Market Overview
| Study Period | 2020 - 2030 |
|---|---|
| Market Size (2025) | USD 719.08 Billion |
| Market Size (2030) | USD 836.06 Billion |
| Growth Rate (2025 - 2030) | 3.06% 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. |
|
Seafood Market Analysis by Mordor Intelligence
The seafood market is values at USD 719.08 billion in 2025 and is projected to grow to USD 836.06 billion by 2030, registering a compound annual growth rate (CAGR) of 3.06% during the forecast period. This growth highlights a competitive market where advancements in farmed seafood production and the rising popularity of health-conscious diets are driving factors. Producers are increasingly investing in technologies such as robotics, artificial intelligence, and sensor-based farming methods. These innovations are helping to reduce feed costs, improve operational efficiency, and lower mortality rates, which in turn enhance profitability. At the same time, companies are adapting to stricter environmental regulations. By seafood type, fish remains the dominant category, although shrimp is witnessing significant innovation. In terms of form, frozen seafood leads the market, but advancements in processing techniques are creating new opportunities. Regarding the source, wild-caught seafood continues to hold a traditional appeal, but farmed seafood is gaining traction due to its efficiency and sustainability. For distribution channels, on-trade sales maintain strong performance, while off-trade channels are experiencing notable innovation. The seafood market is fragmented, with numerous players competing for market share. Leading companies are focusing on vertical integration, managing operations across the entire supply chain from hatcheries and grow-out sites to processing facilities and branded distribution networks.
Key Report Takeaways
- By seafood type, fish led with 52.46% of seafood market share in 2024. Shrimp is forecast to expand at a 3.56% CAGR through 2030.
- By form, frozen products accounted for 50.52% of the seafood market size in 2024. Processed seafood is advancing at a 3.85% CAGR to 2030.
- By source, wild-caught products held 55.78% of the seafood market share in 2024, while the farmed supply is growing at a 3.23% CAGR through 2030.
- By distribution channel, on-trade secured 61.64% of the seafood market size in 2024. Off-trade is projected to record a 3.76% CAGR between 2025 and 2030.
- By geography, the Asia-Pacific commanded 45.47% seafood market share in 2024. The Middle East and Africa are set to register the fastest 3.61% CAGR through 2030.
Global Seafood Market Trends and Insights
Drivers Impact Analysis
| DRIVER | (~) % IMPACT ON CAGR FORECAST | GEOGRAPHIC RELEVANCE | IMPACT TIMELINE |
|---|---|---|---|
| Rising consumer demand for protein-rich foods | +0.8% | Global, with strongest impact in Asia-Pacific and Middle East and Africa | Medium term (2-4 years) |
| Technology and farming innovation | +0.6% | Global, led by Norway, Chile, and China | Long term (≥ 4 years) |
| Rising global seafood trade and export opportunities | +0.4% | Global, with emphasis on South America and Asia-Pacific export corridors | Medium term (2-4 years) |
| Growing consumer demand for sustainable, certified, ethical, and traceable sourced seafood | +0.5% | North America and Europe primary, expanding to Asia-Pacific | Long term (≥ 4 years) |
| Culinary globalization and foodservice demand | +0.3% | Global, concentrated in urban centers across all regions | Short term (≤ 2 years) |
| Government support and fisheries management | +0.4% | Regional focus: Norway, Chile, China, United Arab Emirates, with spillover effects globally | Long term (≥ 4 years) |
| Source: Mordor Intelligence | |||
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Rising consumer demand for protein-rich foods
The global demand for seafood is increasing as more consumers focus on eating healthier and incorporating protein-rich foods into their diets. According to the International Food Information Council Food and Health Survey 2024, 71% of consumers are actively working to boost their protein intake, reflecting a significant shift in dietary preferences[1]Source: International Food Information Council, "2024 IFIC Food & Health Survey," ific.org. Seafood, which contains 20–30% protein by total weight, according to PubMed Central in May 2024, is considered a healthier and leaner protein option compared to red meat and poultry[2]Source: PubMed Central, "Dietary Intake and Nutrient Composition of Seafood," ncbi.nlm.nih.gov. The World Wildlife Organization highlights that over 3 billion people worldwide depend on wild-caught and farmed seafood as a primary source of animal protein, emphasizing its critical role in ensuring global nutrition security[3]Source: World Wildlife Organization, "Overview," worldwildlife.org. These factors are driving consistent growth in seafood consumption, prompting increased investments in aquaculture expansion, sustainable fishing methods, and improvements in supply chain efficiency. This growing focus on sustainability and modernization is expected to support the long-term development of the seafood market.
Culinary globalization and foodservice demand
The growing popularity of global cuisines and increased activity in the foodservice sector are driving the demand for seafood across various dining channels. Consumers are showing a greater interest in trying international flavors, prompting quick-service and casual dining restaurants to introduce innovative dishes featuring seafood like shrimp, salmon, and squid. According to the U.S. Bureau of Economic Analysis, spending at eating and drinking establishments reached a record USD 1,249.3 billion in Q2 2025, up from USD 1,223.3 billion in Q1, highlighting strong consumer demand in the foodservice industry. For example, on September 8, 2025, Red Lobster launched its “Ultimate SpendLESS Shrimp,” a budget-friendly menu option that includes Garlic Shrimp Scampi, Shrimp Linguini Alfredo, and Popcorn Shrimp for USD 15.99. This demonstrates how restaurants are combining affordability with creative menu offerings to attract more customers. These trends reflect how the growing interest in diverse cuisines and steady dining expenditures are contributing to the expansion of the market.
Growing consumer demand for sustainable, certified, ethical, and traceable seafood
Consumer demand for sustainable, certified, ethical, and traceable seafood is driving significant changes in the industry. Retailers and restaurant chains are increasingly focused on ensuring transparency across the entire supply chain to guarantee responsible harvesting practices and compliance with environmental and legal standards. In April 2025, the White House issued an Executive Order on Combating Illegal, Unreported, and Unregulated (IUU) Fishing, which introduced stricter documentation requirements and inspection protocols[4]Source: White House Government, "Restoring American Seafood Competitiveness," whitehouse.gov. These measures have made it easier for compliant fishing fleets to access lucrative markets. Advancements in technology, such as blockchain systems integrated with IoT sensors, are now being used to monitor factors like location, temperature, and processing history in real time. In regions like North America and Europe, certified seafood products are increasingly popular and often command higher prices, helping producers offset the additional costs associated with sustainable practices.
Government support and fisheries management
Government initiatives and effective fisheries management are significantly contributing to the sustainable growth of the seafood industry. These programs provide funding and establish policies to boost production capacity while ensuring environmentally responsible practices. For instance, China’s 14th Five-Year Plan achieved a deep-sea output of 393,000 metric tons by the end of 2023, supported by 43.98 million m³ of cage volume, showcasing substantial investment in offshore aquaculture infrastructure. Similarly, countries like the United Arab Emirates and Saudi Arabia are focusing on developing hatcheries, feed mills, and biosecurity laboratories as part of their strategies to enhance food security and increase local seafood production. In Norway, the government has simplified the permitting process for ocean-based farms, enabling faster development of large-scale floating facilities. These efforts collectively reduce barriers to entry, encourage innovation, and create cost efficiencies, strengthening the global seafood market's resilience and competitiveness.
Restraints Impact Analysis
| RESTRAINT | (~) % IMPACT ON CAGR FORECAST | GEOGRAPHIC RELEVANCE | IMPACT TIMELINE |
|---|---|---|---|
| Competition from alternative proteins | -0.4% | Global, with strongest impact in North America and Europe | Medium term (2-4 years) |
| Feed-price inflation and disease outbreaks at source farms | -0.3% | Global aquaculture regions, particularly Norway, Chile, and Asia-Pacific | Short term (≤ 2 years) |
| Stringent regulatory and quality standards | -0.2% | Global, with emphasis on export-dependent regions | Long term (≥ 4 years) |
| Illegal, unreported, and unregulated (IUU) fishing | -0.2% | Global, with focus on developing fishing nations and trade routes | Medium term (2-4 years) |
| Source: Mordor Intelligence | |||
Competition from alternative proteins
Competition from alternative proteins is becoming a major challenge for the seafood market. Innovations in technologies like extrusion, fermentation, and 3D printing are helping plant-based and lab-grown seafood alternatives closely mimic the taste, texture, and nutritional value of traditional seafood. For instance, in August 2025, Revo Foods introduced “Kinda Salmon,” a mycoprotein-based fillet that replicates the flaky texture of salmon while offering a cost-effective option for foodservice buyers. Increased venture capital funding is driving rapid advancements in this space, enabling start-ups to effectively market these alternatives to flexitarian consumers. Younger buyers are increasingly prioritizing environmental sustainability when making purchasing decisions, which is boosting the appeal of these alternatives. However, seafood still holds unique advantages, such as being a natural source of omega-3 fatty acids, and these factors help traditional seafood maintain its market presence, but the growing popularity of alternative proteins continues to pose a significant challenge to the market's long-term growth.
Feed-price inflation and disease outbreaks at source farms
Rising feed prices and disease outbreaks at source farms are major challenges for the seafood market. Fluctuating fishmeal costs and biosecurity issues disrupt farming operations and profitability. For instance, El Niño events reduce pelagic fish catches, leading to higher feed prices and tighter profit margins, particularly for grow-out ponds in the Asia-Pacific region. In Norway, farms are heavily investing in advanced technologies like laser units and freshwater bath systems to combat sea-lice infestations, which are a persistent issue. While larger players are adopting predictive analytics and vaccine programs to manage these risks, smaller operators often face financial constraints, pushing them out of the market and driving industry consolidation. Over time, the use of alternative feed ingredients, such as plant-based and microbial options, could help stabilize feed costs. However, in the short term, these challenges are limiting growth and tempering the seafood market's compound annual growth rate (CAGR) outlook.
Segment Analysis
By Seafood Type: Fish Dominance Faces Shrimp Innovation
Fish continues to dominate the global seafood market, holding a significant 52.46% share in 2024. This dominance is largely due to strong consumption patterns in regions like Asia-Pacific, North America, and Europe. Popular species such as salmon and tuna account for the majority of this volume, supported by retailers prioritizing well-known species with sustainability certifications. Consumers are drawn to fish for its nutritional benefits, traceability, and clean-label attributes, which align with growing health and environmental awareness. These factors ensure fish remains a stable and essential segment of the seafood market, even during periods of market uncertainty.
Shrimp is rapidly emerging as the fastest-growing segment in the seafood market, with a projected CAGR of 3.56% from 2025 to 2030. This growth is driven by advancements in farming techniques that improve survival rates and reduce production cycles, making shrimp farming more efficient. Shrimp's versatility in various cuisines, particularly in quick-service and fusion dishes, has boosted its global demand. Its widespread acceptance across different consumer markets further supports its growth. These trends position shrimp as a key growth driver in the seafood sector, complementing the steady performance of the fish segment.
Note: Segment shares of all individual segments available upon report purchase
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By Form: Frozen Leadership Meets Processing Innovation
Frozen seafood dominated the market in 2024, accounting for 50.52% of the total share. This growth is largely due to the efficiency of cold-chain networks, which ensure the availability of seafood throughout the year while maintaining quality and safety. Frozen seafood is highly favored by retailers and foodservice operators because it offers extended shelf life and convenience. It allows for the global distribution of various seafood species, making it a reliable option for regions with limited local production. These factors make frozen seafood a key segment in the industry, catering to both commercial and consumer needs effectively.
Processed seafood is emerging as one of the fastest-growing segments, with a projected CAGR of 3.85% through 2030. This growth is driven by advancements in packaging and preservation technologies, such as vacuum-skin packaging and high-pressure processing, which enhance product freshness and safety. The introduction of ready-to-eat formats and chef-inspired flavors is increasing consumer interest and expanding the use of processed seafood in everyday meals. These innovations not only improve convenience but also cater to evolving consumer preferences, making processed seafood a dynamic and rapidly growing category in the global market.
By Source: Wild-Caught Tradition Yields to Farmed Efficiency
Wild-caught seafood made up 55.78% of the global market share in 2024, supported by traditional fishing operations that supply popular species like cod, pollock, and tuna. These operations are particularly strong in regions like Europe and North America, where established infrastructure and expertise ensure consistent production. Sustainability certifications, such as those from the Marine Stewardship Council, have added value by allowing certified producers to charge higher prices. This focus on sustainable practices has helped maintain consumer trust and secure access to key markets, making wild-caught seafood a significant part of the industry.
Farmed seafood is expected to grow steadily at a CAGR of 3.23% through 2030, driven by technological advancements in aquaculture. Innovations like AI-powered feeding systems and advanced sensors are helping producers improve efficiency by reducing feed waste and enhancing fish growth rates. These technologies not only lower production costs but also support sustainability efforts, making farmed seafood a reliable solution to meet increasing global demand. As aquaculture continues to expand, farmed seafood is becoming essential for diversifying available species, ensuring consistent supply, and supporting the long-term growth of the seafood industry.
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By Distribution Channel: On-Trade Strength Meets Off-Trade Innovation
In 2024, on-trade outlets, such as restaurants, hotels, and catering services, accounted for 61.64% of the seafood market share. This dominance was driven by the growing inclusion of seafood in restaurant menus and the rising demand for premium seafood dishes in the hospitality sector. Hotels enhanced customer experiences by showcasing the origin of seafood and using live-tank displays, which also allowed them to charge higher prices. Institutional catering, cruise lines, and airlines increasingly offer certified seafood options to meet sustainability and quality standards. The popularity of on-trade channels highlights the importance of experiential dining and its ability to deliver high-value seafood to a wide range of consumers.
Off-trade channels, including retail stores and e-commerce platforms, are expected to grow at a CAGR of 3.76% through 2030. This growth is supported by advancements in packaging technology, such as insulated packaging, and improvements in delivery services, including same-day delivery for fresh seafood. These innovations make it easier for consumers to purchase and enjoy seafood at home, boosting its appeal for at-home dining. As online platforms enhance their logistics and expand product offerings, off-trade channels are likely to capture a larger share of the market. This growth complements the strong performance of on-trade channels and contributes to the overall expansion of the seafood market.
Geography Analysis
Asia-Pacific held the largest share of the seafood market in 2024, accounting for 45.47%. China led the region with a production of 71.0 million metric tons, including 58.12 million tons from aquaculture systems. The region's dominance is supported by rising middle-class incomes, advancements in processing facilities, and government grants promoting technology adoption. Countries like Japan and South Korea maintain high seafood consumption due to their strong sushi and sashimi culture. Meanwhile, Vietnam and Thailand are expanding their export capabilities by improving compliance standards and enhancing cold-chain infrastructure.
The Middle East and Africa region is expected to grow at the fastest rate, with a projected CAGR of 3.61% through 2030. Gulf Cooperation Council (GCC) countries are heavily investing in hatchery complexes, genetics research, and automation technologies to meet food security goals. Nigeria and Egypt are utilizing international loans to upgrade fish ponds and increase feed production capacity, which is expected to boost both domestic supply and export potential. Morocco is leveraging its Atlantic fishing quotas to cater to European markets, while South Africa is integrating kelp farming with finfish cultivation to diversify its seafood production.
North America and Europe, though mature markets, continue to play a significant role in the global seafood industry. The United States is focusing on expanding recirculating aquaculture systems for salmon to reduce import dependency and improve environmental sustainability. Norway, despite currency fluctuations, achieved growth in export volumes in December 2024, driven by its reputation for responsibly farmed salmon. In Europe, regulatory directives on traceability and carbon footprint disclosure are setting global benchmarks, encouraging investments in compliance. In South America, countries like Chile are regaining their position in salmon exports, while Ecuador is accelerating shrimp exports after securing favorable trade agreements.
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Competitive Landscape
The seafood market is highly fragmented, with the leading players accounting for less than 30% of the total market share. Major companies are adopting vertical integration strategies, managing operations across the entire supply chain, including hatcheries, grow-out sites, processing plants, and branded distribution. This approach allows them to optimize costs and improve profitability. For instance, Mowi has implemented data-driven farming techniques to enhance product quality and maintain cost efficiency. Similarly, Thai Union has expanded its portfolio with value-added products like flavored seafood packs, boosting its presence in global retail markets and catering to evolving consumer preferences.
Investors are increasingly focusing on acquisitions that provide synergies in areas such as feed production, genetics, and cold-storage infrastructure. A recent example is BEWI Invest’s acquisition of a 44.4% stake in SinkabergHansen in 2024, which reflects the growing interest in sustainable and resilient seafood operations. Blockchain-based traceability platforms are gaining popularity, enabling mid-sized processors to modernize their operations and appeal to environmentally conscious consumers. As competition intensifies, companies are prioritizing research and development to explore alternative feeds and eco-friendly packaging solutions, ensuring they remain competitive in the evolving market landscape.
Over the forecast period, the seafood market is expected to face increased competition from new entrants in the cultivated seafood segment, which targets premium consumers. To stay competitive, established players are focusing on technological advancements, obtaining credible certifications, and building strong brand narratives across multiple channels. These strategies are becoming essential for differentiation in a market where sustainability and innovation are key drivers of success. By adopting these measures, companies aim to meet changing consumer demands while maintaining profitability and securing their position in the market.
Seafood Industry Leaders
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Austevoll Seafood ASA
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Aqua Star Corp
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Mowi ASA
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Maruha Nichiro Corp. (Umios Corp.)
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Thai Union (Chicken of the Sea)
- *Disclaimer: Major Players sorted in no particular order
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Recent Industry Developments
- August 2025: Bumble Bee Seafoods introduced its first-ever single-serve flavored tuna cans under the Bumble Bee Snackers™ product line. This new offering featured bold and innovative flavors designed to appeal to the millennial generation of food enthusiasts.
- May 2025: BlueNalu, a United States-based cultivated seafood startup, planned to initially launch its bluefin tuna in California. The company also established strategic partnerships to expand its product reach to global markets.
- April 2025: Chicken of the Sea introduced new products to capitalize on the growing popularity of ambient seafood in retail. Among the launches was a limited-time Wild-Caught Light Tuna Packet featuring Ghost Pepper, aimed at attracting consumers seeking bold and unique flavor profiles.
- January 2025: Chicken of the Sea and McCormick & Company introduced two new flavors to their on-the-go product range. These included the Wild Caught Light Tuna Packet with Old Bay Seasoning and the Wild Caught Light Tuna Packet with McCormick Chili Lime, catering to consumers seeking convenient and flavorful seafood options.
Global Seafood Market Report Scope
Fish, Shrimp are covered as segments by Type. Canned, Fresh / Chilled, Frozen, Processed are covered as segments by Form. 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 Seafood Type
| Fish | Salmon |
| Tuna | |
| Other Fish Type | |
| Shrimp | |
| Other Seafood |
By Form
| Canned |
| Fresh/Chilled |
| Frozen |
| Processed |
By Source
| Farmed |
| Wild-Caught |
By Distribution Channel
| Off-Trade | Supermarkets/Hypermarkets |
| Online Retail Stores | |
| Convenience Stores | |
| Others | |
| On-Trade | Hotels |
| Restaurants | |
| Catering |
By Geography
| North America | United States |
| Canada | |
| Mexico | |
| Rest of North America | |
| South America | Brazil |
| Colombia | |
| Chile | |
| Peru | |
| Argentina | |
| Rest of South America | |
| Europe | United Kingdom |
| Germany | |
| France | |
| Italy | |
| Spain | |
| Poland | |
| Belgium | |
| Sweden | |
| Rest of Europe | |
| Asia-Pacific | China |
| Japan | |
| India | |
| Australia | |
| Indonesia | |
| South Korea | |
| Thailand | |
| Singapore | |
| Rest of Asia-Pacific | |
| Middle East and Africa | South Africa |
| Saudi Arabia | |
| United Arab Emirates | |
| Nigeria | |
| Egypt | |
| Morocco | |
| Turkey | |
| Rest of Middle East and Africa |
| By Seafood Type | Fish | Salmon |
| Tuna | ||
| Other Fish Type | ||
| Shrimp | ||
| Other Seafood | ||
| By Form | Canned | |
| Fresh/Chilled | ||
| Frozen | ||
| Processed | ||
| By Source | Farmed | |
| Wild-Caught | ||
| By Distribution Channel | Off-Trade | Supermarkets/Hypermarkets |
| Online Retail Stores | ||
| Convenience Stores | ||
| Others | ||
| On-Trade | Hotels | |
| Restaurants | ||
| Catering | ||
| By Geography | North America | United States |
| Canada | ||
| Mexico | ||
| Rest of North America | ||
| South America | Brazil | |
| Colombia | ||
| Chile | ||
| Peru | ||
| Argentina | ||
| Rest of South America | ||
| Europe | United Kingdom | |
| Germany | ||
| France | ||
| Italy | ||
| Spain | ||
| Poland | ||
| Belgium | ||
| Sweden | ||
| Rest of Europe | ||
| Asia-Pacific | China | |
| Japan | ||
| India | ||
| Australia | ||
| Indonesia | ||
| South Korea | ||
| Thailand | ||
| Singapore | ||
| Rest of Asia-Pacific | ||
| 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
- Frozen / Canned Seafood - Frozen seafood are products whose average temperature is reduced to -18 ° C or lower to preserve the inherent quality of the fresh fish. Then it is kept at a temperature of -18 ° C or lower to maintain its shelf life.
- Processed Seafood - Processed seafood are the ones that have been cured, salted, marinated, dried, pickled, fermented or smoked for human consumption.
- Seafood - It contains marine species that can be consumed, particularly fish and shelled marine life.
- Shrimp - Shrimp are swimming crustaceans. They have long, slender muscles in their abdomens and lengthy antennae.
| 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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