真菌蛋白市場機會、成長動力、產業趨勢分析與 2025 - 2034 年預測

2024 年全球真菌蛋白市場價值為 6,960 萬美元，預計 2025 年至 2034 年期間的複合年成長率為 5.6%。消費者對真菌蛋白的營養和環境效益的認知不斷提高，推動了其在食品、飲料、藥品和動物飼料等主要行業的應用。作為傳統蛋白質來源的永續替代品，真菌蛋白質在全球蛋白質市場中發揮重要作用。

對植物性和環保性蛋白質解決方案的需求不斷成長是主要的成長動力。消費者尋求永續的飲食選擇，推動真菌蛋白質生產的創新。這種轉變與日益成長的環境問題和對更健康生活方式的關注相一致，鼓勵食品和飲料行業將真菌蛋白納入各種產品中。此外，真菌蛋白的多功能性使其可應用於藥品、營養補充劑和動物飼料，從而擴大市場機會並支持整個行業多樣化。

預計鐮刀菌屬將佔據市場主導地位，到 2034 年將達到 7,420 萬美元，複合年成長率為 5.6%。這種真菌菌株以其生產菌蛋白的能力而聞名，因其高營養價值和永續的生產過程而受到廣泛認可。其在替代蛋白質產品中的日益廣泛的應用凸顯了市場向更清潔的植物性解決方案的轉變，以滿足注重健康的消費者和環境驅動的需求。

食品和飲料行業佔據最大佔有率，到 2024 年佔據 55.1% 的市場佔有率。 該細分市場價值 3850 萬美元，預計到 2034 年將以 5.4% 的複合年成長率成長。由於消費者偏好更健康和永續的選擇，它們被廣泛應用於植物性食品、肉類替代品、蛋白粉和乳製品替代品。

預計到 2034 年美國真菌蛋白市場規模將達到 3,150 萬美元，複合年成長率為 5.3%。永續蛋白質替代品的採用日益增多，加上人們健康飲食意識的不斷增強，正在推動需求。技術創新，特別是發酵過程的創新，提高了生產效率和可擴展性，使真菌蛋白更實惠，更容易消費者獲取。

總體而言，在飲食偏好轉變、永續發展趨勢和生產技術進步的推動下，真菌蛋白市場預計將穩定成長。隨著消費者越來越重視健康和環境影響，真菌蛋白質成為不斷發展的全球蛋白質格局中的關鍵解決方案。

目錄

第 1 章：方法論與範圍

• 市場範圍和定義
• 基礎估算與計算
• 預測計算
• 資料來源
  • 基本的
  • 次要
    • 付費來源
    • 公共資源

第 2 章：執行摘要

第 3 章：產業洞察

• 產業生態系統分析
  • 影響價值鏈的因素
  • 利潤率分析
  • 中斷
  • 未來展望
  • 製造商
  • 經銷商
• 供應商概況
• 利潤率分析
• 重要新聞及舉措
• 監管格局
• 衝擊力
• 產業衝擊力
  • 成長動力
    • 對植物性和永續蛋白質來源的需求不斷增加
    • 應用程式擴充
    • 真菌菌株開發和生產方法的技術突破
  • 市場挑戰
    • 嚴格的監管挑戰
• 法規和市場影響
• 波特的分析
• PESTEL 分析

第4章：競爭格局

• 介紹
• 公司市佔率分析
• 競爭定位矩陣
• 戰略展望矩陣

第 5 章：市場規模與預測：按類型，2021-2034 年

• 主要趨勢
• 麵包酵母
• 啤酒酵母
• 鐮刀菌

第 6 章：市場規模與預測：按應用，2021-2034 年

• 主要趨勢
• 食品和飲料
  • 加工食品
  • 飲料
  • 麵包店
  • 乳製品
  • 其他
• 動物營養
  • 家禽
  • 豬
  • 水產養殖
  • 寵物食品
  • 馬
• 藥品

第 7 章：市場規模及預測：按地區，2021-2034 年

• 主要趨勢
• 北美洲
  • 美國
  • 加拿大
• 歐洲
  • 英國
  • 德國
  • 法國
  • 義大利
  • 西班牙
  • 俄羅斯
• 亞太地區
  • 中國
  • 印度
  • 日本
  • 韓國
  • 澳洲
• 拉丁美洲
  • 巴西
  • 墨西哥
• 中東及非洲
  • 南非
  • 沙烏地阿拉伯
  • 阿拉伯聯合大公國

第8章：公司簡介

• AB Mauri
• Angel Yeast
• Biospringer
• DSM
• Halcyon Proteins
• Kerry Group
• Lesaffre Group
• Lallemand, Inc.
• Mycotechnology, Inc.
• Synergy Flavors

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.

Table of Contents

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