Mycoprotein Market USD 778.1 Million by 2036, Japan - CAGR 10.2%, South Korea - CAGR 8.1%

NEWARK, Del., October 8, 2026. — The global mycoprotein market is estimated at USD 362.5 million in 2026 and is projected to reach USD 778.1 million by 2036, expanding at a CAGR of 7.9% from 2026 to 2036, according to Future Market Insights (FMI). The market was valued at USD 336.0 million in 2025.

The growth outlook is being shaped by gradual shifts toward alternative protein consumption, particularly in minced products, sauces, ready meals and blended formats. FMI expects category expansion to come from repeated substitution occasions rather than a complete shift away from meat. Pricing, product familiarity and improved formats will remain important as producers seek to make mycoprotein competitive for mainstream consumers.

Fermentation technology underpins scalable mycoprotein production

Submerged liquid fermentation (SLF) is expected to account for 86.4% of production method share in 2026, making it the dominant production approach. Its scalability, process control and established industrial use provide producers with a platform for expanding fungal protein output as demand increases.

FMI identifies fermentation capacity and production economics as important considerations for the industry's next stage of development. Producers that can improve manufacturing efficiency while maintaining product quality may be better positioned to supply larger food manufacturers and foodservice operators.

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Where growth is fastest

·         Japan — 10.2% CAGR: Japan is projected to record the fastest growth through 2036, supported by interest in alternative protein formats and opportunities to incorporate mycoprotein into convenient prepared foods.

·         South Korea — 8.1% CAGR: South Korea is expected to record the slowest growth among the highlighted markets, while continued demand for convenient protein products provides a foundation for category expansion.

What leads the market

·         Minced formats — 42.3% share in 2026: Minced mycoprotein is projected to hold the largest share among form types. Its versatility makes it suitable for familiar meal formats including mince-based dishes, sauces and ready meals.

·         Submerged liquid fermentation — 86.4% share in 2026: SLF remains the leading production method because of its scalability, process control and established industrial applications.

·         Blended products: Combining mycoprotein with conventional meat can lower the switching barrier for consumers who are not ready to fully replace meat, creating an incremental route into the category.

·         Protein snacks and foodservice: FMI identifies snacking formats and foodservice blends as potential volume opportunities as producers seek new consumption occasions beyond specialist alternative-protein retail.

The hurdle

Price competitiveness and consumer switching remain the central challenges. Mycoprotein continues to compete for consumers whose protein spending is still heavily concentrated on conventional meat. FMI notes that the category does not need complete conversion of meat consumers to generate substantial growth; repeated substitution of selected servings can create meaningful incremental demand.

For producers, the ability to offer products at competitive prices while maintaining taste, texture and convenience will be important. Improving fermentation economics and securing larger B2B supply contracts could help move mycoprotein from niche retail applications toward broader protein volumes.

For full coverage of the Mycoprotein Market, including forecasts by form, production method, region and country, visit the FMI report: https://www.futuremarketinsights.com/reports/mycoprotein-market

Recent market developments

The market is seeing greater attention to production economics, product formats and applications that can improve the commercial viability of fungal protein:

·         2025: Marlow Foods reported that Quorn sales declined 1.0% in 2025, following a 9.0% decline in 2024, while its underlying operating loss narrowed from GBP 12 million to GBP 6 million.

·         Product innovation: Clean-label mince, protein snacks and blended products are emerging as important opportunities for producers seeking to broaden mycoprotein's appeal.

·         B2B expansion: Larger supply agreements with meat processors and food manufacturers could provide a route for mycoprotein producers to increase volumes beyond specialist retail channels.

FMI profiles Marlow Foods Ltd. (Quorn), Meati Holdings, Nature's Fynd, The Better Meat Co., and Enough (Abunda), along with other companies active in the mycoprotein market.

Analyst perspective

“In my view, the next stage of mycoprotein growth will come from lower-cost fermentation capacity and B2B supply contracts with meat processors. Producers that secure those contracts will move the category from niche retail shelves into mainstream protein volume through the decade.” — Nandini Roy Choudhury, Principal Consultant, Future Market Insights.

What this means for food manufacturers and mycoprotein producers

·         Prioritize cost-efficient fermentation. Lower production costs can improve price competitiveness and make mycoprotein more attractive for mainstream food manufacturers.

·         Develop familiar food formats. Minced products, sauces, ready meals and blended formulations can reduce consumer switching barriers by incorporating mycoprotein into familiar eating occasions.

·         Expand B2B supply relationships. Partnerships with meat processors, food manufacturers and foodservice operators can create larger and more consistent routes to market.

·         Invest in convenient protein formats. Snacks and ready-to-eat products can provide additional consumption occasions as producers seek to move mycoprotein beyond specialist alternative-protein categories.

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About Future Market Insights

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