The Global Edible Fungus Market Report by Global Insight Services is the single and trusted source of information for the Edible Fungus Market. This report provides an analysis of the market impact of the latest market disruptions such as the Russian-Ukraine War and Covid-19. The report provides a qualitative analysis of the market using various frameworks such as Porters’ and PESTLE analysis. The report includes in-depth segmentation and market size data by category, product type, application, and region. The report also includes a comprehensive analysis of recent events such as key issues, trends and drivers, restraints and challenges, competitive landscape, and M&A activity in the market.
Edible fungi are those fungi which can be used as food. They include yeasts, molds, and mushrooms. Some edible fungi are poisonous if eaten raw, so it is important to cook them properly.
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Key Trends
The key trends in edible fungus technology are the development of new strains of edible fungi, the use of fermentation to improve the taste and texture of edible fungi, and the use of genetic engineering to improve the nutritional value of edible fungi.
The development of new strains of edible fungi is driven by the demand for new and improved varieties of edible fungi. This demand is driven by the increasing popularity of edible fungi as a food source, as well as the need for new and improved varieties of edible fungi for medical and industrial purposes.
The use of fermentation to improve the taste and texture of edible fungi is a key trend in edible fungus technology. Fermentation is used to improve the taste and texture of edible fungi by breaking down the cell walls of the fungi, which makes the fungi more tender and easier to digest.
The use of genetic engineering to improve the nutritional value of edible fungi is a key trend in edible fungus technology. Genetic engineering is used to improve the nutritional value of edible fungi by introducing new genes into the fungi that improve the fungi’s ability to absorb and use nutrients.
Key Drivers
The global edible fungus market is driven by the rising demand for healthy and organic food. The health benefits of edible fungi, such as their high protein and fiber content, low calorie content, and high levels of vitamins and minerals, are driving their demand. The increasing popularity of plant-based diets is also driving the demand for edible fungi as a meat alternative. The growing demand for functional foods and the rising awareness of the health benefits of edible fungi are expected to drive the market in the forecast period.
The rising demand for healthy and organic food is the key driver of the edible fungus market. The health benefits of edible fungi, such as their high protein and fiber content, low calorie content, and high levels of vitamins and minerals, are driving their demand. The increasing popularity of plant-based diets is also driving the demand for edible fungi as a meat alternative. The growing demand for functional foods and the rising awareness of the health benefits of edible fungi are expected to drive the market in the forecast period.
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Market Segments
The edible fungus market bifurcated on the basis of type, application, and region. On the basis of type, it is segmented into shiitake, enokitake, agaricus bisporus, and others. By application, it is analyzed across fresh mushrooms, dried mushrooms, canned mushrooms, and others. Region-wise, it is studied across North America, Europe, Asia-Pacific, and rest of the World.
Key Players
The edible fungus market report includes players such as Xuerong Biotechnology, Starway Bio-technology, Monterey Mushrooms, Inc., HIGHLINE MUSHROOM, Northwest Wild Foods, Greenyard, Green Roots, WEIKFIELD FOODS PVT. LTD., Smithy Mushrooms, and Sattvic Goa LLP.
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