Researchers tested Amazonian and food-grade fungi on food by-products like potato peels, oat hulls, pineapple skins, and açaí seeds, creating natural aromas through solid-state fermentation. The bracket fungus (Trametes villosa) produced a passion fruit–like scent, another bracket fungus (Trametes cubensis) a pea-like smell, and split gill fungus (Schizophyllum commune) a fish-like odor suitable for pet food. Heat-treating oat hulls fermented with T. villosa even shifted the aroma to a meat-like profile, suggesting potential for vegan meat analogues. Beyond flavor, the fungi also produced protein-rich biomass with essential amino acids like leucine and lysine, showing promise for sustainable, nutrient-dense food ingredients.