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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]), COVID-19 Impact Analysis, Regional Outlook, Application Development, Price Trends, Competitive Market Share & Forecast, 2023 – 2032

  • Report ID: GMI4770
  • Published Date: Dec 2022
  • Report Format: PDF

Industry Statistics

Fungal Protein Market size was valued at more than USD 63 billion in 2022 and is anticipated to record a 6% CAGR during the forecast timeframe of 2023-2032. Rising demand for healthy food products among fitness enthusiasts will bolster industry expansion.
 

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The demand for nutrient-rich foods among the younger population across North America is growing rapidly, as they become more conscious about their health and food choices. 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, which 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 includes 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, further driving its adoption.
 

However, owing to constant advancements in product development, there are several readily available alternatives to fungal proteins, which has widened customers’ options while finding the right product for their daily needs. This may, in turn, reduce the demand for fungal proteins, thereby impeding market growth to some extent.
 

Increasing consumption of bakery goods and beer to accelerate usage of yeast

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Global fungal protein market value from yeast product segment is expected to surpass USD 105 million by 2032. The product is emerging as a high-quality source of amino acids and essential proteins. Yeast also contains antioxidants and vitamins, which make it a popular ingredient in the food & beverage, pharma, and animal nutrition industries.
 

Yeast in its compressed form contains 8 gm of protein per 100 gm, whereas in its dry form contains 40 gm of protein per 100 gm. Additionally, owing to its leavening properties yeast is used in a wide variety of bakery products. It is also utilized in the beer brewing process as it has alcohol and carbon dioxide-producing characteristics, further bolstering product consumption.
 

Also, fungal protein market share from brewer’s yeast segment is predicted to be valued at more than USD 5 million by 2032. This type of yeast is widely used in two forms, paste and powder, and plays a vital role in industrial fermentation and agriculture applications. Brewer’s yeast is mainly used in the production of beer. It has multiple health benefits, such as improving digestive health and treating various health issues, such as flu, cold, diabetes, and diarrhea. These factors are expected to spur the consumption of brewer’s yeast.
 

Rising consumption of meat alternatives fuels Europe fungal protein market progress

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Europe fungal protein market is projected to record more than 5% CAGR through 2032. The concept of veganism has picked up significant pace across the region, with customers looking for meat alternatives. Fungal proteins, such as mycoprotein are being extensively used as a meat alternative. The European meat alternative market was valued at over USD 1.5 billion in 2019. Since more citizens are opting for vegetarian diets for health and fitness reasons, the consumption of mycoproteins and other fungal proteins will also rise.
 

Expansion of production capacity to become a key growth strategy for industry participants

Lesaffire Group, Angel Yeast, Kohjin Life Sciences, DSM, Kerry Group, Lallemand Inc., Leiber, Synergy Flavours, Biospringer, Halcyon Proteins, Thai Foods Product International Co. Ltd., AB Mauri, Specialty Biotech, Alltech, Ohly, Sensient Technologies Corporation, Biorigin, Oriental Yeast, Kothari Fermentation & Biochem Ltd., Titan Biotech Ltd. Co., Organika Health Products Inc. Mycotechnology Inc., and Marlow Foods Ltd., are among the reputed players in the fungal protein market. These companies are planning to expand their production capacity to cater to the ever-increasing demand for meat alternatives and nutrient-rich foods.
 

COVID-19 impact on fungal protein industry trends:

COVID-19 outbreak has had a transformational effect on consumer trends over the course of the crisis. The demand for healthy foods, for instance, skyrocketed during this period, increasing the use of various nutritional products, including fungal proteins. However, the sales of bakery and meat products declined during the initial stages of the pandemic, which may have negatively influenced the production of yeast and other fungal protein-based products. Despite these initial setbacks, most industry verticals, including food & beverage, are resuming their operations in the post-pandemic period.
 

The global fungal protein market research report includes in-depth coverage of the industry with estimates & forecast in terms of volume in tons and revenue in USD Thousand from 2018 to 2032 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 is provided on a regional and country basis for the following:

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

 

Authors: Kiran Pulidindi, Kunal Ahuja

Frequently Asked Questions (FAQ) :

Global market size for fungal protein was valued at more than USD 63 billion in 2022 and is anticipated to record a 6% CAGR over 2023-2032, given the robust demand for healthy products among North American consumers.
Fungal protein industry share from the brewer’s yeast segment will be worth more than USD 5 million by 2032, given the product’s multiple health benefits for consumers, such as improving digestive health and treatment of various health issues, such as flu, cold, diabetes, and diarrhea.
Europe fungal protein industry is projected to depict more than 5% CAGR through 2032, given the shift in consumer preference toward vegetarian diets for health and fitness reasons, and the subsequent rise in the consumption of mycoproteins as meat alternatives.
Lesaffire Group, Angel Yeast, Kohjin Life Sciences, DSM, Kerry Group, Lallemand Inc., Leiber, Synergy Flavours, Biospringer, Halcyon Proteins, and Thai Foods Product International Co. Ltd., among others, are the top manufacturers operating in the fungal protein business.

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Premium Report Details

  • Base Year: 2022
  • Companies covered: 23
  • Tables & Figures: 350
  • Countries covered: 21
  • Pages: 325
  • Upcoming Report: Details can be customized to meet your information and data needs. Feel free to share your detailed research requirements via this form.

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