Market Overview
| Study Period | 2020 - 2030 |
|---|---|
| Base Year For Estimation | 2024 |
| Forecast Data Period | 2025 - 2030 |
| Market Size (2025) | USD 3.53 Billion |
| Market Size (2030) | USD 5.73 Billion |
| Growth Rate (2025 - 2030) | 10.17% 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. |
|
Europe Meat Substitutes Market Analysis by Mordor Intelligence
The European meat substitute market reached USD 3.53 billion in 2025 and is projected to grow to USD 5.73 billion by 2030, with a CAGR of 10.17% during the forecast period. The market growth is driven by changing consumer preferences, technological advancements, and favorable regulatory frameworks. Consumers' increasing health consciousness has led to higher demand for plant-based alternatives that offer high protein content while being low in fat and cholesterol-free. Environmental concerns support this transition, as meat substitutes generate lower greenhouse gas emissions, consume less water, and require less land compared to traditional meat production. Animal welfare considerations also influence consumer choices, increasing the demand for plant-based alternatives. Technological developments in fermentation, extrusion, and cellular agriculture have improved product texture, taste, and nutritional content, making plant-based proteins more comparable to conventional meat. Government support through investments and innovation centers facilitates research and production scaling. The increasing adoption of flexitarian, vegetarian, and vegan diets has expanded the consumer base beyond traditional market segments, making meat substitutes a regular part of European diets.
Key Report Takeaways
- By product type, Textured Vegetable Protein led with 54.96% of the European meat substitute market share in 2024, while tempeh is projected to grow at 11.06% CAGR through 2030.
- By source, soy accounted for a 45.75% share of the European meat substitute market size in 2024, whereas mycoprotein is advancing at a 10.65% CAGR to 2030.
- By form, frozen products commanded 47.54% revenue share in 2024; refrigerated alternatives recorded the fastest 11.25% CAGR through 2030.
- By distribution channel, off-trade controlled a 70.06% share in 2024, yet on-trade foodservice is set for a 10.45% CAGR by 2030.
- Germany led the overall value with 24.76% of the European meat substitute market size in 2024, while Poland is forecast as the fastest-growing geography at 12.34% CAGR.
Europe Meat Substitutes Market Trends and Insights
Drivers Impact Analysis
| Driver | (~) % Impact on CAGR Forecast | Geographic Relevance | Impact Timeline |
|---|---|---|---|
| Increasing ethical concerns about animal welfare | +2.1% | Germany, Netherlands, United Kingdom core with spillover to Nordic markets | Medium term (2-4 years) |
| Broad adoption of flexitarian, vegetarian, and vegan diets | +2.8% | Global with strongest penetration in Western Europe | Short term (≤ 2 years) |
| Government investments and funding support accelerate growth | +1.4% | Europe-wide with concentrated impact in France, Germany, Netherlands | Long term (≥ 4 years) |
| Ongoing product innovation | +1.9% | Global with Research centers in Germany, Netherlands, United Kingdom | Medium term (2-4 years) |
| Retail and foodservice channel expansion | +1.2% | Western Europe expanding to Central/Eastern Europe | Short term (≤ 2 years) |
| Influence of social media trends | +0.8% | Global with youth demographics concentration in urban centers | Short term (≤ 2 years) |
| Source: Mordor Intelligence | |||
Understand The Key Trends Shaping This Market
Download PDF
Increasing ethical concerns about animal welfare
The escalating concern for animal welfare stands as a fundamental catalyst driving robust growth in the European meat substitutes market. European consumers demonstrate heightened awareness of livestock farming practices and conditions, catalyzing a substantial shift toward plant-based and alternative protein sources. The European Commission's comprehensive 2023 data revealed that an overwhelming 84% of Europeans strongly advocated for enhanced protection of farmed animals, underscoring widespread public support for stringent animal welfare measures and robust regulatory frameworks [1]Source: European Commission, "Animal welfare in the EU", https://commission.europa.eu. This profound shift in consumer sentiment has intensified the demand for sophisticated meat substitutes, compelling manufacturers to develop innovative, ethically aligned products. The market expansion continues to gain momentum, reinforced by the strategic positioning of plant-based alternatives as conscientious food choices that seamlessly integrate established health benefits with environmental sustainability.
Broad adoption of flexitarian, vegetarian, and vegan diets
The increasing adoption of flexitarian, vegetarian, and vegan diets significantly drives the growth of the European Meat Substitutes Market. Consumers' heightened health consciousness and environmental awareness have prompted a substantial shift from traditional meat consumption toward plant-based alternatives. Flexitarianism has gained remarkable traction as it enables consumers to decrease meat consumption without eliminating it from their diets. This dietary approach effectively expands the market beyond vegetarians and vegans to include a growing population of flexitarians seeking convenient, high-quality, and nutritious meat alternatives. The well-documented health benefits of plant-based diets, including reduced risks of cardiovascular diseases and obesity, strongly reinforce these consumer choices. The market growth is further accelerated by the increasing availability of innovative and diverse plant-based products that effectively accommodate various tastes, cultural preferences, and specific dietary requirements.
Government Investments and Funding Support Accelerate Growth
Government investments and funding across Europe are significantly driving growth in the meat substitutes market. Public sector initiatives actively support extensive research, development, and commercialization of innovative alternative protein technologies. This comprehensive funding helps companies effectively overcome fundamental challenges in taste, texture, and nutrition while enabling large-scale production and widespread product accessibility. In August 2024, the United Kingdom's Research and Innovation (UKRI), Biotechnology and Biological Sciences Research Council (BBSRC), and Innovate United Kingdom made a substantial investment of EUR 15 million to establish the National Alternative Protein Innovation Centre (NAPIC). The centre intensively focuses on developing diverse protein sources, particularly plant-based proteins, by strategically combining academic research, industry expertise, and government support. These robust initiatives foster deep collaboration and substantially strengthen the alternative protein ecosystem, contributing significantly to market expansion.
Ongoing product innovation
Product innovation drives the growth of the European Meat Substitutes Market as companies focus on improving sensory attributes, nutritional content, and convenience. These innovations help develop formulations that closely replicate the taste, texture, and appearance of conventional meat, addressing adoption barriers and increasing consumer acceptance. Improved processing technologies, ingredient combinations, and preparation methods enable companies to create diverse products that meet various dietary requirements and cultural preferences. For example, in June 2025, Vivera expanded its protein alternatives by introducing a firm, quick-marinating tofu with enhanced texture and flavor absorption capabilities, along with soft and smoked tofu variants, and Tofusion bites containing tofu, vegetables, and spices. These product developments demonstrate the market's response to consumer demand for versatile, flavorful, and convenient options. The continuous product improvements increase consumer trial rates and repeat purchases, building brand loyalty and supporting market growth across Europe. Through these innovations, companies differentiate their products while promoting wider adoption of meat substitutes in everyday diets.
Restraints Impact Analysis
| Restraint | (~) % Impact on CAGR Forecast | Geographic Relevance | Impact Timeline |
|---|---|---|---|
| Taste, texture and sensory gap | -1.8% | Global with strongest impact in Southern Europe | Medium term (2-4 years) |
| High production costs and price premiums | -2.1% | Europe-wide with acute pressure in price-sensitive Eastern European markets | Short term (≤ 2 years) |
| Supply chain constraints/raw material sourcing | -1.2% | Europe-wide with concentration in soy-dependent regions | Medium term (2-4 years) |
| Limited product variety for certain meat types | -0.9% | Regional variations with gaps in traditional cuisine categories | Long term (≥ 4 years) |
| Source: Mordor Intelligence | |||
Taste, Texture and Sensory Gap
The European meat substitutes market confronts critical challenges in replicating the intricate sensory characteristics of conventional meat products. Current plant-based alternatives demonstrate significant limitations in matching the sophisticated flavor profiles, distinctive fibrous textures, and comprehensive eating experience of traditional meat, fundamentally impacting consumer acceptance and repurchase behaviors. Traditional meat consumers consistently identify substantial gaps in authenticity, particularly pronounced in premium food applications where nuanced flavor compositions and precise texture attributes are essential. Systematic quality inconsistencies between manufacturers and production batches continue to undermine consumer confidence. The industry requires extensive investment in cutting-edge food science research, breakthrough ingredient innovations, and advanced manufacturing technologies to address these persistent sensory limitations, which remain substantial barriers to market expansion and widespread consumer adoption.
High Production Costs and Price Premiums
The elevated production costs and substantial price premiums significantly constrain the growth of the European meat substitutes market. Plant-based and alternative protein products demand specialized ingredients, sophisticated manufacturing technologies, and intricate processing methods, which substantially increase production expenses compared to conventional meat. These heightened costs transfer directly to consumers, making meat substitutes considerably less affordable and severely limiting their accessibility to price-sensitive consumers. The premium pricing significantly hinders widespread adoption and notably reduces market penetration and repeat purchases. The intense competition from lower-priced traditional meat products further challenges the market's expansion potential. The substantial price premiums will remain a fundamental barrier to mass-market expansion until economies of scale improve significantly and technological advancements effectively reduce production costs.
Segment Analysis
By Product Type: TVP Dominance Faces Fermented Competition
Textured Vegetable Protein (TVP) dominates the European Meat Substitutes Market with a 54.96% share in 2024. This dominance stems from an established manufacturing infrastructure that enables cost-effective production, making it more affordable than conventional meat. Textured Vegetable Protein's versatility and meat-like texture allow for broad applications across food products, serving the growing flexitarian, vegetarian, and vegan populations. The segment's growth is supported by increasing health consciousness, as Textured Vegetable Protein provides a high-protein, low-fat, and cholesterol-free alternative. The lower environmental impact of TVP compared to animal-based proteins further drives market demand.
Tempeh represents the fastest-growing segment in the European Meat Substitutes Market, with a projected CAGR of 11.06% through 2030. This growth results from increased consumer interest in traditional, fermented plant-based foods that offer high nutritional value, including protein, fiber, and probiotics for gut health. The natural fermentation process of tempeh improves nutrient digestibility and bioavailability, attracting health-conscious consumers seeking minimally processed foods. The segment benefits from environmental sustainability awareness, as tempeh provides a low-impact protein alternative to conventional meat. Manufacturers are developing flavored and ready-to-eat tempeh products to improve taste and convenience, addressing diverse dietary preferences and needs.
Note: Segment shares of all individual segments available upon report purchase
Get Detailed Market Forecasts at the Most Granular Levels
Download PDF
By Source: Soy Leadership Challenged by Mycoprotein Innovation
Soy-based products hold a 45.75% share of the European Meat Substitutes Market in 2024, supported by their established market presence, cost-effectiveness, and robust supply chains. Soy's high protein content and functional properties enable its use across various meat substitute products. The ingredient's ability to replicate meat texture and taste has led to broad acceptance among manufacturers and consumers. The soy segment leverages existing agricultural infrastructure and production technologies to maintain efficiency and product quality. Its market position is strengthened by growing consumer interest in plant-based diets and environmental sustainability, as soy production requires fewer resources compared to animal agriculture.
Mycoprotein is experiencing the highest growth rate in the European Meat Substitutes Market, with a CAGR of 10.65%. This growth stems from its nutritional advantages, including complete protein content, low fat levels, and high fiber composition. Products from manufacturers like Quorn demonstrate mycoprotein's effectiveness in replicating meat characteristics, helping increase consumer acceptance. The segment's growth is further supported by its environmental benefits, requiring reduced land, water, and energy usage compared to traditional meat and other plant proteins. Ongoing developments in fermentation processes are improving production efficiency and product diversification, increasing mycoprotein's market potential.
By Form: Frozen Dominance Shifts Toward Fresh Positioning
The frozen segment dominates the European Meat Substitutes Market with a 47.54% share in 2024. This leadership position stems from the segment's extended shelf life, convenience, and ability to preserve product quality and nutrients. Frozen meat substitutes offer easy storage options while maintaining texture and flavor more effectively than fresh alternatives, making them a preferred choice for households and foodservice providers. The frozen format accommodates various products, including ready-to-cook and ready-to-eat meals, meeting consumer needs for convenient yet healthy food options. Recent improvements in freezing technologies have enhanced product quality and minimized freezer burn, increasing consumer trust. Europe's established cold chain logistics network enables efficient distribution to both urban and rural areas.
Refrigerated alternatives exhibit the highest growth rate in the European Meat Substitutes Market, with a CAGR of 11.25%. This growth reflects increasing consumer preference for fresh, minimally processed, and high-quality plant-based products. The segment attracts health-conscious consumers seeking clean-label foods that maintain natural flavors, textures, and nutritional content without extensive processing. Manufacturers offer products such as fresh plant-based sausages, deli slices, and marinated meat substitutes in the refrigerated format, which consumers perceive as more natural alternatives to traditional meat. The expansion of cold chain logistics and retail refrigeration infrastructure across Europe supports the widespread distribution of these refrigerated products.
Get Detailed Market Forecasts at the Most Granular Levels
Download PDF
By Distribution Channel: Off-Trade Leadership Faces Foodservice Acceleration
Off-trade channels dominate the European Meat Substitutes Market with a 70.06% market share in 2024. This dominance stems from the extensive availability and convenience offered by retail formats, including supermarkets, hypermarkets, convenience stores, and online retail platforms. These channels provide consumers with easy access to a wide range of meat substitute products at competitive prices. The strong distribution networks and retail promotions increase product visibility and consumer trials, leading to higher sales volumes. Consumer preferences for purchasing groceries through off-trade channels maintain consistent demand for plant-based meat substitutes. The expansion of online retail within the off-trade segment has further increased market reach, enabling consumers to access diverse products from home.
The on-trade foodservice segment in the European Meat Substitutes Market is growing at a CAGR of 10.45%. This growth reflects increased adoption of plant-based meat alternatives in restaurants, cafés, hotels, and quick-service establishments. The expansion is driven by consumer demand for diverse, healthier, and sustainable dining options, particularly among flexitarian, vegetarian, and vegan consumers. Foodservice operators are increasing their plant-based menu offerings to serve health-conscious and environmentally aware customers, while meeting sustainability requirements. According to the United States Department of Agriculture (USDA), German foodservice sales increased by 12.2% to USD 91.3 billion in 2023, demonstrating strong growth in the hospitality sector [2]Source: United States Department of Agriculture (USDA), "Food Service - Hotel Restaurant Institutional Annual" www.usda.gov. This growth in major European economies like Germany indicates the importance of foodservice establishments in driving plant-based product consumption and market expansion.
Geography Analysis
Germany holds a 24.76% share of the European meat substitutes market in 2024, supported by its extensive domestic production infrastructure for plant-based products. The country's market position stems from widespread consumer acceptance of vegetarian and vegan alternatives, driven by health consciousness, environmental awareness, and changing dietary preferences. According to the Federal Statistical Office, Germany's domestic production of vegetarian and vegan meat substitutes reached 126.48 thousand tons in 2024, demonstrating its substantial manufacturing capacity and importance in domestic and export markets [3]Source: Federal Statistical Office, "Production volume of vegetarian and vegan meat substitutes", www.destatis.de.
Poland represents the fastest-growing market in the European meat substitutes sector, with an expected CAGR of 12.34% through 2030. This expansion correlates with increasing urbanization, which drives changes in dietary preferences and increases demand for convenient, health-focused food options. The United Kingdom maintains its position as a mature market leader, supported by a developed plant-based food ecosystem that includes diverse product offerings, substantial Research and Development (R&D) investments, and government support for sustainable dietary choices.
The Netherlands, Belgium, and Sweden demonstrate strong market development, supported by regulations that encourage sustainability, animal welfare, and health-conscious consumption. These markets benefit from environmentally aware consumers who drive demand for alternative proteins and encourage innovations in products, packaging, and supply chain sustainability. France shows different market characteristics, influenced by traditional culinary preferences and regional food heritage, resulting in measured market growth. The Rest of Europe, particularly Central and Eastern European regions, represents emerging markets where economic growth, urbanization, and retail development are expanding consumer access to alternative protein products.
Get Analysis on Important Geographic Markets
Download PDF
Competitive Landscape
The European meat substitute market shows moderate fragmentation, with established food manufacturers competing against specialized plant-based companies and technology-driven startups. Major companies, including Amy's Kitchen Inc., Monde Nissin Corporation, Beyond Meat Inc., Conagra Brands Inc., and The Tofoo Co Ltd., hold substantial market share through their production capabilities and distribution networks. The market's competitive dynamics are enhanced by numerous smaller companies focused on plant-based alternatives.
Technology differentiation has emerged as a key competitive factor. Companies invest in production techniques such as fermentation, extrusion, and cellular agriculture to develop meat alternatives with improved texture, flavor, and nutritional content. These technical improvements enhance consumer acceptance while optimizing costs and production scale. Companies with proprietary technologies and research partnerships gain advantages in product development and market position.
The market presents several unexplored opportunities. The premium dining segment shows growth potential, with consumers seeking high-quality meat alternatives for authentic dining experiences. Opportunities exist in ethnic cuisine, where traditional recipes can incorporate plant-based ingredients. The functional nutrition segment, focusing on products with enhanced protein, fiber, or probiotics, remains underdeveloped relative to consumer demand.
Europe Meat Substitutes Industry Leaders
-
Amy’s Kitchen Inc.
-
Monde Nissin Corporation
-
Beyond Meat Inc.
-
Conagra Brands Inc.
-
The Tofoo Co Ltd
- *Disclaimer: Major Players sorted in no particular order
Need More Details on Market Players and Competitors?
Download PDF
Recent Industry Developments
- September 2025: British plant-based food brand This partnered with German food start-up Omami to launch This is Omami Chickpea Tofu in the United Kingdom. The product contains more than 70% chickpeas and features a medium-firm texture.
- June 2025: Roquette introduced a textured wheat protein and a large-chunk pea protein variant. The wheat protein ingredient, sourced from European wheat, was developed to meet consumer demand for fibrous, chicken-like meat alternatives.
- May 2025: The Tofoo Co. relaunched its tempeh with a new recipe made exclusively in the United Kingdom. The tempeh contains just four ingredients - organic and non-GMO soybeans, live culture, water, and apple cider vinegar.
- March 2024: Revo Foods launched 'The Kraken', a mycoprotein-based product inspired by octopus. This ready-to-eat product can be served cold or prepared through grilling, frying, or baking. The Kraken enables consumers to prepare traditional octopus dishes in a plant-based format.
Europe Meat Substitutes Market Report Scope
Tempeh, Textured Vegetable Protein, Tofu are covered as segments by Type. Off-Trade, On-Trade are covered as segments by Distribution Channel. France, Germany, Italy, Netherlands, Russia, Spain, United Kingdom are covered as segments by Country.
By Product Type
| Tofu |
| Tempeh |
| Textured Vegetable Protein |
| Seitan |
| Other Meat Substitutes |
By Source
| Soy |
| Wheat |
| Mycoprotein |
| Others |
By Form
| Frozen |
| Refrigerated |
| Shelf-Stable |
By Distribution Channel
| On-trade | |
| Off-trade | Supermarkets/Hypermarkets |
| Convenience/ Grocery Stores | |
| Online Retail Stores | |
| Other Distribution Channels |
By Geography
| Germany |
| United Kingdom |
| Italy |
| France |
| Spain |
| Netherlands |
| Poland |
| Belgium |
| Sweden |
| Rest of Europe |
| By Product Type | Tofu | |
| Tempeh | ||
| Textured Vegetable Protein | ||
| Seitan | ||
| Other Meat Substitutes | ||
| By Source | Soy | |
| Wheat | ||
| Mycoprotein | ||
| Others | ||
| By Form | Frozen | |
| Refrigerated | ||
| Shelf-Stable | ||
| By Distribution Channel | On-trade | |
| Off-trade | Supermarkets/Hypermarkets | |
| Convenience/ Grocery Stores | ||
| Online Retail Stores | ||
| Other Distribution Channels | ||
| By Geography | Germany | |
| United Kingdom | ||
| Italy | ||
| France | ||
| Spain | ||
| Netherlands | ||
| Poland | ||
| Belgium | ||
| Sweden | ||
| Rest of Europe | ||
Need A Different Region or Segment?
Customize Now
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 |
Need More Details on Market Definition?
Ask a Question
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.
Get More Details On Research Methodology
Download PDF
