Edible compositions including fungal mycelium protein

1. An edible meat substitute product, comprising:

a fibrous mycelium mass in a range of 10 wt % to 100 wt %, the fibrous mycelium mass having a protein content of greater than 40 wt % of a dry mass of the fibrous mycelium mass, wherein the fibrous mycelium mass is a mass of fungal cells from the species Neurospora crassa ; and

a water content in a range of 0 wt % to 90 wt %.

2. The edible meat substitute product of claim 1 , wherein the fibrous mycelium mass is in a range of 10 wt % to 50 wt %, and the water content is in a range of 50 wt % to 90 wt %.

3. The edible meat substitute product of claim 2 , further comprising:

a soluble protein in a range of 1 wt % to 20 wt %; and

a thickener content in a range of 0.01 wt % to 5 wt %.

4. The edible meat substitute product of claim 3 , further comprising a fat source in a range of 0 wt % to 10 wt %.

5. The edible meat substitute product of claim 1 , further comprising:

a soluble protein in a range of 0.01 wt % to 20 wt %;

a thickener content in a range of 0.01 wt % to 5 wt %; and

a fat source in a range of 0 wt % to 50 wt %.

6. The edible meat substitute product of claim 1 , further comprising a flavorant.

7. The edible meat substitute product of claim 1 , wherein the fibrous mycelium mass has a combined methionine and cysteine content of at least 20 mg/gram crude protein.

8. The edible meat substitute product of claim 1 , wherein the fibrous mycelium mass has a protein digestibility-corrected amino acid (PDCAAS) score of 1.

9. The edible meat substitute product of claim 1 , wherein the edible meat substitute product has an internal pH in a range of 2 to 9, a protein dry weight in a range of 20 wt % to 70 wt %, a fiber dry weight in a range of 5 wt % to 30 wt %, and a dry fat weight of 0 wt % to 20 wt %.

10. The edible meat substitute product of claim 9 , wherein the edible meat substitute product has a color represented by a CIE L* value of greater than 55, a Warner-Bratzler shear force of greater than 15 N, and a hardness of greater than 50 N.

11. An edible chip, comprising:

an edible body comprising a fibrous mycelium mass in a range of 0.1 wt % to 90 wt %, the fibrous mycelium mass having a protein content of greater than 40 wt % of a dry mass of the fibrous mycelium mass, wherein the fibrous mycelium mass is a mass of fungal cells from the species Neurospora crassa ;

a water content of less than 20 wt %; and

a carbohydrate content in a range of 0 wt % to 90 wt %,

wherein the fibrous mycelium mass is distributed throughout the edible body.

12. The edible chip of claim 11 , wherein the edible body has a diameter that is more than 10 times a thickness of the edible body.

13. The edible chip of claim 11 , further comprising a flavorant.

14. The edible chip of claim 11 , wherein the fibrous mycelium mass has a combined methionine and cysteine content of at least 20 mg/gram crude protein.

15. The edible chip of claim 11 , wherein the fibrous mycelium mass has a PDCAAS score of 1.

16. A powdered edible product, comprising:

a powdered mycelium mass having a protein content of greater than 40 wt % of the powdered mycelium mass, wherein the powdered mycelium mass is a mass of fungal cells from the species Neurospora crassa .

17. The powdered edible product of claim 16 , wherein particles of the powdered mycelium mass have a particle size of less than 150 μtm.

18. The powdered edible product of claim 16 , wherein the powdered mycelium mass is in a range of 0.1 wt % to 80 wt % of a total mass of the powdered edible product, and wherein the powdered edible product further comprises a carbohydrate in a range of 0 wt % to 90 wt %.

19. The powdered edible product of claim 16 , wherein the powdered mycelium mass has a combined methionine and cysteine content of at least 20 mg/gram crude protein.

20. The powdered edible product of claim 16 , wherein the powdered mycelium mass has a PDCAAS score of 1.