Fungal Protein Market Analysis

Fungal Protein Market Analysis

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.
 

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.