In the contemporary world, the growing adoption of plant-based foods and vegan diets is disrupting the consumers’ attention towards novel protein food sources and nominal plant-based protein options, which is creating opportunities in the mushroom protein market. Veggies are choosing mushroom as an excellent digestible plant-based protein source to combat the protein deficiency and also as a cereal grains supplement. Mushroom’s complete protein composition has become a unique alternative for both vegans and vegetarians to transform from the exhaustion of traditional plant-based protein sources namely pea, rice, legumes, and other grain protein consumption. Thus, the plant-based protein transition for food safety, security, and sustainability are attracting the many food processing companies to provide Lectins, Fungal Immunomodulatory Proteins (FIP),  Ribosome Inactivating Proteins (RIP), Ribonucleases, Laccases, and Hydrophobins type of mushroom proteins in medical, body care, and food applications. This transition is creating a large scope for the competitive players to improve their mushroom protein market share by launching innovative formulations. Also, the medicinal values and nutritional content of edible mushrooms will expand the mushroom protein market size. In edible mushrooms, the immune-modualatory and antitumor activities of lectins playing a vital role in providing improved medicinal value.

The easy absorption and bioavailability associated with the high-quality proteins of both cooked and uncooked mushrooms are signifying its lead among other protein sources. The superior quality of mushroom protein is acting as an add-on benefit to the food supplements market. Shiitake mushroom roots are used during the transformation of rice protein & pea protein into vegan protein. Additionally, rising awareness of new sources of protein such as rice, pea, potato protein, and mushroom protein is contributing to the growth of the mushroom protein market. Oyster, Morel, White, Enoki, Button, Portabella, shiitake, chanterelle, and Brown Italian mushrooms are the major type of mushrooms in use among others in the current scenario. Fungal friendly mushroom is elevating as the powerhouse of nutrition. This is because, the popular species of edible mushrooms comprises of 19-35% protein, which is high when compared to rice, wheat, milk, and soybean proteins. More protein content is available in dry mushrooms, which depends on harvest time, size of the pileus, growing medium, the genetic structure of species, and composition of the substratum. The notable health attributes offered by high protein content mushrooms along with mushroom-based protein powders is acting as the efficacious add-on to dietary protocols of patients.

As a result of its nutritional value and increasing consumption by the consumers worldwide, the mushroom protein market size was evaluated at $791 million in 2018 and is projected to grow at a CAGR of 6.6% during the forecast period 2019-2025, according to the global mushroom protein market report.  

The report evaluates mushroom protein market size based on source, type of protein, and application. Furthermore, it provides a detailed analysis of prominent players and start-ups with their mushroom protein market share, globally.  

Prevalent Use of Mushroom Protein in Medicinal Applications boosting the growth of the Mushroom Protein Market:

Mushrooms are one of the best foods that promote a healthy microbiome. In addition to this, it is a rich source of several prebiotic fibers that are help lessen the pathogenic organisms in the gut and stimulating the growth of beneficial microbiota. However, glucans support modulate inflammation and also optimize gut surroundings. For example, reishi, one among the edible medicinal mushrooms, is popularly used as it promotes immunity. On the other hand, the Chaga mushroom is prominently known for ensuring a healthy bacterial profile in the gut. Thus, these factors are boosting the prevalence of mushroom protein in the form of “food is medicine”, thereby assisting for an increment in the mushroom protein market revenue. Previously, mushrooms consumption is intended to promote longevity, general health and to treat numerous diseases. As of now, the emergence of specific mushroom varieties with nootropic properties is visible in overwhelming amounts at the health-food-store shelves. This notable recognition is because of its capability to improve mental function, cognition, and physical performance. Furthermore, mushroom-based protein is an ideal option for people who are unable to consume whey and soy-based proteins. Additionally, it is contributing to building muscle and fat burning, particularly for athletics. Therefore, the mushroom protein medicinal applications are set to grow at a CAGR of 5.2% through to 2025.

Dominance Use of Mushroom Protein in North America:

North America has occupied a dominating share of 34.5% in the global mushroom protein market.  In 2019, veganism is representing as the consumer trend which has resulted in the inclination of businesses towards plant-based protein. An increase in the number of consumers that are targeting to reduce meat consumption and also to replace meat-based protein with plant-based protein is creating opportunities in the U.S. mushroom protein market. The rise in investment and attentiveness for alternative proteins in North America is stimulating the mushroom protein market. The growing number of vegans and vegetarians in high-income countries, especially among millennial are flourishing the North America mushroom protein market size.

Growth Drivers in Mushroom Protein Marketplace:

·     Nutritional Benefits: Mushrooms consist of a rich composition of functional proteins, low-fat level, high proportion of polyunsaturated fatty acids (PUFA), and vitamins (B1, B2, B12, C, D, and E). Mushrooms are powerful antioxidants, whose properties support in fighting against various chronic health conditions, oxidative stress, and metabolic derangement. They are one of the richest natural sources of selenium – a powerful antioxidant that protects from heart disease and some cancers. They are also found to be rich sources of antioxidant vitamins in comparison with some fruits and vegetables such as strawberries and citrus fruits. Additionally, a mushroom is a package of essential amino acids and minerals. Moreover, mushrooms are a rich source of prebiotics, vitamins, antioxidants, and minerals, playing a crucial role as a significant element in health-promoting diets.    

·    Twinning – Animal Derived Protein Sources: Mushrooms possess a high ranched-chain amino acid (BCAA) composition similar to an animal-based protein source that provides the same protein quality as in meat. Besides, high digestibility offered by the mushroom protein is driving the prominence of mushroom protein sources. This source is a superior option for consumers with malabsorption issues, especially those who are impotent in digesting animal proteins. Therefore, this increase in the adoption of mushroom protein is creating a demand influx in the mushroom protein market.   

·     Protein Powders: Consumption of mushroom as protein powder is a new approach. This form of mushroom protein is an appetizing option with powerful amino acid profiles, proving its potential for therapeutic use in clinical practice. Mushroom protein availability in the extract powder form is highly used in medical applications.

Major Players in the Mushroom Protein Market – Competitive Landscape:

Organika Health Products Inc, New Roots Herbal Inc, Organic Mushroom Nutrition, SSD Mushrooms, GLG Life Technology Corporation, Myco Technology Inc., Naturex France Avignon, Stevia First Corporation, The Mushroom Company, and Monaghan Mushrooms are the foremost players, which are involved in the global mushroom protein market. These players are implementing business strategies to mark their brand name as one among the mushroom protein top 10 companies, by increasing their market share for the same.

Ø  Development in the Mushroom Protein Marketplace: In 2017, MycoTechnology Inc. utilized a series B funding amount of $35 million for building a production facility in Aurora. This led to a strategic partnership including a list of investors such as Kellogg’s to Bunge ventures. It is intended to highlight the Myco’s Pure Taste vegan mushroom protein among other competitive proteins in this region. This expansion will boost the company’s mushroom protein market share in the global revenues.

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