Market Overview
| Study Period | 2020 - 2030 |
|---|---|
| Market Size (2025) | USD 170.90 Billion |
| Market Size (2030) | USD 190.80 Billion |
| Growth Rate (2025 - 2030) | 2.23% CAGR |
| Fastest Growing Market | Middle East and Africa |
| Largest Market | Asia-Pacific |
| Market Concentration | Low |
Major Players
*Disclaimer: Major Players sorted in no particular order Image © Mordor Intelligence. Reuse requires attribution under CC BY 4.0. |
|
Processed Meat Market Analysis by Mordor Intelligence
The global processed meat market is projected to reach USD 170.90 billion in 2025 and grow to USD 190.80 billion by 2030, registering a compound annual growth rate (CAGR) of 2.23% during the forecast period. This growth is driven by advancements in technology, including smart packaging innovations and automated processing systems, which are transforming traditional manufacturing processes by improving efficiency, reducing waste, and enhancing product shelf life. Additionally, the increasing consumer preference for convenient protein-based products is a significant factor contributing to market expansion. Busy lifestyles and rising disposable incomes have led to a growing demand for ready-to-eat and easy-to-cook meat products, which offer both convenience and nutritional value. Furthermore, the market is witnessing a shift towards healthier processed meat options, with manufacturers focusing on reducing additives and incorporating natural ingredients to cater to health-conscious consumers. These trends, combined with ongoing technological developments, are expected to sustain the steady growth of the processed meat market during the forecast period.
Key Report Takeaways
- By type, poultry led with 39.44% of the processed meat market share in 2024; mutton is projected to expand at a 3.00% CAGR through 2030.
- By distribution channel, the off-trade segment accounted for 58.48% share of the processed meat market size in 2024; the on-trade channel is advancing at a 2.83% CAGR between 2025-2030.
- By region, Asia-Pacific held 41.68% of 2024 global revenue; the Middle East and Africa region records the highest projected CAGR at 3.07% through 2030.
Global Processed Meat Market Trends and Insights
Drivers Impact Analysis
| Driver | (~) % Impact on CAGR Forecast | Geographic Relevance | Impact Timeline |
|---|---|---|---|
| Convenience and ready-to-eat formats | +0.5% | Global, with highest impact in North America and Asia-Pacific | Medium term (2-4 years) |
| Product and format innovation | +0.4% | Global, led by Europe and North America | Long term (≥ 4 years) |
| Improved preservation and packaging technology | +0.3% | Global, with early adoption in developed markets | Medium term (2-4 years) |
| Globalization of tastes / ethnic cuisine demand | +0.3% | Global, strongest in urban centers across all regions | Long term (≥ 4 years) |
| Cold cut and on-the-go snacking trends | +0.2% | North America and Europe primary, expanding to Asia-Pacific | Short term (≤ 2 years) |
| Retail modernization and cold-chain expansion | +0.3% | Asia-Pacific and Middle East Africa core, spill-over to South America | Medium term (2-4 years) |
| Source: Mordor Intelligence | |||
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Convenience and Ready-to-Eat Formats Drive Market Expansion
Consumer lifestyle acceleration creates unprecedented demand for protein solutions requiring minimal preparation time, fundamentally reshaping processed meat product development priorities. Urban households increasingly prioritize convenience over traditional cooking methods, with ready-to-eat meat products experiencing double-digit growth across metropolitan areas. This shift reflects deeper societal changes where dual-income households and extended working hours compress meal preparation windows. Manufacturers respond by developing shelf-stable protein options that maintain nutritional profiles while eliminating cooking requirements, creating new market categories that blur traditional boundaries between fresh and processed offerings.
Product and Format Innovation Expands Consumer Appeal
Advanced processing techniques allow manufacturers to produce meat products that closely resemble fresh alternatives while providing longer shelf life and improved convenience. These techniques involve advanced methods such as high-pressure processing, vacuum sealing, and modified atmosphere packaging, which help maintain product quality and freshness. Innovations go beyond ingredient modifications to include packaging designs that facilitate portion control and multi-meal usage, catering to diverse consumer needs. The incorporation of smart packaging enables real-time freshness monitoring through embedded sensors, which detect changes in temperature, humidity, or gas levels within the packaging. This addresses consumer concerns about food safety by providing transparency and assurance regarding product condition. Additionally, such technology supports dynamic pricing strategies by allowing retailers to adjust prices based on the freshness and remaining shelf life of the product.
Globalization of Tastes Drives Ethnic Cuisine Integration
International flavor profiles increasingly penetrate mainstream processed meat offerings as consumer palates embrace global cuisine experiences within convenient formats. Ethnic seasoning blends and preparation methods transform traditional processed meat categories, with Korean-inspired marinades and Mediterranean herb combinations becoming standard offerings across major retail chains. This trend reflects immigration patterns and travel experiences that expose consumers to diverse culinary traditions, creating demand for authentic flavors in accessible formats. Manufacturers leverage this opportunity by partnering with ethnic food specialists to develop culturally authentic seasoning profiles while maintaining mass production scalability.
Cold Cut and On-the-Go Snacking Trends Reshape Consumption Patterns
Protein snacking has become a distinct consumption occasion, separate from traditional meals, driving demand for portable meat products designed for individual consumption. This shift reflects changing consumer preferences for convenient, high-protein options that fit into busy lifestyles. Cold cuts are evolving beyond their traditional use in sandwiches, with single-serve packaging and protein-focused nutritional positioning attracting fitness-conscious consumers seeking quick and nutritious snacks. Snack-sized meat products are priced at a premium, providing manufacturers with higher margin opportunities compared to bulk offerings. Additionally, this trend aligns with workplace eating habits, where desk-based consumption favors products requiring minimal preparation and cleanup, making them ideal for professionals looking for efficient meal solutions during work hours.
Restraints Impact Analysis
| Restraint | (~) % Impact on CAGR Forecast | Geographic Relevance | Impact Timeline |
|---|---|---|---|
| Shift to plant-based and flexitarian diets | -0.4% | Global, strongest in North America and Europe | Long term (≥ 4 years) |
| Food safety scares and disease outbreaks | -0.3% | Global, with regional concentration during outbreak events | Short term (≤ 2 years) |
| Competition from fresh meat and small artisan producers | -0.2% | Developed markets primarily, with urban concentration | Medium term (2-4 years) |
| Health concerns related to processed meat | -0.3% | Global, led by health-conscious demographics | Long term (≥ 4 years) |
| Source: Mordor Intelligence | |||
Shift to Plant-Based and Flexitarian Diets Challenges Traditional Consumption
Consumer dietary pattern evolution toward reduced meat consumption creates structural headwinds for processed meat market expansion, particularly among younger demographics prioritizing environmental sustainability and health optimization. Flexitarian eating patterns, where consumers deliberately reduce but do not eliminate meat consumption, directly impact processed meat purchase frequency and portion sizes. According to the 2024 International Food Information Council Food Health Survey, 5% of Americans follow a flexitarian diet, while 3% follow a plant-based diet[1]Source: International Food Information Council, “2024 IFIC Food & Health Survey,” ific.org. Plant-based meat alternatives achieve taste and texture parity in many applications, offering consumers familiar flavors without perceived health and environmental costs associated with animal protein. This dietary shift reflects broader lifestyle changes where food choices increasingly align with personal values regarding animal welfare and climate impact, creating long-term consumption pattern changes that extend beyond temporary dietary trends.
Food Safety Scares and Disease Outbreaks Erode Consumer Confidence
High-profile foodborne illness incidents and product recalls create lasting consumer skepticism toward processed meat products, particularly affecting vulnerable populations, including elderly and immunocompromised individuals. Recent E. coli outbreaks linked to processed meat facilities resulted in multi-million dollar recalls and regulatory investigations that highlighted supply chain vulnerabilities[2]Source: U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS), “Scanga Meat Company Recalls Ground Beef Products Due to Possible E. Coli O103 Contamination,” fsis.usda.gov. Consumer trust recovery following safety incidents requires extensive marketing investment and third-party safety certifications, increasing operational costs while reducing sales volumes during recovery periods. Regulatory compliance frameworks continue tightening, with FSIS implementing enhanced pathogen testing requirements that increase production costs and complexity for smaller manufacturers who lack economies of scale to absorb compliance expenses efficiently [3]Source: U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS), “FSIS Announces Stronger Measures to Protect the Public from Listeria monocytogenes,” fsis.usda.gov.
Segment Analysis
By Type: Poultry Dominance Reflects Processing Versatility
Poultry commands the largest market share at 39.44% in 2024, benefiting from cost-effective production scalability and consumer acceptance across diverse cultural contexts where religious dietary restrictions limit other protein options. The segment's strength stems from chicken's neutral flavor profile that accommodates extensive seasoning variations and processing applications ranging from nuggets to marinated tenders. Mutton emerges as the fastest-growing segment at 3.00% CAGR through 2030, driven by premiumization trends and expanding halal market penetration across Middle Eastern and South Asian consumer bases, where lamb represents traditional protein preferences.
Beef processing focuses on value-added applications, including sausages, jerky, and deli meats that command higher margins compared to commodity fresh cuts, while pork maintains steady demand in regions without religious consumption restrictions. Processing technology advances enable manufacturers to optimize texture and flavor characteristics specific to each protein type, creating differentiated product offerings that resist commoditization pressures affecting fresh meat markets.
Note: Segment shares of all individual segments available upon report purchase
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By Distribution Channel: Off-Trade Leadership Reflects Retail Evolution
Off-trade distribution channels maintain dominance with 58.48% market share in 2024, reflecting supermarket expansion and e-commerce integration that provides consumers with convenient access to processed meat products within familiar shopping environments. Modern retail formats offer controlled temperature storage and extensive product selection that enables comparison shopping and bulk purchasing behaviors that favor processed meat adoption. On-trade channels demonstrate faster growth at 2.83% CAGR as foodservice operators embrace processed meat solutions for operational efficiency and cost control in labor-constrained environments.
Restaurant and catering applications increasingly rely on pre-processed meat products that reduce kitchen preparation time and ensure consistent portion control across multiple service locations. Hotel and institutional foodservice segments particularly value processed meat options that simplify inventory management and reduce food safety risks associated with fresh meat handling. Online retail channels within off-trade distribution experience rapid expansion as direct-to-consumer meat delivery services gain consumer acceptance, particularly among urban households seeking premium processed meat products not available through traditional retail channels.
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Geography Analysis
Asia-Pacific leads global market share at 41.68% in 2024, driven by China's industrial-scale poultry processing infrastructure and India's emerging processed meat sector. The region's dominance reflects rapid urbanization patterns and expanding middle-class populations that prioritize convenience-oriented protein solutions over traditional fresh meat preparation methods. Japan and South Korea contribute significantly through advanced processing technology adoption and premium product development that commands higher per-unit pricing compared to volume-focused markets. Indonesia and Thailand benefit from export-oriented processing facilities that serve both domestic and international markets, while Australia maintains specialized positions in premium beef processing applications.
Middle East and Africa emerge as the fastest-growing region at 3.07% CAGR, propelled by halal certification standardization and retail modernization across Gulf Cooperation Council nations, where disposable income growth supports premium processed meat adoption. The region's growth trajectory reflects infrastructure development programs that improve cold chain capabilities essential for processed meat distribution across traditionally challenging geographic and climatic conditions. South Africa leads sub-Saharan market development through established processing facilities and distribution networks that extend into neighboring countries, while Nigeria's large population base creates substantial growth potential despite infrastructure limitations.
Europe maintains steady market presence through established consumption patterns and regulatory frameworks that emphasize food safety and quality standards, with Germany, United Kingdom, and Italy representing primary consumption centers where processed meat integrates into traditional cuisine applications. North America demonstrates mature market characteristics with innovation focus shifting toward premium and health-conscious product development that addresses consumer concerns about traditional processed meat formulations. South America benefits from abundant raw material availability and export-oriented processing capabilities, particularly in Brazil and Argentina where beef processing expertise extends into value-added applications serving both domestic and international markets.
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Competitive Landscape
The processed meat market exhibits fragmented competitive dynamics with a concentration score of 3 out of 10, indicating substantial consolidation opportunities as regional players compete against multinational corporations possessing superior supply chain integration and technology capabilities. Market fragmentation creates strategic advantages for companies that achieve operational scale through vertical integration, from livestock production through retail distribution, enabling cost control and quality assurance across the entire value chain.
Technology adoption becomes a critical differentiator where automated processing systems and predictive maintenance capabilities reduce labor costs while improving product consistency and safety compliance. White-space opportunities emerge in premium and health-conscious product segments where consumer willingness to pay higher prices for perceived quality improvements creates margin expansion potential for innovative manufacturers.
Clean-label initiatives address consumer concerns about artificial preservatives and additives. Emerging disruptors leverage direct-to-consumer distribution models and specialized product formulations that target specific dietary preferences or cultural requirements, challenging traditional mass-market approaches through personalized offerings and enhanced customer engagement strategies.
Processed Meat Industry Leaders
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JBS S.A.
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Tyson Foods Inc.
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BRF S.A.
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Cargill, Incorporated.
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WH Group Limited.
- *Disclaimer: Major Players sorted in no particular order
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Recent Industry Developments
- September 2025: Dickey’s Barbecue Pit announced its Rancher’s Premium Smokehouse Sausage line debut in select Kroger stores across Dallas-Fort Worth starting September 2025, for a limited four-week period. Rancher’s Premium, introduced in spring 2024, has gained popularity for its authentic Texas-style smoked sausages, offered in bold flavors such as Bacon Cheddar, Brisket Burnt Ends, and Philly Cheese Steak.
- June 2025: Tyson Foods, a leading food company specializing in protein products, announced the launch of Wright Brand Premium Sausage Links. The product line features three varieties: Wright Brand Bacon, Cheddar & Jalapeño Premium Sausage Links, Wright Brand White Cheddar & Bacon Premium Sausage Links, and Wright Brand Applewood Premium Sausage Links.
- May 2025: Amylu Foods, a company specializing in natural, fully-cooked chicken products, has announced the launch of its Organic Chicken Sausages. Available in the refrigerated aisles of Fresh Thyme, Harris Teeter, and Gelson's, this product represents the latest addition to Amylu Foods' expanding organic product line.
Global Processed Meat Market Report Scope
Beef, Mutton, Pork, Poultry are covered as segments by Type. Off-Trade, On-Trade are covered as segments by Distribution Channel. Africa, Asia-Pacific, Europe, Middle East, North America, South America are covered as segments by Region.
By Type
| Beef | Sausages |
| Jerkey | |
| Deli Meats | |
| Others | |
| Mutton | Sausages |
| Jerkey | |
| Others | |
| Pork | Sausages |
| Deli Meats | |
| Others | |
| Poultry | Nuggets |
| Sausages | |
| Meatballs | |
| Deli Meats | |
| Marinated/Tenders | |
| Other Processed Meat | |
| Other Meat |
By Distribution Channel
| On-Trade | Hotels |
| Restaurants | |
| Catering | |
| Off-Trade | Supermarkets/Hypermarkets |
| Convenience/Grocery Stores | |
| Online Retail Stores | |
| Other Distribution Channels |
By Geography
| North America | United States |
| Canada | |
| Mexico | |
| Rest of North America | |
| Europe | Germany |
| United Kingdom | |
| Italy | |
| France | |
| Spain | |
| Netherlands | |
| Poland | |
| Belgium | |
| Sweden | |
| Rest of Europe | |
| Asia-Pacific | China |
| India | |
| Japan | |
| Australia | |
| Indonesia | |
| South Korea | |
| Thailand | |
| Singapore | |
| Rest of Asia-Pacific | |
| South America | Brazil |
| Argentina | |
| Colombia | |
| Chile | |
| Peru | |
| Rest of South America | |
| Middle East and Africa | South Africa |
| Saudi Arabia | |
| United Arab Emirates | |
| Nigeria | |
| Egypt | |
| Morocco | |
| Turkey | |
| Rest of Middle East and Africa |
| By Type | Beef | Sausages |
| Jerkey | ||
| Deli Meats | ||
| Others | ||
| Mutton | Sausages | |
| Jerkey | ||
| Others | ||
| Pork | Sausages | |
| Deli Meats | ||
| Others | ||
| Poultry | Nuggets | |
| Sausages | ||
| Meatballs | ||
| Deli Meats | ||
| Marinated/Tenders | ||
| Other Processed Meat | ||
| Other Meat | ||
| By Distribution Channel | On-Trade | Hotels |
| Restaurants | ||
| Catering | ||
| Off-Trade | Supermarkets/Hypermarkets | |
| Convenience/Grocery Stores | ||
| Online Retail Stores | ||
| Other Distribution Channels | ||
| By Geography | North America | United States |
| Canada | ||
| Mexico | ||
| Rest of North America | ||
| Europe | Germany | |
| United Kingdom | ||
| Italy | ||
| France | ||
| Spain | ||
| Netherlands | ||
| Poland | ||
| Belgium | ||
| Sweden | ||
| Rest of Europe | ||
| Asia-Pacific | China | |
| India | ||
| Japan | ||
| Australia | ||
| Indonesia | ||
| South Korea | ||
| Thailand | ||
| Singapore | ||
| Rest of Asia-Pacific | ||
| South America | Brazil | |
| Argentina | ||
| Colombia | ||
| Chile | ||
| Peru | ||
| Rest of South America | ||
| Middle East and Africa | South Africa | |
| Saudi Arabia | ||
| United Arab Emirates | ||
| Nigeria | ||
| Egypt | ||
| Morocco | ||
| Turkey | ||
| Rest of Middle East and Africa | ||
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Market Definition
- Meat - Meat is defined as the flesh or other edible parts of an animal used for food. The end use of the meat industry consists of only human consumption. Meat is generally purchased from retail outlets for home cooking and consumption. For the market studied, only uncooked meat has been considered. This could be processed in various forms, which have been covered under the “Processed” form. The other purchases of meat happen through the consumption of meat at foodservice outlets (restaurants, hotels, catering, etc.).
- Other Meats - The other meat segment includes the meat of camel, horse, rabbit, etc. These are not so commonly consumed meat types but still, have a presence in distinct parts of the world. Regardless of it being part of red meat, we have considered these meat types separately for a better understanding of the market.
- Poultry Meat - Poultry meat also called white meat, comes from birds raised commercially or domestically for human consumption. This includes chicken, turkey, ducks, and geese.
- Red Meat - Red meat typically has a red color when raw and a dark color when cooked. It includes any meat that comes from mammals, such as beef, lamb, pork, goat, veal, and mutton.
| Keyword | Definition |
|---|---|
| A5 | It is a Japanese grading system for beef. The 'A' means the carcass yield is the highest possible and the numeric rating relates to beef marbling, color and brightness of the flesh, its texture and color, luster, and fat quality. A5 is the highest mark wagyu beef can score. |
| Abbatoir | It is another name for a slaughterhouse and refers to the premise used for or in connection with the slaughter of animals whose meat is intended for human consumption. |
| Acute Hepatopancreatic Necrosis Disease (AHPND) | It is a disease that affects shrimp and is characterized by high mortalities, in many cases reaching 100% within 30-35 days of stocking grow-out ponds. |
| African Swine Fever (ASF) | It is a highly contagious viral disease of pigs caused by a double-stranded DNA virus in the Asfarviridae family. |
| Albacore Tuna | It is one of the smallest species of tuna found in the six distinct stocks known globally in the Atlantic, Pacific, and Indian oceans, as well as the Mediterranean Sea. |
| Angus beef | It is beef derived from a specific breed of cattle indigenous to Scotland. It requires certification from the American Angus Association to receive the "Certified Angus Beef" quality mark |
| Bacon | It is salted or smoked meat that comes from the back or sides of a pig |
| Black Angus | It is beef derived from a black-hided breed of cows that don't have horns. |
| Bologna | It is an Italian smoked sausage made of meat, typically large and made from pork, beef or veal. |
| Bovine spongiform encephalopathy (BSE) | It is a progressive neurological disorder of cattle that results from infection by an unusual transmissible agent called a prion. |
| Bratwurst | It refers to a type of German sausage made from pork, beef or veal. |
| BRC | British Retail Consortium |
| Brisket | It is a cut of meat from the breast or lower chest of beef or veal. The beef brisket is one of the nine beef primal cuts. |
| Broiler | It refers to any chicken (Gallus domesticus) that is bred and raised specifically for meat production. |
| Bushel | It is a unit of measurement for grains and pulses. 1 bushel = 27.216 kg |
| Carcass | It refers to the dressed body of a meat animal from which butchers trim the meat |
| CFIA | Canadian Food Inspection Agency |
| Chicken Tender | It refers to chicken meat prepared from the pectoralis minor muscles of a chicken bird. |
| Chuck Steak | It refers to a cut of beef that is part of the chuck primal, which is a large section of meat from the shoulder area of a cow |
| Corned Beef | It refers to beef brisket cured in brine and boiled, typically served cold. |
| CWT | Also known as a hundredweight, it is a unit of measurement used to define the quantity of meat. 1 CWT = 50.80 kg |
| Drumstick | It refers to a chicken leg without the thigh. |
| EFSA | European Food Safety Authority |
| ERS | Economic Research Service of the USDA |
| Ewe | It is an adult female sheep. |
| FDA | Food and Drug Administration |
| Fillet Mignon | It is a cut of meat taken from the smaller end of the tenderloin. |
| Flank Steak | It is a cut of beef steak taken from the flank, which lies forward of the rear quarter of a cow. |
| Foodservice | It refers to the part of the food industry which includes businesses, institutions, and companies which prepare meals outside the home. It includes restaurants, school and hospital cafeterias, catering operations, and many other formats. |
| Forage | It refers to animal feed. |
| Foreshank | It is the upper part of the foreleg of cattle |
| Franks | Also known as frankfurter or Würstchen, it is a type of highly seasoned smoked sausage popular in Austria and Germany. |
| FSANZ | Food Standards Australia New Zealand |
| FSIS | Food Safety and Inspection Service |
| FSSAI | Food Safety and Standards Authority of India |
| Gizzard | It refers to an organ found in the digestive tract of birds. It is also called the mechanical stomach of a bird. |
| Gluten | It is a family of proteins found in grains, including wheat, rye, spelt, and barley |
| Grain-fed beef | It is beef derived from cattle that have been fed a diet supplemented with soy and corn and other additives. Grainfed cows can also be given antibiotics and growth hormones to fatten them up more quickly. |
| Grass-fed beef | It is beef derived from cattle that have only been fed grass as feed. |
| Ham | It refers to the pork meat taken from the leg of a pig. |
| HoReCa | Hotels, Restaurants and Cafes |
| Jerky | It is lean trimmed meat that has been cut into strips and dried (dehydrated) to prevent spoilage. |
| Kobe Beef | It is Wagyu beef specifically from the Kuroge Washu breed of cows in Japan. To be classified as Kobe beef, the cow must have been born, raised, and slaughtered within the Hyōgo prefecture in the city of Kobe in Japan. |
| Liverwurst | It is type of German sausage made from beef or pork liver. |
| Loin | It refers to the sides between the lower ribs and pelvis, and the lower part of the back of a cow. |
| Mortadella | It is a large Italian sausage or luncheon meat made of finely hashed or ground heat-cured pork, which incorporates at least 15% small cubes of pork fat. |
| Pastrami | It refers to a highly seasoned smoked beef, typically served in thin slices. |
| Pepperoni | It is an American variety of spicy salami made from cured meat. |
| Plate | It refers to a forequarter cut from the belly of a cow, just below the rib cut. |
| Porcine reproductive and respiratory syndrome (PRRS) | It is a disease occurring in swine causing late-term reproductive failure and severe pneumonia in neonatal pigs. |
| Primal cuts | It refers to the major sections of the carcass. |
| Quorn | It is a meat substitute product prepared using mycoprotein as an ingredient, in which the fungus culture is dried and mixed with egg albumen or potato protein, which acts as a binder, and then is adjusted in texture and pressed into various forms. |
| Ready-to-Cook (RTC) | It refers to food products that include all of the ingredients, where some preparation or cooking is required through a process that is given on the package. |
| Ready-to-Eat (RTE) | It refers to a food product prepared or cooked in advance, with no further cooking or preparation required before being eaten |
| Retort Packaging | It is a process of aseptic packaging food in which food is filled into a pouch or metal can, sealed, and then heated to extremely high temperatures, rendering the product commercially sterile. |
| Round Steak | It refers to a beef steak from the the rear leg of the cow. |
| Rump Steak | It refers to a cut of beef derived from the division between the leg and the chine. |
| Salami | It is a cured sausage consisting of fermented and air-dried meat. |
| Saturated fat | It is a type of fat in which the fatty acid chains have all single bonds. It is generally considered unhealthy. |
| Sausage | It is a meat product made of finely chopped and seasoned meat, which may be fresh, smoked, or pickled and which is then usually stuffed into a casing. |
| Scallop | It is an edible shellfish that is a mollusk with a ribbed shell in two parts. |
| Seitan | It is a plant-based meat substitute made out of wheat gluten. |
| Self-service kios | It refers to a self-order point-of-sale (POS) system through which customers place and pay for their own orders at kiosks, enabling totally contactless and frictionless service. |
| Sirloin | It is a cut of beef from the bottom and side parts of a cow's back. |
| Surimi | It is a paste made from deboned fish |
| Tenderloin | It refers to a cut of beef consisting of the entire tenderloin muscle of a cow |
| Tiger Shrimp | It refers to a large shrimp variety from the Indian and Pacific oceans |
| Trans fat | Also called trans-unsaturated fatty acids or trans fatty acids, it is a type of unsaturated fat that naturally occurs in small amounts in meat. |
| Vannamei shrimp | It refers to tropical prawns and shrimp that are farmed in areas near the equator, generally along the coast in artificial ponds. |
| Wagyu Bee | It is beef derived from any of four strains of a breed of black or red Japanese cattle that are valued for their highly marbled meat. |
| Zoosanitary | It refers to the cleanliness of animals or animal product |
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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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