EUROPE MYCELIUM MARKET FORECAST 2023-2032

The Europe mycelium market growth analysis includes the assessment of the United Kingdom, Germany, The Netherlands, Poland, Italy, Spain, France, and Rest of Europe. In the United Kingdom, there is a growing interest among consumers in meat alternatives that mimic the characteristics of meat. This interest has primarily been driven by increasing awareness of health and environmental issues. Consequently, these imitation meat products offer a significant source of biologically available protein to consumers without imposing substantial demands on global natural resources. As a result, it is anticipated that meat substitutes that do not involve traditional livestock farming will experience growth in food markets, especially in European nations with rising demands for such products.

Mycelium proteins hold considerable promise in this regard, although they have received less attention when compared to plant-based proteins. The direction of customer preferences is attracting venture capital investments as well. In May 2021, Enough, a Scottish company, announced its intention to supply mycoprotein to Unilever’s plant-based brand, The Vegetarian Butcher. Other brands are also recognizing the untapped potential of mycoprotein-based beverages, yogurts, and cheeses.

Furthermore, France ranks third in Europe in terms of the quantity of mushrooms imported and takes the top spot in terms of price. Over the last five years, mushroom imports to France have shown a consistent annual growth rate of 2%, indicating a rising demand and a thriving market for mycelium-based products in the country.

French consumers purchase a variety of mycelium products, with a particular emphasis on food and beverage solutions. While many mycelium products are domestically cultivated and processed in France, some are also imported from China. The French culture of enjoying gourmet mushrooms has opened up opportunities for exports.

The Europe mycelium market segmentation includes product form, type, and end-user. The product form segment includes powder, tablet and capsule, re-formed product, and other product forms.

The advantage of utilizing mycelium in manufacturing lies in its ability to adapt to various pressure and temperature conditions, resulting in the development of textures akin to food products, packaging materials, and clothing items. Mycelium, owing to its binding properties, can be molded into virtually any desired shape. 

In the case of plant-based foods like bacon, mycelium blocks are sliced thinly to create bacon substitutes with a comparable texture and taste. For instance, Atlast Food’s MyBacon, a mycelium-based alternative to traditional pig-derived bacon, was introduced in December 2020. Further, mycelium can also be oven-dried and compressed into thin sheets resembling leather, which are used in the production of clothing, footwear, bags, and other apparel materials.

Monaghan Group and Mycorena AB are among the prominent firms in the Europe mycelium market.

Mycorena AB manufactures food and feed products from mushroom mycelium. It uses proteins generated by mycelium to manufacture, innovate, and research eco-friendly vegan products using different processes. It has developed its patented process, TechMyc, based on fungi biotechnology to create vegan protein for mycelium and mushrooms in an ecological and cruelty-free way. The company has its headquarters in Gothenburg, Sweden.

One of its key products, Promyc®, is a vegan mycoprotein ingredient produced using a fermentation process through biotechnology.