Frozen Mushroom Market: Trends and Opportunities

The global frozen mushroom market was pegged at USD10m and it is expected to reach USD20m by the end of 2025 with a CAGR of 20% between 2018 and 2025. By Transparency Market Research

Mushroom or “Toadstool” was first identified in Europe as an edible item. Frozen mushrooms are the mushrooms that are cooled and frozen rapidly to retain the nutrients of fresh mushrooms. The shelf life of frozen mushrooms is about 24 months, which is not the case with ordinary mushrooms. Frozen mushrooms find a wide variety of applications in foods and medicines. Among all regions globally, Europe and North America markets account for significant consumption of frozen mushrooms. Europe and China collectively accounted for a 46.18% share in 2017. The use of frozen mushrooms in China has been growing at a rapid pace and is expected to retain the momentum during the forecast period.

The extensive use of frozen mushrooms in pizzas has been surging as the demand for this product grew extensively. This increase is closely connected to the large number of applications in Italian pizzas and Indian food meant to enhance the overall flavor and fragrance of the dishes.

With growing health consciousness among the population, the demand for frozen mushrooms has been increasing considering their nutritional value and health benefits. According to a survey, in the Asia Pacific market, 46% of consumers in India are health conscious

Frozen mushrooms can last for 24 months without any preservative, which makes them a preferred alternative to fresh mushrooms. Pizzas have been gaining popularity globally and mushrooms are extensively used in pizzas. This provides an opportunity for the manufacturers of frozen mushrooms. Nowadays, cardiovascular diseases and heart and blood pressure problems are prevalent among adults. This may also provide an opportunity for manufacturers as the high potassium and low sodium content of mushroom are helpful for heart health. Also, frozen mushrooms contain antioxidants, which help in reducing free radicals in cells.