Global Fungal Protein Market Size, By Product (Yeast [Baker’s Yeast, Brewer’s Yeast], By Application [Food & Beverage (Processed Food, Beverages, Bakery, Dairy), Animal Nutrition (Poultry, Swine, Aquaculture, Pet Food, Equine), Pharmaceutical]), Fusarium Venenatum (By Application [Meat Alternative, Breakfast & Cereals, Fat Substitute]), Industry Analysis Report, Regional Outlook, Application Potential, Price Trends, Competitive Market Share & Forecast, 2020 – 2026

Published Date: Jul 2020  |  Report ID: GMI4770  |  Authors: Kunal Ahuja, Sonal Singh

Report Format: PDF   |   Pages: 325   |   Base Year: 2019




Summary Table of Contents Industry Coverage Methodology

Novel technology innovations will accelerate fungal protein demand

Fungal protein market size exceeded USD 3.5 Billion in 2019 and is estimated to register over 8% CAGR between 2020 and 2026. Fungal protein industry growth is attributed to rising product incorporation in food and beverage, pharmaceuticals and animal feed manufacturing.
 

Fungal protein market

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These are single-cell proteins used in food and beverage, pharmaceuticals and animal feed industries. Products including yeast and fusarium venenatum are used to extract nutrient-rich proteins.
 

Based on product, the global market is segmented into yeast and fusarium venenatum. Yeast is a rich source of B vitamins, proteins, and minerals including zinc, selenium, copper and chromium. It is widely used by the food & beverage industry due to its ability to improve the fermentation process, impart texture, aroma, flavor, and taste to food.
 

It helps to improve and maintain a healthy digestive system along with weight management by limiting the fat absorption. Reduced risks of cardiovascular diseases and stronger bones & muscles are among the key aspects augmenting product adoption.
 

However, companies are investing in new technological developments and production capacity expansions to enhance their product portfolio. For instance, in February 2020, a Sweden-based startup Mycorena launched its fungi-based myco-protein ‘Promyc’. The company’s fungi technology is highly sustainable and claims to consume 20 times less water than required for beef production and six times lower than chicken.
 

Coronavirus pandemic has resulted in imposition of travel ban and shutdown of manufacturing units, offices & marketplaces by governments all over the world. These measures have led to value chain disruptions throughout the globe. This has negatively impacted raw materials supply for producing fungal proteins. This virus outbreak has resulted to global lockdown of manufacturing plants which may decrease fungal protein utilization.
 

Global Fungal Protein Market Report Coverage
Report Coverage Details
Base Year: 2019 Market Size in 2019: USD 3,732.63 Million
Historical Data for: 2015 to 2019 Forecast Period: 2020 to 2026
Forecast Period 2020 to 2026 CAGR: 8.3% 2026 Value Projection: USD 6,078.89 Million
Pages: 325 Tables, Charts & Figures: 347
Geographies covered (21): U.S., Canada, Germany, UK, France, Italy, Spain, Russia, Netherlands, Poland, China, Japan, India, South Korea, Australia, Brazil, Mexico, Argentina, Saudi Arabia, UAE, South Africa
Segments covered: Product, Application
Companies covered (23): Lesaffre Group, Angel Yeast, DSM, Kerry Group, Lallemand, Inc., Leiber, Synergy Flavors, Biospringer, Halcyon Proteins, Thai Foods Product International Co., Ltd., Specialty Biotech, Alltech, Ohly, Sensient Technologies Corporation, Biorigin, Kohjin Life Sciences, Oriental Yeast, AB Mauri, Kothari Fermentation & Biochem Ltd., Titan Biotech Limited Company, Mycotechnology, Inc., Organika Health Products Inc., Marlow Foods Limited
Growth Drivers:
  • North America: Rising health products demand
  • Europe: Rising pharmaceutical industry
  • Asia Pacific: Growing consumption of meat substitutes
  • LATAM: Growing cosmeceuticals industry
  • MEA: Rising health supplement market size
Pitfalls & Challenges:
  • Availability of alternatives

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Persuading health benefits offered by yeast will boost market growth

Yeast Based Fungal Proteins Market

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Fungal protein market from yeast is estimated to witness significant gains of over 5.5% through 2026. Fusarium venenatum will emerge as the prominent type of fungal protein used across several key industries due to its ability to adapt to the large-scale fermentation processes. It finds application in production of industrial enzymes including xylanase and trypsin used in preparation of foodstuff. Potential applications in the form of meat alternatives that are textured & flavored to look like beef or chicken have enhanced product demand among vegetarian and flexitarian populace. Also, several manufacturers claim fusarium venenatum-based mycoprotein as an excellent source of protein and fiber, lower in fats and saturated fat compared to meat equivalents.
 

It is also used in breakfast cereals and dairy as a fat replacer and has higher percentage of essential amino acids than plant-based options.  Moreover, it is also being used in convenience products including fillets, burgers, nuggets, goujons, and ready meals by manufacturers as it can help in control of blood lipids, blood glucose, and appetite effects due to the presence of high protein and dietary fiber content.
 

Booming food & beverages demand will stimulate yeast based fungal protein market growth

Yeast Based Fungal Protein Market From Food & Beverages Application

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Yeast based fungal protein market from food & beverages application is anticipated to reach over USD 2.5 billion by 2026. The food application segment is anticipated to hold a major share in overall yeast-based fungal protein industry. Rising product demand from winemaking, baking & brewing manufacturers coupled with increasing consumption of processed food and dairy products over the forecast period should boost market outlook.
 

Growing consumer preference for alcoholic drinks has resulted in the increased demand for brewer’s yeast in beverage processing industries. Moreover, upsurge in demand for bakery products owing to persuading properties including ease of consumption and high fiber content will surge yeast based fungal protein demand.
 

Favorable European government findings on product utilization will stimulate product demand

Europe Fungal Protein Market

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Europe fungal protein market is estimated to witness significant CAGR of over 5% through 2026. Strong growth in the bakery & processed food sector will create potential growth opportunities for fungal proteins including baker’s yeast and brewer’s yeast in the region. Moreover, increasing vegetarian diet preferences and high awareness regarding importance of consuming organic food products including yeast and fusarium venenatum will augment regional industry trends.
 

Favorable regulations & guidelines provided by government agencies for protein and dietary fiber intake level have instilled trust among health-conscious consumers on these products, which will assist business growth. For instance, the European Food Safety Authority Scientific Panel on Dietetic Products, Nutrition, and Allergies provided evidence on health benefits of fungal protein. It contains essential minerals & dietary fibers and recommended its intake in its scientific opinion on dietary reference values for carbohydrates and dietary fiber.
 

Market participants are inducing funds in European market in order to cater rising product demand to gain superior market position. For instance, In August 2018, Lallemand Inc. announced a strategic collaboration with VERIPAN AG, a Switzerland-based food development company.  VERIPAN AG is primarily engaged in development and marketing of fermentation-derived solutions for artisan-style breads. This strategy will enable development of ready-to-use solutions & premium bakery ingredients with improved flavor based on PANATURA technology. Thus, enabling increased sales of yeast products. Therefore, these aforementioned factors should boost Europe fungal protein market statistics.
 

New product releases and R & D to be major business master plans by manufacturers

Global fungal proteins market is moderately consolidated with major players including Angel Yeast, Lesaffre Group, AB Mauri, DSM N.V. and Alltech.  
 

Participants in market are incorporating strategies including capacity expansions, mergers & acquisitions, new product launches and partnerships & collaborations. For instance, In March 2019, Synergy Flavours expanded its Thailand production facility. This facility will be producing sweet & savory flavors and will be warehousing & distributing dairy & lactic yeast extract range from Synergy’s Dairy taste production facility in Ireland. Through this expansion, the company will be able to stretch its operations in Asia Pacific and attain a stronger market position.
 

In June 2019, Kerry Group opened its new production plant in India by investing USD 22.26 million. Through this production plant establishment, the company will be able to cater the rising products demand in India and gain a stronger market position.
 

Fungal protein market research report includes in-depth coverage of the industry trends, with estimates & forecast in terms of volume (Tons) and revenue (USD Million) from 2015 to 2026, for the following segments:
 

By Product

  • Yeast
    • By product
      • Baker’s Yeast
      • Brewer’s Yeast
    • By Application
      • Food & beverages
        • Processed Food
        • Beverages
        • Bakery
        • Dairy
        • Others
      • Animal nutrition
        • Poultry
        • Swine
        • Aquaculture
        • Pet food
        • Equine
      • Pharmaceutical
  • Fusarium Venenatum
    • By Application
      • Meat Alternative
      • Breakfast & cereal     
      • Fat Substitute (Dairy)            

The above information has been provided for the following regions:

  • North America
    • U.S.
    • Canada
  • Europe
    • Germany
    • UK
    • France
    • Italy
    • Spain
    • Netherlands
    • Russia
    • Poland
  • Asia Pacific
    • China
    • India
    • Japan
    • South Korea
    • Australia
  • LATAM
    • Brazil
    • Mexico
    • Argentina
  • MEA
    • South Africa
    • Saudi Arabia
    • UAE
       

Frequently Asked Questions (FAQ) :

Growing demand for nutritious food along with need for calorie reduction in foods will boost the product demand.
Europe industry for fungal protein will register over 5% CAGR from 2020 to 2026.
Aspects like availability of various alternatives may negatively impact the business.

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Premium Report Details

  • Published Date: Jul 2020
  • Pages: 325
  • Tables: 308
  • Charts / Figures: 39
  • Companies covered: 23
  • Countries covered: 21

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