Fungal Protein Market Opportunity, Growth Drivers, Industry Trend Analysis, and Forecast 2025 - 2034
The Global Fungal Protein Market was valued at USD 69.6 million in 2024 and is projected to grow at a CAGR of 5.6% from 2025 to 2034. This growth is fueled by advancements in fungal strain development and production techniques, which enhance efficiency and product quality. Increasing consumer awareness of the nutritional and environmental benefits of fungal protein is driving its adoption across key industries, including food, beverages, pharmaceuticals, and animal feed. As a sustainable alternative to conventional protein sources, fungal proteins are positioned to play a significant role in the global protein market.
Rising demand for plant-based and eco-friendly protein solutions is a major growth driver. Consumers seek sustainable dietary options, prompting innovation in fungal protein production. This shift aligns with growing environmental concerns and a focus on healthier lifestyles, encouraging the food and beverage industry to incorporate fungal proteins into various products. Furthermore, the versatility of fungal proteins allows for their application in pharmaceuticals, nutritional supplements, and animal feed, expanding market opportunities and supporting overall industry diversification.
The fusarium venenatum segment is expected to dominate the market, reaching USD 74.2 million by 2034, with a CAGR of 5.6%. Known for its ability to produce mycoprotein, this fungal strain is widely recognized for its high nutritional value and sustainable production process. Its increasing use in alternative protein products highlights the market's evolution toward cleaner, plant-based solutions that cater to health-conscious consumers and environmentally driven demand.
The food and beverage sector accounted for the largest share, holding 55.1% of the market in 2024. Valued at USD 38.5 million, this segment is anticipated to grow at a 5.4% CAGR through 2034. Fungal proteins are gaining traction as an alternative to traditional animal-based proteins, offering nutritional benefits and reduced environmental impact. They are widely incorporated into plant-based foods, meat alternatives, protein powders, and dairy substitutes, driven by consumer preference for healthier and sustainable options.
U.S. fungal protein market is expected to achieve USD 31.5 million by 2034, growing at a CAGR of 5.3%. The increasing adoption of sustainable protein alternatives, combined with rising awareness of health-conscious eating, is driving demand. Technological innovations, particularly in fermentation processes, improve production efficiency and scalability, making fungal proteins more affordable and accessible to consumers.
Overall, the fungal protein market is poised for steady growth, driven by shifting dietary preferences, sustainability trends, and advancements in production technology. As consumers increasingly prioritize health and environmental impact, fungal proteins emerge as a key solution in the evolving global protein landscape.
Rising demand for plant-based and eco-friendly protein solutions is a major growth driver. Consumers seek sustainable dietary options, prompting innovation in fungal protein production. This shift aligns with growing environmental concerns and a focus on healthier lifestyles, encouraging the food and beverage industry to incorporate fungal proteins into various products. Furthermore, the versatility of fungal proteins allows for their application in pharmaceuticals, nutritional supplements, and animal feed, expanding market opportunities and supporting overall industry diversification.
The fusarium venenatum segment is expected to dominate the market, reaching USD 74.2 million by 2034, with a CAGR of 5.6%. Known for its ability to produce mycoprotein, this fungal strain is widely recognized for its high nutritional value and sustainable production process. Its increasing use in alternative protein products highlights the market's evolution toward cleaner, plant-based solutions that cater to health-conscious consumers and environmentally driven demand.
The food and beverage sector accounted for the largest share, holding 55.1% of the market in 2024. Valued at USD 38.5 million, this segment is anticipated to grow at a 5.4% CAGR through 2034. Fungal proteins are gaining traction as an alternative to traditional animal-based proteins, offering nutritional benefits and reduced environmental impact. They are widely incorporated into plant-based foods, meat alternatives, protein powders, and dairy substitutes, driven by consumer preference for healthier and sustainable options.
U.S. fungal protein market is expected to achieve USD 31.5 million by 2034, growing at a CAGR of 5.3%. The increasing adoption of sustainable protein alternatives, combined with rising awareness of health-conscious eating, is driving demand. Technological innovations, particularly in fermentation processes, improve production efficiency and scalability, making fungal proteins more affordable and accessible to consumers.
Overall, the fungal protein market is poised for steady growth, driven by shifting dietary preferences, sustainability trends, and advancements in production technology. As consumers increasingly prioritize health and environmental impact, fungal proteins emerge as a key solution in the evolving global protein landscape.
CHAPTER 1 METHODOLOGY & SCOPE
1.1 Market scope & definition
1.2 Base estimates & calculations
1.3 Forecast calculation
1.4 Data sources
1.4.1 Primary
1.4.2 Secondary
1.4.2.1 Paid sources
1.4.2.2 Public sources
CHAPTER 2 EXECUTIVE SUMMARY
2.1 Industry synopsis, 2021-2034
CHAPTER 3 INDUSTRY INSIGHTS
3.1 Industry ecosystem analysis
3.1.1 Factor affecting the value chain
3.1.2 Profit margin analysis
3.1.3 Disruptions
3.1.4 Future outlook
3.1.5 Manufacturers
3.1.6 Distributors
3.2 Supplier landscape
3.3 Profit margin analysis
3.4 Key news & initiatives
3.5 Regulatory landscape
3.6 Impact forces
3.7 Industry impact forces
3.7.1 Growth drivers
3.7.1.1 Increasing demand for plant-based and sustainable protein sources
3.7.1.2 Expansion of applications
3.7.1.3 Technological breakthroughs in fungal strain development and production methods
3.7.2 Market challenges
3.7.2.1 Stringent regulatory challenges
3.8 Regulations & market impact
3.9 Porter’s analysis
3.10 PESTEL analysis
CHAPTER 4 COMPETITIVE LANDSCAPE, 2024
4.1 Introduction
4.2 Company market share analysis
4.3 Competitive positioning matrix
4.4 Strategic outlook matrix
CHAPTER 5 MARKET SIZE AND FORECAST, BY TYPE, 2021-2034 (USD MILLION) (KILO TONS)
5.1 Key trends
5.2 Baker’s yeast
5.3 Brewer’s yeast
5.4 Fusarium venenatum
CHAPTER 6 MARKET SIZE AND FORECAST, BY APPLICATION, 2021-2034 (USD MILLION) (KILO TONS)
6.1 Key trends
6.2 Food & beverages
6.2.1 Processed food
6.2.2 Beverages
6.2.3 Bakery
6.2.4 Dairy
6.2.5 Others
6.3 Animal nutrition
6.3.1 Poultry
6.3.2 Swine
6.3.3 Aquaculture
6.3.4 Pet food
6.3.5 Equine
6.4 Pharmaceuticals
CHAPTER 7 MARKET SIZE AND FORECAST, BY REGION, 2021-2034 (USD MILLION) (KILO TONS)
7.1 Key trends
7.2 North America
7.2.1 U.S.
7.2.2 Canada
7.3 Europe
7.3.1 UK
7.3.2 Germany
7.3.3 France
7.3.4 Italy
7.3.5 Spain
7.3.6 Russia
7.4 Asia Pacific
7.4.1 China
7.4.2 India
7.4.3 Japan
7.4.4 South Korea
7.4.5 Australia
7.5 Latin America
7.5.1 Brazil
7.5.2 Mexico
7.6 MEA
7.6.1 South Africa
7.6.2 Saudi Arabia
7.6.3 UAE
CHAPTER 8 COMPANY PROFILES
8.1 AB Mauri
8.2 Angel Yeast
8.3 Biospringer
8.4 DSM
8.5 Halcyon Proteins
8.6 Kerry Group
8.7 Lesaffre Group
8.8 Lallemand, Inc.
8.9 Mycotechnology, Inc.
8.10 Synergy Flavors
1.1 Market scope & definition
1.2 Base estimates & calculations
1.3 Forecast calculation
1.4 Data sources
1.4.1 Primary
1.4.2 Secondary
1.4.2.1 Paid sources
1.4.2.2 Public sources
CHAPTER 2 EXECUTIVE SUMMARY
2.1 Industry synopsis, 2021-2034
CHAPTER 3 INDUSTRY INSIGHTS
3.1 Industry ecosystem analysis
3.1.1 Factor affecting the value chain
3.1.2 Profit margin analysis
3.1.3 Disruptions
3.1.4 Future outlook
3.1.5 Manufacturers
3.1.6 Distributors
3.2 Supplier landscape
3.3 Profit margin analysis
3.4 Key news & initiatives
3.5 Regulatory landscape
3.6 Impact forces
3.7 Industry impact forces
3.7.1 Growth drivers
3.7.1.1 Increasing demand for plant-based and sustainable protein sources
3.7.1.2 Expansion of applications
3.7.1.3 Technological breakthroughs in fungal strain development and production methods
3.7.2 Market challenges
3.7.2.1 Stringent regulatory challenges
3.8 Regulations & market impact
3.9 Porter’s analysis
3.10 PESTEL analysis
CHAPTER 4 COMPETITIVE LANDSCAPE, 2024
4.1 Introduction
4.2 Company market share analysis
4.3 Competitive positioning matrix
4.4 Strategic outlook matrix
CHAPTER 5 MARKET SIZE AND FORECAST, BY TYPE, 2021-2034 (USD MILLION) (KILO TONS)
5.1 Key trends
5.2 Baker’s yeast
5.3 Brewer’s yeast
5.4 Fusarium venenatum
CHAPTER 6 MARKET SIZE AND FORECAST, BY APPLICATION, 2021-2034 (USD MILLION) (KILO TONS)
6.1 Key trends
6.2 Food & beverages
6.2.1 Processed food
6.2.2 Beverages
6.2.3 Bakery
6.2.4 Dairy
6.2.5 Others
6.3 Animal nutrition
6.3.1 Poultry
6.3.2 Swine
6.3.3 Aquaculture
6.3.4 Pet food
6.3.5 Equine
6.4 Pharmaceuticals
CHAPTER 7 MARKET SIZE AND FORECAST, BY REGION, 2021-2034 (USD MILLION) (KILO TONS)
7.1 Key trends
7.2 North America
7.2.1 U.S.
7.2.2 Canada
7.3 Europe
7.3.1 UK
7.3.2 Germany
7.3.3 France
7.3.4 Italy
7.3.5 Spain
7.3.6 Russia
7.4 Asia Pacific
7.4.1 China
7.4.2 India
7.4.3 Japan
7.4.4 South Korea
7.4.5 Australia
7.5 Latin America
7.5.1 Brazil
7.5.2 Mexico
7.6 MEA
7.6.1 South Africa
7.6.2 Saudi Arabia
7.6.3 UAE
CHAPTER 8 COMPANY PROFILES
8.1 AB Mauri
8.2 Angel Yeast
8.3 Biospringer
8.4 DSM
8.5 Halcyon Proteins
8.6 Kerry Group
8.7 Lesaffre Group
8.8 Lallemand, Inc.
8.9 Mycotechnology, Inc.
8.10 Synergy Flavors
