Food factories around the world throw away large amounts of vegetable leftovers every day. At the same time, many people struggle to get enough protein in daily meals.
Scientists now show that carrot processing waste can help solve both problems.
Research from Germany explains how edible fungi grow on carrot side streams and turn waste into high quality protein that works well in vegan food.
Carrot side streams come from factories that make juice or natural colors. Even after processing, carrot material still contains sugars, minerals, and other nutrients.
Instead of discarding such material, researchers used it as food for fungi.
Carrots help fungi make protein
Edible fungi grow by breaking down organic material. Fungal mycelium forms thin, root like networks that spread quickly through food sources.
Mycelium grows faster than mushroom caps and needs less space. Such traits make mycelium suitable for large-scale food production.
Another advantage comes from texture. Mycelium has a soft, fibrous structure that feels similar to meat after cooking.
The flavor stays mild and neutral, which helps during food preparation. For vegan products, such qualities matter a lot.
Testing fungi on carrot waste
The research team tested 106 fungal strains on liquid side streams from orange and black carrots. Growth speed and protein output served as main selection factors.
Carrot streams already contained useful carbon and nitrogen ratios, which support fungal protein production without extra additives.
Among all tested options, one fungus showed strong performance. Pleurotus djamor, also called pink oyster mushroom, produced high amounts of mycelium and protein on both carrot streams. Growth stayed fast, stable, and consistent.
Improving growth with science
After choosing Pleurotus djamor, researchers improved growing conditions using controlled experiments. Adjustments focused on acidity and sugar levels. Proper balance helped cells absorb nutrients more efficiently.
Optimized conditions increased dry biomass and protein content. Mycelium grown on orange carrot streams reached protein levels above 30 percent.
Black carrot streams also produced protein-rich mycelium with strong nutritional value.
Such protein levels compare well with animal and plant proteins. Human digestion can use amino acids from fungal protein efficiently.
Carrots support fungal protein
Pleurotus djamor mycelium offers more than protein. It is rich in fiber, low in fat, and contains fungal cell wall compounds such as glucans and chitin that are linked to gut health.
Amino acid analysis showed good overall quality. Some amino acids like methionine and cysteine appeared in lower amounts, which often happens in fungi.
Combining fungal protein with grains can easily balance such limits.
Making vegan patties and sausages
To test real food use, researchers prepared vegan patties using different amounts of fungal mycelium. Soy protein served as comparison. Some patties used only soy, while others used only mycelium.
Taste panels rated texture, smell, and flavor. Patties made fully with fungal mycelium received higher overall scores than soy-based versions. The texture felt softer and more meat-like, while bitterness stayed lower.
Vegan sausages also showed similar results. Versions made with mycelium smelled richer and tasted more pleasant than chickpea-based sausages.
Many testers described stronger umami notes, which often appear in meat.
Why circular food systems matter
Carrot side streams often end up as waste. Using such material for protein production reduces disposal problems and saves resources.
No extra farmland or water becomes necessary. Production happens using material that is already available.
“This study is a significant step towards a circular economy by transforming valuable food side streams into a high-quality protein source,” said Martin Gand from the Justus Liebig University Giessen, corresponding author of the study.
This approach highlights the potential of fungal mycelium in addressing global food security and sustainability challenges. Another key benefit involves climate impact. Short growth cycles and low space needs reduce energy use during production.
“Utilizing side streams as substrate for mycelium production reduces environmental impact while adding value and supports food security by enabling an efficient and sustainable protein production,” said Gand.
Turning carrots into protein
Imagine a future where food waste no longer fills landfills. Carrot leftovers from factories could become part of everyday meals.
Protein might grow in tanks instead of fields. Fungal foods could sit next to vegetables and grains on dinner plates.
Such ideas may sound new, but science already shows real progress. Simple ingredients, smart growing methods, and careful testing can turn discarded food into something valuable. Each step brings food systems closer to balance.
Small changes in food production can shape long term impact. Using carrots to grow protein shows how creativity and science can work together.
The next generation of food may not come from more land, but from better use of what already exists.
The study is published in the Journal of Agricultural and Food Chemistry.
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