Global Fungal Protein Market (2021 to 2030) - by Type, Nature, Application and Region - ResearchAndMarkets.com

DUBLIN--(BUSINESS WIRE)--The "Fungal Protein Market by Type, Nature andApplication: Global Opportunity Analysis and Industry Forecast, 2021-2030" report has been added to ResearchAndMarkets.com's offering.

The global fungal protein market size was valued at $156.6 million in 2020, and is expected to reach $386.6 million by 2030, registering a CAGR of 9.5% from 2021 to 2030.

Fungal protein is a protein derived from fungi-based sustainable food source. It comprises yeast-based protein and fusarium venenatum based proteins. Numerous attributes of fungal proteins such as rich in proteins, vitamins, folic acid, and minerals makes it an ideal choice for use in both human food & beverages as well as animal feed applications. It has higher weight percentage protein content than other common plant or fungal sources of protein.

Health-conscious individuals choose functional food that keep them healthy and fit. The market growth is accredited to the demand for functional and processed food and as flavoring ingredients in baking and brewing. Increase in demand for ready-to-eat food due to increase in the number of working women and rise in urban population boosts the demand for fungal protein. Ample usage of cellulosic biofuels, together with the probiotic functional food among individuals, further fuels the market growth. High cholesterol levels, rise in obesity, and prevalence of diabetes drive the market for making medicines used for immune stimulation to improve the immune system. However, dearth of molasses is expected to hamper the market growth.

Researchers have found that excessive use of monosodium glutamate leads to side effects such as headache, weakness, numbness, flushing, and tingling. In addition, people are also changing their food habits and increasing the consumption of healthy food. Therefore, manufacturers of food & beverages are replacing yeast for the monosodium Glutamate. Autolyzed yeast is the good substitute for monosodium glutamate as it is cheaper and is comparatively healthier option. This surge in the usage of autolyzed yeast propels the growth of the market.

The fungal protein market is segmented on the basis of type, nature, application, and region. Based on type, the market is divided into yeast and Fusarium Venenatum. Based on nature, it is categorized into organic and conventional. Food & beverages, animal nutrition, pharmaceuticals, and others are the application of the fungal protein market.

Key market benefits for stakeholders

• The study provides an in-depth analysis of the global fungal protein market, with current and future trends to explain the imminent investment pockets in the market.
• Current and future trends are outlined in the report to determine the overall market attractiveness and single out profitable trends to gain a stronger foothold in the market.
• The report provides information regarding drivers, restraints, and opportunities with impact analysis.
• A quantitative analysis of the current market and estimation for the same from 2020 to 2030 is provided to showcase the financial competency of the market.
• Porter's Five Forces analysis highlights the potency of buyers and suppliers to enable stakeholders to make profit-oriented business decisions and strengthen their supplier-buyer network.
• Value chain analysis in the report provides a clear understanding of the roles of stakeholders involved in the value chain.
• Competitive intelligence highlights the business practices followed by the leading market players across various regions

Market Dynamics

Drivers

• Change in dietary patterns fuels consumption of processed foods
• Rise in consumer demand for allergen-free foods
• Rising disposable income in developing countries
• Consumer awareness about healthy diet

Restraints

• Availability of healthier substitutes
• Undefined regulatory guidelines

Opportunities

• Product innovation and rise in demand for protein ingredients
• Increase in use of yeast extract in processed food industry

Companies Profiled

• AB Mauri
• Angel Yeast
• Alltech
• Biospringer
• Halcyon Proteins
• Kerry Group
• Lallemand, Inc.
• Royal DSM
• Sensient Technologies Corporation
• Specialty Biotech Co.,Ltd.

For more information about this report visit https://www.researchandmarkets.com/r/yjev5c