ITHACA, N.Y. – As the global population climbs toward 10 billion and climate change strains farmland, scientists are searching for new ways to feed the world. A group of Cornell University researchers say one answer may lie not in fields of soy or herds of cattle, but in networks of fungi quietly transforming agricultural waste into food.
In a sweeping new review published in Trends in Food Science & Technology , a team led by Ke Wang , corresponding author and assistant research professor of food science, outlines an “emerging circular fungal biorefinery” – a system in which low-value agricultural byproducts are converted through fungal fermentation into high-protein, nutrient-rich foods.
Their aim was to identify the value-addable products that could be extracted or generated through precision fermentation, drawn from waste streams in agriculture, food processing and manufacturing or even household waste, said Krishna Kalyani Sahoo, first author and postdoctoral researcher.
Their review showed that fungal fermentation has the potential to upcycle low-value agricultural and food wastes into nutritious, sustainable foods. Its success, though, depends on integrating advanced processing technologies and finding ways to enhance yield, functionality and product quality.
The Cornell-led review argues that the field is entering a new phase, one that treats fungi not merely as alternative protein sources, but also as biological engines capable of transforming food waste into next-generation meat analogues and functional foods.
Agricultural residues, food-processing byproducts and other organic waste streams are typically discarded, composted or underutilized. Yet, these materials are rich in carbohydrates and other nutrients. Wang points to mixed green waste from farmlands or fruit pomace from the grape or apple industries. With proper pre-treatment – mechanical, thermal or biological – they could serve as feedstock for fungal growth, she said.
“Fungi are remarkably efficient at converting complex biomass into structured proteins,” Wang said. “And they are the most promising substitute for animal-based protein. Beyond their high protein content, they are rich in minerals and other bioactive compounds beneficial to human health.”
The concept aligns with the broader push toward a circular bioeconomy, in which waste from one system becomes input for another. Rather than growing crops exclusively for protein extraction, fungal systems could “upcycle” side-streams that do not compete with human food supplies.
But growing edible fungi at scale is not as simple as placing spores in a vat. The review found that fungal fermentation is a finely tuned, multifactorial process – a process that can be expensive. Variables such as carbon-to-nitrogen ratios, temperature, aeration and bioreactor design can dramatically influence yields.
Advanced techniques like co-cultivation – growing multiple microbial species together – and genetic engineering may further enhance productivity or tailor fungi to produce specific amino acids or bioactive compounds.
Still, consumer perception is a hurdle, said Kalyani Sahoo. While younger consumers and “reducetarians” show interest in sustainability framing, particularly the idea of upcycling waste, some people associate fungi with mold or decay. Food technology neophobia, or skepticism toward novel production methods, can dampen acceptance. Overcoming those barriers requires careful storytelling, Kalyani Sahoo said.
If accomplished, the efforts would yield not just a meat substitute, but a distributed biorefinery model capable of converting regional waste streams into locally produced, high-value foods.
For additional information, read this Cornell Chronicle story .
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Media note: Pictures can be viewed and downloaded here: https://cornell.box.com/v/fungalfermentation
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Trends in Food Science & Technology