Summary
Interest in the link between diet, health, and sustainable nutrition has grown, driving exploration of alternative proteins. Edible filamentous fungi offer a promising high-quality protein source for meat analogues. This study explores Neurospora intermedia biomass, cultivated on grape marc and wine lees produced via submerged fermentation in a demo-scale bubble column reactor, to create clean-label, vegan, and gluten-free meat analogue balls (MABs). MABs were formulated with 21.4 % ( w /w) fungal protein and compared with pea-based textured vegetable protein. Protein sources were evaluated for techno-functional properties, and MABs were assessed for cooking characteristics, nutritional value, color, texture, microstructure, and sensory attributes. Fungal proteins exhibited high water (5.9
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