Fungal Protein Market size to exceed $6bn by 2026
Published Date: July 9, 2020 Authors: Kunal Ahuja, Sonal Singh
Fungal Protein Market size is set to surpass USD 6 Billion by 2026, according to a new research report by Global Market Insights, Inc.
Rising product demand from across end-use industries including food & beverage, pharmaceutical, animal nutrition, dairy, and meat alternatives, is steering market growth. Applications of yeast in bakery products have been growing significantly owing to its utilization as a leavening agent. In addition, it exhibits rheological properties including efficient water binding, stabilizing, emulsification, oil-binding, creaminess, and efficient fermentation. Thus, will promote product adoption in baking and brewery applications. Growing demand for top-fermenting yeast and bottom-fermenting yeast for preparation of alcoholic drinks will further propel fungal protein industry size.
Growing awareness among consumers about maintaining healthy diet will be a key factor influencing market dynamics. Significant product demand owing to persuading health benefits in reducing lifestyle diseases including diabetes, hypertension, cardiovascular diseases and obesity. Additionally, key functional role of fungal proteins in supporting immune system, improving glucose sensitivity and promoting skin, hair and nail health will positively influence the fungal protein market statistics.
Growing baker’s yeast utilization will have a positive influence on market advancement
Fungal protein market from baker’s yeast is expected to register more than 6% CAGR through 2026. Baker's yeast is most commonly used as a leavening in bakery products including pizzas, breads, toast, brioche, pastries, cracker biscuits and cakes. It is available in form of active dry yeast or compressed fresh yeast. Moreover, increasing demand for processed foods, number of nuclear families and working women in Brazil, Mexico, South Africa, India, China, and Indonesia should propel demand. Also changing food eating habits and pattern have resulted in increased consumption of bakery items & processed food products prepared using baker’s yeast. This product offers beneficial attributes including keeping gut bacteria in balance, treating diarrhea, and irritable bowel syndrome. Thus, aforementioned factors should accelerate market outlook for application in food, beverage, and animal nutrition products.
Browse key industry insights spread across 325 pages with 308 market data tables and 39 figures & charts from the report, “Fungal Protein Market Forecasts, 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]), Regional Outlook” in detail along with the table of contents:
“Yeast based fungal protein market from animal nutrition application is expected to register over 6% CAGR from 2020 to 2026.”
Rising consumer awareness towards promotion of livestock productivity will stimulate industry expansion.
Yeast based fungal protein industry from animal nutrition application is expected to exceed USD 1.5 billion by 2026. Increasing product utilization in animal nutrition products for preventing livestock diseases, improving yield & quality of milk and maintaining proper immune systems in ruminants. Yeast is rich in proteins, nucleotides, amino acids and minerals which are good for animal health. Yeast is incorporated in feed for animals including cattle, equine, swine, poultry, and aquaculture stimulating product demand. Pure dried yeast offers high nutritional value and improves palatability in pet food. Increasing awareness regarding animal health due to prevailing livestock diseases will propel the product landscape in animal nutrition application. Rise in demand for animal feed products and additives along with stringent government regulations will fuel the utilization of fungal protein in animal feed.
“Asia Pacific fungal protein market is forecast to grow at over 6% through 2026”
Supportive government initiatives for establishing manufacturing facilities in the region should foster market expansion
Asia Pacific fungal protein market is expected to exceed USD 1 billion by 2026. Asia Pacific is expected to grow at a rapid pace over the forecast timeline. Increasing consumer preference for healthy lifestyle coupled with government campaigns emphasizing on nutritionally balanced diet consumption will propel demand. Presence of diverse market consisting of end users and end-use industries will offer a lucrative market for industry participants. Relaxation of FDI policies and investment norms by China, India, Malaysia and Indonesia have resulted in establishing manufacturing operations, thereby fueling regional growth. Additionally, rising baked food products consumption coupled with strong growth in dairy & animal feed sectors will promulgate regional market growth.
Key manufacturers in fungal protein market are Lesaffre Group, Angel Yeast, Alltech, AB Mauri and DSM N.V. Companies are funding into latest product releases to enhance product portfolios. In September 2017, Lesaffre Group launched its Lynside ProteYn in the North America market. This strategy will help the company to expand its presence in North America and attain a higher market share through sales of fungal protein products.
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