As consumer interest in sustainable, nutrient-dense foods continues to grow, researchers at the University of California, Davis are helping define the scientific foundation for an emerging category of foods: myco-foods. In a new review published in Gut Microbes, UC Davis Professor Maria L. Marco and colleagues examine the current evidence on how edible filamentous fungi—including mycelial ingredients and traditional mold-fermented foods such as tempeh and koji—interact with the gut microbiome. The review synthesizes findings across a rapidly expanding body of research, highlighting how these foods may influence microbial composition, metabolism, and other biological processes that contribute to human health while identifying the critical knowledge gaps that remain.
The work reflects the UC Davis Innovation Institute for Food and Health’s commitment to advancing evidence-based research that accelerates food innovation from the laboratory to real-world impact. By evaluating both the opportunities and the unanswered questions surrounding myco-foods, Dr. Marco’s research helps establish a stronger scientific foundation for developing next-generation food products that support human and planetary health. As the food industry explores new protein sources and fermentation technologies, this research provides valuable direction for scientists, food manufacturers, and innovators seeking to create foods that are nutritious, sustainable, and supported by rigorous science.
