Europe Poultry Meat Market Size and Share
Market Overview
| Study Period | 2020 - 2030 |
|---|---|
| Base Year For Estimation | 2024 |
| Forecast Data Period | 2025 - 2030 |
| Market Size (2025) | USD 56.58 Billion |
| Market Size (2030) | USD 59.26 Billion |
| Growth Rate (2025 - 2030) | 0.93% CAGR |
| Market Concentration | Low |
Major Players
*Disclaimer: Major Players sorted in no particular order Image © Mordor Intelligence. Reuse requires attribution under CC BY 4.0. |
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Europe Poultry Meat Market Analysis by Mordor Intelligence
The European poultry meat market size stands at USD 56.58 billion in 2025 and is forecast to reach USD 59.26 billion by 2030, reflecting a 0.93% CAGR that signals maturation rather than stagnation. As consumers increasingly demand convenient, welfare-certified, and protein-rich products, producers are shifting towards higher-margin processed formats. However, growth is constrained by ongoing disease-control costs and feed price volatility. The introduction of new flavors, marinated cuts, healthier processed options, and premium products is attracting a wide range of consumers. Health-conscious individuals are opting for poultry as a leaner protein alternative to red meat. Urban consumers, managing busier lifestyles, are relying on ready-to-eat (RTE) and ready-to-cook (RTC) processed poultry for quick meal solutions. Innovations in RTE and RTC products, along with stricter EU antibiotic policies, have driven the rapid growth of processed poultry. While on-trade channels accounted for 56.98% of the market value in 2024, off-trade channels, particularly e-commerce and organized retail, are expanding rapidly. The UK led the demand with 32.47% of 2024 sales, but Italy recorded the fastest growth with a 1.76% CAGR, supported by a recovery in foodservice and a shift towards premium offerings post-pandemic.
Key Report Takeaways
- By product type, frozen offerings led with 39.26% Europe poultry meat market share in 2024, whereas processed items are projected to advance at a 1.71% CAGR through 2030.
- By distribution channel, on-trade accounted for 56.98% of the Europe poultry meat market size in 2024, while off-trade is forecast to log a 1.57% CAGR to 2030.
- By geography, the United Kingdom represented 32.47% of 2024 value, but Italy is set to grow the fastest at 1.76% CAGR through 2030.
Europe Poultry Meat Market Trends and Insights
Drivers Impact Analysis
| Driver | (~) % Impact on CAGR Forecast | Geographic Relevance | Impact Timeline |
|---|---|---|---|
| Surge in convenience/processed poultry uptake | +0.2% | Western Europe core, Eastern Europe emerging | Medium term (2-4 years) |
| Growing consumer preference for high-protein and lean diets | +0.1% | Europe, with premium segments in Germany, France | Long term (≥ 4 years) |
| Accelerated innovation and availability of ready-to-eat (RTE) and ready-to-cook (RTC) products | +0.2% | Urban centers across Europe, UK leading adoption | Short term (≤ 2 years) |
| Premiumization via welfare-certified and ABF labels | +0.1% | Western Europe, Nordic countries | Medium term (2-4 years) |
| Government subsidies for antibiotic-free poultry | +0.1% | France, Netherlands, Germany | Medium term (2-4 years) |
| Expansion of cold chain infrastructure | +0.1% | Eastern Europe, Southern Europe | Long term (≥ 4 years) |
| Source: Mordor Intelligence | |||
Surge in convenience/processed poultry uptake
European consumers increasingly prioritize meal preparation efficiency, driving processed poultry demand despite price premiums. The volume of poultry meat consumed in the European Union was 12,386 thousand metric tons in 2024, according to the Organization for Economic Cooperation and Development[1]Source: Organization for Economic Cooperation and Development, "OECD‑FAO Agricultural Outlook 2024‑2033", www.oecd.org. Processed poultry variants are gaining substantial traction due to their extended shelf life and the convenience they offer in meal preparation. This trend is especially evident in urban markets, where dual-income households are more willing to pay premium prices for solutions that save time and effort. Additionally, stringent regulatory frameworks under EU food safety directives create significant compliance challenges for smaller processors. These regulations have led to a consolidation of market share among larger, well-established players equipped with advanced processing technologies. The growing preference for processed poultry formats not only enables producers to achieve higher profit margins but also helps reduce raw material waste through the adoption of value-added manufacturing processes.
Growing consumer preference for high-protein and lean diets
Protein consumption patterns across Europe present strategic opportunities for poultry producers. Academic studies highlight significant regional differences: Romanic countries consume less animal protein daily compared to Germanic regions, while Slavic populations favor higher plant protein intake. These dietary variations offer poultry producers the chance to develop region-specific marketing strategies. As awareness of carbon footprints grows, health-conscious consumers increasingly prefer poultry for its better protein-to-fat ratio over red meat. This preference for lean proteins aligns with European dietary guidelines, which recommend reducing red meat consumption while ensuring sufficient protein intake. The rising focus on protein-rich foods is driven by their health benefits, including improved satiety, muscle repair, and metabolic advantages. As a result, both consumers and foodservice operators are prioritizing poultry in their meals, boosting demand for fresh, frozen, and processed poultry products.
Accelerated innovation and availability of ready-to-eat (RTE) and ready-to-cook (RTC) products
Technological advancements in the RTE and RTC segments are driving convergence between food processing and packaging, enabling longer shelf life while maintaining nutritional integrity. To meet clean-label consumer preferences, European processors are increasingly utilizing modified atmosphere packaging and high-pressure processing techniques, offering convenience without relying on artificial preservatives. Smart packaging technologies now enable real-time freshness monitoring, addressing food waste issues and expanding distribution capabilities across European markets. Additionally, IoT-enabled temperature monitoring systems are optimizing cold chains, reducing spoilage rates by up to 12%. This improvement boosts profitability for processors investing in advanced logistics and empowers smaller regional producers. These producers, leveraging unique product offerings and localized distribution strategies, are better equipped to compete with multinational corporations.
Premiumization via welfare-certified and ABF labels
European producers who invest in upgraded housing systems and antibiotic-free production protocols secure a notable and sustainable competitive advantage through welfare certification programs. The British Poultry Council's 2025 Antibiotic Stewardship Report highlights a remarkable 83% reduction in total antibiotic usage within UK poultry meat production. Specifically, chicken production has achieved antibiotic usage rates of 11.33 mg/PCU, significantly below the RUMA targets[2]Source: British Poultry Council, "Antibiotic Stewardship Report 2025", www.britishpoultry.org.uk, demonstrating the industry's dedication to responsible practices. French Label Rouge certification further emphasizes the importance of welfare standards, as it commands price premiums of 25% to 40% over conventional products, indicating consumers' readiness to pay a premium for verified quality and welfare assurances. Furthermore, the regulatory frameworks under EU animal welfare legislation impose compliance costs that generally benefit larger producers capable of utilizing economies of scale. This trend may result in a consolidation of market share among certified operators. Additionally, obtaining certification grants producers access to premium retail channels and foodservice contracts that prioritize sustainable sourcing, further strengthening their market position.
Restraints Impact Analysis
| Restraint | (~) % Impact on CAGR Forecast | Geographic Relevance | Impact Timeline |
|---|---|---|---|
| Extensive antibiotic use in poultry | -0.1% | Eastern Europe, Southern Europe | Medium term (2-4 years) |
| Stringent EU animal-welfare legislation | -0.2% | Europe, with spillover effects to UK | Long term (≥ 4 years) |
| Environmental Impact Concerns | -0.1% | Western Europe, Nordic countries | Long term (≥ 4 years) |
| Volatile feed-grain prices | -0.2% | Eastern Europe | Short term (≤ 2 years) |
| Source: Mordor Intelligence | |||
Stringent EU animal-welfare legislation
European Union animal welfare regulations are significantly altering the competitive landscape of the regional poultry sector by introducing rising compliance costs. The mandated transition from a stocking density of 38 kg/m² to the 30 kg/m² standard recommended by Red Tractor represents a substantial 20% reduction in housing efficiency. This adjustment not only limits throughput capacity but also drives up per-unit production costs, placing additional financial strain on producers. Regulatory harmonization efforts across EU member states have established implementation timelines that largely favor larger producers. These producers, with greater access to capital, are better positioned to upgrade facilities across multiple markets simultaneously, ensuring compliance without major disruptions. Conversely, smaller operators face a heavier compliance burden, as their limited resources make it challenging to meet these requirements. This imbalance could accelerate industry consolidation, particularly as regulatory costs begin to surpass operational margins, forcing smaller players out of the market. Additionally, the European Food Safety Authority has introduced stricter surveillance requirements for vaccinated flocks. These requirements include mandatory weekly sampling protocols, which add layers of operational complexity and increase veterinary expenses. These additional costs and logistical challenges are expected to have a notable impact on profitability calculations for poultry producers.
Volatile feed-grain prices
European poultry profitability is under significant pressure due to feed cost volatility, which remains the most immediate challenge for the sector. This volatility is primarily driven by geopolitical disruptions and climate-related supply shocks that impact grain prices. The situation is further complicated by Ukraine's upcoming transition away from duty-free access to the EU, effective June 2025, which introduces considerable uncertainty regarding the availability of oilseeds and grains. Feed costs, which typically account for 60-70% of total production expenses, make poultry operations particularly vulnerable to these price fluctuations, more so than other livestock sectors. Additionally, regional price disparities exacerbate competitive imbalances. For example, German poultry producers face feed costs that are approximately EUR 50-70 per tonne higher than those of their Polish counterparts. These cost differences significantly influence cross-border trade flows and decisions regarding processing locations. Moreover, climate-related disruptions to European cereal production further intensify price volatility. A reduction in EU cereal planting for 2024 is expected to constrain the availability of domestic feed ingredients, adding another layer of complexity to the already challenging market dynamics.
Segment Analysis
By Product Type: Frozen Dominance Faces Processing Innovation
The frozen segment holds a significant 39.26% market share in 2024, driven by a robust cold chain infrastructure and the benefits of extended shelf life. Frozen poultry products provide longer storage options, enabling retailers and consumers to maintain quality over extended periods. Meanwhile, the processed category's anticipated 1.71% CAGR through 2030 highlights a shift towards convenience-focused solutions. Fresh chilled products continue to see stable demand in premium retail channels, particularly in Germany and France, where consumers value perceived quality and shorter supply chains. Canned variants address specific institutional and emergency preparedness needs, but their growth is limited by high packaging costs and a growing preference for fresh alternatives. The processed subcategory is experiencing rapid innovation, with deli meats and marinated products achieving premium pricing due to their artisanal qualities and clean-label formulations.
European producers are utilizing advanced processing technologies to differentiate through value-added manufacturing. This trend is especially evident as in-ovo sexing technology, a European market leader, expands to address welfare concerns in layer operations. AAT's Cheggy system, operational in 12 units across 7 European countries, highlights how processing innovations enhance competitiveness by ensuring welfare compliance and improving operational efficiency. Nuggets and sausages benefit from automated processing systems that lower labor costs while ensuring consistent quality. These advancements enable European producers to compete effectively with lower-cost imports by leveraging superior processing methods and stringent food safety standards.
Note: Segment shares of all individual segments available upon report purchase
By Distribution Channel: On-Trade Leadership Amid Off-Trade Acceleration
On-trade channels hold a 56.98% market share in 2024, underscoring the foodservice sector's rebound from pandemic setbacks and a sustained appetite for professional food preparation in venues like restaurants, hotels, and institutions. Yet, off-trade channels are outpacing with a 1.57% CAGR growth rate projected through 2030. This surge is largely attributed to the rise of e-commerce and retail consolidation, which tends to favor larger suppliers boasting extensive product ranges. Within the off-trade realm, supermarkets and hypermarkets assert their dominance, utilizing private label strategies and their bulk purchasing clout to negotiate advantageous terms with suppliers. Meanwhile, convenience stores are gradually increasing their market share, capitalizing on longer operating hours and prime urban locations. This is especially true for ready-to-eat items, catering to consumers pressed for time.
The distribution landscape is undergoing a technological renaissance, evident in cold chain optimizations and advanced inventory management systems. These innovations not only curtail spoilage but also broaden geographic outreach. Online retail is witnessing a surge, especially for premium and specialty items. Here, consumers are willing to pay a delivery premium, drawn by the allure of convenience and a wider product selection. As per the European Commission, in 2024, a notable 94% of households in the EU had internet access[3]Source: European Commission, "Digital economy and society statistics", www.ec.europe.eu . Additionally, other off-trade avenues, such as specialty retailers and direct-to-consumer models, are reaping rewards. Their emphasis on welfare-certified and organic products allows them to command price premiums, effectively counterbalancing the challenges of elevated distribution costs and the drawbacks of a smaller scale.
Geography Analysis
As traditional production centers face increasing regulatory pressures, emerging markets are capitalizing on cost advantages and modernizing their operations. Despite Brexit-related challenges, the UK continues to lead the market with a 32.47% share in 2024. This leadership is driven by integrated supply chains and premium positioning strategies, which mitigate higher production costs through value-added processing. Germany demonstrates industrial efficiency and strong export capabilities, though its domestic growth is hindered by stricter environmental regulations and shifting consumer preferences toward sustainable sourcing.
Italy's culinary heritage and premium positioning drive a 1.76% CAGR through 2030, revealing growth potential despite elevated production costs. This growth aligns with the recovery of the foodservice sector from pandemic disruptions and its focus on quality differentiation. France is prioritizing organic production, supported by a 50% subsidy increase covering 2.8 million hectares of organic farming. This strategy aims to expand the premium segment while addressing environmental concerns through sustainable production practices. Spain benefits from its Mediterranean climate and cost-efficient operations but faces long-term sustainability challenges due to water scarcity and environmental regulations, necessitating technological advancements and efficiency improvements. Poland has emerged as Europe's largest producer, driven by modernization investments and labor cost advantages, enabling competitive positioning in European export markets while domestic consumption rises with urbanization and increasing incomes.
Eastern European markets are undergoing rapid modernization through foreign investments and technology adoption, supported by EU integration and advancements in cold chain infrastructure. The Netherlands and Belgium leverage advanced processing capabilities and logistical strengths to serve as key distribution hubs for premium products across Northern Europe. Sweden and other Nordic countries focus on welfare standards and environmental sustainability, creating niche opportunities for producers who invest in certification and compliance systems, which command premium pricing in environmentally conscious consumer segments.
Competitive Landscape
The European poultry meat market is fragmented, with rising regulatory compliance costs and the need for technological differentiation driving competitive dynamics. Vertically integrated operators, skilled in managing feed procurement, processing, and distribution across Europe, dominate the market. Leading players such as LDC Group, 2 Sisters Food Group, Plukon Food Group, PHW Group, and JBS SA utilize their scale to offset compliance costs. As consumer awareness of sustainability and food safety grows, market strategies are increasingly focused on welfare certification, antibiotic-free production, and innovative processing, particularly in premium retail and foodservice channels.
Adopting advanced technologies like AI-powered monitoring, automated processing, and optimized cold chains provides operators with a competitive edge by reducing costs and enhancing product quality and safety. BAADER's acquisition of EMYDEX Technology highlights this trend, demonstrating how equipment suppliers enable differentiation through integrated software solutions for traceability, quality control, and production management. New and smaller players can establish a foothold by targeting specialized segments and introducing innovative products. Developing niche offerings, such as organic or premium poultry products, and building a strong regional presence can pave the way for geographic expansion. Investments in efficient production facilities and strategic partnerships with established players further strengthen their competitive position.
Opportunities are increasingly emerging in the organic and welfare-certified segments, where smaller operators encounter significant challenges due to stringent regulatory barriers. However, established players with the ability to secure certifications are positioned to capitalize on these opportunities. They benefit from premium pricing and gain access to specialized distribution channels that prioritize sustainability and ethical practices. To maintain their competitive edge and expand market share, these established players must emphasize continuous product innovation and operational efficiency. A critical component of their strategy will involve investing in research and development to create value-added products that align with shifting consumer preferences. These preferences are increasingly focused on convenience, health, and sustainability, making it essential for companies to adapt to these trends to remain relevant and competitive in the market.
Europe Poultry Meat Industry Leaders
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Lambert Dodard Chancereul (LDC) Group
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PHW Group
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2 Sisters Food Group
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Plukon Food Group
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JBS SA
- *Disclaimer: Major Players sorted in no particular order
Recent Industry Developments
- November 2024: Cranswick, a U.K. company, has increased the processing capacity of its fresh poultry meat operations in eastern England. The company is also enhancing its ongoing investment program at two additional processing facilities in East Yorkshire.
- October 2024: France's LDC Group has advanced its international expansion strategy by acquiring Germany's European Convenience Food (ECF Group), a prominent supplier in the retail and foodservice sectors. This acquisition enables LDC Group to enter the growing frozen poultry market.
- October 2024: Lambert Dodard Chancereul (LDC) has acquired Cargill's Konspol brand and its plant in Nowy Sacz, Poland, as part of its international expansion strategy. This acquisition allows the Drosed Group, under LDC, to enter the ready meals segment, which includes breaded products, burgers, sandwiches, tortillas, and gyozas.
- April 2024: Netherlands-based Plukon Food Group has acquired all shares of Sambau, a Spanish company engaged in processing and distributing poultry products. Sambau, a family-owned poultry business, is headquartered in Madrid, Spain.
Europe Poultry Meat Market Report Scope
Canned, Fresh / Chilled, Frozen, Processed are covered as segments by Form. 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.| Canned | |
| Fresh Chilled | |
| Frozen | |
| Processed | Deli Meats |
| Marinated/ Tenders | |
| Meatbolls | |
| Nuggets | |
| Sausages | |
| Other Processed Meat |
| Off-Trade | Supermarket/ Hypermarket |
| Convenience Store | |
| Online Store | |
| Other Off-Trade Channels | |
| On-Trade | Hotel |
| Restaurants | |
| Cafes | |
| Other On-Trade Channels |
| United Kingdom |
| Germany |
| France |
| Italy |
| Spain |
| Russia |
| Sweden |
| Belgium |
| Poland |
| Netherlands |
| Rest of Europe |
| Product Type | Canned | |
| Fresh Chilled | ||
| Frozen | ||
| Processed | Deli Meats | |
| Marinated/ Tenders | ||
| Meatbolls | ||
| Nuggets | ||
| Sausages | ||
| Other Processed Meat | ||
| Distribution Channel | Off-Trade | Supermarket/ Hypermarket |
| Convenience Store | ||
| Online Store | ||
| Other Off-Trade Channels | ||
| On-Trade | Hotel | |
| Restaurants | ||
| Cafes | ||
| Other On-Trade Channels | ||
| By Country | United Kingdom | |
| Germany | ||
| France | ||
| Italy | ||
| Spain | ||
| Russia | ||
| Sweden | ||
| Belgium | ||
| Poland | ||
| Netherlands | ||
| Rest of Europe | ||
Market Definition
- Meat - Meat is defined as the flesh or other edible parts of an animal used for food. The end use of the meat industry consists of only human consumption. Meat is generally purchased from retail outlets for home cooking and consumption. For the market studied, only uncooked meat has been considered. This could be processed in various forms, which have been covered under the “Processed” form. The other purchases of meat happen through the consumption of meat at foodservice outlets (restaurants, hotels, catering, etc.).
- Other Meats - The other meat segment includes the meat of camel, horse, rabbit, etc. These are not so commonly consumed meat types but still, have a presence in distinct parts of the world. Regardless of it being part of red meat, we have considered these meat types separately for a better understanding of the market.
- Poultry Meat - Poultry meat also called white meat, comes from birds raised commercially or domestically for human consumption. This includes chicken, turkey, ducks, and geese.
- Red Meat - Red meat typically has a red color when raw and a dark color when cooked. It includes any meat that comes from mammals, such as beef, lamb, pork, goat, veal, and mutton.
| 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 |
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.
