Tim Finnigan

Tim Finnigan

Hutton Rudby, England, United Kingdom
4K followers 500+ connections

About

Tim believes that we can no longer separate our food choices from their impact on our…

Articles by Tim

  • Fishless Fillets - the new sustainable alternative

    Fishless Fillets - the new sustainable alternative

    The health of our oceans is vital to the health of our planet; they regulate our climate, produce half the oxygen we…

    14 Comments
  • Reducetarianism - the new food revolution

    Reducetarianism - the new food revolution

    On 28th – 30th September 2018 I had the privilege to attend the second annual Reducetarian Summit in Los Angeles. The…

    1 Comment

Activity

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Experience

  • Self-employed

    North Yorkshire, England, United Kingdom

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    Stokesley, North Yorkshire

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    Stokesley North Yorkshire

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    St Albans, United Kingdom/Stokesley, North Yorkshire

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    North Yorkshire

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Education

Publications

  • Mycoprotein ingestion stimulates protein synthesis rates to a greater extent than milk protein in rested and exercised skeletal muscle of healthy young men: a randomized controlled trial

    American Journal of Clinical Nutrition

    The ingestion of a single bolus of mycoprotein stimulates resting and postexercise muscle protein synthesis rates, and to a greater extent than a leucine-matched bolus of milk protein, in resistance-trained young men

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  • The interaction of -amylase with mycoprotein: diffusion through 1 the fungal cell wall, enzyme 2 entrapment, and potential physiological implications

    Food Hydrocolloids in press

    The interaction of alpha amylase with mycoprotein

    Other authors
  • Effects of mycoprotein on glycaemic control and energy intake in humans: a systematic review.

    British Journal of Nutrition

    Mycoprotein is a food high in both dietary fibre and non-animal-derived protein. Global mycoprotein consumption is increasing, although its effect on human health has not yet been systematically reviewed. This study aims to systematically review the effects of mycoprotein on glycaemic control and energy intake in humans. A literature search of randomised controlled trials was performed in PubMed, Embase, Web of Science, Google Scholar and hand search. A total of twenty-one studies were…

    Mycoprotein is a food high in both dietary fibre and non-animal-derived protein. Global mycoprotein consumption is increasing, although its effect on human health has not yet been systematically reviewed. This study aims to systematically review the effects of mycoprotein on glycaemic control and energy intake in humans. A literature search of randomised controlled trials was performed in PubMed, Embase, Web of Science, Google Scholar and hand search. A total of twenty-one studies were identified of which only five studies, totalling 122 participants, met the inclusion criteria. All five studies were acute studies of which one reported outcomes on glycaemia and insulinaemia, two reported on energy intake and two reported on all of these outcomes. Data were extracted, and risk-of-bias assessment was then conducted. The results did not show a clear effect of acute mycoprotein on blood glucose levels, but it showed a decrease in insulin levels. Acute mycoprotein intake also showed to decrease energy intake at an ad libitum meal and post-24 h in healthy lean, overweight and obese humans. In conclusion, the acute ingestion of mycoprotein reduces energy intake and insulinaemia, whereas its impact on glycaemia is currently unclear. However, evidence comes from a very limited number of heterogeneous studies. Further well-controlled studies are needed to elucidate the short- and long-term effects of mycoprotein intake on glycaemic control and energy intake, as well as the mechanisms underpinning these effect

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  • Enriching a Lower Dose of Mycoprotein With Branched Chain Amino Acids Does not Stimulate Protein Synthesis Rates to the Same Extent as a Higher Dose of Mycoprotein in Rested and Exercised Skeletal Muscle of Healthy Young Men

    Journal of Human Kinetics

    Enriching a lower dose of mycoprotein with branched chain amino
    acids does not stimulate protein synthesis rates to the same extent as a
    higher dose of mycoprotein in rested and exercised skeletal muscle of
    healthy young men

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  • Mycoprotein ingestion stimulates protein synthesis to a greater extent than milk protein

    ECSS

    CONCLUSION: The ingestion of a single bolus of mycoprotein stimulates resting and post-exercise muscle protein synthesis rates, and to
    a greater extent compared with a leucine matched bolus of milk protein, in resistance trained young men. These data demonstrate that
    mycoprotein is an effective alternative dietary protein source to support post-exercise muscle tissue anabolism.
    [email protected]

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  • Mycoprotein the future of nutritious non meat protein

    Current developments in nutrtition

    Mycoprotein is an alternative, nutritious protein source with a meat-like texture made from Fusarium venenatum, a naturally occurring fungus. Its unique method of production yields a significantly reduced carbon and water footprint relative to beef and chicken. Mycoprotein, sold as Quorn, is consumed in 17 countries, including the United States. In line with current dietary guidelines, mycoprotein is high in protein and fiber, and low in fat, cholesterol, sodium, and sugar. Mycoprotein may help…

    Mycoprotein is an alternative, nutritious protein source with a meat-like texture made from Fusarium venenatum, a naturally occurring fungus. Its unique method of production yields a significantly reduced carbon and water footprint relative to beef and chicken. Mycoprotein, sold as Quorn, is consumed in 17 countries, including the United States. In line with current dietary guidelines, mycoprotein is high in protein and fiber, and low in fat, cholesterol, sodium, and sugar. Mycoprotein may help maintain healthy blood cholesterol levels, promote muscle synthesis, control glucose and insulin levels, and increase satiety. It is possible that some susceptible consumers will become sensitized, and subsequently develop a specific allergy. However, a systematic evidence review indicates that incidence of allergic reactions remains exceptionally low. Mycoprotein's nutritional, health, and environmental benefits affirms its role in a healthful diet. Future research that focuses on the long-term clinical benefits of consuming a diet containing mycoprotein is warranted.

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  • Mycoprotein: a healthy new protein with a low environmental impact

    Sustainable protein sources, Elsevier

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  • The development of robust Life Cycle Analysis for mycoprotein

    LCA Food Proceedings 2012

    The global food supply system is experiencing increased protein demand pressures that are dependent on feed and livestock production systems that have received much attention in LCA research (FAO, 2006). Several internationally led assessments of wider impacts of livestock production raise the importance of Indirect Land Use Change (ILUC) associated with production and trade in livestock products. An area that has received less attention and one where we believe we are ready to report robust…

    The global food supply system is experiencing increased protein demand pressures that are dependent on feed and livestock production systems that have received much attention in LCA research (FAO, 2006). Several internationally led assessments of wider impacts of livestock production raise the importance of Indirect Land Use Change (ILUC) associated with production and trade in livestock products. An area that has received less attention and one where we believe we are ready to report robust LCA data is that of industrially produced proteins (Finnigan et al., 2010 and Toumisto 2010). We believe that industrially produced proteins offer significant benefits to the current world protein supply system that are currently unrealised by meat producers, food manufacturers and policy makers.

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  • Life cycle assessment in the meat alternative foods sector. Carbon footprinting and consumer communications.

    Proc 8th Int Conf Life CycleAssessment in the Food Agri Sector.

    Life cycle analysis of meat free products.

    Other authors
    • Needham, L Martindale, W . Akintoye, OA
  • Mycoprotein reduces energy intake and improves insulin sensitivity compared to chicken

    Proc ECO, Lyon May

    Benefits of diets rich in mycoprotein on energy intake and insulin sensitivity.

    Other authors
    • Bottin, J, Cropp, E, Hogben, A, and Frost, G
  • Mycoprotein: origins, production and properties , pp 335 – 352

    Handbook of Food Proteins (ed GO Philips and PA Williams), Woodhead Publishing

    Structural characteristics and functional properties of food proteins.

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  • Mycoprotein reduces insulinaemia and improves insulin sensitivity.

    Proc Nutr Soc 70 E372

    Benefits of diets rich in mycoprotein on insulinaemia and glycaemia

    Other authors
    • + Bottin, J, Cropp, E, Ford, H,  Betremieux, L ,Frost G
  • Mycoprotein Lifecycle analysis and Food 2030

    Association Applied Biologists

    Food 2030 suggests a need to reduce our consumption of meat and its impact on our health and the environment.
    Quorn is the world’s leading meat free brand and is based on a unique fungi protein called mycoprotein. Diets rich in mycoprotein have been reported to offer a beneficial effect on health, particularly in tackling obesity.
    Research into scoping the lifecycle analysis (LCA) for Quorn mince has been carried out in order to begin to understand the environmental impact. Issues…

    Food 2030 suggests a need to reduce our consumption of meat and its impact on our health and the environment.
    Quorn is the world’s leading meat free brand and is based on a unique fungi protein called mycoprotein. Diets rich in mycoprotein have been reported to offer a beneficial effect on health, particularly in tackling obesity.
    Research into scoping the lifecycle analysis (LCA) for Quorn mince has been carried out in order to begin to understand the environmental impact. Issues encountered with carrying out the LCA are discussed and conclusions presented to show that whilst more work is needed, Quorn mince may have half the embedded carbon when compared with beef.
    The acknowledged health benefits of mycoprotein combined with lower levels of embedded carbon compared with meat suggest a valuable role for Quorn with consumers who wish to reduce meat consumption without sacrificing the recipes and textures they enjoy.

    Other authors
    • Mark Lemon
    • Beverley Allen
    • Ian Patten
  • A scoping study towards an LCA for Quorn mince Proc VII Intl conference on LCA in the agri food sector

  • Mycoprotein LCA and Food 2030, 102, pp81 – 90

    Aspects of Applied Biology

  • Microfiltration, pp141 – 152

    Separation processes in the food and biotechnology industries, Woodhead Publishing

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  • Detoxification of alkaline extract of UK commercial rapeseed meal by diafiltration, 22, pp116 – 118

    Lebensmittel Wissenschaft und Technologie

  • Detoxification of commercial UK rapeseed meal by glucosinolate hydrolysis with exogenous myrosinase and the extractability of the aglucones by aqueous industrial methylated spirit, 46 (3), pp331 -337

    J Sci Food Agric

  • Observations on the water flux of an ultrafiltration membrane, 22, pp138 – 139.

    Lebensmittel Wissenschaft und Technologie

  • Ultrafiltration of aqueous extracts of United Kingdom Commercial Rapeseed Meal made at pH 2 and 1, 22, pp237 – 239

    Lebensmittel Wissenschaft und Technologie

  • Ethanolic extraction of commercial rapeseed meal in the production of protein concentrate of reduced glucosinolate content, 45, pp155 – 163

    J Sci Food Agric

  • Filtration, 19 (6), 33 – 36.

    Brewing and Distilling International

  • The extraction, concentration and detoxification of oilseed rape

    PhD Thesis University of Reading

  • The effect of whole and air classified legumes on serum lipids in hypercholesterolaemia, 34 (3), p275 – 276

    J Sci Food Agric

  • Substituting meat/fish for mycoprotein for one week does not affect indices of metabolic health irrespective of dietary nucleotide load or serum uric acid concentrations in healthy young adults.

    Proc Nutr Soc

    To conclude, substituting meat/fish for mycoprotein at lunch and dinner for one week has no impact on markers of metabolic health
    in healthy young adults. Furthermore, if the mycoprotein consumed is high in dietary nucleotides a sustained elevation in serum uric
    acid concentrations occurs; however, this does not affect insulin sensitivity or glycaemic control. Mycoprotein, irrespective of nucleotide content, can be incorporated into the diet as a sustainable alternative protein source…

    To conclude, substituting meat/fish for mycoprotein at lunch and dinner for one week has no impact on markers of metabolic health
    in healthy young adults. Furthermore, if the mycoprotein consumed is high in dietary nucleotides a sustained elevation in serum uric
    acid concentrations occurs; however, this does not affect insulin sensitivity or glycaemic control. Mycoprotein, irrespective of nucleotide content, can be incorporated into the diet as a sustainable alternative protein source without compromising metabolic health.

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  • The biotechnology of Quorn mycoprotein: past, present and future challenges.

    In: Nevalainen H. (ed) Grand Challenges in Fungal Biotechnology pp. 59-79. Springer, Cham.

    Review of the story of mycoprotein and future challenges

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  • The biotechnology of Quorn mycoprotein: past, present and future challenges.

    In: Nevalainen H. (ed) Grand Challenges in Fungal Biotechnology pp. 59-79. Springer, Cham.

  • The interaction of alpha amylase with mycoprotein

    Food Hydrocolloids in press

    The interaction of alpha amylase with mycoprotein, diffusion through the fungal cell wall, enzyme entrapment and potential physiological implications.

    Other authors
  • The interaction of -amylase with mycoprotein: diffusion through 1 the fungal cell wall, enzyme 2 entrapment, and potential physiological implications

    Food Hydrocolloids in press

    This study investigated the in vitro interaction of -amylase with mycoprotein and the subsequent
    impact on carbohydrate digestion. Mycoprotein is a food ingredient obtained from the fermentation
    of the filamentous fungus Fusarium venenatum, whose hyphal structure is determined by cell walls
    mainly composed of -glucans and chitin. Simulated digestion showed that -amylase hydrolysed
    the intracellular glycogen from within the mycoprotein hyphae, as shown by the increase…

    This study investigated the in vitro interaction of -amylase with mycoprotein and the subsequent
    impact on carbohydrate digestion. Mycoprotein is a food ingredient obtained from the fermentation
    of the filamentous fungus Fusarium venenatum, whose hyphal structure is determined by cell walls
    mainly composed of -glucans and chitin. Simulated digestion showed that -amylase hydrolysed
    the intracellular glycogen from within the mycoprotein hyphae, as shown by the increase in
    concentration of reducing sugars (glycogen amylolysis products) in the digestion fluid over time.
    The presence of fungal cell walls slowed down the kinetics of reducing sugar release during
    digestion when compared to extracted glycogen (no cell walls). The enzyme was able to diffuse
    through the fungal cell walls as evident from confocal-laser-scanning-microscopy which showed
    the presence of FITC-labelled -amylase inside the cells, and the reduction of the free enzyme
    concentration in the surrounding solution. Consequently, in vitro digestion of starch in the presence
    of increasing concentrations of mycoprotein showed a reduced starch hydrolysis rate by -amylase.
    Starch hydrolysis after 12 minutes of in vitro digestion was decreased from a value of 18.19 wt%
    without mycoprotein to 4.47 wt% (***p-value < 0.001) in the presence of the highest mycoprotein
    concentration. Kinetic analyses of starch digestion by amylase in the presence of different
    concentrations of mycoprotein revealed a linear reversible mixed inhibition. These findings are
    relevant to understanding the mechanisms by which mycoprotein has been observed to attenuate
    postprandial glycaemia/insulinemia and may have potential applications in food industry processes
    that aim to reduce/limit starch hydrolysis.

Patents

Languages

  • German

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