Understanding Sustainable Proteins: Mycelium, Pea, Soy, and Insects

A closer look at how different plant based protein options stack up today

As more people shift toward plant based protein, it has become easier to see how different sources offer their own strengths and drawbacks. Pea protein is widely available and familiar, but some people find it heavy or notice a distinct taste. Soy has been used for decades and is a reliable option, though it can raise concerns around allergies and farming practices. Insect protein attracts attention for its efficiency, yet many consumers still hesitate because the idea feels unfamiliar. Mycelium sits in an interesting middle ground. It grows quickly using very few resources, has a naturally neutral flavour and creates a soft, nutrient-rich structure that blends easily into everyday foods. Instead of forcing bold changes in taste or texture, it feels subtle and straightforward, which makes it easier for people to accept. Comparing these proteins shows how mycelium offers a compelling balance of sustainability, digestibility and approachability, especially for anyone looking for something modern that still feels simple and natural.