The plant based protein marketplace is experiencing unprecedented growth. Alternative protein retail product launches are up an astounding 128% in the past five years alone, and plant proteins are expected to make up 33% of the overall protein market by 2054. The high demand for plant based protein can be attributed to a number of factors: an increased interest in health and wellness among consumers, the rising popularity of plant based and flexitarian diets, growing incidences of food allergies, consumer concern over animal welfare, and the environmental impact of animal based products.
An upsurge in the variety of plant based protein offerings and better tasting alternatives coming to market is shifting the landscape of the protein industry. Consumers are becoming more interested in exploring options that are not animal based and are changing their eating habits accordingly. Consumer interest means market potential, and there are significant opportunities to bring new and innovative plant based protein products to market that should not be ignored.
MycoTechnology has created PureTaste; a complete, high quality, plant based protein that has been transformed through mushroom fermentation. Fermenting pea and rice protein with shiitake mushroom mycelium improves taste, decreases aroma, and increases solubility and functionality. PureTaste is dairy-free, soy-free, gluten-free, and nut-free and does not contain any of the other top eight allergens recognized by the FDA that represent >90% of all food related allergies.
Read the full whitepaper from MycoTechnology here.
