Food labelling usually lists percentage of proteins as a simple number, but some proteins, such as milk protein, are more bioavailable than others. In a recent study published in the British Journal of Nutrition it was shown that the proteins derived from the fungus Fusarium venenatum and known under the trade name Quorn have an equally high bioavailability with equivalent benefits to animal proteins on muscle tissue. The authors studied the impact of micoprotein ingestion, acute postprandial hyperaminoacidemia and hyperinsulinemia. Mycoproteins represent a source of bioavailable and insulinotropic dietary proteins and an effective source of protein to support muscle building in a variety of populations.

Dunlop, Mandy V., et al. “Mycoprotein represents a bioavailable and insulinotropic non-animal-derived dietary protein source: a dose–response study.” British Journal of Nutrition 118.9 (2017): 673-685.