Coronavirus (COVID-19): Mycoprotein Products Market News, Analysis and Current and Forecast Demand

CITY, Country, 2021-Mar-04 — /EPR Network/ —

According to Fact.MR’s latest study, the worldwide market for mycoprotein products was pegged at around US$ 200 Mn in 2018 and it is projected to witness blue skies with a compounded annual growth rate of over 12% during the forecast period of 2019 to 2027.

Currently, around one billion individuals worldwide do not have access to a diet that offers enough protein and energy. However, the processing of one of the primary protein sources i.e. animal meat, has serious environmental effects due to which mycoprotein products as an alternative source of protein has garnered immense traction across both advanced and emerging economies. Alternative meat products include plant-based proteins and mycoprotein products, among others. Mycoprotein products are anticipated to experience increasing demand across the globe, owing to the elevated proportion of different minerals and the high vitamin content in mycoprotein products. Furthermore, the worldwide mycoprotein products market is likely to witness a powerful surge owing to increased processing of high-quality protein products.

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Veganism and the Growing Need for Meat Substitutes Will Fuel the Growth of Mycoprotein Market

Producers are therefore taking significant measures to create superior products and enhance their product portfolio in order to meet the increasing demand. Numerous cases of soya allergies and wheat gluten intolerance around the world is causing the market for mycoprotein products-based meat substitutes to develop as more customers switch their preferences from soya and wheat to mycoprotein. Soy allergies are prevalent, particularly among infants and kids. Since mycoprotein products is a fermented product, it can be readily eaten by individuals who have soya allergies or gluten intolerance or both.

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Sustainable Production Methods Boosting Market Growth

Meat production has a significant effect on the environment and makes a major contribution to the eutrophication process. In this sense, it is essential to discover an alternative, inexpensive and less resource-consuming protein source to replace meat or meat products such as mycoprotein products.

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