Market Overview
| Study Period | 2021 - 2031 |
|---|---|
| Forecast Data Period | 2026 - 2031 |
| Base Year Market Size (2025) | USD 411.92 Million |
| Market Size (2026) | USD 465.15 Million |
| Market Size (2031) | USD 854.48 Million |
| Growth Rate (2026 - 2031) | 12.92% CAGR |
| Market Concentration | Medium |
Major Players *Disclaimer: Major Players sorted in no particular order Image © Mordor Intelligence. Reuse requires attribution under CC BY 4.0. | |
Asia-Pacific Tofu Market Analysis by Mordor Intelligence
The Asia-Pacific tofu market size is expected to grow from USD 411.92 million in 2025 to USD 465.15 million in 2026 and is forecast to reach USD 854.48 million by 2031 at a 12.93% CAGR over 2026-2031. Policy support for plant-based proteins, a surge in flexitarian diets among urban consumers, and the premiumization of traditionally low-margin tofu SKUs are together reshaping demand profiles across the region. China’s 14th Five-Year Plan subsidizes domestic soy processing, while India’s BioE3 program lowers the cost of cold-chain investments, giving the private sector clear signals to scale manufacturing capacity. Younger shoppers in Jakarta, Bangkok, and Mumbai view tofu as an environmental statement rather than an austerity food, propelling flavored and fortified variants that command price premiums up to 50% over plain formats. Meanwhile, food-service operators like Sodexo are embedding tofu into institutional menus to meet Scope 3 emission targets, creating predictable offtake volumes that de-risk capital spending on aseptic packaging lines.
Key Report Takeaways
- By product type, regular tofu led with 31.12% of the Asia-Pacific tofu market share in 2025, while smoked and flavored formats are forecast to expand at a 15.07% CAGR to 2031.
- By distribution channel, off-trade outlets accounted for 65.64% of the Asia-Pacific tofu market size in 2025, whereas on-trade venues are projected to grow at a 14.43% CAGR through 2031.
- By geography, China retained 45.35% of the Asia-Pacific tofu market in 2025, yet Indonesia is the fastest-growing country with a 13.22% forecast CAGR to 2031.
Note: Market size and forecast figures in this report are generated using Mordor Intelligence’s proprietary estimation framework, updated with the latest available data and insights as of January 2026.
Asia-Pacific Tofu Market Trends and Insights
Drivers Impact Analysis
| Drivers | (~)% Impact on CAGR Forecasts | Geographic Relevance | Impact Timeline |
|---|---|---|---|
| Growing plant-based and vegan population | +2.1% | Global, with concentration in India, China, Australia | Medium term (2-4 years) |
| Deep-rooted consumption of tofu in the region | +1.4% | China, Japan, Indonesia, Thailand | Long term (≥ 4 years) |
| Consumers increasingly seek low-fat, cholesterol-free, and high-protein foods | +1.8% | Global, urban centers in India, China, Japan, Australia | Short term (≤ 2 years) |
| Government and institutional initiatives | +1.2% | China, India, Japan, Singapore | Medium term (2-4 years) |
| Increasing demand for sustainable, eco-friendly protein sources | +1.0% | Australia, Japan, urban China and India | Medium term (2-4 years) |
| Introduction of organic, flavored, ready-to-eat, and premium tofu varieties | +1.6% | Global, premium segments in Japan, Australia, urban China | Short term (≤ 2 years) |
| Source: Mordor Intelligence | |||
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Growing Plant-Based and Vegan Population
India's 29.5% vegetarian population and China's rising 6% vegan cohort are converging with Australia's 12% flexitarian demographic to create a multi-tier demand structure that rewards both mass-market affordability and premium positioning. The Good Food Institute documented that Asia-Pacific accounted for 40% of global plant-based food sales in 2025, yet per-capita consumption remains one-fifth of North American levels, indicating substantial headroom as disposable incomes rise and cold-chain infrastructure expands into tier-2 and tier-3 cities[1]Source: Good Food Institute, “State of the Industry Report,” gfi.org. Younger consumers aged 18-35 in Jakarta, Bangkok, and Mumbai are adopting plant-based diets not solely for ethical reasons but as status markers signaling environmental awareness, a shift that benefits tofu brands capable of storytelling around regenerative agriculture and carbon-neutral sourcing. This demographic transition is accelerating faster than historical meat-reduction campaigns, as social media amplifies influencer endorsements and plant-based challenges that normalize tofu consumption beyond traditional Buddhist or Hindu contexts.
Deep-rooted consumption of tofu in the region
China and Japan collectively consumed over 8 million metric tons of tofu in 2025, reflecting centuries-old culinary integration where tofu functions as a staple rather than a substitute. The U.S. Soybean Export Council's North Asia Soy Food Report highlighted that Japanese households purchase tofu an average of 2.3 times per week, a frequency unmatched in any Western market, while Chinese breakfast vendors sell an estimated 50 million servings of tofu-based dishes daily. Indonesia's tahu goreng (fried tofu) and Thailand's tofu curries occupy similar cultural niches, embedding the product into daily meal routines in ways that insulate demand from macroeconomic shocks. This deep-rooted consumption creates a stable base-load volume that offsets the volatility seen in experimental plant-based categories, yet it also means incremental growth depends on premiumization—shifting consumers from commodity wet-market tofu priced at USD 0.50 per kilogram to branded, fortified variants retailing at USD 3.00 per kilogram in supermarkets.
Consumers increasingly seek low-fat, cholesterol-free, and high-protein foods
Tofu's nutritional profile, 8 grams of protein per 100 grams, zero cholesterol, and 4 grams of fat—positions it as a functional food for aging populations managing cardiovascular risk and athletes optimizing macronutrient ratios. The USDA's 2025 Dietary Guidelines for Americans explicitly recommend soy protein as a complete plant-based alternative to animal sources, a validation that resonates across Asia-Pacific markets where government health agencies increasingly mirror U.S. nutritional science. Japan's Ministry of Health, Labour and Welfare reported that tofu consumption among adults over 65 rose 18% between 2024 and 2025, driven by physician recommendations to reduce saturated fat intake without sacrificing protein density[2]Source: Japan MHLW, “National Health and Nutrition Survey 2025,” mhlw.go.jp. Urban fitness centers in Shanghai, Seoul, and Singapore now stock ready-to-eat tofu snacks in vending machines, a distribution innovation that bypasses traditional grocery aisles and captures impulse purchases from health-conscious consumers who previously lacked convenient access.
Government and Institutional Initiatives
China's 14th Five-Year Plan allocates CNY 2 billion (USD 280 million) to modernize soybean processing infrastructure, explicitly targeting domestic tofu production capacity to reduce reliance on imported animal proteins and stabilize food prices during global supply disruptions. India's BioE3 policy, launched in 2024, designates plant-based proteins as a strategic sector eligible for subsidized credit and tax incentives, catalyzing investments in cold-chain logistics that previously constrained tofu's shelf life in tropical climates, according to the India Ministry of Science & Technology BioE3 Policy 2024. Japan and Singapore have introduced public procurement mandates requiring that 30% of school and hospital meals include plant-based options by 2027, creating guaranteed demand that de-risks capacity expansions for tofu manufacturers willing to meet institutional quality standards. These policy interventions are more durable than consumer fads, as they embed tofu into fiscal budgets and regulatory frameworks that outlast electoral cycles.
Restraint Impact Analysis
| Restraints | (~)% Impact on CAGR Forecasts | Geographic Relevance | Impact Timeline |
|---|---|---|---|
| Competition from other plant-based proteins | -1.2% | Global, particularly India, Australia, Thailand | Short term (≤ 2 years) |
| Fluctuating soybean prices | -0.9% | China, India, Indonesia (import-dependent markets) | Short term (≤ 2 years) |
| Quality and freshness concerns | -0.6% | Southeast Asia, India (tropical climates) | Medium term (2-4 years) |
| Varying food safety regulations | -0.5% | Cross-border trade between China, India, Japan, Australia | Long term (≥ 4 years) |
| Source: Mordor Intelligence | |||
Fluctuating Soybean Prices
Soybean futures on the Dalian Commodity Exchange ranged between CNY 4,800 and CNY 5,600 per metric ton in 2025, a 17% intra-year swing driven by drought in Argentina's Pampas region and export restrictions imposed by Brazil to stabilize domestic cooking-oil prices, according to the USDA Oilseeds Report 2025. Indian tofu manufacturers, who import 70% of their soybeans from the U.S. and Brazil, faced margin compression when rupee depreciation amplified landed costs by an additional 8% in Q2 2025, according to the India Ministry of Commerce Trade Data 2025. Small and mid-sized producers lack the financial sophistication to hedge commodity exposure through futures contracts, leaving them vulnerable to spot-price volatility that larger competitors like Vitasoy and Pulmuone mitigate via multi-year supply agreements with crushing facilities. This input-cost uncertainty discourages capacity investment and forces frequent retail price adjustments, eroding brand loyalty among price-sensitive consumers.
Quality and Freshness Concerns
Tofu's high moisture content and neutral pH create ideal conditions for microbial growth, limiting unrefrigerated shelf life to 48-72 hours in tropical climates and necessitating cold-chain infrastructure that remains patchy in Indonesia, Thailand, and rural India. A 2025 study by the Indian Council of Agricultural Research found that 23% of tofu samples from wet markets in Delhi and Mumbai exceeded permissible coliform bacteria counts, triggering food-safety alerts that dampened consumer confidence. Aseptic packaging technologies, such as Tetra Pak's ultra-high-temperature processing, extend shelf life to 12 months but add USD 0.15-0.25 per unit in packaging costs, pricing out budget-conscious shoppers who comprise 60% of the market in price-sensitive geographies. Retailers in Southeast Asia report spoilage rates of 8-12% for refrigerated tofu, double the 4-6% waste typical of dairy products, a differential that reduces category profitability and limits shelf-space allocation.
Segment Analysis
By Product Type: Flavored Variants Outpace Commodity Formats
Regular tofu accounted for 31.12% of the market in 2025, driven by its role as a cooking ingredient in traditional Asian cuisines, where consumers purchase unflavored blocks for home preparation. Yet smoked and flavored tofu is expanding at a 15.07% CAGR through 2031, capturing households that prioritize convenience and taste over culinary authenticity. Fortified and functional tofu, enriched with calcium, vitamin D, and omega-3, serves niche wellness segments but remains constrained by higher production costs and limited consumer awareness outside Japan and Australia. Pulmuone's 2025 launch of a vitamin-D-fortified tofu line in South Korea, which achieved 14% market penetration within six months, demonstrates that functional claims resonate when paired with aggressive in-store sampling and physician endorsements.
The shift toward flavored and fortified formats reflects a broader premiumization trend as rising incomes in China, India, and Indonesia enable consumers to trade up from wet-market commodity tofu priced at USD 0.50-0.80 per kilogram to branded supermarket SKUs retailing at USD 2.50-4.00 per kilogram. House Foods' teriyaki-glazed tofu cubes, introduced across Japanese convenience stores in late 2024, generated JPY 1.2 billion (USD 8 million) in first-year sales by eliminating marination time and appealing to single-person households seeking portion-controlled protein. Organic tofu, certified under JAS or USDA standards, occupies a smaller but fast-growing segment, with Australian producer Bean Supreme reporting 34% year-over-year volume growth in 2025 as retailers expanded shelf space for pesticide-free products.
Note: Segment shares of all individual segments available upon report purchase
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By Distribution Channels: Foodservice Acceleration Reshapes Market Access
Off-trade channels, supermarkets, hypermarkets, convenience stores, and online platforms held 65.64% of distribution in 2025, benefiting from cold-chain investments by retailers like China's Alibaba Fresh Hema and India's BigBasket that ensure product integrity from warehouse to doorstep. Yet on-trade venues are growing at 14.43% CAGR as hotels, restaurants, and corporate catering adopt plant-based menu mandates to meet sustainability commitments and accommodate dietary restrictions. Sodexo's 2025 pledge to source 30% of protein from plant-based suppliers by 2027 created immediate demand for bulk tofu formats, with Vitasoy and Morinaga securing multi-year contracts to supply university dining halls and hospital cafeterias across Japan, Singapore, and Australia.
Supermarkets and hypermarkets remain the largest off-trade sub-segment, accounting for an estimated 42% of retail sales in 2025, as they offer the refrigeration infrastructure and foot traffic necessary for impulse tofu purchases. Online channels are expanding rapidly in urban China and India, where platforms like JD.com and Swiggy Instamart promise 30-minute delivery of fresh tofu, addressing the product's short shelf life and enabling trial among consumers who lack proximity to specialty Asian grocers. Convenience stores in Japan, where tofu SKUs occupy prominent refrigerated end-caps, drive incremental volume by positioning tofu as a grab-and-go snack rather than a meal component, a merchandising strategy that Lawson and FamilyMart credit with 19% category growth in 2025. Smaller independent retailers and wet markets, categorized under "Others," are losing share as younger consumers prioritize branded products with transparent sourcing and consistent quality over unpackaged commodity offerings.
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Geography Analysis
China retained 45.35% of the Asia-Pacific tofu market in 2025, underpinned by millennia-old consumption habits where tofu appears in breakfast congee, lunch stir-fries, and dinner hot pots across all income strata. The country's domestic soybean production reached 19.5 million metric tons in 2025, yet demand for food-grade non-GMO soybeans, preferred for tofu over commodity feed-grade varieties, still required 4.2 million metric tons of imports from the U.S. and Canada, creating supply-chain vulnerabilities when trade tensions disrupt shipments, according to the USDA China Oilseeds Report 2025[3]Source: U.S. Department of Agriculture, “China Oilseeds and Products Annual 2025,” fas.usda.gov. Urban premiumization is reshaping the market, as consumers in Beijing, Shanghai, and Shenzhen increasingly purchase organic and flavored tofu from supermarket chains like Hema and Ole', paying 3-4 times the price of wet-market alternatives for perceived safety and convenience. The China Food and Drug Administration's 2024 implementation of QR-code traceability for all packaged tofu raised compliance costs but also accelerated consolidation, as smaller producers lacking digital infrastructure exited the market, according to the CFDA Traceability Regulation 2024.
Indonesia is expanding at 13.22% CAGR through 2031, the fastest rate in the region, driven by a young population, rising protein consumption, and cultural affinity for tahu-based dishes. PT Indofood CBP's tofu unit is pioneering branded, vacuum-sealed formats distributed through Indomaret and Alfamart convenience stores, targeting urban millennials in Jakarta and Surabaya who distrust unpackaged wet-market tofu but lack time for home preparation. Japan's mature market, where per-capita tofu consumption exceeds 7 kilograms annually, is shifting toward functional and premium segments as the aging population seeks calcium-fortified and reduced-sodium variants to manage osteoporosis and hypertension according to the MHLW Japan Nutrition Survey 2025.
India, Australia, and Thailand occupy smaller but strategically important positions. India's plant-based protein market, remains dominated by paneer (cottage cheese) and pulses, yet tofu is gaining traction in metro cities where lactose intolerance affects adults and flexitarian diets are popularized by fitness influencers. Australia's tofu market benefits from a well-established organic supply chain and high consumer awareness of environmental impacts, with retailers like Coles dedicating expanded shelf space to plant-based proteins in response to a 2025 consumer survey showing 41% of shoppers actively reducing meat consumption. Thailand's street-food culture embeds tofu into daily consumption patterns, yet the market remains fragmented among thousands of small-scale producers, limiting the penetration of branded, value-added formats. The Rest of Asia-Pacific, encompassing markets like Vietnam, Philippines, and Malaysia, is characterized by nascent demand and underdeveloped cold-chain infrastructure, presenting long-term opportunities for first movers willing to invest in distribution networks.
Competitive Landscape
The Asia-Pacific tofu market exhibits moderate concentration, indicating that the top 5 players, Vitasoy International, Invigorate Foods, Misuzu Corporation, House Foods Group, and Morinaga Milk Industry, collectively influence pricing and innovation cycles but face persistent pressure from regional specialists and private-label programs. Vitasoy's 2025 pivot toward aseptic packaging and ready-to-drink soy beverages reflects a strategic bet that shelf-stable formats will unlock distribution in regions where cold-chain gaps constrain refrigerated tofu, a move that required USD 18 million in capital expenditure for ultra-high-temperature processing lines at its Shenzhen facility.
House Foods' acquisition of a 35% stake in Indonesian tofu producer PT Sariguna Primatirta in early 2025 signals a vertical-integration strategy aimed at securing non-GMO soybean supply and gaining local market knowledge, a playbook that larger competitors may replicate to mitigate input-cost volatility. White-space opportunities center on fortified tofu for aging populations, single-serve formats for convenience-oriented millennials, and organic certifications that command premium pricing in Australia and Japan. Smaller players like Bean Supreme and Invigorate Foods are leveraging nimble supply chains and direct-to-consumer e-commerce to bypass traditional retail gatekeepers, achieving gross margins 8-12 percentage points higher than mass-market incumbents by targeting niche wellness segments.
Technology adoption is uneven: while Pulmuone and CJ CheilJedang deploy AI-driven demand forecasting to minimize spoilage and optimize production schedules, mid-sized producers in Indonesia and Thailand still rely on manual inventory management, creating inefficiencies that erode competitiveness. Patent filings for tofu-related innovations, such as Morinaga's 2024 application for a calcium-fortification process that prevents texture degradation, remain concentrated among Japanese firms, underscoring the research and development gap between Northeast Asian leaders and Southeast Asian followers according to the Japan Patent Office Database 2024.
Asia-Pacific Tofu Industry Leaders
Vitasoy International Holdings Ltd
Invigorate Foods Pvt. Ltd.
Misuzu Corporation Co. Ltd.
House Foods Group Inc.
Morinaga Milk Industry Co. Ltd.
- *Disclaimer: Major Players sorted in no particular order
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Recent Industry Developments
- July 2025: House Foods Group acquired a 35% equity stake in Indonesian tofu producer PT Sariguna Primatirta for USD 14 million, securing access to local soybean supply chains and distribution networks in Java and Sumatra.
- June 2025: Ming Court, the Chinese restaurant nestled within the Cordis Hong Kong hotel, unveiled its latest culinary offering: the "Soy Symphony" menu. Highlights of this menu feature a delectable stuffed tofu dish, among other delights.
- February 2025: Tofu Shoten, a popular small shop in Melbourne, launched different tofu products such as tofu nuggets, tofu donuts, and unique tofu milk flavors.
Asia-Pacific Tofu Market Report Scope
The scope of this report presents an in-depth analysis of the Asia Pacific tofu market, segmented by product type, distribution channel, and geography. By product type, the market is classified into regular tofu, smoked/flavored tofu, and fortified or functional tofu. This segmentation evaluates consumption patterns, product innovation, and demand trends across traditional and value-added tofu offerings within the region. Based on distribution channels, the market is divided into on-trade and off-trade channels. The on-trade segment includes hotels, restaurants, and catering services, reflecting tofu consumption in foodservice and institutional settings. The off-trade segment comprises supermarkets and hypermarkets, convenience stores, online channels, and other retail formats, highlighting the role of modern retail, e-commerce, and traditional outlets in driving product accessibility and consumer reach. Geographically, the report covers key Asia Pacific markets, including India, China, Japan, Australia, Indonesia, and Thailand, as well as the rest of the Asia Pacific. The report provides historical data and forecasts for the Asia Pacific tofu market in both value (USD) and volume (tons).
By Product Type
| Regular |
| Smoked/Flavored |
| Fortified/Functional |
By Distribution Channels
| On-Trade | Hotels |
| Restaurants | |
| Catering | |
| Off-Trade | Supermarkets and Hypermarkets |
| Convenience Stores | |
| Online Channel | |
| Others |
By Geography
| India |
| China |
| Japan |
| Australia |
| Indonesia |
| Thailand |
| Rest of Asia Pacific |
| By Product Type | Regular | |
| Smoked/Flavored | ||
| Fortified/Functional | ||
| By Distribution Channels | On-Trade | Hotels |
| Restaurants | ||
| Catering | ||
| Off-Trade | Supermarkets and Hypermarkets | |
| Convenience Stores | ||
| Online Channel | ||
| Others | ||
| By Geography | India | |
| China | ||
| Japan | ||
| Australia | ||
| Indonesia | ||
| Thailand | ||
| Rest of Asia Pacific | ||
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Market Definition
- Meat Substitutes - It is a food product made from vegetarian or vegan ingredients, eaten as a replacement for meat. Meat substitutes typically approximate qualities of specific types of meat, such as mouthfeel, flavor, appearance, or chemical characteristics.
- Tempeh - It is a high protein Asian food prepared by fermenting soybeans with a Rhizopus.
- Textured Vegetable Protein - Food items made from consumable protein sources like soybean, pea, wheat, hemp, etc., are known as textured vegetable proteins. Each unit will withstand hydration during cooking and other processes used in preparing the food for consumption because it has structural integrity and a distinguishable texture.
- Tofu - Tofu is a soft food product prepared by treating soybean milk with coagulants.
| Keyword | Definition |
|---|---|
| A5 | It is a Japanese grading system for beef. The 'A' means the carcass yield is the highest possible and the numeric rating relates to beef marbling, color and brightness of the flesh, its texture and color, luster, and fat quality. A5 is the highest mark wagyu beef can score. |
| Abbatoir | It is another name for a slaughterhouse and refers to the premise used for or in connection with the slaughter of animals whose meat is intended for human consumption. |
| Acute Hepatopancreatic Necrosis Disease (AHPND) | It is a disease that affects shrimp and is characterized by high mortalities, in many cases reaching 100% within 30-35 days of stocking grow-out ponds. |
| African Swine Fever (ASF) | It is a highly contagious viral disease of pigs caused by a double-stranded DNA virus in the Asfarviridae family. |
| Albacore Tuna | It is one of the smallest species of tuna found in the six distinct stocks known globally in the Atlantic, Pacific, and Indian oceans, as well as the Mediterranean Sea. |
| Angus beef | It is beef derived from a specific breed of cattle indigenous to Scotland. It requires certification from the American Angus Association to receive the "Certified Angus Beef" quality mark |
| Bacon | It is salted or smoked meat that comes from the back or sides of a pig |
| Black Angus | It is beef derived from a black-hided breed of cows that don't have horns. |
| Bologna | It is an Italian smoked sausage made of meat, typically large and made from pork, beef or veal. |
| Bovine spongiform encephalopathy (BSE) | It is a progressive neurological disorder of cattle that results from infection by an unusual transmissible agent called a prion. |
| Bratwurst | It refers to a type of German sausage made from pork, beef or veal. |
| BRC | British Retail Consortium |
| Brisket | It is a cut of meat from the breast or lower chest of beef or veal. The beef brisket is one of the nine beef primal cuts. |
| Broiler | It refers to any chicken (Gallus domesticus) that is bred and raised specifically for meat production. |
| Bushel | It is a unit of measurement for grains and pulses. 1 bushel = 27.216 kg |
| Carcass | It refers to the dressed body of a meat animal from which butchers trim the meat |
| CFIA | Canadian Food Inspection Agency |
| Chicken Tender | It refers to chicken meat prepared from the pectoralis minor muscles of a chicken bird. |
| Chuck Steak | It refers to a cut of beef that is part of the chuck primal, which is a large section of meat from the shoulder area of a cow |
| Corned Beef | It refers to beef brisket cured in brine and boiled, typically served cold. |
| CWT | Also known as a hundredweight, it is a unit of measurement used to define the quantity of meat. 1 CWT = 50.80 kg |
| Drumstick | It refers to a chicken leg without the thigh. |
| EFSA | European Food Safety Authority |
| ERS | Economic Research Service of the USDA |
| Ewe | It is an adult female sheep. |
| FDA | Food and Drug Administration |
| Fillet Mignon | It is a cut of meat taken from the smaller end of the tenderloin. |
| Flank Steak | It is a cut of beef steak taken from the flank, which lies forward of the rear quarter of a cow. |
| Foodservice | It refers to the part of the food industry which includes businesses, institutions, and companies which prepare meals outside the home. It includes restaurants, school and hospital cafeterias, catering operations, and many other formats. |
| Forage | It refers to animal feed. |
| Foreshank | It is the upper part of the foreleg of cattle |
| Franks | Also known as frankfurter or Würstchen, it is a type of highly seasoned smoked sausage popular in Austria and Germany. |
| FSANZ | Food Standards Australia New Zealand |
| FSIS | Food Safety and Inspection Service |
| FSSAI | Food Safety and Standards Authority of India |
| Gizzard | It refers to an organ found in the digestive tract of birds. It is also called the mechanical stomach of a bird. |
| Gluten | It is a family of proteins found in grains, including wheat, rye, spelt, and barley |
| Grain-fed beef | It is beef derived from cattle that have been fed a diet supplemented with soy and corn and other additives. Grainfed cows can also be given antibiotics and growth hormones to fatten them up more quickly. |
| Grass-fed beef | It is beef derived from cattle that have only been fed grass as feed. |
| Ham | It refers to the pork meat taken from the leg of a pig. |
| HoReCa | Hotels, Restaurants and Cafes |
| Jerky | It is lean trimmed meat that has been cut into strips and dried (dehydrated) to prevent spoilage. |
| Kobe Beef | It is Wagyu beef specifically from the Kuroge Washu breed of cows in Japan. To be classified as Kobe beef, the cow must have been born, raised, and slaughtered within the Hyōgo prefecture in the city of Kobe in Japan. |
| Liverwurst | It is type of German sausage made from beef or pork liver. |
| Loin | It refers to the sides between the lower ribs and pelvis, and the lower part of the back of a cow. |
| Mortadella | It is a large Italian sausage or luncheon meat made of finely hashed or ground heat-cured pork, which incorporates at least 15% small cubes of pork fat. |
| Pastrami | It refers to a highly seasoned smoked beef, typically served in thin slices. |
| Pepperoni | It is an American variety of spicy salami made from cured meat. |
| Plate | It refers to a forequarter cut from the belly of a cow, just below the rib cut. |
| Porcine reproductive and respiratory syndrome (PRRS) | It is a disease occurring in swine causing late-term reproductive failure and severe pneumonia in neonatal pigs. |
| Primal cuts | It refers to the major sections of the carcass. |
| Quorn | It is a meat substitute product prepared using mycoprotein as an ingredient, in which the fungus culture is dried and mixed with egg albumen or potato protein, which acts as a binder, and then is adjusted in texture and pressed into various forms. |
| Ready-to-Cook (RTC) | It refers to food products that include all of the ingredients, where some preparation or cooking is required through a process that is given on the package. |
| Ready-to-Eat (RTE) | It refers to a food product prepared or cooked in advance, with no further cooking or preparation required before being eaten |
| Retort Packaging | It is a process of aseptic packaging food in which food is filled into a pouch or metal can, sealed, and then heated to extremely high temperatures, rendering the product commercially sterile. |
| Round Steak | It refers to a beef steak from the the rear leg of the cow. |
| Rump Steak | It refers to a cut of beef derived from the division between the leg and the chine. |
| Salami | It is a cured sausage consisting of fermented and air-dried meat. |
| Saturated fat | It is a type of fat in which the fatty acid chains have all single bonds. It is generally considered unhealthy. |
| Sausage | It is a meat product made of finely chopped and seasoned meat, which may be fresh, smoked, or pickled and which is then usually stuffed into a casing. |
| Scallop | It is an edible shellfish that is a mollusk with a ribbed shell in two parts. |
| Seitan | It is a plant-based meat substitute made out of wheat gluten. |
| Self-service kios | It refers to a self-order point-of-sale (POS) system through which customers place and pay for their own orders at kiosks, enabling totally contactless and frictionless service. |
| Sirloin | It is a cut of beef from the bottom and side parts of a cow's back. |
| Surimi | It is a paste made from deboned fish |
| Tenderloin | It refers to a cut of beef consisting of the entire tenderloin muscle of a cow |
| Tiger Shrimp | It refers to a large shrimp variety from the Indian and Pacific oceans |
| Trans fat | Also called trans-unsaturated fatty acids or trans fatty acids, it is a type of unsaturated fat that naturally occurs in small amounts in meat. |
| Vannamei shrimp | It refers to tropical prawns and shrimp that are farmed in areas near the equator, generally along the coast in artificial ponds. |
| Wagyu Bee | It is beef derived from any of four strains of a breed of black or red Japanese cattle that are valued for their highly marbled meat. |
| Zoosanitary | It refers to the cleanliness of animals or animal product |
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Research Methodology
Mordor Intelligence follows a four-step methodology in all our reports.
- Step-1: Identify Key Variables: In order to build a robust forecasting methodology, the variables and factors identified in Step 1 are tested against available historical market numbers. Through an iterative process, the variables required for market forecast are set, and the model is built on the basis of these variables.
- Step-2: Build a Market Model: Market-size estimations for the forecast years are in nominal terms. Inflation is not a part of the pricing, and the average selling price (ASP) is kept constant throughout the forecast period for each country.
- Step-3: Validate and Finalize: In this important step, all market numbers, variables, and analyst calls are validated through an extensive network of primary research experts from the market studied. The respondents are selected across levels and functions to generate a holistic picture of the market studied.
- Step-4: Research Outputs: Syndicated Reports, Custom Consulting Assignments, Databases & Subscription Platforms.
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