Source: Food & Wine, 1/12/26
'U.S. researchers have found a way to transform carrot waste into a sustainable protein source by feeding carrot scraps to edible fungi. Pink oyster mushrooms showed the most promise, producing high-protein yields comparable to those of animal and plant sources while remaining low in fat and rich in fiber. In taste tests, volunteers preferred vegan patties made entirely from fungal mycelium to those made with soy, pointing to a flavorful, eco-friendly new alternative protein.'
See https://pubs.acs.org/doi/10.1021/acs.jafc.5c11223 for complete findings.