Market Overview
| Study Period | 2020 - 2030 |
|---|---|
| Base Year For Estimation | 2024 |
| Forecast Data Period | 2025 - 2030 |
| Market Size (2025) | USD 1.72 Billion |
| Market Size (2030) | USD 2.88 Billion |
| Growth Rate (2025 - 2030) | 10.86% 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 Textured Vegetable Protein Market Analysis by Mordor Intelligence
The Europe textured vegetable protein market size is valued at USD 1.72 billion in 2025 and is projected to reach USD 2.88 billion by 2030, translating into a 10.86% CAGR over the forecast period. This expansion is driven by the European Union's efforts to achieve protein self-sufficiency, increasing consumer preference for meat alternatives, and cost-efficient extrusion clusters in Eastern Europe, which reduce manufacturing costs compared to traditional animal protein systems. As consumers focus more on healthier diets, reducing saturated fats and cholesterol, and recognizing the health risks linked to red meat, many are opting for plant-based proteins like textured vegetable protein (TVP). The prevalence of diabetes, heart disease, and other lifestyle-related conditions in Europe further supports this shift toward plant proteins. For example, the International Diabetes Federation reported that 65.6 million adults aged 20–79 in Europe were living with diabetes in 2024[1]Source: International Diabetes Federation, "Diabetes regional report", diabetesatlas.org. The growing number of vegetarians, vegans, and particularly flexitarians is driving the demand for TVP as a nutritious and cost-effective meat alternative, especially in the UK, Germany, and France. Increased retail private-label penetration, advancements in twin-screw technology, and wider adoption in food-service menus are enhancing economies of scale, leading to lower unit costs. Additionally, allergen labeling regulations under Regulation 1169/2011 are encouraging the industry to adopt alternatives like pea, faba, and other pulses to address concerns about soy allergens. As established companies and start-ups expand their plant-protein capacities, competition is intensifying, with technological innovation expected to play a critical role in capturing future profit margins.
Key Report Takeaways
- By product type, soy retained 50.21% of Europe textured vegetable protein market share in 2024, whereas pea is forecast to expand at 11.23% CAGR through 2030.
- By form, flakes led with 42.15% share of the Europe textured vegetable protein market size in 2024, while chunks are forecast to expand at 11.48% CAGR to 2030.
- By end user, food and feed processing accounted for 45.83% of the Europe textured vegetable protein market size in 2024 and is growing at a 12.13% CAGR to 2030.
- By geography, the United Kingdom held 19.72% of Europe textured vegetable protein market share in 2024, whereas Italy records the fastest growth at a 12.02% CAGR through 2030.
Europe Textured Vegetable Protein Market Trends and Insights
Drivers Impact Analysis
| Driver | (~) % Impact on CAGR Forecast | Geographic Relevance | Impact Timeline |
|---|---|---|---|
| Rapid adoption in plant-based meat analogues | +2.8% | Western Europe core, expanding to Central/Eastern Europe | Medium term (2-4 years) |
| Rising health and wellness trends | +2.1% | Pan-European, strongest in Nordic countries and Germany | Long term (≥ 4 years) |
| Price-competitive soy and pea supply via Eastern-EU extrusion hubs | +1.9% | Eastern Europe production, Western Europe consumption | Short term (≤ 2 years) |
| Expansion of vegan and vegetarian populations | +1.6% | Austria, Germany, Netherlands leading adoption | Long term (≥ 4 years) |
| Growing awareness of animal welfare | +1.4% | Northern and Western Europe, policy-driven in EU | Medium term (2-4 years) |
| EU protein-self-sufficiency policies and funding | +1.2% | EU-wide, concentrated in agricultural regions | Long term (≥ 4 years) |
| Source: Mordor Intelligence | |||
Understand The Key Trends Shaping This Market
Download PDF
Rapid Adoption in Plant-Based Meat Analogues
Health concerns, such as obesity and cardiovascular diseases, are driving consumers to adopt flexitarian, vegetarian, and vegan diets. The demand for textured vegetable proteins (TVP) is increasing due to plant-based meat analogues that replicate the taste and texture of traditional meat. Rising awareness of the environmental impact of animal agriculture, along with ethical concerns about animal welfare, is further accelerating the shift towards plant-based meats. TVP stands out as a sustainable protein ingredient that aligns with these values. In Europe, plant-based food sales are growing, with Germany leading in volume growth. This growth is directly increasing the demand for TVP, as manufacturers turn to these proteins as cost-efficient alternatives to more expensive mycoprotein and cultivated meat technologies. Recent investment data highlights strong interest in the sector: European privately held companies specializing in plant-based foods, cultivated meat, and fermentation raised nearly USD 509 million in 2024, reflecting a 23% increase compared to the previous year[2]Source: Good Food Institute, "European alternative protein 2024 investment", gfi.org. Additionally, the expansion of retail private labels is intensifying price competition, favoring established TVP suppliers who can consistently deliver high-quality products at scale while meeting consumer expectations for clean-label formulations with minimal processing.
Rising Health and Wellness Trends
With growing concerns about saturated fats, cholesterol, and the connection between red meat consumption and chronic diseases such as diabetes and cardiovascular conditions, consumers are reducing their intake of animal proteins. Textured Vegetable Protein (TVP), primarily made from soy, wheat, and peas, serves as a cost-effective, versatile, and protein-rich alternative suitable for both vegetarians and flexitarians. Europe’s high prevalence of chronic diseases has driven a shift toward preventive diets that prioritize plant-based proteins, which are seen as healthier and more sustainable. In countries like Germany and the UK, increasing health awareness and the significant occurrence of diabetes and heart diseases are driving strong demand for TVP. According to the World Health Organization in 2024, Cardiovascular diseases (CVDs) remain the leading cause of disability and premature death in Europe, accounting for over 42.5% of annual deaths[3]Source: World Health Organization, "Cardiovascular diseases kill 10 000 people", who.int. The rising demand for clean-label products has led to reformulations favoring simpler ingredient profiles, positioning TVP as a strong alternative to synthetic options. Additionally, European consumers increasingly associate plant proteins with a lower risk of cardiovascular diseases. This trend supports Germany’s EUR 38 million investment in 2024 to advance sustainable protein transition programs. Such health-focused positioning creates opportunities for TVP manufacturers to command premium pricing by substantiating functional benefits through clinical research and adhering to regulatory health claims.
Price-Competitive Soy and Pea Supply via Eastern-EU Extrusion Hubs
Eastern European countries capitalize on lower operational costs and EU agricultural modernization funding, achieving a 15-20% reduction in TVP production costs compared to Western Europe. This cost efficiency enables producers to maintain high product quality while offering competitive prices, fostering increased adoption in retail and foodservice sectors. Furthermore, the proximity to major agricultural regions specializing in soy and pea production ensures a reliable raw material supply, reducing dependence on distant or unstable sources. Many extrusion facilities in Eastern Europe focus on sustainable sourcing and production practices, appealing to environmentally conscious consumers. Poland's strong agricultural output and Romania's growing protein processing infrastructure enhance supply chain efficiencies, which traditional animal protein sectors find challenging due to higher feed conversion ratios and stricter environmental compliance costs. This geographic advantage strengthens the competitiveness of European TVP against imports and supports the EU's protein self-sufficiency objectives.
Expansion of Vegan and Vegetarian Populations
Increasing numbers of consumers are reducing or eliminating meat consumption for health, ethical, and environmental reasons. In 2023, 51% of consumers across 10 European countries reported having reduced their meat consumption relative to the previous year[4]Source: Good Food Institute, "European consumer insights on the alternative protein sector", gfi.org. This shift in dietary preferences has significantly increased the demand for plant-based proteins, with textured vegetable protein (TVP) emerging as a key alternative in both retail and foodservice sectors. Younger consumers, particularly those from Generation Z, are at the forefront of this transition to plant-based diets, ensuring consistent and long-term market growth. Their strong influence not only drives higher adoption rates of TVP but also fosters innovation, expands product offerings, and promotes the cultural acceptance of TVP-based foods across Europe. The growing vegan and vegetarian populations further accelerate the expansion of Europe’s TVP market by broadening the core consumer base, encouraging the introduction of new products, and boosting sales volumes in retail and foodservice channels. This demographic transformation serves as a cornerstone for the sector’s sustained growth, fostering continuous innovation and solidifying its position in the market.
Restraints Impact Analysis
| Restraint | (~) % Impact on CAGR Forecast | Geographic Relevance | Impact Timeline |
|---|---|---|---|
| Allergen-label fears around soy shrinking food-service uptake | –1.8% | Pan-European food-service, strongest in United Kingdom | Short term (≤ 2 years) |
| Regulatory and food safety barriers | –1.5% | EU-wide, especially novel proteins | Medium term (2-4 years) |
| High capital intensity of twin-screw extrusion lines | –1.2% | Manufacturing regions, new entrants | Long term (≥ 4 years) |
| Consumer uncertainty on nutritional quality | –0.9% | Western European retail markets | Medium term (2-4 years) |
| Source: Mordor Intelligence | |||
Allergen-Label Fears Around Soy Shrinking Food-Service Uptake
Concerns regarding soy allergen labeling are significantly hindering the adoption of textured vegetable protein (TVP) within the foodservice industry. The implementation of EU Regulation 1169/2011, which requires detailed allergen labeling, has introduced operational challenges for foodservice providers utilizing soy-based TVP. To mitigate cross-contamination risks, these operators must establish dedicated preparation areas and enforce comprehensive staff training protocols. The potential liabilities associated with allergen management have led many commercial kitchens to avoid soy-based ingredients altogether, despite their functional benefits in meat analogue applications, such as texture and protein content. Although consumers with soy allergies represent a minority, their presence has a notable impact on foodservice decisions, prompting operators to restrict the use of soy products to minimize the risks of cross-contact or allergen exposure. This regulatory complexity has created opportunities for alternatives like pea-based and other pulse-derived TVPs, which are associated with a lower risk of allergenicity. However, these alternatives come with higher ingredient costs, adding financial pressure to the already narrow profit margins of foodservice operators.
High Capital Intensity of Twin-Screw Extrusion Lines
Industrial twin-screw extrusion systems used for textured vegetable protein production require significant capital investments, typically ranging from EUR 2-5 million for mid-scale facilities. This high financial barrier limits new entrants and gives an advantage to established players with existing manufacturing infrastructure and resources. Equipment suppliers, such as Clextral, emphasize the advanced capabilities of their Galaxy Texturing Technology systems, which can deliver a throughput of 400 kg/hour. However, achieving consistent texture profiles and preserving nutritional value during production remains a complex challenge. These processes demand specialized technical expertise, which smaller processors often lack the capacity to develop internally. The capital-intensive nature of these systems not only restricts market fragmentation but also strengthens the position of incumbents. Established players leverage economies of scale by spreading equipment costs across various product lines and geographic markets, enabling them to maintain a competitive edge and sustain profitability in the long term.
Segment Analysis
By Product Type: Pea Proteins Challenge Soy Dominance
Soy-based variants hold a 50.21% market share in 2024, highlighting a strategic shift towards allergen-friendly formulations that address concerns in the foodservice sector. Manufacturers prefer soy-based TVP for its cost efficiency, high protein content, and abundant raw material availability, enabling competitive pricing. Pea-based textured vegetable proteins are projected to grow at an 11.23% CAGR through 2030. In February 2024, Roquette expanded its pea protein portfolio by launching four new textured products, targeting European meat analogue manufacturers seeking clean-label alternatives to soy-based ingredients. Wheat-based TVP caters to niche applications in bakery and confectionery segments, where gluten functionality offers structural benefits. Additionally, pulses such as faba, lentil, and chickpea are gaining traction as manufacturers diversify protein sources to reduce risks associated with supply chain concentration.
Beneo's USD 58 million investment in faba bean processing capacity in Germany reflects strong industry confidence in diversifying pulse proteins beyond traditional soy and pea. This initiative aligns with the increasing European preference for locally-sourced protein ingredients while reducing reliance on imported soybeans, which are often linked to deforestation concerns in South America. However, the EU's Novel Foods regulation adds complexity for emerging protein sources, as it requires comprehensive safety assessments, favoring ingredients with existing regulatory approvals.
Note: Segment shares of all individual segments available upon report purchase
Get Detailed Market Forecasts at the Most Granular Levels
Download PDF
By Form: Chunks Gain Ground in Meat Analogues
Flakes hold a 42.15% market share in 2024, highlighting manufacturers' efforts to enhance meat-like textures for improved consumer acceptance. With excellent water and fat absorption, binding properties, and textural qualities, flakes remain the top choice for manufacturers in the processed foods sector. On the other hand, textured vegetable protein chunks are expected to grow at an 11.48% CAGR through 2030. Chunks deliver superior bite characteristics in whole-muscle meat analogues, while flakes excel in ground meat applications and processed food production, where particle size consistency takes precedence over texture simulation. Furthermore, granules and strips fulfill specialized roles in ready meals and snacks, where texture-specific requirements influence ingredient selection.
Innovations in high-moisture extrusion technology are transforming chunk production by aligning fibers to closely replicate animal muscle structures. This development effectively addresses consumer dissatisfaction with the artificial mouthfeel of earlier plant-based meat products. Rival Foods, utilizing shear cell technology, achieves an annual production capacity of 400 tonnes for structured protein, showcasing a scalable alternative to traditional twin-screw extrusion methods for texture improvement. These technological advancements not only support premium pricing for chunk-format TVP but also expand its use in foodservice and retail meat analogue markets.
Note: Segment shares of all individual segments available upon report purchase
Get Detailed Market Forecasts at the Most Granular Levels
Download PDF
End User: Industrial Processing Drives Growth
Food and feed processing constitutes 45.83% of the demand for textured vegetable protein (TVP)in 2024 and is expected to sustain a strong 12.13% CAGR through 2030. This reflects industrial manufacturers' strategic efforts to incorporate plant proteins into a wider range of products. Unlike retail and foodservice channels, which face challenges in ingredient procurement and processing efficiencies, this segment benefits significantly from economies of scale. These cost advantages enhance margins and strengthen competitiveness in the plant-based food market. Within this segment, ready meals and snacks are experiencing notable growth as convenience food manufacturers reformulate products to align with clean-label and sustainability goals.
Retail channels focus on direct-to-consumer sales of textured vegetable protein, primarily for home cooking. However, growth is limited by a lack of consumer familiarity with preparation methods and recipe development compared to traditional meat products. In the foodservice sector, challenges such as staff training, allergen management, and menu integration complexities hinder adoption, despite increasing consumer interest in plant-based options. On another front, animal and aqua feed applications ensure consistent demand for lower-grade TVP products. This supports production volumes and enables cost reductions in manufacturing across all end-user segments.
Geography Analysis
The United Kingdom accounts for 19.72% of the European textured vegetable protein market in 2024. This leadership stems from the UK's advanced food processing infrastructure and widespread consumer acceptance of plant-based alternatives, a trend supported by early retail chain initiatives. British manufacturers gain a competitive edge in innovation-driven segments due to regulatory flexibilities outside EU frameworks, which enable quicker product development and ingredient approvals. However, post-Brexit trade challenges and currency fluctuations create supply chain issues that could hinder the UK's long-term growth compared to EU-integrated markets.
Italy is the fastest-growing market in Europe, with a projected CAGR of 12.02% through 2030. This growth is fueled by Mediterranean consumers incorporating plant proteins into traditional dishes rather than using them solely as meat substitutes. Italian food manufacturers are utilizing textured vegetable proteins in pasta sauces, ready meals, and regional specialties, focusing on enhancing nutritional value while maintaining authentic flavors. Spain, France, and other Southern European countries are following similar adoption trends, forming regional growth clusters distinct from Northern Europe's focus on meat analogues.
Germany and the Netherlands drive demand in Western Europe, supported by their strong food processing industries and consumers' openness to plant-based innovations. Meanwhile, Poland and other Eastern European countries provide cost-efficient manufacturing capabilities that serve markets across Europe. ENOUGH's facility in Sas van Gent, Netherlands, highlights significant investment in alternative protein production, targeting an annual capacity of 20,000 tonnes of mycoprotein. This underscores the strategic importance of such hubs in Europe. In the Nordics, Sweden's Millow is expanding its facility to achieve an annual capacity of 450 tonnes by 2026, emphasizing premium plant-based ingredients for local food manufacturers. Additionally, Belgium, Russia, and other European markets offer promising growth opportunities. As regulatory frameworks align and supply chains improve, barriers for textured vegetable protein suppliers continue to diminish.
Competitive Landscape
The European textured vegetable protein market is moderately fragmented, with multinational ingredient companies competing alongside specialized plant protein processors and emerging technology developers. Leading players such as Archer Daniels Midland Company, Cargill Inc, Roquette Freres, Associated British Foods PLC, and Ingredion Inc. utilize global supply chains and processing infrastructures to maintain cost efficiencies. Meanwhile, smaller companies focus on innovative protein sources, proprietary processing techniques, or regional market expertise. Vertical integration is becoming increasingly critical as companies aim to control raw material sourcing, optimize processing, and strengthen customer relationships across the value chain.
Key players in the European textured vegetable protein market are heavily emphasizing product innovation and development to sustain their competitive advantage. Companies are making substantial investments in research and development to create new formulations and enhance existing products, particularly in developing meat-like textures and flavors. Operational flexibility is evident through the establishment of innovation hubs, technology centers, and specialized production facilities across Europe. Collaborations with food technology startups and research institutions are becoming more frequent, accelerating innovation and market entry. Additionally, companies are expanding their manufacturing capacities and distribution networks, with many setting up new production facilities and forming partnerships with local distributors to solidify their presence in various European regions.
Technology differentiation is a key driver of competitive positioning, as companies invest in advanced extrusion equipment, texture development capabilities, and functional ingredient formulations tailored to specific customer needs. The Protein Brewery's USD 34.8 million Series B funding for mycoprotein commercialization highlights venture capital interest in alternative protein technologies that complement traditional textured vegetable protein offerings. The EU Novel Foods regulation creates regulatory advantages for approved ingredients while posing challenges for innovative protein sources, favoring established companies with the expertise and resources to navigate complex approval processes. Strategic partnerships between ingredient suppliers and food manufacturers are intensifying as both parties work to accelerate product development and expand their reach in the rapidly growing plant-based food market.
Europe Textured Vegetable Protein Industry Leaders
-
Associated British Foods PLC
-
Ingredion Inc.
-
Roquette Freres
-
Archer Daniels Midland Company
-
Cargill Inc.
- *Disclaimer: Major Players sorted in no particular order
Need More Details on Market Players and Competitors?
Download PDF
Recent Industry Developments
- April 2025: Beneo has officially opened its first pulse-processing plant following a construction period of just one and a half years. This achievement stems from an investment of approximately €50 million by the Südzucker Group at its site in Obrigheim, Rhineland-Palatinate, Germany. The facility meets consumer demand for locally-sourced proteins while aiming to reduce reliance on imported soybeans.
- April 2024: Roquette introduced four new textured pea protein products designed for European meat analogue manufacturers seeking allergen-friendly alternatives to soy-based ingredients. This portfolio expansion addresses the increasing demand from the foodservice sector for clean-label plant-based proteins with improved texture profiles.
- January 2024: Cargill has expanded its partnership with ENOUGH to scale mycoprotein production at its Sas van Gent facility in the Netherlands, targeting an annual capacity of 20,000 tonnes to serve Europe's growing alternative protein market.
- June 2023: Roquette Freres announced the opening of Roquette’s Food Innovation Center to provide formulators with a large range of capabilities, including technical and research and development, support, cutting-edge equipment, labs and scale-up testing with an ultimate goal of fostering innovation and accelerating the go-to-market of new products.
Europe Textured Vegetable Protein Market Report Scope
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
| Soy-based |
| Wheat-based |
| Pea-based |
| Other Pulses (faba, lentil, chickpea) |
By Form
| Flakes |
| Chunks |
| Others |
End user
| Retail |
| Foodservice |
| Food and Feed Processing |
By Geography
| United Kingdom |
| Germany |
| France |
| Italy |
| Spain |
| Russia |
| Sweden |
| Belgium |
| Poland |
| Netherlands |
| Rest of Europe |
| By Product Type | Soy-based |
| Wheat-based | |
| Pea-based | |
| Other Pulses (faba, lentil, chickpea) | |
| By Form | Flakes |
| Chunks | |
| Others | |
| End user | Retail |
| Foodservice | |
| Food and Feed Processing | |
| By Geography | United Kingdom |
| Germany | |
| France | |
| Italy | |
| Spain | |
| Russia | |
| Sweden | |
| Belgium | |
| Poland | |
| Netherlands | |
| 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
