mycoprotein? Request a listingFrequently asked questions
What forms of mycoprotein can brands buy?
Common forms include chilled or frozen paste, formed pieces and mince, egg-free grades and dried fungal protein. Ask each supplier for the specification sheet of the exact grade they quote.
What should the COA for mycoprotein include?
Expect protein, rNA content, moisture or solids, fat and dietary fiber and microbiology, each with its method, specification and result for that lot.
How should mycoprotein be stored?
Chilled paste and formed products must be held at refrigeration temperature in sealed packs and used within the short life on the supplier's specification; frozen product should be kept at or below -18 °C without thaw and refreeze cycles. Dried fungal protein should be stored sealed in a cool, dry place. Shelf life is set by each supplier's specification, and chilled material is normally not retested to extend it.
What is the regulatory status of mycoprotein?
FDA's GRAS Notice Inventory lists GRN 91 for mycoprotein, notified by Marlow Foods and closed on January 7, 2002 with FDA having no questions. The intended use in GRN 91 is food in general, excluding meat products, poultry products and infant formula. GRN 945, for fungal protein from Fusarium sp. mycelia notified by 3F BIO, closed on April 22, 2022 with FDA having no questions; it covers that notifier's product and intended use.
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