"Fungal Additives and Bioactives in Food Processing Industries: Challenges and Prospects" provides a comprehensive exploration of fungal bioactives and additives within the realm of food processing industries. Currently, industries’ reliance on synthetic ingredients to combat food-borne pathogens during food processing has raised concerns due to their adverse effects on human health. This book comprehensively investigates how fungal additives and metabolites can offer a natural alternative with minimal health and environmental repercussions, thereby enhancing sustainability practices within the industry. Fungi and their associated bio-products have emerged as pivotal players in food processing industries, showcasing their efficacy in not only curbing postharvest losses but also serving as natural preservatives. Recognizing the urgent imperative to tap into the untapped potential of fungi to align with Sustainable Development Goals, this book sheds light on the diverse applications of fungal bioactives, encompassing polysaccharides, flavonoids, peptides/proteins, natural colorants, and polyunsaturated fatty acids within the food sector. The book delves into various aspects…

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