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真菌蛋白市场 - 2018-2028 年全球产业规模、份额、趋势、机会和预测，按类型、性质、按应用和竞争细分

Fungal Protein Market - Global Industry Size, Share, Trends, Opportunity, and Forecast, 2018-2028 Segmented By Type, By Nature, By Application by region, and Competition

出版日期: 2023年11月07日 | 出版商:

TechSci Research | 英文 180 Pages | 商品交期: 2-3个工作天内

价格

简介目录

2022 年全球真菌蛋白市场价值为 35.2 亿美元，预计在预测期内将出现令人印象深刻的增长，到 2028 年CAGR为5.28%。真菌蛋白是指源自真菌的蛋白质，真菌是包括霉菌在内的多种微生物组、酵母和蘑菇。这些蛋白质是透过真菌生物质的培养和加工产生的，并用于各种应用，包括食品、饮料、药品和工业过程。真菌蛋白可以从不同类型的真菌中获得，常见来源包括酵母（例如酿酒酵母）、真菌蛋白（例如来自Fusarium vienatum）和各种其他真菌菌株。每种类型的真菌蛋白都有其独特的性质和应用。真菌蛋白通常透过发酵过程产生，其中真菌在受控环境中生长。这可能涉及优化温度、pH 值、氧气水平和营养供应等条件，以促进真菌生物体的生长和蛋白质生产。真菌蛋白质是必需胺基酸、维生素和矿物质的良好来源。它们通常脂肪含量低且不含胆固醇。一些真菌蛋白，如真菌蛋白，以其营养价值而闻名。

在健康、环境和道德问题的推动下，消费者对植物蛋白来源的偏好日益增长，这是真菌蛋白市场的重要动力。基于植物的真菌蛋白受益于此趋势。真菌蛋白通常脂肪含量低，不含胆固醇，是必需营养素的良好来源。随着人们健康意识的增强，这些特性增加了对真菌蛋白质的需求。发酵和生物技术製程的进步使得真菌蛋白的生产更有效率且更具成本效益。效率的提高促进了市场的成长。真菌蛋白，尤其是真菌蛋白和酵母蛋白，通常不含过敏原，这使得它们对食物过敏的消费者很有吸引力。真菌蛋白可用于广泛的食品和饮料应用，包括肉类替代品、乳製品替代品、零食和烘焙食品，使其成为製造商的多功能成分。

主要市场驱动因素

市场概况
预测期	2024-2028
2022 年市场规模	35.2亿美元
2028 年市场规模	47.5亿美元
2023-2028 年CAGR	5.28%
成长最快的细分市场	药品
最大的市场	北美洲

对植物性蛋白质的需求不断增加

开曼化学公司
- Business Overview
- Company Snapshot
- Products & Services
- Financials (In case of listed companies)
- Recent Developments
- SWOT Analysis
智宏生物科技有限公司
- Business Overview
- Company Snapshot
- Products & Services
- Financials (In case of listed companies)
- Recent Developments
- SWOT Analysis
汤姆森公爵的印度列兵。有限公司
- Business Overview
- Company Snapshot
- Products & Services
- Financials (In case of listed companies)
- Recent Developments
- SWOT Analysis
杜邦德内穆尔公司
- Business Overview
- Company Snapshot
- Products & Services
- Financials (In case of listed companies)
- Recent Developments
- SWOT Analysis
银河系
- Business Overview
- Company Snapshot
- Products & Services
- Financials (In case of listed companies)
- Recent Developments
- SWOT Analysis
玛雅桑生技公司
- Business Overview
- Company Snapshot
- Products & Services
- Financials (In case of listed companies)
- Recent Developments
- SWOT Analysis
默克集团
- Business Overview
- Company Snapshot
- Products & Services
- Financials (In case of listed companies)
- Recent Developments
- SWOT Analysis
皇家帝斯曼
- Business Overview
- Company Snapshot
- Products & Services
- Financials (In case of listed companies)
- Recent Developments
- SWOT Analysis
圣克鲁斯生物技术公司
- Business Overview
- Company Snapshot
- Products & Services
- Financials (In case of listed companies)
- Recent Developments
- SWOT Analysis
西维埃勒有限公司
- Business Overview
- Company Snapshot
- Products & Services
- Financials (In case of listed companies)
- Recent Developments
- SWOT Analysis

第 17 章：策略建议

第 18 章：关于我们与免责声明

简介目录

Product Code: 20679

Global Fungal Protein Market has valued at USD 3.52 billion in 2022 and is anticipated to witness an impressive growth in the forecast period with a CAGR of 5.28% through 2028. Fungal protein refers to proteins derived from fungi, a diverse group of microorganisms that includes molds, yeasts, and mushrooms. These proteins are produced through the cultivation and processing of fungal biomass and are used in various applications, including food, beverages, pharmaceuticals, and industrial processes. Fungal protein can be obtained from different types of fungi, with common sources including yeast (e.g., Saccharomyces cerevisiae), mycoprotein (e.g., from Fusarium venenatum), and various other fungal strains. Each type of fungal protein has its unique properties and applications. Fungal proteins are typically produced through fermentation processes, where fungi are grown in controlled environments. This can involve optimizing conditions such as temperature, pH, oxygen levels, and nutrient supply to encourage the growth and protein production of the fungal organisms. Fungal proteins can be a good source of essential amino acids, vitamins, and minerals. They are often low in fat and cholesterol-free. Some fungal proteins, like mycoprotein, are known for their nutritional value.

The growing consumer preference for plant-based protein sources, driven by health, environmental, and ethical concerns, was a significant driver of the fungal protein market. Fungal proteins, being plant-based, benefited from this trend. Fungal proteins are typically low in fat, cholesterol-free, and can be a good source of essential nutrients. As people became more health-conscious, these attributes contributed to the demand for fungal proteins. Advances in fermentation and biotechnology processes have made it more efficient and cost-effective to produce fungal proteins. This increased efficiency contributed to market growth. Fungal proteins, especially mycoprotein and yeast-based proteins, are often allergen-free, making them attractive to consumers with food allergies. Fungal proteins can be used in a wide range of food and beverage applications, including meat substitutes, dairy alternatives, snacks, and baked goods, making them versatile ingredients for manufacturers.

Key Market Drivers

Market Overview
Forecast Period	2024-2028
Market Size 2022	USD 3.52 Billion
Market Size 2028	USD 4.75 Billion
CAGR 2023-2028	5.28%
Fastest Growing Segment	Pharmaceuticals
Largest Market	North America

Increasing Demand for Plant-Based Proteins

Fungal proteins are often considered a more sustainable protein source compared to traditional animal agriculture. They typically require fewer resources, have a lower carbon footprint, and use less land and water, aligning with the growing concern for environmental sustainability. Fungal proteins are generally low in fat, cholesterol-free, and can be rich in essential nutrients. They are seen as a healthier protein option, appealing to consumers interested in health and wellness. Many fungal proteins, particularly yeast-based proteins, are allergen-free, making them suitable for individuals with food allergies or sensitivities. Fungal proteins can mimic the texture and taste of traditional animal-based proteins, making them versatile ingredients for meat alternatives, dairy alternatives, snacks, and more. Fungal proteins are often considered "clean label" ingredients, which means they are perceived as natural and minimally processed, appealing to consumers looking for simple and recognizable ingredients in their food. Fungal proteins, being plant-based, align with ethical considerations related to animal welfare and cruelty-free food choices. Fungal proteins cater to various dietary preferences, including vegetarian and vegan diets, as well as flexitarian diets that seek to reduce meat consumption. As the world's population continues to grow, there is increasing interest in sustainable protein sources that can help address global food security challenges. This factor will help in the development of the Global Fungal Protein Market.

Technological Advancements

Advances in fermentation technology have significantly improved the efficiency and scalability of fungal protein production. Controlled fermentation processes allow for the cultivation of fungal biomass in a controlled environment, enhancing the quality and yield of the protein. The use of advanced bioreactors and bioprocessing techniques has optimized the growth of fungal organisms, resulting in higher protein yields and reducing the production time. Bioreactors provide a controlled environment with precise control over factors like temperature, pH, and oxygen levels. Genetic engineering and strain improvement techniques have been used to enhance the protein content and productivity of fungal strains. Researchers and companies work on selecting and developing strains that produce higher protein content. Innovations in downstream processing, including extraction and purification techniques, have improved the recovery and purity of fungal proteins. These advancements are essential for making fungal proteins suitable for various food and industrial applications.

Research has focused on developing sustainable and cost-effective feedstocks for fungal protein production. This includes exploring alternative nutrient sources that reduce production costs and environmental impacts. Advances in biotechnology and metabolic engineering have enabled the optimization of fungal protein production pathways. This includes enhancing the efficiency of nutrient utilization and protein synthesis within fungal organisms. The ability to scale up fungal protein production to meet growing demand has been a significant technological achievement. Improved scalability ensures a consistent and reliable supply of fungal proteins. Technological tools for quality control, including advanced analytical techniques and monitoring systems, help ensure the consistency and safety of fungal protein products. Efforts to reduce the production costs of fungal proteins have made them more competitive with traditional protein sources. This includes improvements in resource efficiency and the development of cost-effective production methods. Developments in food safety and quality assurance technologies ensure that fungal protein products meet the necessary regulatory standards for safe consumption. This factor will pace up the development of the Global Fungal Protein Market.

Rising Versatility in Food Applications

Fungal proteins, such as mycoprotein and yeast-based proteins, can be utilized in a wide range of food products, leading to greater demand for these sustainable protein sources. Fungal proteins can mimic the texture, taste, and mouthfeel of traditional animal-based proteins. This makes them a valuable ingredient for meat alternatives like plant-based burgers, sausages, and nuggets, as well as for dairy alternatives like plant-based milk, yogurt, and cheese. Fungal proteins, particularly yeast-derived proteins, have long been used in the baking industry as leavening agents. They contribute to the rise and texture of bread, pastries, and other baked goods. Fungal proteins can be incorporated into a variety of snacks, including protein bars, chips, and savory snacks, to boost their protein content. This caters to the increasing consumer demand for convenient and nutritious snack options. Fungal proteins are used in functional foods designed to offer additional health benefits beyond basic nutrition. For example, they can be included in products aimed at improving digestive health or immune support.

Fungal proteins are also utilized in the production of plant-based protein powders, which are popular among athletes and health-conscious consumers looking to increase their protein intake. Food manufacturers appreciate the flexibility of fungal proteins in product formulation. They can be used in various forms, such as isolates, concentrates, or texturized proteins, making them suitable for different applications. Fungal proteins are often considered "clean label" ingredients, which align with the preference of consumers for simple, recognizable, and natural ingredients in their food. Fungal proteins are versatile enough to be integrated into a variety of global cuisines and dishes, allowing for culinary diversity in plant-based and alternative protein options. Many fungal proteins are allergen-free, making them an attractive option for individuals with food allergies or dietary restrictions. This factor will accelerate the development of the Global Fungal Protein Market.

Key Market Challenges

Scaling Up Production

The fermentation process is a crucial step in fungal protein production. Scaling up from lab-scale to industrial-scale fermentation can be complex and may require process optimization to ensure consistent product quality and yield. Scaling up production requires access to adequate resources, including raw materials, land, and infrastructure. Sourcing these resources sustainably and cost-effectively can be a challenge. Investment in larger and more advanced bioreactors is necessary for scaling up production. These bioreactors must be properly designed and equipped to maintain the required conditions for fungal growth. As production scales up, maintaining product quality and consistency becomes more challenging. Robust quality control measures are essential to ensure that the product meets safety and quality standards. The larger the production scale, the more significant the environmental impact. Minimizing the carbon footprint and other environmental consequences of scaling up production is a concern.

Meeting regulatory requirements on a larger scale can be complex. Fungal protein producers must navigate a complex web of regulations and standards related to food safety, labeling, and quality. Achieving cost-competitive production at a larger scale is crucial for the economic viability of fungal protein products. Reducing production costs while maintaining quality is a constant challenge. Ensuring the consistent quality of the final product across batches and over time is a significant challenge in scaling up production. Variability in the production process can lead to inconsistencies in the product. Building and maintaining the necessary infrastructure for larger-scale production and managing the logistics of raw material supply and product distribution can be complex and costly.

Supply Chain Vulnerabilities

Fungal protein production relies on specific raw materials, such as fungal biomass or mycelium. Disruptions in the supply of these raw materials can directly impact the production of fungal proteins. Some fungal protein sources may be dependent on seasonal factors or specific environmental conditions for growth. This can result in supply fluctuations. The transportation of raw materials, equipment, and finished products within the supply chain can be subject to delays or disruptions, particularly when dealing with international trade. Environmental changes, such as extreme weather events or natural disasters, can affect the availability of resources and disrupt production facilities. International trade regulations, tariffs, and political instability in certain regions can impact the global supply chain for fungal proteins. Changes in regulations related to food safety, labeling, and quality can lead to supply chain challenges as companies must adapt to new requirements. Maintaining product quality and safety throughout the supply chain can be a challenge, especially when sourcing raw materials from various suppliers or regions. Rapid changes in consumer demand or market trends can strain the supply chain, making it challenging to meet shifting customer preferences. Economic fluctuations, such as currency exchange rates or inflation, can impact the cost and availability of resources and transportation.

Key Market Trends

Mycoprotein from Fungi like Quorn

Mycoprotein is often considered an environmentally sustainable protein source. Its production typically has a lower carbon footprint and requires less land and water compared to traditional animal agriculture. Mycoprotein is a good source of protein and is often promoted as a healthy protein alternative. It is low in saturated fat and is cholesterol-free. Some mycoprotein products are also fortified with essential nutrients. Mycoprotein is allergen-free, making it suitable for individuals with various food allergies and sensitivities. Mycoprotein is used as the primary ingredient in meat alternative products such as burgers, sausages, and chicken substitutes. It provides a meat-like texture and is appealing to consumers looking for plant-based alternatives to meat. Mycoprotein can be used in a variety of culinary applications, including stir-fries, stews, and other dishes. Its versatility in the kitchen has contributed to its popularity. Companies like Quorn have expanded their product lines to include a wide range of mycoprotein-based products, from ready-to-eat meals to meat alternatives and snacks. Mycoprotein products are often marketed to health-conscious consumers who are looking for nutritious and sustainable food options. Some mycoprotein brands have received endorsements from celebrities and environmental activists, which have helped raise awareness and boost consumer interest.

Segmental Insights

Type Insights

In 2022, the Global Fungal Protein Market largest share was held by Yeast segment and is predicted to continue expanding over the coming years. Yeast-based fungal proteins, such as Saccharomyces cerevisiae, have a long history of use in food and beverage applications. They are commonly used in baking (for leavening), brewing (for fermentation), and as a flavour enhancer (umami). This established use in a wide range of products contributed to the segment's significant market share. Yeast-based fungal proteins are rich in essential amino acids, vitamins (e.g., B vitamins), and minerals (e.g., selenium). This nutritional profile makes them attractive for use in plant-based and fortified food products. Consumers were already familiar with yeast-based products like bread and beer, which made the incorporation of yeast-derived fungal proteins into other food items more acceptable and easier for manufacturers. Ongoing research and technological advancements in yeast fermentation processes have made it more cost-effective and efficient to produce fungal proteins from yeast strains. Yeast-based fungal proteins are typically allergen-free, which is a significant advantage for consumers with food allergies. They are also suitable for vegans and vegetarians, aligning with the growing demand for plant-based protein sources.

Nature Insights

In 2022, the Global Fungal Protein Market largest share was held by conventional segment and is predicted to continue expanding over the coming years. Fungal proteins can be nutrient-rich, providing essential vitamins, minerals, and other nutrients. They are typically low in fat and cholesterol-free. Fungal proteins have applications beyond food. They are used in biotechnology to produce enzymes, pharmaceuticals, and other bioproducts. Fungi are known for their adaptability to various environmental conditions. This adaptability can be harnessed to produce fungal proteins in a controlled and consistent manner.

Application Insights

In 2022, the Global Fungal Protein Market largest share was held by Food and beverages segment in the forecast period and is predicted to continue expanding over the coming years. There was a growing global demand for plant-based protein sources, driven by health-conscious consumers, vegetarians, vegans, and those seeking sustainable and ethical food choices. Fungal proteins, such as mycoprotein and yeast-based proteins, were increasingly used in various food and beverage products to cater to this demand. Fungal proteins were often used in the production of meat alternatives, including plant-based burgers, sausages, and nuggets. These products catered to consumers looking for sustainable and healthier alternatives to traditional meat. Fungal proteins were utilized in dairy alternative products like plant-based milk, yogurt, and cheese. This segment was growing as more consumers sought dairy-free options. Fungal proteins were incorporated into snacks, protein bars, and supplements, capitalizing on the trend of consumers seeking convenient and protein-rich options for on-the-go consumption. Yeast-derived fungal proteins were traditionally used in the baking industry for leavening bread and other baked goods, contributing to a significant market share in the food and beverages segment. Fungi, including yeast, have long been used in the production of fermented foods and beverages, such as beer, wine, and kombucha. Fungal proteins were integrated into functional foods that offer additional health benefits, such as improved digestion or immune support.

Regional Insights

The North America region dominates the Global Fungal Protein Market in 2022. North America, particularly the United States and Canada, had seen a significant increase in consumer demand for plant-based and alternative protein sources. Fungal proteins are considered a sustainable and environmentally friendly choice, aligning with the region's growing interest in sustainable food options. The North American market was influenced by health and wellness trends, with many consumers seeking protein sources that are perceived as healthier than traditional animal-based options. Fungal proteins, such as mycoprotein, are often marketed as being low in fat, cholesterol-free, and a source of essential nutrients. There were various food tech startups and companies in North America dedicated to developing and promoting fungal protein products. Investments in research, development, and marketing were driving the growth of this market segment. Fungal protein products were increasingly available in North American grocery stores and online marketplaces, making them easily accessible to consumers.

Key Market Players

Cayman Chemical Company

Chihon Biotechnology Co., Ltd.

Duke Thomson's India Pvt. Ltd

DuPont de Nemours, Inc.

Galactic

Mayasan Biotech

Merck Group

Royal DSM

Santa Cruz Biotechnology, Inc

Siveele B.V.

Report Scope:

In this report, the Global Fungal Protein Market has been segmented into the following categories, in addition to the industry trends which have also been detailed below:

Fungal Protein Market, By Type:

Yeast
Fusarium Venenatum

Fungal Protein Market, By Nature:

Organic
Conventional

Protein Market, By Application:

Food and beverages
Animal Nutrition
Pharmaceuticals
Others

Fungal Protein Market, By region:

North America
United States
Canada
Mexico
Asia-Pacific
China
India
South Korea
Australia
Japan
Europe
Germany
France
United Kingdom
Spain
Italy
South America
Brazil
Argentina
Colombia
Middle East & Africa
South Africa
Saudi Arabia
UAE

Competitive Landscape

Company Profiles: Detailed analysis of the major companies presents in the Global Fungal Protein Market.

Available Customizations:

Global Fungal Protein Market report with the given market data, Tech Sci Research offers customizations according to a company's specific needs. The following customization options are available for the report:

1. Product Overview

1.1. Market Definition
1.2. Scope of the Market
- 1.2.1. Markets Covered
- 1.2.2. Years Considered for Study
- 1.2.3. Key Market Segmentations

2. Research Methodology

2.1. Objective of the Study
2.2. Baseline Methodology
2.3. Key Industry Partners
2.4. Major Association and Secondary Sources
2.5. Forecasting Methodology
2.6. Data Triangulation & Validation
2.7. Assumptions and Limitations

3. Executive Summary

3.1. Overview of the Market
3.2. Overview of Key Market Segmentations
3.3. Overview of Key Market Players
3.4. Overview of Key Regions/Countries
3.5. Overview of Market Drivers, Challenges, Trends

4. Voice of Customer

5. Global Fungal Protein Market Outlook

5.1. Market Size & Forecast
- 5.1.1. By Value
5.2. Market Share & Forecast
- 5.2.1. By Type (Yeast, Fusarium Venenatum)
- 5.2.2. By Nature (Organic, Conventional)
- 5.2.3. By Application (Food and beverages, Animal Nutrition, Pharmaceuticals, Others)
- 5.2.4. By Region
- 5.2.5. By Company (2022)
5.3. Market Map

6. Asia Pacific Fungal Protein Market Outlook

6.1. Market Size & Forecast
- 6.1.1. By Value
6.2. Market Share & Forecast
- 6.2.1. By Type
- 6.2.2. By Nature
- 6.2.3. By Application
- 6.2.4. By Country
6.3. Asia Pacific: Country Analysis
- 6.3.1. China Fungal Protein Market Outlook
  - 6.3.1.1. Market Size & Forecast
    - 6.3.1.1.1. By Value
  - 6.3.1.2. Market Share & Forecast
    - 6.3.1.2.1. By Type
    - 6.3.1.2.2. By Nature
    - 6.3.1.2.3. By Application
- 6.3.2. India Fungal Protein Market Outlook
  - 6.3.2.1. Market Size & Forecast
    - 6.3.2.1.1. By Value
  - 6.3.2.2. Market Share & Forecast
    - 6.3.2.2.1. By Type
    - 6.3.2.2.2. By Nature
    - 6.3.2.2.3. By Application
- 6.3.3. Australia Fungal Protein Market Outlook
  - 6.3.3.1. Market Size & Forecast
    - 6.3.3.1.1. By Value
  - 6.3.3.2. Market Share & Forecast
    - 6.3.3.2.1. By Type
    - 6.3.3.2.2. By Nature
    - 6.3.3.2.3. By Application
- 6.3.4. Japan Fungal Protein Market Outlook
  - 6.3.4.1. Market Size & Forecast
    - 6.3.4.1.1. By Value
  - 6.3.4.2. Market Share & Forecast
    - 6.3.4.2.1. By Type
    - 6.3.4.2.2. By Nature
    - 6.3.4.2.3. By Application
- 6.3.5. South Korea Fungal Protein Market Outlook
  - 6.3.5.1. Market Size & Forecast
    - 6.3.5.1.1. By Value
  - 6.3.5.2. Market Share & Forecast
    - 6.3.5.2.1. By Type
    - 6.3.5.2.2. By Nature
    - 6.3.5.2.3. By Application

7. Europe Fungal Protein Market Outlook

7.1. Market Size & Forecast
- 7.1.1. By Value
7.2. Market Share & Forecast
- 7.2.1. By Type
- 7.2.2. By Nature
- 7.2.3. By Application
- 7.2.4. By Country
7.3. Europe: Country Analysis
- 7.3.1. France Fungal Protein Market Outlook
  - 7.3.1.1. Market Size & Forecast
    - 7.3.1.1.1. By Value
  - 7.3.1.2. Market Share & Forecast
    - 7.3.1.2.1. By Type
    - 7.3.1.2.2. By Nature
    - 7.3.1.2.3. By Application
- 7.3.2. Germany Fungal Protein Market Outlook
  - 7.3.2.1. Market Size & Forecast
    - 7.3.2.1.1. By Value
  - 7.3.2.2. Market Share & Forecast
    - 7.3.2.2.1. By Type
    - 7.3.2.2.2. By Nature
    - 7.3.2.2.3. By Application
- 7.3.3. Spain Fungal Protein Market Outlook
  - 7.3.3.1. Market Size & Forecast
    - 7.3.3.1.1. By Value
  - 7.3.3.2. Market Share & Forecast
    - 7.3.3.2.1. By Type
    - 7.3.3.2.2. By Nature
    - 7.3.3.2.3. By Application
- 7.3.4. Italy Fungal Protein Market Outlook
  - 7.3.4.1. Market Size & Forecast
    - 7.3.4.1.1. By Value
  - 7.3.4.2. Market Share & Forecast
    - 7.3.4.2.1. By Type
    - 7.3.4.2.2. By Nature
    - 7.3.4.2.3. By Application
- 7.3.5. United Kingdom Fungal Protein Market Outlook
  - 7.3.5.1. Market Size & Forecast
    - 7.3.5.1.1. By Value
  - 7.3.5.2. Market Share & Forecast
    - 7.3.5.2.1. By Type
    - 7.3.5.2.2. By Nature
    - 7.3.5.2.3. By Application

8. North America Fungal Protein Market Outlook

8.1. Market Size & Forecast
- 8.1.1. By Value
8.2. Market Share & Forecast
- 8.2.1. By Type
- 8.2.2. By Nature
- 8.2.3. By Application
- 8.2.4. By Country
8.3. North America: Country Analysis
- 8.3.1. United States Fungal Protein Market Outlook
  - 8.3.1.1. Market Size & Forecast
    - 8.3.1.1.1. By Value
  - 8.3.1.2. Market Share & Forecast
    - 8.3.1.2.1. By Type
    - 8.3.1.2.2. By Nature
    - 8.3.1.2.3. By Application
- 8.3.2. Mexico Fungal Protein Market Outlook
  - 8.3.2.1. Market Size & Forecast
    - 8.3.2.1.1. By Value
  - 8.3.2.2. Market Share & Forecast
    - 8.3.2.2.1. By Type
    - 8.3.2.2.2. By Nature
    - 8.3.2.2.3. By Application
- 8.3.3. Canada Fungal Protein Market Outlook
  - 8.3.3.1. Market Size & Forecast
    - 8.3.3.1.1. By Value
  - 8.3.3.2. Market Share & Forecast
    - 8.3.3.2.1. By Type
    - 8.3.3.2.2. By Nature
    - 8.3.3.2.3. By Application

9. South America Fungal Protein Market Outlook

9.1. Market Size & Forecast
- 9.1.1. By Value
9.2. Market Share & Forecast
- 9.2.1. By Type
- 9.2.2. By Nature
- 9.2.3. By Application
- 9.2.4. By Country
9.3. South America: Country Analysis
- 9.3.1. Brazil Fungal Protein Market Outlook
  - 9.3.1.1. Market Size & Forecast
    - 9.3.1.1.1. By Value
  - 9.3.1.2. Market Share & Forecast
    - 9.3.1.2.1. By Type
    - 9.3.1.2.2. By Nature
    - 9.3.1.2.3. By Application
- 9.3.2. Argentina Fungal Protein Market Outlook
  - 9.3.2.1. Market Size & Forecast
    - 9.3.2.1.1. By Value
  - 9.3.2.2. Market Share & Forecast
    - 9.3.2.2.1. By Type
    - 9.3.2.2.2. By Nature
    - 9.3.2.2.3. By Application
- 9.3.3. Colombia Fungal Protein Market Outlook
  - 9.3.3.1. Market Size & Forecast
    - 9.3.3.1.1. By Value
  - 9.3.3.2. Market Share & Forecast
    - 9.3.3.2.1. By Type
    - 9.3.3.2.2. By Nature
    - 9.3.3.2.3. By Application

10. Middle East and Africa Fungal Protein Market Outlook

10.1. Market Size & Forecast
- 10.1.1. By Value
10.2. Market Share & Forecast
- 10.2.1. By Type
- 10.2.2. By Nature
- 10.2.3. By Application
- 10.2.4. By Country
10.3. MEA: Country Analysis
- 10.3.1. South Africa Fungal Protein Market Outlook
  - 10.3.1.1. Market Size & Forecast
    - 10.3.1.1.1. By Value
  - 10.3.1.2. Market Share & Forecast
    - 10.3.1.2.1. By Type
    - 10.3.1.2.2. By Nature
    - 10.3.1.2.3. By Application
- 10.3.2. Saudi Arabia Fungal Protein Market Outlook
  - 10.3.2.1. Market Size & Forecast
    - 10.3.2.1.1. By Value
  - 10.3.2.2. Market Share & Forecast
    - 10.3.2.2.1. By Type
    - 10.3.2.2.2. By Nature
    - 10.3.2.2.3. By Application
- 10.3.3. UAE Fungal Protein Market Outlook
  - 10.3.3.1. Market Size & Forecast
    - 10.3.3.1.1. By Value
  - 10.3.3.2. Market Share & Forecast
    - 10.3.3.2.1. By Type
    - 10.3.3.2.2. By Nature
    - 10.3.3.2.3. By Application

11. Market Dynamics

11.1. Drivers
11.2. Challenges

12. Market Trends & Developments

12.1. Recent Developments
12.2. Product Launches
12.3. Mergers & Acquisitions

13. Global Fungal Protein Market: SWOT Analysis

14. Porter's Five Forces Analysis

14.1. Competition in the Industry
14.2. Potential of New Entrants
14.3. Power of Suppliers
14.4. Power of Customers
14.5. Threat of Substitute Product

15. PESTLE Analysis

16. Competitive Landscape

16.1. Cayman Chemical Company
- 16.1.1. Business Overview
- 16.1.2. Company Snapshot
- 16.1.3. Products & Services
- 16.1.4. Financials (In case of listed companies)
- 16.1.5. Recent Developments
- 16.1.6. SWOT Analysis
16.2. Chihon Biotechnology Co., Ltd.
- 16.2.1. Business Overview
- 16.2.2. Company Snapshot
- 16.2.3. Products & Services
- 16.2.4. Financials (In case of listed companies)
- 16.2.5. Recent Developments
- 16.2.6. SWOT Analysis
16.3. Duke Thomson's India Pvt. Ltd
- 16.3.1. Business Overview
- 16.3.2. Company Snapshot
- 16.3.3. Products & Services
- 16.3.4. Financials (In case of listed companies)
- 16.3.5. Recent Developments
- 16.3.6. SWOT Analysis
16.4. DuPont de Nemours, Inc.
- 16.4.1. Business Overview
- 16.4.2. Company Snapshot
- 16.4.3. Products & Services
- 16.4.4. Financials (In case of listed companies)
- 16.4.5. Recent Developments
- 16.4.6. SWOT Analysis
16.5. Galactic
- 16.5.1. Business Overview
- 16.5.2. Company Snapshot
- 16.5.3. Products & Services
- 16.5.4. Financials (In case of listed companies)
- 16.5.5. Recent Developments
- 16.5.6. SWOT Analysis
16.6. Mayasan Biotech
- 16.6.1. Business Overview
- 16.6.2. Company Snapshot
- 16.6.3. Products & Services
- 16.6.4. Financials (In case of listed companies)
- 16.6.5. Recent Developments
- 16.6.6. SWOT Analysis
16.7. Merck Group
- 16.7.1. Business Overview
- 16.7.2. Company Snapshot
- 16.7.3. Products & Services
- 16.7.4. Financials (In case of listed companies)
- 16.7.5. Recent Developments
- 16.7.6. SWOT Analysis
16.8. Royal DSM
- 16.8.1. Business Overview
- 16.8.2. Company Snapshot
- 16.8.3. Products & Services
- 16.8.4. Financials (In case of listed companies)
- 16.8.5. Recent Developments
- 16.8.6. SWOT Analysis
16.9. Santa Cruz Biotechnology, Inc
- 16.9.1. Business Overview
- 16.9.2. Company Snapshot
- 16.9.3. Products & Services
- 16.9.4. Financials (In case of listed companies)
- 16.9.5. Recent Developments
- 16.9.6. SWOT Analysis
16.10. Siveele B.V.
- 16.10.1. Business Overview
- 16.10.2. Company Snapshot
- 16.10.3. Products & Services
- 16.10.4. Financials (In case of listed companies)
- 16.10.5. Recent Developments
- 16.10.6. SWOT Analysis

17. Strategic Recommendations

18. About Us & Disclaimer

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真菌蛋白市场 - 2018-2028 年全球产业规模、份额、趋势、机会和预测，按类型、性质、按应用和竞争细分

Fungal Protein Market - Global Industry Size, Share, Trends, Opportunity, and Forecast, 2018-2028 Segmented By Type, By Nature, By Application by region, and Competition

目录

第 1 章：产品概述

第 2 章：研究方法

第 3 章：执行摘要

第 4 章：客户之声

第 5 章：全球真菌蛋白市场展望

第 6 章：亚太地区真菌蛋白市场展望

第 7 章：欧洲真菌蛋白市场展望

第 8 章：北美真菌蛋白市场展望

第 9 章：南美洲真菌蛋白市场展望

第 10 章：中东和非洲真菌蛋白市场展望

第 11 章：市场动态

第 12 章：市场趋势与发展

第 13 章：全球真菌蛋白市场：SWOT 分析

第 14 章：波特的五力分析

第 15 章：大环境分析

第16章：竞争格局

第 17 章：策略建议

第 18 章：关于我们与免责声明

Key Market Players

Report Scope:

Fungal Protein Market, By Type:

Fungal Protein Market, By Nature:

Protein Market, By Application:

Fungal Protein Market, By region:

Competitive Landscape

Available Customizations:

Company Information

Table of Contents

1. Product Overview

2. Research Methodology

3. Executive Summary

4. Voice of Customer

5. Global Fungal Protein Market Outlook

6. Asia Pacific Fungal Protein Market Outlook

7. Europe Fungal Protein Market Outlook

8. North America Fungal Protein Market Outlook

9. South America Fungal Protein Market Outlook

10. Middle East and Africa Fungal Protein Market Outlook

11. Market Dynamics

12. Market Trends & Developments

13. Global Fungal Protein Market: SWOT Analysis

14. Porter's Five Forces Analysis

15. PESTLE Analysis

16. Competitive Landscape

17. Strategic Recommendations

18. About Us & Disclaimer