mycoprotein is a nutritious form of quality protein that best replicates the taste and texture of meat. It is low in saturated fat, a source of protein and fiber, and has zero cholesterol. A number of experimental studies have suggested a range of potential health benefits of mycoprotein, including lowering blood cholesterol concentrations, enhancing satiety and helping to control blood sugar levels (which is useful in the management of obesity and type-2 diabetes). Mycoprotein comes from a form of nutritional fungus - specifically from one of the largest groups within the fungi family, which includes truffles. It is considered a good mold, having gone through some of the world’s strictest food regulators including the USA’s Food & Drug Administration (FDA), and the UK’s Food Standards Agency (FSA), among many others.
Note that there are many uses of fungi and good molds in everyday food production. Aside from mushrooms, yeast is also a type of fungi, well-known for its uses in baking and beer and wine production, and many good molds are commonly consumed in blue cheeses, salami, oncom, tempeh as well as Quorn, and even have a small role to play in the microbial fermentation of cacao beans before they go off to make chocolate.