Europe Tofu Market Size and Share
Market Overview
| Study Period | 2020 - 2030 |
|---|---|
| Base Year For Estimation | 2024 |
| Forecast Data Period | 2025 - 2030 |
| Market Size (2025) | USD 0.66 Billion |
| Market Size (2030) | USD 1.18 Billion |
| Growth Rate (2025 - 2030) | 12.55% 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 Tofu Market Analysis by Mordor Intelligence
The Europe tofu market size stands at USD 660 million in 2025 and is projected to reach USD 1.18 billion by 2030, expanding at a 12.55% CAGR during the forecast period. This trajectory confirms that the Europe tofu market is moving from a niche alternative protein category to a mainstream grocery staple, supported by government procurement mandates, retail normalization, and foodservice menu integration. Denmark’s national action plan, the European Union’s ISAAP replication project, and institutional financing from the European Investment Bank create a policy environment that systematically channels demand toward tofu. Flavor innovation, notably smoked and herb-infused profiles, accelerates adoption by matching European taste preferences, while localized soybean sourcing mitigates supply risk and reinforces sustainability narratives. The Europe tofu market is further propelled by flexitarian consumers who value complete amino acid profiles, clean labels, and allergen-free claims, positioning tofu as a premium yet accessible protein choice across age groups.
Key Report Takeaways
- By product type, smoked and flavored tofu held 32.72% of the Europe tofu market share in 2024 and is advancing at a 14.35% CAGR through 2030.
- By distribution channel, the off-trade segment dominated with 69.21% Europe tofu market size in 2024, whereas the on-trade segment is forecast to register the fastest 15.02% CAGR to 2030.
- By geography, the United Kingdom captured 25.89% revenue share of the Europe tofu market in 2024, while France is projected to post the highest 13.77% CAGR over the same period.
Europe Tofu Market Trends and Insights
Drivers Impact Analysis
| Drivers | (~)% Impact on CAGR Forecasts | Geographic Relevance | Impact Timeline |
|---|---|---|---|
| Rising Vegan, Vegetarian, and Flexitarian Populations | +3.2% | Global, with strongest impact in Germany, UK, Netherlands | Medium term (2-4 years) |
| High Health and Nutrition Awareness | +2.8% | EU-wide, particularly Nordic countries and Germany | Long term (≥ 4 years) |
| Government and Institutional Promotion | +2.1% | Denmark, Portugal, Czech Republic expanding to broader EU | Short term (≤ 2 years) |
| Innovative Product Varieties | +1.9% | Germany, UK, France leading innovation hubs | Medium term (2-4 years) |
| Continuous improvements in flavor, texture, and clean label formulations | +1.7% | EU-wide, concentrated in premium markets | Long term (≥ 4 years) |
| Allergen-Free and Non-GMO Positioning | +1.4% | EU-wide, particularly markets with strict labeling requirements | Medium term (2-4 years) |
| Source: Mordor Intelligence | |||
Rising Vegan, Vegetarian, and Flexitarian Populations
European dietary habits are increasingly shifting towards plant-based eating. According to the European Food Safety Authority[1]European Food Safety Authority, “Scientific Opinion on the risk assessment of plant-based drinks,” efsa.europa.eu, 51% of European meat eaters have reduced their annual meat consumption, while flexitarians now account for 27% of the population. Germany exemplifies this trend, with vegan product sales growing by 10%, surpassing the 2% growth seen in the overall FMCG sector. Discount channels have experienced remarkable growth of 114% between 2020 and 2024. This shift is not confined to traditional vegetarians; mainstream consumers are also exploring diverse protein sources, driving consistent demand for easily accessible tofu products. The expanding consumer base supports premium pricing for innovative tofu varieties while boosting volume growth in conventional segments. Urban centers, with their concentration of plant-based restaurants and specialty retailers, are leading this trend, positioning tofu as a mainstream protein alternative rather than a niche health product.
High Health and Nutrition Awareness
Recent studies published in the Journal of Food Science confirm tofu's health benefits, emphasizing its positive impact on intestinal health and its nutritional profile that supports immune function. European consumers are increasingly focusing on protein quality and bioavailability. This shift positions tofu as a strong alternative to processed meat products, owing to its minimal ingredient composition and traditional fermentation methods. Tofu provides a complete amino acid profile along with isoflavones and phytonutrients, making it highly attractive to health-conscious consumers who are willing to invest in functional foods. EU regulations mandating nutritional transparency further enhance consumer trust. Tofu's simple ingredient list favorably contrasts with the complex formulations of many plant-based meat analogues. This health-focused positioning is driving its popularity, particularly among fitness enthusiasts and older populations seeking easily digestible protein sources.
Government and Institutional Promotion
Denmark's national action plan for plant-based foods signifies a major transformation in European food policy. The plan establishes specific funding mechanisms and procurement guidelines that prioritize plant proteins in public institutions. The European Investment Bank's USD 23.23 million financing for Heura Foods underscores the increasing alignment of institutional capital with the growth of the plant-based sector. The EU's ISAAP project provides replicable frameworks for member states to adopt similar initiatives, potentially driving broader government support across Europe. Institutional buyers, such as schools, hospitals, and corporate cafeterias, are incorporating tofu into their menus to achieve sustainability objectives and meet dietary diversity standards. This structured approach not only fulfills these goals but also mitigates market volatility by ensuring stable demand channels, independent of changes in consumer preferences.
Innovative Product Varieties
European tofu manufacturers utilize advanced food technology to develop innovative products that cater to diverse consumer preferences and culinary applications. The EIT Food[2]EIT Food, “Tasty Texture Project – Novel extrusion technology for plant-based proteins,” eitfood.eu "Tasty Texture" project demonstrates significant progress in extrusion technology for plant-based proteins, resulting in improved texture, enhanced mouthfeel, and better cooking performance. Sprouted-soybean tofu varieties stand out by offering increased levels of vitamins and minerals, along with enhanced digestibility, making them a healthier option for consumers. Fermented tofu products, such as Taifun's FeTo, provide cheese-like flavors that align with the taste preferences of European consumers, further expanding the appeal of tofu in the region. Ready-to-eat, pre-marinated tofu options address the needs of busy, time-constrained consumers by eliminating preparation barriers, thereby encouraging usage in a variety of dishes beyond traditional Asian cuisine. Additionally, Clearspring's introduction of 200g silken tofu in single-serve packaging effectively addresses portion control concerns, reduces food waste, and caters to the needs of smaller households, making tofu more accessible and convenient for a broader audience.
Restraint Impact Analysis
| Restraints | (~)% Impact on CAGR Forecasts | Geographic Relevance | Impact Timeline |
|---|---|---|---|
| Competition from Other Plant-Based Proteins | -2.3% | EU-wide, particularly Germany and Netherlands | Medium term (2-4 years) |
| Strict Regulatory Standards | -1.8% | France leading, potential EU-wide expansion | Short term (≤ 2 years) |
| Soybean Supply Chain Reliance | -1.5% | EU-wide, concentrated in major processing regions | Long term (≥ 4 years) |
| Short Shelf Life and Cold Chain Demands | -1.1% | EU-wide, particularly affecting smaller retailers | Medium term (2-4 years) |
| Source: Mordor Intelligence | |||
Competition from Other Plant-Based Proteins
Pea protein's allergen-free characteristics make it an attractive option for consumers with soy sensitivities, while its neutral flavor enhances its versatility across various culinary applications. German companies are at the forefront of pea protein innovation, utilizing domestically grown legumes to minimize reliance on imports, a significant challenge for soy-based alternatives. Additionally, alternative proteins derived from sources such as hemp, fava beans, and mycoprotein are steadily gaining market share. This growth is driven by targeted marketing efforts that emphasize the benefits of local sourcing and environmental sustainability. As a result, tofu manufacturers face increasing competitive pressure, prompting them to differentiate their products by prioritizing superior taste, advancements in texture, and the development of value-added formulations, rather than relying solely on protein content as a selling point.
Strict Regulatory Standards
France's ANSES (National Agency for Food, Environmental and Occupational Health & Safety) has issued a warning against soy-based foods in school canteens. This advisory creates significant barriers to market access, as 76% of children aged 3-5 who consume soy products exceed the toxicological reference values for isoflavones established by ANSES[3]ANSES, “Soy-based foods: ANSES recommends limiting consumption in young children,” anses.fr. Since EU member states often align their food safety recommendations with those of France and Germany, this regulatory stance from France could influence broader EU policy development. The restriction heavily affects institutional sales channels, which are vital for tofu producers due to their consistent and high-volume revenue streams. Additionally, manufacturers pursuing pan-European distribution face increased operational complexities and higher market entry costs due to varying national interpretations of EU food safety regulations. These regulatory uncertainties not only hinder investments in expanding production capacities but also limit product innovations targeting younger consumers.
Segment Analysis
By Product Type: Flavored Varieties Drive Premium Market Growth
In 2024, smoked and flavored tofu varieties accounted for 32.72% of the market, highlighting European consumers' preference for convenient, ready-to-eat protein options that integrate seamlessly with local culinary traditions. The segment's notable 14.35% CAGR projected through 2030 reflects effective product positioning that addresses the taste and texture challenges historically linked to plain tofu. Taifun's Basilico and Rosso varieties, featuring Mediterranean herbs and sun-dried tomatoes, exemplify localization strategies that align with regional flavor preferences. Regular tofu continues to hold a significant volume share due to its versatility and affordability, appealing to price-sensitive consumers and foodservice operators seeking neutral-flavored protein bases.
Fortified and functional tofu variants are the fastest-growing subsegment, incorporating vitamins, minerals, and bioactive compounds to enhance their nutritional profiles beyond basic protein content. Tofubar's aged and smoked varieties, offering a 7-month shelf life and crafted through artisanal methods, command a premium price of EUR 75.82 per kilogram, reflecting consumers' willingness to pay for quality and innovation. This segment benefits from European consumers' growing sophistication regarding plant-based nutrition and their preference for minimally processed foods with transparent ingredient lists. Additionally, advancements in fermentation techniques, such as lacto-fermented varieties that mimic cheese textures, expand usage occasions and attract flexitarian consumers transitioning from dairy products.
Note: Segment shares of all individual segments available upon report purchase
By Distribution Channels: Retail Dominance with Foodservice Acceleration
In 2024, off-trade channels hold a dominant 69.21% market share, highlighting tofu's shift from niche health food stores to mainstream supermarket shelves across Europe. This segment's leadership is driven by retail chains strategically positioning plant-based products in dedicated sections and integrating them with traditional protein options, thereby normalizing their consumption. Discount retailers significantly contribute to volume growth. For instance, German discount channels recorded an impressive 114% increase in vegan product sales between 2020 and 2024, making plant-based proteins more accessible to cost-conscious consumers, as reported by the German Federal Ministry of Food and Agriculture. Additionally, online platforms within the off-trade segment excel by offering specialized varieties and bulk purchasing options, which physical stores often cannot accommodate.
Although the on-trade segment accounts for a smaller market share, it demonstrates the highest growth potential, with a projected 15.02% CAGR through 2030. This growth is driven by professional kitchens increasingly incorporating plant-based proteins to meet sustainability objectives and address diverse dietary preferences. The Tofoo Co's expansion into UK pub chains, Slug & Lettuce and JW Lees, highlights effective foodservice penetration strategies, focusing on menu innovation and chef training. Royal Ascot's adoption of plant-based options across its fine-dining establishments, serving approximately 5,500 patrons, reflects the premium foodservice sector's growing recognition of tofu. Tofu's popularity in foodservice is further supported by its operational advantages, including consistent quality, a longer shelf life compared to fresh alternatives, and versatility in preparation methods that align well with professional kitchen workflows.
Note: Segment shares of all individual segments available upon report purchase
Geography Analysis
In 2024, the United Kingdom leads Europe in tofu consumption, holding a 25.89% market share. This leadership highlights the UK's early adoption of plant-based eating trends and its advanced retail infrastructure, which has normalized alternative proteins. British consumers show greater acceptance of Asian flavors and cooking techniques compared to their continental counterparts, facilitating tofu's integration into mainstream diets. The Tofoo Co, which accounts for over 60% of the UK's tofu sales, exemplifies the effectiveness of localization strategies. These strategies focus on British culinary applications while preserving authentic Asian production methods, as noted by The Grocer. Recent innovations, such as The Tofoo Co's frozen range launch at Tesco, featuring tempura and pre-marinated options, target "tofu-curious" consumers and expand tofu's culinary uses. The UK's established organic food distribution networks and consumers' willingness to pay a premium for high-quality plant-based proteins further strengthen the market.
France, despite facing regulatory challenges like ANSES's restrictions on soy-based foods in school canteens (due to isoflavone concerns affecting 76% of children aged 3-5), is experiencing the fastest growth in Europe's tofu market, with a 13.77% CAGR projected through 2030. To address these institutional challenges, French producers are focusing on premium retail segments and artisanal methods that align with local culinary traditions. Companies such as Sojade (Triballat Noyal) are leveraging organic certifications and local production to attract quality-conscious consumers. Additionally, they are introducing innovative flavor profiles, combining Mediterranean herbs and traditional French ingredients, to broaden their market appeal. The French market shows a strong preference for fermented tofu varieties that mimic cheese textures, catering to consumers seeking plant-based dairy alternatives. Compliance with EU organic standards (FR BIO 001) enhances consumer trust and supports premium positioning strategies.
Germany and the Netherlands, both mature markets, are experiencing steady growth due to well-established organic food distribution networks and long-standing consumer familiarity with plant-based alternatives. Between 2020 and 2024, German discount retailers significantly contributed to volume growth, achieving a notable 114% increase in vegan product sales, thereby making plant-based proteins more accessible to price-sensitive consumers. Meanwhile, the Netherlands, supported by progressive food policies and heightened consumer awareness of sustainability, provides favorable conditions for premium tofu varieties. Countries like Italy, Spain, and Russia are emerging players in the tofu market. Italy, in particular, stands out as the world's second-largest tofu exporter, generating USD 120.8 million, which reflects its strong production capabilities that could drive accelerated domestic market growth.
Competitive Landscape
In the European tofu market, competition is balanced, with a concentration rating of 5 out of 10. This balance sees established regional producers vying with emerging players, who are carving out their niches through innovation and strategic positioning. Companies that adeptly meld authentic Asian production techniques with the tastes of European consumers are reaping the rewards. For instance, The Tofoo Co has captured over 60% of the UK market, while Taifun-Tofu leads in Germany's organic segment. The market is witnessing a flurry of strategic consolidations, underscored by Comitis Capital's acquisition of The Tofoo Co and Vegan Food Group's USD 69.70 million takeover of TofuTown. These moves not only highlight the confidence investors have in the market's growth trajectory but also underscore the significance of established distribution networks.
As competition heats up, companies are pouring resources into product innovation, honing in on technologies that enhance texture, localize flavors, and refine packaging to cater to consumer demands like portion control and longer shelf life. Adopting cutting-edge technologies is becoming the hallmark of competitive differentiation. Producers are focusing on refining texture, enhancing flavor profiles, and boosting nutritional content, all while ensuring a clean label. A case in point is the EIT Food "Tasty Texture" initiative, which underscores the industry's commitment to elevating plant-based protein functionality through state-of-the-art extrusion methods and ingredient refinement.
There's a burgeoning demand in premium segments, especially among health-conscious consumers. These consumers are increasingly inclined to pay a premium for organic, locally-sourced, and functionally-enhanced tofu varieties. Meanwhile, new entrants are carving out niches with artisanal production techniques, direct-to-consumer sales, and catering to foodservice operators in search of unique plant-based options. While the EU's organic certification standards pose challenges for newcomers, they simultaneously bolster the market position of established producers. These producers not only navigate the compliance maze but also leverage the certification as a badge of quality, reinforcing their premium market strategies across Europe.
Europe Tofu Industry Leaders
-
Clearspring Limited
-
House Foods Group Inc.
-
Pulmuone Corporate
-
Taifun-Tofu GmbH
-
The Tofoo Co. Ltd
- *Disclaimer: Major Players sorted in no particular order
Recent Industry Developments
- September 2025: THIS, a UK-based producer of plant-based foods, collaborated with Omami, a German startup, to launch an innovative range of tofu made from chickpeas instead of soybeans. The tofu is available in two flavors: Lightly Seasoned and Chilli Spiced. The Lightly Seasoned option, marinated with salt and pepper, is described as versatile for various dishes. Meanwhile, the Chilli Spiced option, featuring a chili marinade, is well-suited for Mexican and Asian-inspired recipes.
- September 2025: Clearspring launched a single-serve (200g) version of its best-selling organic Japanese Tofu, targeting modern consumers and flexitarians. The single-serve pack, designed to address issues of food waste associated with oversized portions, brought added flexibility for smaller households and on-the-go lifestyles.
- April 2024: Omami, a startup from Berlin launched tofu made from chickpeas. The products are produced in the company’s own production facility and the company guarantees short supply chains.
- February 2024: The Vegan Food Group acquired Germany’s Tofutown, a leading organic alt-meat producer specializing in tofu, plant-based spreads, and meat alternatives. The acquisition enabled Vegan Food Group to fast-track its growth in the UK and EU across chilled, frozen, and ambient food categories, both via branded and own-label retail as well as foodservice channels.
Europe Tofu 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.| Regular |
| Smoked/Flavored |
| Fortified/Functional |
| On-Trade | Hotels |
| Restaurants | |
| Catering | |
| Off-Trade | Supermarkets and Hypermarkets |
| Convenience Stores | |
| Online Channel | |
| Others |
| United Kingdom |
| Germany |
| France |
| Spain |
| Italy |
| Russia |
| Netherlands |
| Rest of Europe |
| Product Type | Regular | |
| Smoked/Flavored | ||
| Fortified/Functional | ||
| Distribution Channels | On-Trade | Hotels |
| Restaurants | ||
| Catering | ||
| Off-Trade | Supermarkets and Hypermarkets | |
| Convenience Stores | ||
| Online Channel | ||
| Others | ||
| Geography | United Kingdom | |
| Germany | ||
| France | ||
| Spain | ||
| Italy | ||
| Russia | ||
| Netherlands | ||
| Rest of Europe | ||
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 |
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.
