The global chaga mushroom market is set to witness a remarkable growth trajectory, with revenue projected to surge from US$ 912.3 million in 2022 to US$ 1.89 billion by 2032, expanding at a value CAGR of 7.4%. The market’s growth is driven by increasing awareness of its medicinal benefits, rising demand for dietary supplements, and growing use in cosmetic and personal care products.

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Market Overview

Chaga mushroom (Inonotus obliquus), a parasitic fungus predominantly found on birch trees in colder climates, is gaining popularity due to its unique composition of natural substances like polyphenols and mycochemicals. Historically considered a superfood, its high antioxidant content and immune-boosting properties have made it a staple in dietary supplements, functional foods, beverages, and herbal medicines.

Key Drivers

Medicinal Properties and Health Benefits:

Chaga mushroom boasts bioactive compounds such as β-D-glucans, triterpenes, and antioxidants, which offer immune support, cardiovascular benefits, and anti-cancer properties. Its polysaccharides and betulinic acid are being studied for potential therapeutic applications, especially in cancer prevention and treatment.

According to WHO, cancer remains the second leading cause of mortality globally. Chaga’s bioactive components, including betulin and betulinic acid, show promise in combating cancer cells, driving its demand in healthcare and pharmaceutical industries.

Rising Demand for Dietary Supplements:

Post-COVID-19, health-conscious consumers are increasingly turning to proactive healthcare solutions like nutraceuticals. Chaga mushrooms, rich in adaptogens, play a crucial role in balancing bodily systems and supporting immunity, gastrointestinal health, and cardiovascular functions.

Manufacturers are innovating with chaga-based products such as capsules and drink mixes. For instance, Aloha Medicinals offers chaga capsules containing 300 mg of polysaccharides per serving, catering to the growing demand for convenient health supplements.

Applications in Cosmetics and Personal Care:

The inclusion of chaga mushrooms in skincare formulations is gaining momentum. Rich in minerals like zinc and selenium and natural antioxidants like melanin, chaga offers anti-aging, anti-irritant, and protective benefits for the skin.

Companies like BASF have introduced innovative products such as Inolixir, a bioactive ingredient derived from chaga mushrooms, designed to enhance skin health and protection.

Market Restraints

Despite its numerous benefits, chaga mushrooms contain high levels of oxalates, which may pose health risks such as kidney stones and decreased calcium absorption, leading to bone health concerns. This factor could impede market growth, especially among consumers with pre-existing kidney or bone health issues.

Market Opportunities and Trends

Expanding Nutraceutical Applications:

Ongoing clinical trials and research into chaga’s bioactive compounds are expected to unlock new applications, particularly in functional foods and beverages.

Growth in Organic and Herbal Product Demand:

Consumers’ preference for organic and gut-friendly products aligns with the natural, chemical-free profile of chaga mushrooms.

Innovative Product Launches:

Companies are investing in developing premium chaga products for niche markets. From tea blends to fortified snacks, the versatility of chaga mushrooms is spurring innovation across industries.

Emerging Markets:

Regions like Asia-Pacific and North America are witnessing increased adoption due to heightened awareness of chaga’s medicinal properties.

Regional Insights

The global market is characterized by concentrated demand from key countries, with the top five markets accounting for nearly 49% of the global share in 2021.

North America: Increasing focus on holistic health and rising nutraceutical consumption are propelling market growth in this region.

Europe: Traditional use of chaga in folk medicine, combined with its integration into modern healthcare, supports strong demand.

Asia-Pacific: The region benefits from robust traditional medicine systems and expanding health supplement markets.

Future Projections

With the chaga mushroom market set to double in value by 2032, it is expected to become a vital component in health and wellness sectors. Manufacturers are likely to explore advanced extraction techniques, expanding product lines, and strengthening supply chains to meet growing consumer demand.

Read More: https://www.persistencemarketresearch.com/market-research/chaga-mushroom-market.asp

Key Questions Answered in the Report

What are the primary factors driving the chaga mushroom market growth?

Which regions hold the highest potential for market expansion?

How are companies addressing the high oxalate content concerns in chaga mushrooms?

What innovations are shaping the future of the chaga mushroom market?

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We’re all told, these days, that we don’t eat enough protein. Guidelines suggest the average man needs about 55 grams a day, 45 grams for women. Most of us do, in fact, get enough of it but that hasn’t stopped us turning to powders and bars to compensate.

Between 2018 and 2023 the protein bar market more than doubled to £122.6m. In 2022, the sales value of protein powder concentrates surpassed £463m. Three years prior, in 2019, one in five people reported consuming them once or more per week.

But are they good for us? We asked the experts if they eat them – and if not, what they replace them with.

‘I eat them three times a week but I’m careful of ingredients’

Nichola Ludlam-Raine, dietitian for 15 years and author of ‘How Not to Eat Ultra-Processed‘

Ludlam-Raine eats protein bars or powders two to three times a week in her breakfast or on the go. When using oat milk, instead of cows or soya milk, in her morning porridge or smoothie, she adds a scoop of Huel protein powder for a protein boost. On busy days, she takes protein bars from FulFil or Grenade in her bag to snack on.

“They can be convenient and effective for supplementing a diet low in protein, particularly for those with higher needs like athletes, older adults, or people recovering from illness. They’re convenient, have set portions and a variety of flavours,” she tells i.

Although Ludlam-Raine puts them in the bracket of a ‘healthier UPF‘ she says they are still processed and some contain additional sugars and additives. She opts for brands with a shorter ingredient list as many have “fillers” and added sugar. “Some brands may use lower-quality protein sources or additives which can cause digestive discomfort, especially if they contain sugar alcohols.

“Look for products with simple, minimal ingredients and go for brands that use whey isolate, pea protein or casein.”

When it’s possible, she always recommends prioritising whole food protein sources first – such as Greek yoghurt or cottage cheese with berries and seeds for breakfast, or eggs. For lunch, she might have lentil or chickpea salad with grilled chicken or salmon followed by boiled eggs, nuts or edamame for a snack. Dinner options include tofu stir fry with quinoa or baked cod with sweet potato and broccoli.

‘They can fill nutritional gaps’

Shelley Balls, registered dietitian and owner of ‘Fuelling Your Lifestyle’

Read Next

Dietitian Shelley Balls sometimes uses protein powders or bars to tide her over before her next meal, or to add protein to her diet if her meals have been lacking it. “I’m all for adding protein powder to a smoothie, or taking a protein bar with you on the go. They can be handy in some scenarios,” she says.

Relying on them too much could mean you’re missing out on other key nutrients though, she warns. “It isn’t uncommon to overdo it when it comes to protein supplements. Some people may skip breakfast that contains dietary fibre, protein and antioxidants because they think grabbing a protein bar is better for their health when in reality it could lead to nutritional deficits.”

As an alternative, Balls will sometimes swap a protein bar for other snacks like a peanut butter and jam sandwich, yoghurt parfait with berries and granola, 85g tuna with avocado or around 30g almonds.

‘I avoid them due to added sugar’

Lesley Kumar, nutrition consultant at Ringside 24 and registered dietitian

“Protein powders have potential risks such as added sugars, calories and possible contaminants. It’s better to get protein from whole foods,” advises Kumar.

In their place, she prefers a handful of plant proteins like nuts, seeds, soy and beans as they’re bioavailable – that is, more easily absorbed by the body. Animal proteins contain additional fibre and healthy fats – opt for lean turkey or chicken, fish or dairy sources like cottage cheese and milk.

‘I use protein supplements daily’

Chris Mohr, fitness and nutrition adviser at Fortune Recommends Health

Mohr has whey protein powder in his morning drink. “Any time I’m in a pinch I love a quick, on-the-go smoothie as a way to get in quality protein, fruit and some veggies. It’s a convenient way to get high-quality nutrition into the diet.

“For the average person there’s not a big difference in protein powders – some are higher quality than others – but overall choose a flavour you like and enjoy it when you want a quick meal,” he advises.

Forget protein bars, however – they’re often loaded with added sugars.

‘We should get protein from food first’

Helen Bond, registered dietitian with 28 years’ experience

“As a dietician I always say that we should have a ‘food first’ approach because, in theory, we should be able to get all of the protein our body needs from eating a varied and balanced diet,” says Bond.

In basic terms proteins are made from a range of amino acids, none of which are essential, she says. Our bodies cannot these nine and they have to come from within our diet. Animal foods, such as chicken, fish and eggs and dairy are “complete proteins” as they have all the essential amino acids. “It’s easy to get all nine if we eat a variety of protein sources throughout the day.”

She recommends mixing them with plant-based protein foods like soya, oats, grains, nuts, seeds and lentils. They tend to be high in fibre which Bond says most of us lack, and they’re better for the environment.

She’s not against supplementing protein when it’s needed though. “If your diet is lacking and you’re not meeting your protein needs for whatever reason – your training, your older and appetite is poor of your diet isn’t balanced – they can be useful to fill nutritional gaps.”

‘The cons outweigh the pros’

Sue Baic, former NHS and private dietitian, now a freelance nutrition consultant

Like other experts, Baic says protein supplements can be convenient, especially for people who are active with a need for higher protein but getting protein in from food should come first as they often have the healthy fats and fibre we also need.

“They tend to be more expensive than getting protein from foods and some are just an expensive way of getting milk protein. Food sources of protein are relatively economical and tasty like yoghurt, tinned fish, beans, some nuts and lean turkey.”

Baic sometimes buys protein yoghurts but avoids bars and powders as her diet involved plenty of low fat dairy, lean meat and oily fish which gives her the protein she needs. She’s also found, when she has tasted them, that a high-protein meal is much more tasty than the same amount in a supplement or bar.

New research reveals how green tea kombucha alleviates gut issues, enhances metabolic markers, and supports healthier weight loss—offering a delicious edge in dietary interventions.

Study: The Impact of Green Tea Kombucha on the Intestinal Health, Gut Microbiota, and Serum Metabolome of Individuals with Excess Body Weight in a Weight Loss Intervention: A Randomized Controlled Trial. Image Credit: Liv friis-larsen / Shutterstock

In a recent randomized controlled trial published in the journal Foods, researchers investigated the effects of green tea kombucha (GTK) consumption on gut health, microbiota, and metabolism in individuals with excess body weight on an energy-restricted diet. They found that GTK consumption did not significantly affect gut microbiota or intestinal permeability but improved gastrointestinal symptoms and altered the serum metabolome by influencing specific metabolites linked to anti-inflammatory and antioxidant properties. These findings suggest potential benefits for metabolic health in individuals with excess body weight.

Background

Fermented foods, like kombucha, have gained popularity for their potential health benefits, particularly in improving intestinal health, modulating microbiota, and combating metabolic imbalance.

Kombucha, made by fermenting sugar-containing green or black tea with a symbiotic culture of bacteria and yeasts, contains bioactive compounds such as phenolic acids, organic acids, and vitamins. Despite its growing consumption, the true effects of kombucha on human health, particularly in individuals with excess body weight, remain unclear. Overweight individuals often experience altered gut microbiota, lower diversity, and a weakened intestinal barrier, contributing to inflammation and metabolic disorders.

Studies in animal models suggest kombucha may reduce gut dysbiosis and improve intestinal health. However, no human studies prior to this have evaluated GTK’s role when combined with an energy-restricted diet in terms of both intestinal parameters and serum metabolomics. Therefore, researchers in the present study examined, for the first time, the effect of GTK on gastrointestinal symptoms, intestinal permeability, microbiota composition, and serum metabolites in individuals with excess body weight undergoing weight loss treatment.

About the study

Participants with excess body weight (body mass index ≥ 27 kg/m², body fat > 30% for women, > 25% for men) were randomly assigned to two groups: a control group (CG, n = 37) following an energy-restricted healthy diet and a kombucha group (KG, n = 38) receiving the same diet with an additional 200 mL/day of GTK over a 10-week period. Exclusion criteria were the presence of metabolic or chronic diseases, habitual use of supplements, or regular consumption of fermented foods or teas. The GTK was produced in-house, with each serving providing probiotics at 1 billion colony-forming units.

Participants’ usual physical activity patterns and dietary habits were maintained and monitored throughout. Questionnaires, anthropometry, biological sample collection, and metabolic tests were used to evaluate outcomes, quality of life, and gastrointestinal symptoms of patients.

Microbiota analysis was conducted to assess diversity, differential taxa trends such as increased Romboutsia and decreased Alistipes, and correlations with metabolites in the GTK group. The metabolome was studied using serum samples.

Results and discussion

Both the KG and CG groups experienced weight loss and improvements in body composition, although no significant differences were observed between them. The KG group also experienced a slight increase in daily fiber intake, but it was not found to be statistically significant.

In terms of quality of life, CG showed improvements in total score, physical function, and bodily pain, while the KG showed improvements in total score, general health, vitality, and emotional role, but no significant differences were noted between the groups.

Intestinal parameters, including zonulin (biomarker for impaired gut barrier function), lipopolysaccharide-binding protein, SCFAs, and fecal pH, did not show significant differences between groups after the intervention, except for the CG, which showed increased levels of lactulose/mannitol ratio, fecal pH, and zonulin. Both groups showed a decrease in butyric acid production, but no significant changes were observed in other SCFAs.

In terms of gastrointestinal symptoms, both groups reported reductions, but the KG showed more substantial improvements, especially in symptoms like hard stools and incomplete bowel evacuation. The KG also showed more significant changes in stool consistency, with an increase in type 4 stool.

Further, no significant differences were found between the groups at the genus level, though the KG had a trend of decreased Alistipes and increased Romboutsia counts. Alpha diversity increased in both groups, with a statistically significant higher Chao 1 index in the KG at the genus level compared to baseline.

Lastly, serum metabolomics identified 25 putative metabolites in the KG, predominantly related to amino acid and fatty acid metabolism, including diethyl malonate and taurine, with correlations observed between changes in microbiota and metabolites.

The study’s rigorous design strengthens it, but its relatively small sample size and insufficient biological samples limit it. The use of in-house GTK, while standardized, may also differ from commercial versions, which could influence generalizability.

Conclusion

In conclusion, the study showed that GTK improved gastrointestinal symptoms, particularly in promoting complete bowel emptying and alleviating hard stools, in individuals with excess body weight undergoing weight loss treatment. While it did not significantly modulate gut microbiota, trends in increased diversity and specific taxa shifts were observed, warranting further investigation in future trials. The CG showed worsening intestinal permeability and fecal pH, suggesting that kombucha might help prevent these negative effects.

Additionally, kombucha consumption affected the serum metabolome, with metabolites linked to metabolic, anti-obesity, anti-inflammatory, and antioxidant pathways, potentially enhancing overall health in individuals with excess body weight.