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<p>Exponential population growth continues to intensify pressure on global food systems, reinforcing the need for sustainable protein-rich alternatives. Among the most promising emerging alternatives are edible insects, lab-grown meat, and single-cell protein, the latter often facilitated by fungi. In this context, filamentous fungi (FF), which have long been central to enzyme production and food fermentation, are now leveraged in increasingly diverse and innovative ways. Therefore, the objective of this review is to (i) assess the current status and primary applications of major FF genera within the European context by analyzing safety evaluations conducted by the European Food Safety Authority (EFSA), and (ii) provide an updated overview of novel FF-based uses in the agri-food sector. EFSA data show that <i>Aspergillus</i> and <i>Trichoderma</i> account for around 70% of FF-related safety notifications, mainly linked to food enzyme production and zootechnical additives (digestibility and performance enhancers in animal nutrition), respectively. Evaluations from 2020 to 2025 highlight hydrolases (EC 3), particularly glycosylases (EC 3.2) and esterases (EC 3.1), as key enzyme classes produced by <i>Aspergillus</i> spp. mainly associated with established food processing applications. Beyond these long-established applications, FF are increasingly explored in novel agri-food uses, including mycoprotein-based meat alternatives, functional ingredients for bakery products, and nutrient-rich fermented beverages. Moreover, species such as <i>A. niger</i>, <i>T. reesei</i>, <i>Penicillium</i> spp., and <i>Fusarium</i> spp. are increasingly employed in the biosynthesis of high-value aromatic compounds. The economic significance of FF-based innovations is reflected in an estimated market impact exceeding 2,140&#xa0;billion USD, positioning FF as scalable and multifunctional agents that integrate sustainability, nutrition, and technological advancements.</p>

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Filamentous fungi in the European agri-food industry: current status and emerging applications with emphasis on Aspergillus spp.

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2026年5月22日

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  • Jesús Sevillano-Caño,
  • María Isabel Márquez-Pérez,
  • Francisco Javier Ruiz-Castilla

摘要

Exponential population growth continues to intensify pressure on global food systems, reinforcing the need for sustainable protein-rich alternatives. Among the most promising emerging alternatives are edible insects, lab-grown meat, and single-cell protein, the latter often facilitated by fungi. In this context, filamentous fungi (FF), which have long been central to enzyme production and food fermentation, are now leveraged in increasingly diverse and innovative ways. Therefore, the objective of this review is to (i) assess the current status and primary applications of major FF genera within the European context by analyzing safety evaluations conducted by the European Food Safety Authority (EFSA), and (ii) provide an updated overview of novel FF-based uses in the agri-food sector. EFSA data show that Aspergillus and Trichoderma account for around 70% of FF-related safety notifications, mainly linked to food enzyme production and zootechnical additives (digestibility and performance enhancers in animal nutrition), respectively. Evaluations from 2020 to 2025 highlight hydrolases (EC 3), particularly glycosylases (EC 3.2) and esterases (EC 3.1), as key enzyme classes produced by Aspergillus spp. mainly associated with established food processing applications. Beyond these long-established applications, FF are increasingly explored in novel agri-food uses, including mycoprotein-based meat alternatives, functional ingredients for bakery products, and nutrient-rich fermented beverages. Moreover, species such as A. niger, T. reesei, Penicillium spp., and Fusarium spp. are increasingly employed in the biosynthesis of high-value aromatic compounds. The economic significance of FF-based innovations is reflected in an estimated market impact exceeding 2,140 billion USD, positioning FF as scalable and multifunctional agents that integrate sustainability, nutrition, and technological advancements.