Mycelium food and EU regulation

In the 1960s, among fears of the so-called 'protein gap' — the idea that a growing global population would need an unsustainable amount of protein production to avoid malnutrition — researchers at British Petroleum made a remarkable discovery.

A byproduct of the refinery process, waxy n-paraffins, could be fed to a certain type of yeast, and produce single-cell proteins (SCP). The discovery was dubbed 'food from oil', unappetising as that may sound for us now, and was hailed by UNESCO ...