Innovating Food Law With Mycelium: EU Regulations

Möstl, Markus ; Purnhagen, Kai (ed.): Die Regulierung von Innovationen im Lebensmittelsektor : Produkte, Probleme, Perspektiven. - Frankfurt am Main : Fachmedien Recht und Wirtschaft , 2023 . - (Schriften zum Lebensmittelrecht ; 46 )

17 Pages Posted: 14 Aug 2023

See all articles by Alexandra Molitorisova

Alexandra Molitorisova

University of Bayreuth, Faculty of Life Sciences; Masaryk University - Faculty of Law

Alessandro Monaco

University of Bayreuth

Date Written: August 3, 2023

Abstract

Foods obtained through mycelium fermentation represent an alternative to animal proteins, and upcycling of food waste often relies on mycelium’s metabolic activities. Fungi have been traditionally part of the human diet in the form of fruiting bodies, and in some parts of the world, fungi’s use for fermentation is well-known and widespread. Recently, food innovators have focused on the unexplored opportunities offered by mycelium, the filamentous web growing underground that constitutes the vegetative part of fungi. Viable spores or mycelium of a fungal strain are injected into a substrate full of nutrients and, under appropriate conditions, they modify the substrate’s composition and/or turn it into fungal protein biomass. Fungal protein biomass can be then simply sliced and cooked as such, or mycelium-based proteins can be further processed into powders and extracts. These are only a few examples of the opportunities that mycelium innovations can bring to the food market.

This contribution is concerned with how such market opportunities can be realised in the food sector, given the current regulatory framework applicable to products derived of mycelium in the EU. In the first part of the contribution, the current developments concerning mycelium-based food under the Novel Food Regulation will be discussed. In the second part, the contribution highlights some of the most controversial issues in labelling of mycelium-based food products.

Keywords: food law, mycelium, fungi, labelling, authorisation, EU

Suggested Citation

Molitorisová, Alexandra and Monaco, Alessandro, Innovating Food Law With Mycelium: EU Regulations (August 3, 2023). Möstl, Markus ; Purnhagen, Kai (ed.): Die Regulierung von Innovationen im Lebensmittelsektor : Produkte, Probleme, Perspektiven. - Frankfurt am Main : Fachmedien Recht und Wirtschaft , 2023 . - (Schriften zum Lebensmittelrecht ; 46 ) , Available at SSRN: https://ssrn.com/abstract=4530242 or http://dx.doi.org/10.2139/ssrn.4530242

Alexandra Molitorisová (Contact Author)

University of Bayreuth, Faculty of Life Sciences ( email )

Masaryk University - Faculty of Law ( email )

Veveri 70
Brno, 61180
Czech Republic

Alessandro Monaco

University of Bayreuth ( email )

Universitatsstr 30
Bayreuth, D-95447
Germany

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