China approves first fungal protein as food security breakthrough

China has approved its first fungal-based protein for food use, marking a major step in the country's food security plans. The National Health Commission (NHC) granted regulatory clearance for Fusarium venenatum, a microprotein produced by Fushine Bio under the brand name FuNext. This approval allows the ingredient to enter the market as a novel food source, offering a plant-based alternative to traditional protein.

Fushine Bio, Asia-Pacific's largest mycoprotein producer, developed FuNext through a biomass fermentation process using glucose and water. The company currently operates with an annual capacity of 1,200 tonnes but has plans to expand to an industrial-scale line producing 200,000 tonnes per year.

The NHC's approval, announced under Announcement No. 7, sets clear national standards for FuNext, including composition limits and labelling requirements for sensitive groups. This move supports China's broader food security strategy by diversifying protein sources and reducing dependence on imports. FuNext stands out for its efficiency and nutritional profile. The protein strains used can double their biomass every five hours, making production 1,000 times more efficient than livestock-derived protein. It contains all essential amino acids, high fibre, vitamins, and minerals, while remaining low in fat and cholesterol-free. The ingredient is available in wet, dry, and whole-cut formats, making it versatile for meat alternatives, functional nutrition, and next-generation food products. The approval came alongside 13 other new food additives and ingredients, highlighting China's push to modernise its food industry. Fushine Bio's success in securing this first-of-its-kind authorisation positions the company as a leader in sustainable protein innovation.

With regulatory approval now in place, FuNext can enter China's food market as a legally recognised ingredient. The protein's high efficiency and nutritional benefits align with national goals to strengthen domestic food production. Manufacturers can now incorporate it into a wide range of products, from plant-based meats to health-focused foods.