02876naa a2200409 a 450000100080000000500110000800800410001902200140006002400520007410000170012624501190014326000090026252016670027165000180193865000200195665000200197665000250199665000220202165000140204365000250205765300240208265300160210665300260212265300160214865300270216470000200219170000200221170000160223170000210224770000180226870000200228670000170230670000260232370000220234970000160237177300790238721834092026-01-07       2025    bl uuuu     u00u1 u    #d  a2662-84737 ahttps://doi.org/10.1007/s43555-025-00066-82DOI1 aCUNHA, P. M.  aFrom fungal cell factories to mycoproteinsbalternative protein production for human diets.h[electronic resource]  c2025  aAbstract: Purpose of Review: Fungi have been explored as a potential source of alternative protein for human diets, contributing to mitigate concerns about the environmental impact and nutritional adequacy of current food systems. This review covers the use of fungal cell factories to produce recombinant proteins and mycoproteins, their nutritional benefits, and the challenges to achieve the increasing global demand for protein. -- Recent Findings: The continued advancements in scale-up strategies and genetic engineering, particularly CRISPR-Cas9 technology, have enhanced the application of filamentous fungi and yeasts for the production of recombinant proteins and high-quality mycoproteins. Mycoprotein is emerging as a promising food ingredient, offering a texture similar to meat, a favorable nutritional profile, and the capacity to scale up production. Several companies are developing innovative mycoprotein-based products, including meat and dairy substitutes, with a focus on enhancing their properties and improving consumer acceptance. -- Summary: While the goal is not to completely replace animal meat, fungal proteins represent a viable strategy to diversify protein sources, reduce the environmental footprint of food production, and enhance food security. Continued research and development in strain engineering, bioprocess optimization, and downstream processing are crucial to achieve the full potential of fungal cell factories. Addressing challenges related to consumer acceptance, technological properties, nutritional quality, and safety will be essential for the successful integration of mycoproteins into the future food market.  aFood security  aFungal proteins  aHuman nutrition  aEngenharia Genética  aNutrição Humana  aProteína  aProteína Microbiana  aAlternative protein  aCRISPR-Cas9  aFungal cell factories  aMycoprotein  aPrecision fermentation1 aANTONIEL, E. P.1 aSILVA, L. O. S.1 aMAIA, G. N.1 aSYDNEY, A. C. N.1 aSYDNEY, E. B.1 aMASCARIN, G. M.1 aBICAS, J. L.1 aPIERUCCI, A. P. T. R.1 aDUQUE-ESTRADA, P.1 aDAMASIO, A.  tCurrent Food Science and Technology Reportsgv. 3, n. 1, article 21, 2025.