Fungi Protein Digests as Well as Chicken, Study Finds

Scientists just confirmed what could transform our plates and our planet: protein made from fungi works in our bodies just as well as traditional meat.

Researcher Ricky Wang at Sweden's University of Borås spent years investigating how our digestive systems handle mycoprotein, a fungal protein that's been gaining attention as a meat alternative. His findings, published in February 2026, reveal surprisingly good news for anyone concerned about feeding a growing world sustainably.

Wang's team grew filamentous fungi in bioreactors, then put them through rigorous testing using a standardized method that simulates human digestion from mouth to intestines. The results showed that mycoproteins contain all the amino acids humans need and digest as efficiently as chicken and fish.

But the benefits don't stop at protein. Wang discovered that the iron in mycoprotein gets absorbed more easily than iron from other plant-based foods because fungi lack phytate, a compound found in seeds, nuts, and legumes that blocks mineral absorption.

The research does come with an important caveat. How fungi are grown matters significantly for their nutritional value. Fungi cultivated on sugar-based media packed more nutritional punch than those grown on winery byproducts, though Wang believes optimizing cultivation techniques could unlock even greater potential.

The Ripple Effect

This research arrives at a critical moment for global food systems. Traditional meat production strains our planet's resources, while many plant-based alternatives fall short nutritionally or struggle with taste and texture.

Mycoprotein offers a middle path. Fungi grow quickly, require less land and water than livestock, and produce fewer greenhouse gases. With the right cultivation methods, they could help address both climate challenges and food security simultaneously.

The findings support two United Nations Sustainable Development Goals: Zero Hunger and Good Health and Well-Being. That dual impact positions mycoprotein as more than just another food trend, it's a practical tool for building more resilient food systems.

Wang emphasizes that research on mycoprotein for food production remains relatively new. More studies will help scientists fully understand how to maximize its potential, from optimizing growth conditions to ensuring consistent nutritional quality.

The food industry is already taking notice, particularly companies focused on alternative proteins. With this new evidence that fungi protein performs comparably to meat in human digestion, the path forward for widespread adoption looks clearer than ever.