Mycelium Protein is a sustainable and nutritious alternative protein source derived from fungal mycelium, the thread-like network of cells that forms the vegetative part of fungi.

This protein is produced through fermentation processes that involve cultivating fungi in controlled environments.

Mycelium-based proteins are gaining attention for their ability to be grown with minimal environmental impact, utilizing agricultural waste as a substrate.

Rich in essential amino acids, mycelium protein is considered a complete protein source and has the potential to be used in various food products, including plant-based alternatives, contributing to the development of sustainable and eco-friendly protein options in the food industry.

The global Mycelium Protein market size is projected to grow from US$ million in 2023 to US$ million in 2030; it is expected to grow at a CAGR of % from 2024 to 2030.

Key Features

• Comprehensive analysis of Mycelium Protein market
• Insights into market trends and drivers
• Forecast analysis of sales and market share

Segmentation by Type

• Bacon & Deli Meats
• Whole-Cut Steak
• Chicken
• Others

Segmentation by Application

• Commercial
• Household

Market by Region

• Americas
• APAC
• Europe
• Middle East & Africa

Company's Coverage

• Quorn Foods
• Meati
• Prime Roots
• Ecovative
• The Better Meat
• Libre Foods
• Mushlabs
• Bosque Foods
• Adamo Foods
• Mycorena
• ENOUGH
• Fable Foods
• Nature's Fynd
• MycoTechnology
• MyForest Foods
• 70/30 Food Tech

Key Questions Addressed in this Report

• What is the 10-year outlook for the global Mycelium Protein market?
• What factors are driving Mycelium Protein market growth, globally and by region?
• Which technologies are poised for the fastest growth by market and region?
• How do Mycelium Protein market opportunities vary by end market size?
• How does Mycelium Protein break out type, application?