Summary
Pursuing sustainable and nutritious food has positioned Fusarium -based mycoprotein as a promising solution to the environmental and health challenges posed by some traditional agricultural practices and types of food. As consumer awareness grows and the demand for alternative proteins increases, Fusarium species offer a scalable, environmentally friendly, and nutritious option to address these issues. This review delves into the unique characteristics of certain Fusarium species, which make them ideal candidates for mycoprotein production. It explores advancements in fermentation technologies, metabolic engineering, and process optimisation that have; enhanced production efficiency and product quality. The review also examines the technical, economic, and regulatory challenges hindering l
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