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Summary: Meat has historically been an essential source of animal‐based protein. However, due to population growth, health problems linked to the consumption of red meat, and concerns over environmental challenges, there is an increased need for alternative protein sources. Various plant‐based meat alternatives have recently been explored, with ongoing advancements in industrial‐scale production. Mycoprotein has been proposed as a sustainable alternative to meat due to its distinctive functional food properties and fibrous structure. However, some challenges still prevail related to large‐scale production, texture, sustainability, and acceptability of mycoprotein products. This review paper provides a comprehensive overview of scientific research on mycoprotein, focusing on nutritional composition, functional properties, production technology, and health benefits. This study also examines the current challenges related to product safety, environmental impact, and prospects of this innovative food. [ABSTRACT FROM AUTHOR]

Summary: Kenaf seed gum (KSG) is a novel potential hydrocolloid extracted from kenaf seed. The physicochemical and functional characteristics of KSG were compared with guar gum (GG) and locust bean gum (LBG). The Fourier transform infrared (FTIR) analysis of KSG revealed representative peaks of polysaccharides in the regions of 3272, 2923, 1744, 1623, 1448 and 1082 cm‐1. The X‐ray diffraction (XRD) patterns displayed an amorphous structure of KSG, similar to other commercial gums. Based on the morphological evaluation, the gums exhibit a smooth surface microstructure. Furthermore, the KSG has comparable functional characteristics as GG and LBG in terms of water solubility, oil‐holding capacity, emulsion capacity and foaming capacity. This study provides basic information for exploring KSG as non‐conventional seed gum with the potential for further utilisation in the food and non‐food industries. [ABSTRACT FROM AUTHOR]