Mycelium meat refers to a sustainable and alternative protein source produced using mycelium, the root structure of fungi. This mycelium-based meat substitute is cultivated through fermentation processes, using techniques similar to those in the production of traditional plant-based meat alternatives. Mycelium meat is gaining attention for its ability to mimic the texture and taste of conventional animal meat while offering environmental benefits such as reduced greenhouse gas emissions and land usage. It represents an innovative approach to addressing the environmental and ethical concerns associated with traditional meat production by providing a protein-rich food source derived from fungi.

The global Mycelium Meat market size is projected to grow from US$ 0 million in 2023 to US$ 0 million in 2030; it is expected to grow at a CAGR of 0% from 2024 to 2030.

Key Features

• Comprehensive analysis by region and market sector of projected Mycelium Meat sales for 2024 through 2030.
• Detailed analysis in US$ millions of the world Mycelium Meat industry.
• Evaluation of key market trends, drivers, and factors shaping the global outlook.
• Breakdown of market opportunities by end market size.

Segmentation by Type

• Bacon & Deli Meats
• Whole-Cut Steak
• Chicken
• Others

Segmentation by Application

• Commercial
• Household

Market by Region

• Americas
• APAC
• Europe
• Middle East & Africa

Company's Coverage

• Quorn Foods
• Meati
• Prime Roots
• Ecovative
• The Better Meat
• Libre Foods
• Mushlabs
• Bosque Foods
• Adamo Foods
• Mycorena
• ENOUGH
• Fable Foods
• Nature's Fynd
• MycoTechnology
• MyForest Foods
• 70/30 Food Tech

Key Questions Addressed in this Report

• What is the 10-year outlook for the global Mycelium Meat market?
• What factors are driving Mycelium Meat market growth, globally and by region?
• Which technologies are poised for the fastest growth by market and region?
• How do Mycelium Meat market opportunities vary by end market size?
• How does Mycelium Meat break out type, application?