RESEARCH ARTICLE

In vitro protein digestibility and colonic fermentation of mycoprotein-based meat analogues.

Current research in food science · 10 August 2026 · DOI 10.1016/j.crfs.2026.101488

Researchers compared four fungal-protein meat substitutes with matched animal products and unprocessed ABUNDA mycoprotein. Standard laboratory digestion measured total protein breakdown and access to essential amino acids, while batch cultures simulating proximal and distal colon conditions assessed microbial activity and short-chain fatty acid output. The biomass had a balanced amino acid composition and high protein accessibility. Substitute products scored somewhat below animal comparators; fish and burger versions did not satisfy FAO protein criteria. Total short-chain fatty acids were higher only after 48 hours in distal-colon simulations, with few product-specific differences.