Fungal Protein Market [2028]: Dissecting Size, Share, and Competitive Intelligence - A TechSci Research Report

Written by Kumar Satyam  »  Updated on: July 10th, 2024

Fungal Protein Market [2028]: Dissecting Size, Share, and Competitive Intelligence - A TechSci Research Report


The global fungal protein market has witnessed remarkable growth in recent years, according to a comprehensive report by TechSci Research titled "Global Fungal Protein Market Industry Size, Share, Trends, Competition, Opportunity, and Forecast, 2018-2028". As of 2022, the market was valued at USD 3.52 billion, with projections indicating a significant expansion with a Compound Annual Growth Rate (CAGR) of 5.28% through 2028. This growth trajectory is fueled by various factors, including collaborations and partnerships among leading companies aimed at leveraging individual expertise to strengthen market positions.

Environmental Sustainability Driving Demand

A key driver behind the surge in demand for fungal proteins is the growing emphasis on sustainability and environmental concerns. Fungal proteins, particularly those derived from mycoprotein and yeast-based sources, are known for their relatively low environmental footprint. This aligns with the increasing focus of consumers and industries on sustainable practices. The production of fungal proteins typically requires fewer resources such as land, water, and energy compared to traditional animal agriculture, making them an attractive option in the context of resource conservation and climate change mitigation.

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Consumers and businesses are increasingly seeking climate-friendly protein sources, and fungal proteins offer a viable solution. Fungi possess efficient nutrient conversion capabilities, requiring less input for cultivation, which contributes to resource conservation. Moreover, the cultivation of fungi for protein production generally has a lower impact on natural habitats and biodiversity compared to activities like livestock farming, thereby aiding in ecosystem preservation.

Fungal proteins also serve as a sustainable alternative to seafood, helping alleviate pressure on overfished marine resources and contributing to the protection of ocean ecosystems. These environmental benefits underscore the significance of fungal proteins in addressing global sustainability challenges.

Health and Nutritional Benefits

Beyond their environmental advantages, fungal proteins offer a plethora of health benefits. They are rich in proteins, vitamins, folic acid, and essential minerals, making them an excellent choice for various applications in human food, beverages, and animal feed. This nutritional profile positions fungal proteins as a valuable component of balanced diets, catering to diverse dietary preferences and requirements.

Market Dynamics and Competitive Landscape

In May 2023, Quorn, a UK-based company, partnered with Danish food start-up Tempty Foods to introduce meat alternatives based on mycoprotein. This collaboration highlights the increasing prominence of fungal proteins in the plant-based products market. Quorn's mycoprotein is notable for its environmental benefits, boasting a significantly lower carbon and water footprint compared to traditional meat products. Such initiatives underscore the growing interest among industry players in capitalizing on the sustainability and nutritional advantages of fungal proteins.

However, changing consumer preferences pose challenges in the fungal protein market, necessitating agility and innovation from producers and suppliers. Rapid shifts in consumer tastes create market uncertainty, requiring industry players to anticipate and adapt to evolving demands. Meeting consumer expectations for taste, quality, and sustainability while maintaining product functionality requires ongoing innovation and development efforts.

Segmentation and Regional Analysis

The global fungal protein market is segmented based on type, nature, application, and region. In terms of type, the market encompasses yeast and Fusarium venenatum-derived proteins. Fusarium venenatum, a filamentous fungus used in mycoprotein production, is specifically selected and developed for its suitability in food applications. North America holds the largest share in the global fungal protein market, driven by its diverse population and growing awareness of environmental impacts associated with food choices. Government support for plant-based and alternative protein production further fosters market growth in the region.

The global fungal protein market presents significant growth opportunities driven by sustainability concerns, health benefits, and evolving consumer preferences. Fungal proteins offer a sustainable alternative to traditional protein sources, with environmental advantages spanning reduced resource consumption and ecosystem preservation. Moreover, their nutritional profile makes them an attractive option for various food and beverage applications.

However, navigating market dynamics and meeting consumer expectations pose challenges for industry stakeholders. Continuous innovation and adaptation are crucial for capitalizing on emerging opportunities and addressing evolving market demands. Overall, the fungal protein market holds promise for addressing global sustainability challenges while meeting the dietary needs of a diverse consumer base.


• Rising demand for healthy food products among fitness enthusiasts will bolster industry expansion.

• The demand for nutrient-rich foods among the younger population across North America is growing rapidly.

• The consumption of baked foods, such as breads and cakes, is increasing every year across the region, stimulating product demand.

• Fungal proteins act as a leavening agent that helps the bread rise and maintains the dough’s flexibility.

• These ingredients are also a rich source of important fibers, proteins, and amino acids.

• They can help people manage their weight and cholesterol levels effectively.

• They also reduce the risk of breast cancer in women, further enhancing their inclusion in many foods and beverages.

• One of the major factors contributing to market expansion is the rising elderly population, which has increased the prevalence of chronic diseases.

• Fungal protein has gained significant traction in Europe’s pharma sector as the ingredient has several antioxidant and disease-fighting properties.

• Fungal protein is a protein obtained from fungi and is a sustainable dietary source.

• It is made up of yeast extract protein and fusarium venenatum protein.

Some of the major companies operating in the Global Fungal Protein Market include:

• Cayman Chemical Company

• Chihon Biotechnology Co., Ltd.

• Duke Thomson's India Pvt. Ltd

• DuPont de Nemours, Inc.

• Galactic

• Mayasan Biotech

• Merck Group

• Royal DSM

• Santa Cruz Biotechnology, Inc

• Siveele B.V.

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“Certain areas, particularly in North America, are projected to exert significant demand for Fungal Protein. The growth in the competitive landscape and the presence of well-established companies in the market, committed to enhance the overall wellbeing of people each year, are expected to contribute to a remarkable growth of the Global Fungal Protein Market in the forecast period," said Mr. Karan Chechi, Research Director with TechSci Research, a research-based Global management consulting firm.

Fungal Protein Market by Type (Yeast, Fusarium Venenatum), By Nature (Organic, Conventional), By Application (Food and beverages, Animal Nutrition, Pharmaceuticals, Others), By Region, By Competition Forecast & Opportunities, 2018-2028F has evaluated the future growth potential of Global Fungal Protein Market and provides statistics & information on market size, structure, and future market growth. The report intends to provide innovative market intelligence and help decision makers take sound investment decisions. Besides, the report also identifies and analyzes the emerging trends along with essential drivers, challenges, and opportunities in Global Fungal Protein Market.

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