Market Overview
| Study Period | 2017 - 2030 |
| Base Year For Estimation | 2024 |
| Forecast Data Period | 2025 - 2030 |
| Market Size (2025) | USD 1.98 Billion |
| Market Size (2030) | USD 3.34 Billion |
| Growth Rate (2025 - 2030) | 10.95% 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 Textured Vegetable Protein Market Analysis
The Europe Textured Vegetable Protein Market size is estimated at 1.98 billion USD in 2025, and is expected to reach 3.34 billion USD by 2030, growing at a CAGR of 10.95% during the forecast period (2025-2030).
The European textured vegetable protein industry is experiencing significant transformation driven by evolving consumer preferences and dietary shifts. As of 2022, approximately 22% of Europe's population identified as flexitarian, indicating a substantial shift towards reduced meat consumption while maintaining flexibility in dietary choices. This dietary evolution is further evidenced by the presence of 2.44 million vegans in 2022, representing 6.4% of the total population. The growing Gen Z demographic, comprising 14-16% of the population, has emerged as a key consumer segment driving demand for plant-based protein alternatives, demonstrating strong interest in sustainable and ethical food choices.
The retail landscape for textured vegetable protein has undergone substantial evolution, with supermarkets and hypermarkets dominating the distribution channels. These traditional retail outlets accounted for 65.9% of off-trade sales in 2022, offering consumers convenient access to a wide variety of TVP products. The market has witnessed significant innovation in product development, with major manufacturers like Ingredion and DSM launching new TVP variants derived from diverse sources such as peas, fava beans, and canola in 2023, expanding the available options for consumers seeking meat substitutes.
E-commerce has emerged as a crucial channel for TVP distribution, particularly in regions like Italy where 28% of consumers purchased food and groceries online in 2022. Major online retailers, including Amazon Fresh and Coop, have expanded their plant-based offerings, introducing products from established brands like Beyond Meat and Impossible Foods. This digital transformation has enhanced product accessibility and contributed to market expansion, while also enabling manufacturers to reach a broader consumer base through direct-to-consumer channels.
The industry is witnessing a significant shift towards product innovation and sustainability initiatives. The vegan population is projected to grow by 29-33% between 2023 and 2025, driven by increasing awareness of sustainable diets and environmental concerns. Manufacturers are responding by developing new formulations that better replicate the texture and flavor of meat products, while also focusing on clean label ingredients and improved nutritional profiles. This evolution in product development is accompanied by increased investment in research and development, leading to enhanced product quality and greater consumer acceptance of TVP as a viable meat alternative.
Europe Textured Vegetable Protein Market Trends
Rising demand is expected to help control the prices
- Textured vegetable protein (TVP) is the highest-valued meat substitute in Europe. It was priced around 136% higher than tofu in 2022. In the European market, TVP is usually available as diced, chunks, crumbles, or minced in different colors and sizes, aiming to cater to an extensive range of applications. These include replacing minced beef with minced TVP. In most cases, chunks cost about 10% more than minced TVP in 2022. TVP is expected to observe a decline in prices during the forecast period, owing to the product experiencing competitive prices in the region due to the surging demand and higher production.
- The prices of soybeans, wheat, corn, fava beans, and peas play a key role in the price of TVP. In 2021, Europe suffered from low yields, with wheat production down by 1.17% compared to 2017. Another major barrier to achieving price parity for plant-based proteins is the lack of manufacturing facilities, as plant-based companies typically use contract manufacturers.
- The price of TVP sourced from wheat may rise during the forecast period due to the region's rising wheat prices. In Europe, the price of wheat reached up to USD 453 per ton in 2022 due to the export ban from India, the second-largest wheat producer globally. Russia's invasion of agricultural superpower Ukraine and the ongoing war are projected to increase the price of wheat. The broader consumers consist largely of price-sensitive consumers who are less concerned about ethical or environmental factors and stick to price points while considering plant-based eating. Product development and enhancements, including improved taste and lower prices in the plant-based meat category, are expected to create opportunities in the future.
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Segment Analysis: Distribution Channel
On-Trade Segment in Europe TVP Market
The on-trade distribution channel dominates the European textured vegetable protein market, commanding approximately 66% of the total market value in 2024. This channel's prominence is driven by the expanding network of restaurants, hotels, and foodservice establishments across Europe that are increasingly incorporating plant-based protein options into their menus. The segment's growth is particularly notable in major markets like the United Kingdom and Germany, where fast-food businesses are expanding their menus to include products made from TVP to cater to the growing vegetarian and flexitarian consumer base. The channel is also experiencing the fastest growth trajectory, projected to expand at approximately 11% through 2024-2029, driven by the rapid expansion of vegan and vegetarian restaurants across the region and the increasing adoption of meat alternatives in traditional restaurants. The growth is further supported by the highly developed hotel, restaurant, and institutional (HRI) sector, particularly in countries like France, which continues to be one of the most popular tourist destinations worldwide.
Off-Trade Segment in Europe TVP Market
The off-trade segment, encompassing supermarkets/hypermarkets, convenience stores, online channels, and other retail formats, represents a significant distribution channel for textured vegetable protein in Europe. This segment is characterized by the strong presence of supermarkets and hypermarkets, which offer dedicated sections for plant-based protein products and meat alternatives. The channel benefits from the increasing availability of TVP products across various retail formats, with supermarkets offering extensive product varieties and competitive pricing. The segment is particularly strengthened by the growing online retail presence, with many retailers developing robust e-commerce platforms to cater to the increasing demand for TVP. The expansion of specialty vegan stores and the introduction of TVP products in convenience stores have further diversified the off-trade distribution network, making these products more accessible to consumers across different retail formats.
Europe Textured Vegetable Protein Market Geography Segment Analysis
Textured Vegetable Protein Market in United Kingdom
The United Kingdom maintains its dominant position in the European textured vegetable protein market, commanding approximately 20% of the total market value in 2024. The country's leadership is driven by the rising trends of veganism and flexitarianism, with a notable surge in vegan protein dietary preferences among the younger population. Fast-food businesses are actively expanding their menus to include TVP-based products, catering to the growing demand for meat alternatives. The extensive network of supermarkets and hypermarkets, which hold a significant 67% share of the off-trade channel, provides widespread accessibility to TVP products. Major retailers are introducing vegan butcher counters and dedicated plant-based sections, enhancing the visibility and availability of TVP products. The country's commitment to sustainable food choices is further reinforced by local authorities and food manufacturers who are actively promoting plant-based protein alternatives. The market's growth is also supported by the increasing number of consumers aged 18-64 years who are embracing vegan lifestyles, creating a robust demand for TVP-based products across various applications.
Textured Vegetable Protein Market in Germany
Germany has established itself as a pivotal market for textured vegetable protein in Europe, driven by a strong consumer shift towards plant-based protein alternatives. The country's market dynamics are significantly influenced by the growing veganism trend, with a substantial portion of the population regularly incorporating meat analog products into their diet. German supermarkets are at the forefront of innovation, offering dedicated sections for meat analog products and providing consumers with comprehensive information about plant-based alternatives. The market's growth is further supported by the price advantage of TVP products over conventional meat, with plant-based meat prices showing minimal inflation compared to traditional meat products. The foodservice sector, particularly restaurants and fast-food chains, is actively incorporating TVP-based options into their menus, responding to the increasing demand for plant-based alternatives. The country's robust distribution network, coupled with strong consumer awareness about sustainable food choices, continues to drive market expansion.
Textured Vegetable Protein Market in France
France's textured vegetable protein market demonstrates strong growth potential, supported by increasing consumer awareness and changing dietary preferences. The country's market is characterized by heavy product developments and government initiatives aimed at promoting plant-based protein alternatives. The French foodservice sector, particularly the hotel, restaurant, and institutional (HRI) segment, plays a crucial role in driving TVP adoption, leveraging the country's position as a premier tourist destination. Major food store chains are increasing their investments in TVP products, offering competitive prices and expanding their plant-based product ranges. The market benefits from the strong presence of local manufacturers and innovative start-ups that are developing new TVP applications. Consumer acceptance of TVP products is particularly high among younger demographics, who view plant-based alternatives as both nutritious and environmentally sustainable. The market's growth is further supported by the expanding distribution network and increasing availability of TVP products across various retail formats.
Textured Vegetable Protein Market in Other Countries
The textured vegetable protein market shows promising development across other European countries, including Italy, Spain, the Netherlands, and Russia. These markets are characterized by varying levels of consumer acceptance and market maturity. In Italy, the focus is on premium quality and organic TVP products, while Spain's market is driven by environmental consciousness and health awareness. The Netherlands stands out for its strong innovation ecosystem and government support for plant-based alternatives, while Russia's market is evolving with the entry of new players and expanding distribution networks. These countries are witnessing increased product development activities, with manufacturers introducing customized TVP solutions to meet local taste preferences and dietary requirements. The growth is supported by expanding retail networks, increasing consumer awareness about sustainable protein sources, and the rising popularity of plant-based diets across these regions.
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Europe Textured Vegetable Protein Industry Overview
Top Companies in Europe Textured Vegetable Protein Market
The leading companies in the European textured vegetable protein market are focusing heavily on product innovation and development to maintain their competitive edge. Companies are investing significantly in research and development facilities to create new formulations and improve existing products, particularly in developing meat-like textures and flavors. Operational agility is demonstrated through the establishment of innovation hubs, technology centers, and specialized production facilities across Europe. Strategic partnerships with food technology startups and research institutions are becoming increasingly common to accelerate innovation and market penetration. Companies are also expanding their manufacturing capabilities and distribution networks, with many players establishing new production facilities and forming partnerships with local distributors to strengthen their presence across different European regions.
Fragmented Market with Growing Consolidation Trends
The European textured vegetable protein market exhibits a fragmented structure with a mix of global conglomerates and specialized manufacturers. Large multinational companies like Roquette Frères, Univar Solutions, and Ingredion dominate the market through their extensive product portfolios and established distribution networks. These companies leverage their global presence and technical expertise to maintain market leadership. However, the market also includes numerous specialized regional players who focus on specific product categories or geographical markets, contributing to the competitive diversity.
The market is witnessing increasing consolidation through strategic acquisitions and partnerships. Major players are acquiring smaller, innovative companies to expand their product offerings and strengthen their market position. Companies are also forming strategic alliances with ingredient suppliers, technology providers, and distribution partners to enhance their value chain capabilities. This consolidation trend is particularly evident in key markets like the United Kingdom, Germany, and France, where companies are seeking to establish stronger footholds through both organic growth and acquisitions.
Innovation and Sustainability Drive Future Success
For incumbent companies to maintain and increase their market share, focusing on product innovation and sustainability will be crucial. Companies need to invest in developing new protein ingredients, improving texture and taste profiles, and creating clean-label products to meet evolving consumer preferences. Building strong relationships with food service providers and retailers while expanding distribution channels, particularly in emerging European markets, will be essential. Additionally, establishing robust supply chain networks and implementing cost-effective production processes will help maintain competitive pricing strategies.
For contenders looking to gain ground, differentiation through specialized product offerings and targeting specific market segments will be key. New entrants should focus on developing innovative formulations that address specific dietary requirements or culinary applications. Building strong relationships with local distributors and investing in marketing initiatives to build brand awareness will be crucial. Companies must also prepare for potential regulatory changes regarding plant-based protein labeling and nutritional requirements, while maintaining flexibility to adapt to changing market conditions and consumer preferences. The ability to scale operations while maintaining product quality and consistency will be vital for long-term success. The rise of alternative protein sources, including TVP, is expected to play a significant role in meeting consumer demand for meat alternative products.
Europe Textured Vegetable Protein Market Leaders
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Associated British Foods PLC
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Do It Organic
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Ingredion Inc.
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Roquette Freres
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Univar Solutions Inc.
- *Disclaimer: Major Players sorted in no particular order
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Europe Textured Vegetable Protein Market News
- 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 R&D support, cutting-edge equipment, labs and scale-up testing with an ultimate goal of fostering innovation and to accelerate the go-to-market of new products.
- March 2023: International Flavors & Fragrances Inc. launched its new plant-based protein SUPRO® TEX which offers endless product design and formulation opportunities with its high-process tolerance, neutral flavor and color. SUPRO® TEX is based on soy protein.
- January 2023: ICL Group's AgriFood innovation and investment platform, ICL Planet Startup Hub, has invested USD 3 million in Arkeon, GmbH. The investment will support Arkeon’s innovative and sustainable one-step fermentation bioprocess, which creates completely customizable protein ingredients by capturing the greenhouse gas carbon dioxide (CO2) and converting it into the 20 proteinogenic amino acids. The project will also help ICL group to innovate their product portfolio.
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List of Tables & Figures
- Figure 1:
- TEXTURED VEGETABLE PROTEIN PRICE PER METRIC TON, USD, EUROPE, 2017 - 2023
- Figure 2:
- VOLUME OF TEXTURED VEGETABLE PROTEIN MARKET, METRIC TONS, EUROPE, 2017 - 2029
- Figure 3:
- VALUE OF TEXTURED VEGETABLE PROTEIN MARKET, USD, EUROPE, 2017 - 2029
- Figure 4:
- VOLUME OF TEXTURED VEGETABLE PROTEIN MARKET BY DISTRIBUTION CHANNEL, METRIC TONS, EUROPE, 2017 - 2029
- Figure 5:
- VALUE OF TEXTURED VEGETABLE PROTEIN MARKET BY DISTRIBUTION CHANNEL, USD, EUROPE, 2017 - 2029
- Figure 6:
- VOLUME SHARE OF TEXTURED VEGETABLE PROTEIN MARKET SPLIT BY DISTRIBUTION CHANNEL, %, EUROPE, 2017 VS 2023 VS 2029
- Figure 7:
- VALUE SHARE OF TEXTURED VEGETABLE PROTEIN MARKET SPLIT BY DISTRIBUTION CHANNEL, %, EUROPE, 2017 VS 2023 VS 2029
- Figure 8:
- VOLUME OF TEXTURED VEGETABLE PROTEIN MARKET SOLD VIA OFF-TRADE, METRIC TONS, EUROPE, 2017 - 2029
- Figure 9:
- VALUE OF TEXTURED VEGETABLE PROTEIN MARKET SOLD VIA OFF-TRADE, USD, EUROPE, 2017 - 2029
- Figure 10:
- VOLUME OF TEXTURED VEGETABLE PROTEIN MARKET SOLD VIA OFF-TRADE CHANNELS, %, EUROPE, 2017 VS 2023 VS 2029
- Figure 11:
- VALUE OF TEXTURED VEGETABLE PROTEIN MARKET SOLD VIA OFF-TRADE CHANNELS, %, EUROPE, 2017 VS 2023 VS 2029
- Figure 12:
- VOLUME OF TEXTURED VEGETABLE PROTEIN MARKET SOLD VIA CONVENIENCE STORES, METRIC TONS, EUROPE, 2017 - 2029
- Figure 13:
- VALUE OF TEXTURED VEGETABLE PROTEIN MARKET SOLD VIA CONVENIENCE STORES, USD, EUROPE, 2017 - 2029
- Figure 14:
- VALUE SHARE OF TEXTURED VEGETABLE PROTEIN MARKET SOLD VIA CONVENIENCE STORES SPLIT BY COUNTRY, %, EUROPE, 2022 VS 2029
- Figure 15:
- VOLUME OF TEXTURED VEGETABLE PROTEIN MARKET SOLD VIA ONLINE CHANNEL, METRIC TONS, EUROPE, 2017 - 2029
- Figure 16:
- VALUE OF TEXTURED VEGETABLE PROTEIN MARKET SOLD VIA ONLINE CHANNEL, USD, EUROPE, 2017 - 2029
- Figure 17:
- VALUE SHARE OF TEXTURED VEGETABLE PROTEIN MARKET SOLD VIA ONLINE CHANNEL SPLIT BY COUNTRY, %, EUROPE, 2022 VS 2029
- Figure 18:
- VOLUME OF TEXTURED VEGETABLE PROTEIN MARKET SOLD VIA SUPERMARKETS AND HYPERMARKETS, METRIC TONS, EUROPE, 2017 - 2029
- Figure 19:
- VALUE OF TEXTURED VEGETABLE PROTEIN MARKET SOLD VIA SUPERMARKETS AND HYPERMARKETS, USD, EUROPE, 2017 - 2029
- Figure 20:
- VALUE SHARE OF TEXTURED VEGETABLE PROTEIN MARKET SOLD VIA SUPERMARKETS AND HYPERMARKETS SPLIT BY COUNTRY, %, EUROPE, 2022 VS 2029
- Figure 21:
- VOLUME OF TEXTURED VEGETABLE PROTEIN MARKET SOLD VIA OTHERS, METRIC TONS, EUROPE, 2017 - 2029
- Figure 22:
- VALUE OF TEXTURED VEGETABLE PROTEIN MARKET SOLD VIA OTHERS, USD, EUROPE, 2017 - 2029
- Figure 23:
- VALUE SHARE OF TEXTURED VEGETABLE PROTEIN MARKET SOLD VIA OTHERS SPLIT BY COUNTRY, %, EUROPE, 2022 VS 2029
- Figure 24:
- VOLUME OF TEXTURED VEGETABLE PROTEIN MARKET SOLD VIA ON-TRADE, METRIC TONS, EUROPE, 2017 - 2029
- Figure 25:
- VALUE OF TEXTURED VEGETABLE PROTEIN MARKET SOLD VIA ON-TRADE, USD, EUROPE, 2017 - 2029
- Figure 26:
- VOLUME OF TEXTURED VEGETABLE PROTEIN MARKET BY COUNTRY, METRIC TONS, EUROPE, 2017 - 2029
- Figure 27:
- VALUE OF TEXTURED VEGETABLE PROTEIN MARKET BY COUNTRY, USD, EUROPE, 2017 - 2029
- Figure 28:
- VOLUME SHARE OF TEXTURED VEGETABLE PROTEIN MARKET SPLIT BY COUNTRY, %, EUROPE, 2017 VS 2023 VS 2029
- Figure 29:
- VALUE SHARE OF TEXTURED VEGETABLE PROTEIN MARKET SPLIT BY COUNTRY, %, EUROPE, 2017 VS 2023 VS 2029
- Figure 30:
- VOLUME OF TEXTURED VEGETABLE PROTEIN MARKET, METRIC TONS, FRANCE, 2017 - 2029
- Figure 31:
- VALUE OF TEXTURED VEGETABLE PROTEIN MARKET, USD, FRANCE, 2017 - 2029
- Figure 32:
- VALUE SHARE OF TEXTURED VEGETABLE PROTEIN MARKET SPLIT BY DISTRIBUTION CHANNEL, %, FRANCE, 2022 VS 2029
- Figure 33:
- VOLUME OF TEXTURED VEGETABLE PROTEIN MARKET, METRIC TONS, GERMANY, 2017 - 2029
- Figure 34:
- VALUE OF TEXTURED VEGETABLE PROTEIN MARKET, USD, GERMANY, 2017 - 2029
- Figure 35:
- VALUE SHARE OF TEXTURED VEGETABLE PROTEIN MARKET SPLIT BY DISTRIBUTION CHANNEL, %, GERMANY, 2022 VS 2029
- Figure 36:
- VOLUME OF TEXTURED VEGETABLE PROTEIN MARKET, METRIC TONS, ITALY, 2017 - 2029
- Figure 37:
- VALUE OF TEXTURED VEGETABLE PROTEIN MARKET, USD, ITALY, 2017 - 2029
- Figure 38:
- VALUE SHARE OF TEXTURED VEGETABLE PROTEIN MARKET SPLIT BY DISTRIBUTION CHANNEL, %, ITALY, 2022 VS 2029
- Figure 39:
- VOLUME OF TEXTURED VEGETABLE PROTEIN MARKET, METRIC TONS, NETHERLANDS, 2017 - 2029
- Figure 40:
- VALUE OF TEXTURED VEGETABLE PROTEIN MARKET, USD, NETHERLANDS, 2017 - 2029
- Figure 41:
- VALUE SHARE OF TEXTURED VEGETABLE PROTEIN MARKET SPLIT BY DISTRIBUTION CHANNEL, %, NETHERLANDS, 2022 VS 2029
- Figure 42:
- VOLUME OF TEXTURED VEGETABLE PROTEIN MARKET, METRIC TONS, RUSSIA, 2017 - 2029
- Figure 43:
- VALUE OF TEXTURED VEGETABLE PROTEIN MARKET, USD, RUSSIA, 2017 - 2029
- Figure 44:
- VALUE SHARE OF TEXTURED VEGETABLE PROTEIN MARKET SPLIT BY DISTRIBUTION CHANNEL, %, RUSSIA, 2022 VS 2029
- Figure 45:
- VOLUME OF TEXTURED VEGETABLE PROTEIN MARKET, METRIC TONS, SPAIN, 2017 - 2029
- Figure 46:
- VALUE OF TEXTURED VEGETABLE PROTEIN MARKET, USD, SPAIN, 2017 - 2029
- Figure 47:
- VALUE SHARE OF TEXTURED VEGETABLE PROTEIN MARKET SPLIT BY DISTRIBUTION CHANNEL, %, SPAIN, 2022 VS 2029
- Figure 48:
- VOLUME OF TEXTURED VEGETABLE PROTEIN MARKET, METRIC TONS, UNITED KINGDOM, 2017 - 2029
- Figure 49:
- VALUE OF TEXTURED VEGETABLE PROTEIN MARKET, USD, UNITED KINGDOM, 2017 - 2029
- Figure 50:
- VALUE SHARE OF TEXTURED VEGETABLE PROTEIN MARKET SPLIT BY DISTRIBUTION CHANNEL, %, UNITED KINGDOM, 2022 VS 2029
- Figure 51:
- VOLUME OF TEXTURED VEGETABLE PROTEIN MARKET, METRIC TONS, REST OF EUROPE, 2017 - 2029
- Figure 52:
- VALUE OF TEXTURED VEGETABLE PROTEIN MARKET, USD, REST OF EUROPE, 2017 - 2029
- Figure 53:
- VALUE SHARE OF TEXTURED VEGETABLE PROTEIN MARKET SPLIT BY DISTRIBUTION CHANNEL, %, REST OF EUROPE, 2022 VS 2029
- Figure 54:
- MOST ACTIVE COMPANIES BY NUMBER OF STRATEGIC MOVES, COUNT, EUROPE, 2020 - 2023
- Figure 55:
- MOST ADOPTED STRATEGIES, COUNT, EUROPE, 2020 - 2023
- Figure 56:
- VALUE SHARE OF MAJOR PLAYERS, %, EUROPE
Europe Textured Vegetable Protein Industry Segmentation
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.| Distribution Channel | Off-Trade | Convenience Stores |
| Online Channel | ||
| Supermarkets and Hypermarkets | ||
| Others | ||
| On-Trade | ||
| Country | France | |
| Germany | ||
| Italy | ||
| Netherlands | ||
| Russia | ||
| Spain | ||
| United Kingdom | ||
| Rest of Europe |
Distribution Channel
| Off-Trade | Convenience Stores |
| Online Channel | |
| Supermarkets and Hypermarkets | |
| Others | |
| On-Trade |
Country
| France |
| Germany |
| Italy |
| Netherlands |
| Russia |
| Spain |
| United Kingdom |
| Rest of Europe |
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Market Definition
- Meat Substitutes - It is a food product made from vegetarian or vegan ingredients, eaten as a replacement for meat. Meat substitutes typically approximate qualities of specific types of meat, such as mouthfeel, flavor, appearance, or chemical characteristics.
- Tempeh - It is a high protein Asian food prepared by fermenting soybeans with a Rhizopus.
- Textured Vegetable Protein - Food items made from consumable protein sources like soybean, pea, wheat, hemp, etc., are known as textured vegetable proteins. Each unit will withstand hydration during cooking and other processes used in preparing the food for consumption because it has structural integrity and a distinguishable texture.
- Tofu - Tofu is a soft food product prepared by treating soybean milk with coagulants.
| Keyword | Definition |
|---|---|
| A5 | It is a Japanese grading system for beef. The 'A' means the carcass yield is the highest possible and the numeric rating relates to beef marbling, color and brightness of the flesh, its texture and color, luster, and fat quality. A5 is the highest mark wagyu beef can score. |
| Abbatoir | It is another name for a slaughterhouse and refers to the premise used for or in connection with the slaughter of animals whose meat is intended for human consumption. |
| Acute Hepatopancreatic Necrosis Disease (AHPND) | It is a disease that affects shrimp and is characterized by high mortalities, in many cases reaching 100% within 30-35 days of stocking grow-out ponds. |
| African Swine Fever (ASF) | It is a highly contagious viral disease of pigs caused by a double-stranded DNA virus in the Asfarviridae family. |
| Albacore Tuna | It is one of the smallest species of tuna found in the six distinct stocks known globally in the Atlantic, Pacific, and Indian oceans, as well as the Mediterranean Sea. |
| Angus beef | It is beef derived from a specific breed of cattle indigenous to Scotland. It requires certification from the American Angus Association to receive the "Certified Angus Beef" quality mark |
| Bacon | It is salted or smoked meat that comes from the back or sides of a pig |
| Black Angus | It is beef derived from a black-hided breed of cows that don't have horns. |
| Bologna | It is an Italian smoked sausage made of meat, typically large and made from pork, beef or veal. |
| Bovine spongiform encephalopathy (BSE) | It is a progressive neurological disorder of cattle that results from infection by an unusual transmissible agent called a prion. |
| Bratwurst | It refers to a type of German sausage made from pork, beef or veal. |
| BRC | British Retail Consortium |
| Brisket | It is a cut of meat from the breast or lower chest of beef or veal. The beef brisket is one of the nine beef primal cuts. |
| Broiler | It refers to any chicken (Gallus domesticus) that is bred and raised specifically for meat production. |
| Bushel | It is a unit of measurement for grains and pulses. 1 bushel = 27.216 kg |
| Carcass | It refers to the dressed body of a meat animal from which butchers trim the meat |
| CFIA | Canadian Food Inspection Agency |
| Chicken Tender | It refers to chicken meat prepared from the pectoralis minor muscles of a chicken bird. |
| Chuck Steak | It refers to a cut of beef that is part of the chuck primal, which is a large section of meat from the shoulder area of a cow |
| Corned Beef | It refers to beef brisket cured in brine and boiled, typically served cold. |
| CWT | Also known as a hundredweight, it is a unit of measurement used to define the quantity of meat. 1 CWT = 50.80 kg |
| Drumstick | It refers to a chicken leg without the thigh. |
| EFSA | European Food Safety Authority |
| ERS | Economic Research Service of the USDA |
| Ewe | It is an adult female sheep. |
| FDA | Food and Drug Administration |
| Fillet Mignon | It is a cut of meat taken from the smaller end of the tenderloin. |
| Flank Steak | It is a cut of beef steak taken from the flank, which lies forward of the rear quarter of a cow. |
| Foodservice | It refers to the part of the food industry which includes businesses, institutions, and companies which prepare meals outside the home. It includes restaurants, school and hospital cafeterias, catering operations, and many other formats. |
| Forage | It refers to animal feed. |
| Foreshank | It is the upper part of the foreleg of cattle |
| Franks | Also known as frankfurter or Würstchen, it is a type of highly seasoned smoked sausage popular in Austria and Germany. |
| FSANZ | Food Standards Australia New Zealand |
| FSIS | Food Safety and Inspection Service |
| FSSAI | Food Safety and Standards Authority of India |
| Gizzard | It refers to an organ found in the digestive tract of birds. It is also called the mechanical stomach of a bird. |
| Gluten | It is a family of proteins found in grains, including wheat, rye, spelt, and barley |
| Grain-fed beef | It is beef derived from cattle that have been fed a diet supplemented with soy and corn and other additives. Grainfed cows can also be given antibiotics and growth hormones to fatten them up more quickly. |
| Grass-fed beef | It is beef derived from cattle that have only been fed grass as feed. |
| Ham | It refers to the pork meat taken from the leg of a pig. |
| HoReCa | Hotels, Restaurants and Cafes |
| Jerky | It is lean trimmed meat that has been cut into strips and dried (dehydrated) to prevent spoilage. |
| Kobe Beef | It is Wagyu beef specifically from the Kuroge Washu breed of cows in Japan. To be classified as Kobe beef, the cow must have been born, raised, and slaughtered within the Hyōgo prefecture in the city of Kobe in Japan. |
| Liverwurst | It is type of German sausage made from beef or pork liver. |
| Loin | It refers to the sides between the lower ribs and pelvis, and the lower part of the back of a cow. |
| Mortadella | It is a large Italian sausage or luncheon meat made of finely hashed or ground heat-cured pork, which incorporates at least 15% small cubes of pork fat. |
| Pastrami | It refers to a highly seasoned smoked beef, typically served in thin slices. |
| Pepperoni | It is an American variety of spicy salami made from cured meat. |
| Plate | It refers to a forequarter cut from the belly of a cow, just below the rib cut. |
| Porcine reproductive and respiratory syndrome (PRRS) | It is a disease occurring in swine causing late-term reproductive failure and severe pneumonia in neonatal pigs. |
| Primal cuts | It refers to the major sections of the carcass. |
| Quorn | It is a meat substitute product prepared using mycoprotein as an ingredient, in which the fungus culture is dried and mixed with egg albumen or potato protein, which acts as a binder, and then is adjusted in texture and pressed into various forms. |
| Ready-to-Cook (RTC) | It refers to food products that include all of the ingredients, where some preparation or cooking is required through a process that is given on the package. |
| Ready-to-Eat (RTE) | It refers to a food product prepared or cooked in advance, with no further cooking or preparation required before being eaten |
| Retort Packaging | It is a process of aseptic packaging food in which food is filled into a pouch or metal can, sealed, and then heated to extremely high temperatures, rendering the product commercially sterile. |
| Round Steak | It refers to a beef steak from the the rear leg of the cow. |
| Rump Steak | It refers to a cut of beef derived from the division between the leg and the chine. |
| Salami | It is a cured sausage consisting of fermented and air-dried meat. |
| Saturated fat | It is a type of fat in which the fatty acid chains have all single bonds. It is generally considered unhealthy. |
| Sausage | It is a meat product made of finely chopped and seasoned meat, which may be fresh, smoked, or pickled and which is then usually stuffed into a casing. |
| Scallop | It is an edible shellfish that is a mollusk with a ribbed shell in two parts. |
| Seitan | It is a plant-based meat substitute made out of wheat gluten. |
| Self-service kios | It refers to a self-order point-of-sale (POS) system through which customers place and pay for their own orders at kiosks, enabling totally contactless and frictionless service. |
| Sirloin | It is a cut of beef from the bottom and side parts of a cow's back. |
| Surimi | It is a paste made from deboned fish |
| Tenderloin | It refers to a cut of beef consisting of the entire tenderloin muscle of a cow |
| Tiger Shrimp | It refers to a large shrimp variety from the Indian and Pacific oceans |
| Trans fat | Also called trans-unsaturated fatty acids or trans fatty acids, it is a type of unsaturated fat that naturally occurs in small amounts in meat. |
| Vannamei shrimp | It refers to tropical prawns and shrimp that are farmed in areas near the equator, generally along the coast in artificial ponds. |
| Wagyu Bee | It is beef derived from any of four strains of a breed of black or red Japanese cattle that are valued for their highly marbled meat. |
| Zoosanitary | It refers to the cleanliness of animals or animal product |
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Research Methodology
Mordor Intelligence follows a four-step methodology in all our reports.
- Step-1: Identify Key Variables: In order to build a robust forecasting methodology, the variables and factors identified in Step 1 are tested against available historical market numbers. Through an iterative process, the variables required for market forecast are set, and the model is built on the basis of these variables.
- Step-2: Build a Market Model: Market-size estimations for the forecast years are in nominal terms. Inflation is not a part of the pricing, and the average selling price (ASP) is kept constant throughout the forecast period for each country.
- Step-3: Validate and Finalize: In this important step, all market numbers, variables, and analyst calls are validated through an extensive network of primary research experts from the market studied. The respondents are selected across levels and functions to generate a holistic picture of the market studied.
- Step-4: Research Outputs: Syndicated Reports, Custom Consulting Assignments, Databases & Subscription Platforms.
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