Fungi and Plant-Based Steaks: FIBER LABS’ Research Toward Better Meat Alternatives
- thomasoverbergh
- Jul 31
- 3 min read
Updated: Aug 13
The meat alternatives market is sizzling, with projections estimating it will soar to $16.13 billion by 2032 at a CAGR of 10.78% (Fortune Business Insights, 2024). As consumers increasingly seek sustainable, healthy, and ethical food options, fungi-based and plant-based meat alternatives are stealing the spotlight.
The Rise of Fungi-Based Meat Alternatives
Fungi-based meat alternatives are emerging as a superstar in the world of sustainable proteins. Unlike traditional plant-based options like soy, peas, or wheat gluten, fungi-based meats can be cultivated from nutrient-rich food waste, such as soybean skin or brewers’ spent grain. This not only makes them more nutritious - packed with protein, iron, and amino acids - but also significantly reduces their environmental footprint. According to a study by the Potsdam Institute for Climate Impact Research (2022), substituting just 20% of beef with microbial protein (a fungi-based alternative) by 2050 could halve deforestation, addressing critical climate change concerns.
Startups are already capitalizing on this trend, using mycelium - the root-like structure of fungi - to create products that mimic the taste and texture of real meat. This innovation aligns with consumer demand for eco-friendly and ethical food choices, making fungi-based meats a prime focus for R&D departments aiming to stay ahead of the curve.
Texture: The Secret Sauce for Consumer Satisfaction
When it comes to meat alternatives, taste is only half the story. Texture - the way a product feels when you bite into it - is what often determines whether consumers keep coming back. FIBER LABS’ research on fungi-based steak, published in a recent study, dives deep into this critical aspect. Using advanced techniques like multi-axial mechanical testing and rheology, the team uncovered that fungi-based steak has a unique texture profile, characterized by anisotropic, rate-dependent stiffness. In simpler terms, it behaves differently depending on how you chew it, closely mimicking the complex mouthfeel of real meat.
Sensory surveys conducted as part of the study revealed that consumers perceive fungi-based steak as more moist, viscous, and fibrous than both animal and plant-based meats. This is a big deal for R&D teams, as texture is a key driver of consumer satisfaction. By applying FIBER LABS’ texture profile analysis, companies can fine-tune their products - whether fungi-based or plant-based - to deliver the chewiness, juiciness, and fibrousness that consumers crave, ultimately boosting sales and brand loyalty.
Why Texture Matters
Consumer Expectations: Shoppers want meat alternatives that feel authentic, not just taste good.
Repeat Purchases: A satisfying texture encourages consumers to buy again, driving sales.
Market Differentiation: In a crowded market, texture can set your product apart from competitors.
Market Leadership Through Texture Innovation
The meat alternatives market is fiercely competitive, with supermarkets playing a pivotal role in its growth. Retailers like JD.com are planning dedicated plant-based grocery spaces, reflecting the mainstream adoption of these products (Mordor Intelligence, 2025). To stand out on these shelves, companies must go beyond taste and focus on texture as a key differentiator.
The global meat substitutes market is projected to grow from $7.24 billion in 2024 to $16.13 billion by 2032 (Fortune Business Insights, 2024). Meanwhile, the mycoprotein segment alone is expected to reach nearly $1 billion by 2032 (Future Market Insights, 2023). This growth is driven by flexitarian, vegetarian, and vegan consumers who prioritize health, sustainability, and ethics. By leveraging FIBER LABS’ biomechanical expertise, companies can develop products that not only meet these demands but also exceed expectations, positioning them as market leaders.
Collaborating with FIBER LABS for Next-Level Product Development
For R&D teams in the meat-replacement industry, partnering with FIBER LABS is a no-brainer. Our state-of-the-art facilities and interdisciplinary expertise - spanning biomechanics, food science, and sensory analysis - offer a unique opportunity to elevate product development. FIBER LABS' tools, such as texture profile analysis and multi-axial testing, provide detailed insights into how ingredients behave under different conditions, enabling precise adjustments to achieve the perfect texture.
Whether you’re developing a fungi-based steak, a plant-based burger, or a hybrid product, FIBER LABS can help you:
Optimize Texture: Ensure your product delivers the mouthfeel consumers love.
Accelerate Innovation: Use data-driven insights to streamline your R&D process.
Gain a Competitive Edge: Create products that stand out in supermarkets and appeal to health-conscious and eco-aware consumers.
Ready to revolutionize your meat alternative products? Visit FIBER-LABS.com to explore collaboration opportunities and take your R&D to the next level.
