China Approves First Fungal Protein as Novel Food Ingredient

China has approved its first fungal mycelium protein as a novel food ingredient. The green light was given to Fusarium venenatum, a high-protein, low-fat ingredient developed by biotech firm Fushine Bio. The move marks a significant step for the country's alternative protein sector and aligns with global demand for sustainable food sources.

The approval came from the National Health Commission (NHC), which included Fusarium venenatum among 14 newly authorised food additives and ingredients. Fushine Bio's flagship product, FuNext, is made through biomass fermentation using glucose and water. The company already produces 1,200 tonnes annually and is expanding with a new industrial line capable of 200,000 tonnes per year.

The protein is a complete source of all essential amino acids, with high digestibility, fibre, vitamins, and minerals. It contains no cholesterol and minimal fat, making it suitable for health-focused and plant-based diets. Fushine Bio offers FuNext in wet, dry, and whole-cut formats, targeting applications like meat substitutes, functional nutrition, and next-gen food products. Global demand for alternative proteins has surged in recent years, growing by 12–15% annually since 2021. China's approval strengthens its food security strategy by boosting domestic production and cutting import dependence. The company has also self-certified FuNext as Generally Recognized as Safe (GRAS) in the US, paving the way for international expansion.

The regulatory approval positions Fushine Bio as a leader in Asia-Pacific's mycoprotein market. With its scalable production and versatile product formats, the company aims to meet rising demand for sustainable proteins. The decision also supports China's broader push for innovative, homegrown food solutions.