In an era where sustainable agriculture and health-promoting foods are more vital than ever, Novel Uses of Mushrooms in Foods and Nutraceuticals explores the diverse potential of mushrooms as a cornerstone of future food systems. Covering a broad spectrum of innovations, including advanced cultivation techniques, molecular breeding, and nanotechnology aimed at maximizing mushroom productivity and product diversity, this book analyzes the classification, taxonomy, and biological properties of edible and medicinal mushrooms, providing essential knowledge for researchers and industry professionals seeking to develop high-value functional foods and nutraceuticals. Highlighting recent breakthroughs, Novel Uses of Mushrooms in Foods and Nutraceuticals examines the application of mushroom-derived proteins, bioactive compounds, and natural pigments in health, cosmetics, and industrial sectors. It explores mushroom-derived pre- and probiotics and their impact on the gut microbiota and emphasizes the role of mushrooms in sustainable practices such as bioremediation, circular economy, and biodegradable packaging. With insights into policy, global trade, and future trends, this volume equips readers to drive innovation and sustainable growth in the mushroom industry.Presents a broad range of advancements and applications of mushrooms for agriculture and food industry applicationsHighlights the latest trends in mushroom cultivation and their applications in functional food developmentIntroduces the classification systems used in the taxonomy of edible and medicinal mushrooms, including the principles of fungal taxonomyDiscusses numerous types of proteins that can be obtained from mushrooms, as well as the potential applications of these proteins in terms of food and industrial purposesHighlights policy, cost benefit analysis and global trade issues in the mushroom industry

In the era of sustainability, mushrooms are considered a promising candidate to achieve many of the SDGs tapped by UNO. In addition to serving as food, mushrooms hold immense potential for application across various sectors. Therefore, there is a pressing need for a deeper discussion and the establishment of strategies for achieving high-value, smart productivity through the use of advanced and cutting-edge technology. Moreover, unlocking the importance and different modes of utilization or exploration of mushrooms with a detailed emphasis on the development of healthy foods, increasing the value of agricultural and industrial by-products and natural pigments from mushrooms, and dealing with food, cosmetics, pharmaceuticals, and textiles is now a most urgent concern. The valorization of mushrooms in different sectors will bring a significant prospective revolution for sustainability, e.g., management of environmental pollution by using mushroom-based food packaging materials and appropriate utilization of the by-products.Mushrooms for the Promotion of Health, Food Security and Circular Bioeconomy showcases various research endeavors aimed at addressing global hunger and food deprivation, and developing tools and techniques for smart agriculture. Readers will gain a deeper knowledge of the latest innovations in biomaterials, alternative rich diets, food processing, food packaging, sustainable and low-cost foods, and the emergence of mushroom-derived nanomaterials in this important sector.  Furthermore, this book will recognize the innovative policies implemented by several nations to address the current restrictions on food demand and mushroom utilization, to achieve sustainable growth, protect the environment, and develop a bio-based economy for the future.

In an era where sustainable agriculture and health-promoting foods are more vital than ever, Novel Uses of Mushrooms in Foods and Nutraceuticals explores the diverse potential of mushrooms as a cornerstone of future food systems. Covering a broad spectrum of innovations, including advanced cultivation techniques, molecular breeding, and nanotechnology aimed at maximizing mushroom productivity and product diversity, this book analyzes the classification, taxonomy, and biological properties of edible and medicinal mushrooms, providing essential knowledge for researchers and industry professionals seeking to develop high-value functional foods and nutraceuticals. Highlighting recent breakthroughs, Novel Uses of Mushrooms in Foods and Nutraceuticals examines the application of mushroom-derived proteins, bioactive compounds, and natural pigments in health, cosmetics, and industrial sectors. It explores mushroom-derived pre- and probiotics and their impact on the gut microbiota and emphasizes the role of mushrooms in sustainable practices such as bioremediation, circular economy, and biodegradable packaging. With insights into policy, global trade, and future trends, this volume equips readers to drive innovation and sustainable growth in the mushroom industry.Presents a broad range of advancements and applications of mushrooms for agriculture and food industry applicationsHighlights the latest trends in mushroom cultivation and their applications in functional food developmentIntroduces the classification systems used in the taxonomy of edible and medicinal mushrooms, including the principles of fungal taxonomyDiscusses numerous types of proteins that can be obtained from mushrooms, as well as the potential applications of these proteins in terms of food and industrial purposesHighlights policy, cost benefit analysis and global trade issues in the mushroom industry

In the era of sustainability, mushrooms are considered a promising candidate to achieve many of the SDGs tapped by UNO. In addition to serving as food, mushrooms hold immense potential for application across various sectors. Therefore, there is a pressing need for a deeper discussion and the establishment of strategies for achieving high-value, smart productivity through the use of advanced and cutting-edge technology. Moreover, unlocking the importance and different modes of utilization or exploration of mushrooms with a detailed emphasis on the development of healthy foods, increasing the value of agricultural and industrial by-products and natural pigments from mushrooms, and dealing with food, cosmetics, pharmaceuticals, and textiles is now a most urgent concern. The valorization of mushrooms in different sectors will bring a significant prospective revolution for sustainability, e.g., management of environmental pollution by using mushroom-based food packaging materials and appropriate utilization of the by-products.Mushrooms for the Promotion of Health, Food Security and Circular Bioeconomy showcases various research endeavors aimed at addressing global hunger and food deprivation, and developing tools and techniques for smart agriculture. Readers will gain a deeper knowledge of the latest innovations in biomaterials, alternative rich diets, food processing, food packaging, sustainable and low-cost foods, and the emergence of mushroom-derived nanomaterials in this important sector.  Furthermore, this book will recognize the innovative policies implemented by several nations to address the current restrictions on food demand and mushroom utilization, to achieve sustainable growth, protect the environment, and develop a bio-based economy for the future.