The worldwide market for mycoprotein grew to USD 720.7 million in 2024. As growing concern regarding sustainable food practices and the quick surge of plant-based diets as a growing burning concern, the firm continued to grow steadily and is likely to grow to USD 761.8 million in 2025. Over the forecast period of 2025 to 2035, demand for mycoprotein will grow at a compound annual growth rate (CAGR) of 6.2%, thereby reaching USD 1,388.7 million by 2035.
Growth is spurred by a variety of drivers for markets. As the consumers are going greener with food choices, mycoprotein holds an advantage as it is a new and sustainable source of protein. Derived from Fusarium venenatum, mycoprotein is a balanced protein profile, high in fiber, low in saturated fat, and free cholesterol-thus extremely attractive to health-conscious consumers.
Its potential to replicate meat-like textured shapes makes it possible for food companies to produce misrepresentative meat substitute foods such as sausages, burgers, patties, and meatballs.
Fastest-growing companies such as Quorn Foods and Nature's Fynd are genuinely enhancing in this segment by adding new taste profiles coupled with appropriate packaging for different consumer bases. Additionally, fungus protein is also being increasingly explored because of the very effective manner in which it can be processed.
It is produced relative to animal protein on much less land, water, and energy and thus fulfilling global sustainability targets. Increased ethical consumption results in the consumer wanting fewer products that are harmful from a global point of view-ever more driving demand for mycoprotein. Furthermore, flexitarian growth-users cutting back but not cutting out meat-is making the alternative protein target consumer more expansive.
| Attributes | Description |
|---|---|
| Estimated Global Mycoprotein Industry Size (2025E) | USD 761.8 million |
| Projected Global Mycoprotein Industry Value (2035F) | USD 1,388.7 million |
| Value-based CAGR (2025 to 2035) | 6.2% |
Restaurateurs and foodservice sites are introducing food with mycoprotein to gain from the trend, and food scientists are combining efforts on endeavours designed to fortify mycoprotein with micronutrients, probiotics, and emerging functional ingredients. Ultimately, the most suitable blend of sustainability, palatability, health, and innovation is catalysing development of the international mycoprotein industry.
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The following table shows a comparison of the compound annual growth rate (CAGR) of the market segmented into the two halves (H1 and H2) of the calendar years 2024 and 2025. Half-yearly segmentation is able to capture evolving market dynamics, enabling stakeholders to see movement in growth momentum, budget changes, and consumer behavior trends during a year.
| Particular | Value CAGR |
|---|---|
| H1(2024 to 2034) | 5.8% |
| H2(2024 to 2034) | 6.0% |
| H1(2025 to 2035) | 6.1% |
| H2(2025 to 2035) | 6.2% |
For the period H1 2024 to2034, CAGR stood at 5.8%. Here the market accelerated and went into H2 phase with a CAGR of 6.0%, marking an improvement of +20 basis points.
For the overall period 2025 to 2035, the market was continuing to accelerate and the H1 register shows CAGR at 6.1% followed by an H2 reading of 6.2%, registering a +10 basis points improvement. This is due to higher investor confidence, greater R&D aspiration in alternative proteins, and greater penetration of mycoprotein onto foodservice and retail menus.
Tier 1 is an upper-competency group of firms big in leadership, size, and wide market reach. They have brand capital and are well established as volume makers, extensive R&D spenders, and with extensive retail linkages. Marlow Foods, proprietor of Quorn, is the undisputed market leader in the mycoprotein industry that invented and created the ingredient worldwide.
With its foray into Europe, North America, and Asia-Pacific, Quorn is now a mainstream meat-substitute brand with its aggressive investment in product and marketing initiatives. Better Meat Co. is also a Tier 1 challenger to premium grade, which has done phenomenally well in the USA with its mycoprotein-based patented ingredient "Rhiza" set to be used in hybrid and fully plant-based meat products. These players are leaders in branding, regulation approvals that enable them to capture the foodservice and retail channels, and scalability.
Tier 2 players have grown market presence and high innovation value but relatively lower revenues and geographic coverage compared to Tier 1 players. US-based Nature's Fynd is a typical example. It grows protein-enriched food from a species of fungus taken from Yellowstone National Park and is growing with focus on sustainability and novel diets.
The second most prominent Tier 2 firm is Enough (former 3F BIO), whose products include "ABUNDA" mycoprotein and also partners with food businesses to introduce mycoprotein into meat substitute and ready meal products. They target sustainable sourcing and biotech innovation to reach consumers who are motivated by environmentalism and alternative protein business owners. They use partnerships, R&D innovation, and clean-label positioning to expand their reach and challenge conventional protein sources.
Tier 3 includes startups and early-stage businesses entering or growing into the mycoprotein market. These companies typically are specialty application or B2B value chain-focused, typically creating specialty or direct selling. Prime Roots, for example, is creating fungi-based deli-style meat and ready-to-eat foods for flexitarian consumers.
Another well-known case in point is the role of Infinite Foods, in contemplation of region-sized mycoprotein-based food production in unserved markets such as Africa. These Tier 3 companies are small in size and reach, but they have new stories of environmental impact, cultural sensitivity, and new food sources that can be used to establish a foundation through foodservice, subscription sales, and social media marketing.
Healthy Product Reformulations and Innovations
Shift: As more consumers are switching to healthy, sustainable protein diets, mycoprotein is on the rise for being low-fat, high-protein, high-fiber category. Vegetarians, flexitarians, and athletes in general are increasingly drawn towards soy- and wheat-free meat alternatives. Health-conscious markets in the UK, Germany, the USA, and South Korea are at the forefront.
Strategic Response: Industry leaders such as Quorn Foods and Better Nature are reformulating the heritage brands using non-GMO, cholesterol-free mycoprotein, reduced sodium and artificial preservative-free. Such types of reformulations are most favored by healthy eaters looking for clean-label, gut-friendly meat alternatives. Plant-based start-up companies are also utilizing fermented mycoprotein to formulate functionally enhanced snacks, sports bars, and protein beverages.
Entry into Meat Analog and Convenience Foods
Shift: The consumers are more and more attracted to pre-prepared vegetable-based meals and meat substitutes with the same texture and nutrient content as animal food. Mycoprotein is unique in that it possesses a fibrous nature just like meat, thanks to its natural constituents, thereby suitable for nuggets, burgers, sausages, and deli slices. The trend is spearheaded predominantly by Gen Z consumers and city millennials.
Strategic Response: To address this demand, Quorn Foods grew its frozen and chilled portfolio by releasing mycoprotein-based dumplings, fajita strips and schnitzels to North American and European chain retail. Simultaneously companies like ENOUGH and The Protein Brewery collaborate with foodservice industry to introduce food based on mycoproteins in restaurants and casual dining, emphasizing to mimic the taste of meat.
Eco-Nutrition Transition for Gen Z and Millennials
Shift: Environmental sustainability is the current top driver of purchase among young consumers. Mycoprotein is a fungus-based low-impact protein that possesses a low carbon, water, and land use footprint. Such characteristics strongly appeal to eco-conscious Gen Z and millennials who reduce animal protein in consumption intentionally.
Strategic Response: Such groups are being appealed to by companies like Nature's Fynd and Mycorena, showing mycoprotein as the "next-gen protein" and banking on its fermentation technology and eco-friendliness. Products are even packaged with QR labels leading back to carbon footprint calculators, and visuals are founded on green-themed stories. Influencer promotional campaigns aimed at Instagram and TikTok concentrate on the sustainability factor and increase user interaction.
Sustaining Retail and QSR Partnerships
Shift: Alternate proteins mainstreaming drove increased use by QSR and retailing into fungi-based meat substitutes. Consumers now want retailers to push them to provide mycoprotein product in the fast food chain store locations, the grocery shopping space, and meal platform delivery stations in trial sizes, i.e., tenders and burgers.
Strategic Response: Fast-casual restaurants such as Greggs (UK) and LEON introduced mycoprotein-based products, while retailers such as Tesco, Walmart, and Whole Foods increased chilled and frozen mycoprotein product shelf space. Quorn collaborated with Domino's to co-launch pizza toppings made from mycoprotein, boosting category visibility in the mainstream category.
Circular Production and Sustainable Branding
Shift: Fungal fermentation technologies also have a pivotal role to play in circular agriculture and food waste reduction. Mycoprotein, produced from starches and sugars wasted during processing by precision fermentation, allows for zero-waste businesses and carbon-neutral operations along the food value chain.
Strategic Response: These companies such as Prime Roots and MyForest Foods have adopted circular manufacturing concepts, waste biomass and renewable energy inputs being used as raw materials for the production of mycoprotein. Branding approaches involve sustainability certification and carbon-neutral commitments. Packaging for mycoprotein is increasingly developed to contain lifecycle impact data to appeal to ecologically aware consumers and investors.
Competitive Pricing and Accessibility Strategies
Shift: Mycoprotein is valuable but costly in most markets. Consumer price sensitivity is rising in particular in Latin America, Southeast Asia, and Central Europe, leading to an increased demand from low- and middle-income consumers for lower-cost, nutrient-dense meat substitutes.
Strategic Response: This has pushed industry players to pioneer low-cost formats, ranging from mycoprotein-based single-serve frozen food, patties, and even soups. To secure a foothold in tier-2 and rural retail, local businesses in Poland, Brazil and India are devising country-specific formulations and using smaller pack sizes. Such public-private partnerships are also paving the way for school meal and institutional catering plans based on mycoprotein for protein enrichment.
Scaling Through E-Commerce and Subscription Platforms
Shift: More and more consumers prefer to find, try, and purchase various meats on DTC websites and online stores with health orientations. On average, mycoprotein products are the winners of the consumers searching for tailored diet solutions such as high-protein, low-carb or allergen-free diets.
Strategic Response: These businesses such as Meatless Farm and The Better Meat Co. introduced DTC frozen pack and meal kit channels of elevated mycoprotein levels by subscription. Plant-based channels such as Thrive Market and PlantX provide consumers with filters for mycoprotein in which customers are able to meet individual dietary requirements. Limited-time offerings and cook booklets supplement subscription-based business models in a bid to address brand engagement.
Regional Product Adaptation and Localization Strategies
Shift: Demand for mycoprotein in local markets is driven by food culture, regulatory context, and ingredient preference. North America and Europe are inclined towards meat analog form, while Asia is experimenting with mycoprotein as noodles, soup, and dumplings. Halal certification and tailoring according to taste are major drivers in the Middle East and Latin America.
Strategic Response: In order to regionally adopt, companies are developing regional SKUs and taste profiles. South Korean and Japanese firms introduced mycoprotein-based gyoza, ramen toppings, and sushi rolls. Saudi Arabia and the UAE have seen retail pull for halal-approved mycoprotein nuggets. Latin American producers are formulating spicy, regional taste formats such as chimichurri and aji amarillo while retaining health positioning.
The table below indicates the estimated growth rates of the leading five nations. They are bound to have high consumption up to 2035.
| Country | CAGR (2025 to 2035) |
|---|---|
| United States | 8.5% |
| Germany | 7.9% |
| China | 8.6% |
| United Kingdom | 7.5% |
| Australia | 7.2% |
United States is an ideal market for the mycoprotein product largely because of rising consumer trend towards plant-based food products and sustainability of food ingredients. Reciprocal popularity surge in health values due to substitute meat has elevated demand towards mycoprotein-based products.
Dominant players in the United States are also heavily investing in R&D in order to grow products, with differences in taste, texture, and nutrition, in an effort to stay aligned with changing demands of health-aware consumers. Extensive coverage of mycoprotein foods via a strong distribution network, i.e., supermarkets, health food outlets, and cyber stores, is guaranteed.
Second, partnerships involving the food tech operators and the traditional food firms drive product growth and market innovation. Regulatory drives in sustainable and alternative proteins are driving the growth in the market too. Given American consumers' prioritization of sustainability and ethics, demand for mycoprotein will be growing increasingly.
Germany remains a solid bulwark within the European mycoprotein market due to extensive cultural tradition respect for wellbeing and sustainability. The vegan and vegetarian diet programs expand in popularity with German consumers, creating demand for meat alternatives such as mycoprotein. German food manufacturers respond by broadening product portfolios to a variety of mycoprotein products from snacks to ready meals.
The market becomes possible owing to stringent food safety standards and quality requirements, ensuring consumer trust in product portfolios. Apart from that, Germany's emphasis on environmental sustainability is matched by the environmentally friendliness of mycoprotein production, and hence making mycoprotein attractive to environmentally conscious consumers.
With local and foreign brands finding their way into the market, there is a healthy competition and innovation. With the trend of switching towards plant-based diet becoming a more prevalent phenomenon, the German market for mycoprotein will only grow gradually.
China's market for mycoprotein is growing with growing urbanization, rising disposable incomes, and growing health and sustainability awareness. Favorable policy towards alternative proteins such as mycoprotein in response to the Chinese government's emphasis on food security and green agriculture has been reported.
As a result of health and environmental issues, the consumers are adopting increasingly more plant-based food. Food industries at home are also considering using mycoprotein as a satisfactory meat food substitute to meet the country's evolving food demands.
| Segment | Value Share (2025) |
|---|---|
| Minced (By Form) | 63.8% |
The minced form leads the market on the basis of extensive variety of uses as a food, along with matching texture to that of ground meat. As consumers more and more make the transition from animal protein to sustainable high-protein plant sources, mycoprotein mince is a sought-after commodity ingredient for meat alternatives like burgers, tacos, meatballs, sausages, and Bolognese sauces.
The product is highly convenient to food producers and consumers alike to use in traditional recipes due to its accepted texture and binding action such as minced beef or chicken. It also helps food formulators to deliver the chomp and chew of meat, one of the most powerful plays for persuading flexitarian consumers to stick with vegetable-based eating without sacrificing taste and texture.
Besides that, the minced state is utilized universally in ready meals and frozen food, hence becoming a blessing for time-consuming shoppers wanting convenience without compromising on nutrition. The absence of an overpowering flavor makes it perfect to soak up the flavor of neighbouring spices and marinades, hence being more versatile in use across global cuisines.
| Segment | Value Share (2025) |
|---|---|
| Food Grade (By Type) | 77.1% |
Food grade is the fastest-rising driver of the mycoprotein industry since more and more consumers actively search for meat substitutes that are healthy, ethical, and sustainable. Mycoprotein 'clean label' attribute of being non-GMO, cholesterol-free, and low-fat has been every brand owner's fantasy to be a part of the new food trend in plant-based food.
The most wonderful feature of food-grade mycoprotein is its meaty mouthfeel, making it a key source of protein for a wide variety of end products like meat substitute, frozen foods, sausages, schnitzels, and nuggets. The recent upsurge in demand for flexitarian and veg diets in Europe, North America, and some areas of Asia has led to brands' interest in the application of food-grade mycoprotein to chilled and ambient product ranges.
Most importantly, the environmental sustainability of mycoprotein, which takes up much less land, water, and emissions to make than traditional livestock, has been a powerful selling point. Millennial and Gen Z shoppers that dominate alternative protein space are extremely attracted to food-grade mycoprotein based on its good climate footprint and traceable origins.
Mycoprotein Market-High momentum defining the Mycoprotein Market with trendsetting companies such as Marlow Foods Ltd (Quorn Foods), 3F Bio Ltd., Tyson Ventures, Myco Technology Inc., Temasek Holdings. They’re riding the global tidal wave of rising demand for meat substitutes that are sustainable and high in protein, driven by growth in veganism, flexitarianism and environmental awareness.
With providers like Quorn Meat Free and Mosa Meat, mycoprotein (produced by fungal fermentation usually via the fungal species Fusarium venenatum) is also expanding its application based on high pct protein content, low environmental footprint and a meat-like texture.
Companies in the sector are shifting attention to high-tech fermentative process, clean-label formats, and international markets to differentiate themselves from competitors in the market.
The major market trends are upscaling of fermentation-based production, R&D expenditure into enhancing texture, and mycoprotein incorporation into hybrid meat and plant food portfolios. The companies are targeting the sports nutrition, ready meal, and snack formats market as well as moving away from traditional meat substitute channels.
For instance:
The global mycoprotein market was valued at approximately USD 761.8 million in 2025.
The market is projected to grow at a compound annual growth rate (CAGR) of 6.2 % during this period.
Some of the leaders in this industry include Marlow Foods Ltd. (Quorn Foods), 3F Bio Ltd. (ENOUGH), Tyson Ventures, MycoTechnology Inc., Temasek Holdings, General Mills, Beyond Meat Inc., Impossible Foods Inc., Yutong Industrial Co. Limited, Shouguang FTL Bio Co., Ltd., Symrise, Kernel Mycofoods, Atlast Food Co., and Others.
The Asia-Pacific region is anticipated to maintain a significant market share, driven by increasing consumer demand for plant-based protein alternatives.
The market's growth is primarily driven by the rising demand for sustainable protein sources, increasing adoption of vegan and vegetarian diets, and growing awareness of environmental sustainability.
The market is segmented based on form into Minced and Slices.
Sales channels include Supermarkets/Hypermarkets, Convenience Stores, Specialty Stores, and Online Stores.
The industry is categorized into Feed Grade and Food Grade.
Industry analysis has been carried out in key regions, including North America, Latin America, Western Europe, Eastern Europe, South Asia & Pacific, East Asia, Central Asia, Balkan & Baltic Countries, Russia & Belarus, and the Middle East & Africa (MEA).
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Mycoprotein Market
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