According to a recent market report by Technavio, "The growing instances of soy allergies and wheat gluten intolerance across the globe are causing the mycoprotein-based meat substitutes market to grow as more consumers are switching their preferences from soy and wheat to mycoprotein. Soy allergies are common especially among babies and children. Since mycoprotein is a fermented product, it can be easily consumed by people who have soy allergies or gluten intolerance or both."

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