Key Players
Competitive Landscape
Mycoprotein competition is organised around one large incumbent and a cluster of younger fermentation businesses with thinner balance sheets. Quorn holds the deepest retail presence and has been reworking ranges, returning chilled mince to UK shelves in May 2026 and supplying UltiMeat blends with William White Meats from July 2026. Younger US producers face a capital test, and the October 2025 transfer of Meati assets to Meati Holdings shows fermentation plants changing owners without leaving the market. Entry costs will stay high through 2036, so contract supply to meat processors and foodservice wholesalers will add more new revenue than fresh branded launches.
Company developments mapped to drivers, trends and opportunities (2026-2036)
| Development | Driver | Trend | Opportunity |
|---|---|---|---|
| The Better Meat Co. | August 2025: USD 31 million Series A to scale Rhiza mycoprotein production | Food makers need fungal biomass at a cost close to meat. | Capital is flowing to B2B fermentation platforms aiming at price parity. | Lower cost per kilo can open high-volume meat and blended formulations. |
| Meati | November 2025: Meati Holdings revival after acquiring all Meati assets, with a 2026 relaunch plan | Installed fermentation assets keep value after a brand restructuring. | Distressed mycelium producers are changing hands. | New owners can relaunch brands on existing capacity at lower entry cost. |
| Smaqo | March 2026: equal-parts beef and mycoprotein meatballs in ICA supermarkets in Sweden | Shoppers want less meat without changing familiar meals. | Mycoprotein is moving into blended meat at retail. | Blends can add fibre and protein claims to everyday meat products. |
| Quorn | May 2026: Quorn Chilled Mince back at Tesco and Sainsbury's with four ingredients | Shoppers look for short ingredient lists in meat-free foods. | Clean-label ranges are extending from frozen to chilled. | Chilled mince can recover shelf space lost to price-led meat. |
| Quorn Pro | July 2026: UltiMeat blended burgers, mince and meatballs with William White Meats at Brakes | Foodservice buyers want lower cooking loss and added fibre. | Mycoprotein suppliers are partnering with meat processors. | Processor partnerships can open menu volume beyond the meat-free aisle. |
Source: Future Market Insights, Mycoprotein Market Report, 2026-2036.
Who Leads the Mycoprotein Market?
Marlow Foods Ltd. (Quorn) is the reference supplier, combining in-house Fusarium venenatum fermentation with a broad branded range and the Quorn Pro foodservice arm. Below Quorn, leadership splits by business model, with Meati Holdings and Nature's Fynd in branded fungal foods, The Better Meat Co. and Enough (Abunda) in biomass sold to manufacturers, and MycoTechnology, Inc. and Smaqo in fungal fermentation of plant proteins and blended meat.
Which Companies Sell Branded Mycoprotein Foods?
Marlow Foods Ltd. (Quorn), Meati Holdings and Nature's Fynd account for most branded mycoprotein ranges. Quorn returned chilled mince to Tesco and Sainsbury's in May 2026 and launched UltiMeat blends with William White Meats in July 2026. Meati Holdings acquired the Meati assets in October 2025 and plans a brand relaunch in 2026. Nature's Fynd sells Fy protein foods, grown from a Fusarium strain, in the USA.
Which Companies Supply Mycoprotein to Other Food Makers?
Two suppliers, The Better Meat Co. and Enough (Abunda), focus on selling fungal biomass to other food manufacturers. The Better Meat Co. raised USD 31 million in August 2025 to scale Rhiza production. Enough produces ABUNDA mycoprotein for food manufacturers in Europe, with Cargill as a commercial partner, and scores High on Scale / Route-to-Market Readiness in the benchmark.
Which Companies Use Fungal Fermentation in Blended or Plant Proteins?
MycoTechnology, Inc. and Smaqo apply fungal fermentation beyond stand-alone mycoprotein, in plant proteins and blended meat respectively. MycoTechnology ferments pea and rice protein with shiitake mycelia for ingredient customers. Smaqo launched equal-parts beef and mycoprotein meatballs in ICA supermarkets in Sweden in March 2026.
Representative Company Overview
| Company | Positioning | Verified Development |
|---|---|---|
| Marlow Foods Ltd. (Quorn) | Vertically integrated producer of Fusarium venenatum mycoprotein with a broad branded range and a foodservice arm, Quorn Pro. | In April 2026, Marlow Foods reported 2025 accounts with sales down 1.0%, underlying operating loss halved to GBP 6 million and UK market share up 0.9 points to 31.0%. |
| Meati Holdings | US mycelium brand built on Neurospora crassa biomass for whole-cut and formed products. | In November 2025, Meati Holdings announced a strategic revival after acquiring all Meati assets, with a 2026 brand relaunch planned. |
| Nature's Fynd | US fungal protein company growing Fy protein from a Fusarium strain for meat-style and dairy-style foods. | Nature's Fynd sells Fy protein foods in the USA and scores High on Direct Fungal Biomass Platform and on Format & Application Flexibility in the benchmark. |
| The Better Meat Co. | US B2B supplier of Rhiza mycoprotein from Neurospora crassa for meat, poultry and seafood formulations. | In August 2025, The Better Meat Co. raised USD 31 million in Series A funding to scale Rhiza production. |
| Enough (Abunda) | European producer of ABUNDA mycoprotein for food manufacturers, with Cargill as a commercial partner. | Enough supplies whole-biomass mycoprotein for meat, seafood and other food uses and scores High on Scale / Route-to-Market Readiness in the benchmark. |
| MycoTechnology, Inc. | Fermentation company using shiitake mycelia to process pea and rice protein for ingredient customers. | MycoTechnology sells FermentIQ proteins across the USA, Europe, Australia and New Zealand, and the study treats the plant-protein value as outside the direct mycoprotein boundary. |
| Smaqo | Swedish food company blending mycoprotein with beef for retail meat products. | In March 2026, Smaqo launched equal-parts beef and mycoprotein meatballs in ICA supermarkets in Sweden. |
Company Selection and Benchmark Notes
Companies enter the benchmark when cited evidence links a company's fungal biomass, fungal fermentation or mycoprotein products to this market. The profiled set spans vertically integrated consumer platforms, B2B fungal biomass suppliers and blended protein innovators, with Smaqo included on the basis of a verified March 2026 retail launch. MycoTechnology, Inc. stays in the list with a scope limit, as documented FermentIQ products are pea and rice proteins fermented with shiitake mycelia. Quorn Pro sits under Marlow Foods Ltd., and Meati Holdings sits under Meati Holdings , so no business is scored twice. The benchmark uses documented criteria and scores limited public documentation as Low. Stated applications connect each company development to demand drivers and product trends.
