Turning Carrot Waste Into Nutritious Protein
Researchers have developed a sustainable way to transform leftover carrot materials into a protein that people actually enjoy. By growing edible fungi on carrot by-products, they produced a protein-rich ingredient suitable for plant-based foods. In taste tests, many participants preferred burgers and sausages made with this fungal protein over versions made from traditional plant proteins such as soya or chickpeas.
This approach not only reduces food waste but also provides a new source of nutritious protein without using additional farmland or water. Edible fungi grow quickly on food industry by-products, creating high-quality protein while supporting a more sustainable food system.
By turning waste into a valuable ingredient, this innovation demonstrates a practical step towards circular food production, helping feed a growing population while minimising environmental impact.