Protein From Carrot Waste Wins Taste Tests, Boosts Sustainable Food Innovation
Leftover carrots are getting a second life. Scientists have turned carrot waste into a flavorful protein source. Even better, taste testers loved it. As the global population grows, food demand keeps rising. However, food production also creates massive waste. Therefore, researchers searched for smarter solutions. Scientists from the American Chemical Society explored carrot processing leftovers. They used this waste to grow edible fungi. As a result, they created a sustainable protein for vegan foods.
Food Innovation Matters Now
Food insecurity remains a global challenge. In 2023, millions faced hunger or lacked access to healthy diets. Therefore, efficient food systems matter more than ever. Edible fungi offer a promising option. For example, fungi can grow on food byproducts like fruit waste. In addition, they need less land and water.Instead of harvesting mushroom caps, researchers focused on fungal mycelium. These root-like structures grow fast and pack strong nutrition. As a result, they offer an efficient protein source.
Finding the Best Fungal Protein
The team tested 106 fungal strains. They grew them on orange and black carrot leftovers. Each strain was measured for growth and protein content.One strain stood out clearly. Pink oyster mushroom mycelium delivered high-quality protein. It also stayed low in fat and rich in fiber.Researchers then improved growing conditions. Consequently, the protein quality matched both animal and plant proteins.
Taste Tests Tell the Real Story
Scientists used the fungal protein in vegan patties and sausages. Volunteers tested flavor, aroma, and texture. Importantly, they preferred the fungal versions.Patties made entirely from mycelium scored highest. Sausages with fungal protein also ranked better than chickpea versions. As a result, taste proved sustainability can be delicious.This discovery supports a circular food economy. It turns waste into valuable nutrition. Therefore, it reduces environmental impact while improving food security.
