Filamentous fungi serve as potential candidates in the production of different value-added products. In the context of food, there are several advantages of using filamentous fungi for food. Among the main advantages is that the fungal biomass used food not only meets basic nutritional requirements but that it is also rich in protein, low in fat, and free of cholesterol. This speaks to the potential of filamentous fungi in the production of food that can substitute animal-derived protein sources such as meat. Moreover, life-cycle analyses and techno-economic analyses reveal that fungal proteins perform better than animal-derived proteins in terms of land use efficiency as well as global warming. The present article provides an overview of the potential of filamentous fungi as a source of food and food supplements. The commercialization potential as well as social, legal and safety issues of fungi-based food products are discussed.

丝状真菌是生产不同增值产品的潜在候选者。在食品方面，将丝状真菌用于食品有几个优势。其主要优点之一是真菌生物质食品不仅满足基本的营养需求，而且富含蛋白质、低脂肪、不含胆固醇。这说明了丝状真菌在生产可以替代肉类等动物源性蛋白质来源的食品中的潜力。此外，生命周期分析和技术经济分析表明，在土地利用效率和全球变暖方面，真菌蛋白比动物来源的蛋白表现更好。本文概述了丝状真菌作为食品和食品补充剂来源的潜力。