Market Overview
| Study Period | 2020 - 2030 |
|---|---|
| Base Year For Estimation | 2024 |
| Forecast Data Period | 2025 - 2030 |
| Market Size (2025) | USD 407.85 Million |
| Market Size (2030) | USD 663.74 Million |
| Growth Rate (2025 - 2030) | 10.23% CAGR |
| Market Concentration | Low |
Major Players
*Disclaimer: Major Players sorted in no particular order Image © Mordor Intelligence. Reuse requires attribution under CC BY 4.0. |
|
India Meat Substitutes Market Analysis by Mordor Intelligence
The Indian meat substitutes market reached USD 407.85 million in 2025 and is expected to grow to USD 663.74 million by 2030, with a CAGR of 10.23%. The market growth stems from increasing health consciousness, environmental awareness, and ethical considerations. Indian consumers are choosing plant-based proteins for their health benefits, including lower cholesterol, reduced saturated fats, and high fiber content, particularly in response to prevalent lifestyle diseases such as diabetes and cardiovascular conditions. Environmental concerns about livestock farming emissions and resource consumption are driving the transition to meat substitutes. The market benefits from technological improvements in taste, texture, and nutritional content that better replicate conventional meat. Advancements in protein texturization processes, including high-moisture extrusion and flavor development specific to Indian cuisine, have improved product acceptance. The rise of flexitarian diets alongside traditional vegetarianism has expanded the consumer base. Additionally, consumer education programs and government initiatives supporting sustainable, nutritious diets have helped extend market reach beyond metropolitan areas.
Key Report Takeaways
- By product type, TVP led with a 52.76% revenue share in 2024, while tempeh is forecast to advance at a 10.86% CAGR through 2030.
- By source, soy accounted for 49.27% of the Indian meat substitutes market share in 2024, and mycoprotein is projected to expand at an 11.02% CAGR through 2030.
- By form, frozen formats held 48.75% of the Indian meat substitutes market size in 2024; shelf-stable products are poised to rise at a 10.43% CAGR to 2030.
- By distribution channel, off-trade controlled 68.67% sales in 2024, while on-trade is expected to grow at a 10.63% CAGR through 2030.
India Meat Substitutes Market Trends and Insights
Drivers Impact Analysis
| Driver | (~) % Impact on CAGR Forecast | Geographic Relevance | Impact Timeline |
|---|---|---|---|
| Health Awareness and Dietary Concerns | +2.8% | National, with early gains in metro cities | Medium term (2-4 years) |
| Ethical/Animal Welfare Concerns | +1.5% | Urban India, particularly Gen Z demographics | Long term (≥ 4 years) |
| Urban lifestyle changes and demand for convenience foods | +2.2% | Tier-1 and Tier-2 cities | Short term (≤ 2 years) |
| Innovations in product technology and formulation | +1.9% | National, manufacturing hubs in South India | Medium term (2-4 years) |
| Greater environmental sustainability awareness | +1.1% | Urban educated demographics | Long term (≥ 4 years) |
| Increase in vegetarianism and flexitarian diets | +0.8% | National, traditional vegetarian states | Medium term (2-4 years) |
| Source: Mordor Intelligence | |||
Understand The Key Trends Shaping This Market
Download PDF
Health Awareness and Dietary Concerns
Health awareness and dietary concerns are significantly driving the growth of India's meat substitutes market. Indian consumers are actively shifting from traditional meat consumption to plant-based alternatives due to heightened health consciousness. This substantial transition is primarily driven by the increasing prevalence of lifestyle diseases such as obesity, diabetes, and cardiovascular conditions, which have strong associations with high consumption of red and processed meats. The International Diabetes Federation reported that India had a concerning diabetes prevalence rate of 10.5% among adults in 2024, emphasizing the critical need for healthier dietary options [1]Source: International Diabetes Federation, "Diabetes in India (2024)", https://idf.org. Plant-based meat substitutes deliver multiple health benefits, including lower cholesterol levels, significantly reduced saturated fat content, substantially higher fiber content, and comprehensive nutritional profiles. These innovative products effectively align with consumers' intensified focus on nutritional balance, proactive disease prevention, and sustainable weight management while successfully incorporating traditional Indian flavors and culinary practices.
Ethical/Animal Welfare Concerns
Ethical considerations and animal welfare concerns significantly influence the growth of India's meat substitutes market. According to the Plant-Based Foods Industry Association (PBFIA) in 2023, 67% of Indian consumers reported that animal welfare concerns influenced their choice of plant-based products over conventional meat. This consumer preference reflects increased awareness about industrial farming practices and a growing demand for cruelty-free food options. Consumers actively seek alternatives that align with their ethical values, choosing products that avoid animal exploitation. The impact of these ethical considerations has prompted companies to develop plant-based meat substitutes that deliver comparable taste and texture. Indian consumers emphasize transparency in sourcing and production methods, encouraging brands to demonstrate their commitment to ethical and sustainable ingredients. This shift supports both local startups and multinational companies in expanding their plant-based product portfolios, including options that cater to traditional Indian tastes, making ethical food choices more accessible to mainstream consumers.
Urban lifestyle changes and demand for convenience foods
Changes in urban lifestyles and the increasing demand for convenience foods fundamentally propel the expansion of India's meat substitutes market. The accelerating urbanization has revolutionized consumer behaviors, particularly among working professionals and younger generations who prioritize efficient, nutritious, and flavorful meal solutions. Plant-based meat substitutes deliver sophisticated, ready-to-cook alternatives that seamlessly integrate with modern urban lifestyles. The market presents a comprehensive portfolio of product formats, including frozen, refrigerated, and shelf-stable options, accommodating diverse consumption occasions from quick snacks to complete meals. Urban consumers demonstrate heightened receptiveness to exploring innovative food products, influenced by transformative global dietary patterns, advanced foodservice offerings, and pervasive social media engagement. The availability of portion-controlled and easy-to-cook packaging specifically addresses the requirements of singles, nuclear families, and health-conscious individuals optimizing time management while maintaining specific dietary preferences.
Innovations in product technology and formulation
Product technology and formulation breakthroughs in India's meat substitutes market enable plant-based products to meticulously replicate the sensory characteristics of conventional meats, fundamentally transforming consumer adoption patterns. Advanced manufacturing technologies like high-moisture extrusion, implemented at facilities such as BVeg Foods' 12,000-ton capacity plant, create sophisticated textures indistinguishable from whole-muscle cuts. Remarkable improvements in flavor development, binding agents, and ingredients sourcing help manufacturers produce products that masterfully capture traditional Indian flavors and textures. Groundbreaking advancements in protein texturization, fermentation, and ingredient formulations enable the development of exceptional clean-label, nutritious, and affordable options meticulously tailored to Indian dietary preferences. These comprehensive technological innovations dramatically enhance both product quality and manufacturing efficiency, making plant-based meat products increasingly accessible while revolutionizing the consumer experience.
Restraints Impact Analysis
| Restraint | (~) % Impact on CAGR Forecast | Geographic Relevance | Impact Timeline |
|---|---|---|---|
| High Production Costs/Premium Pricing | -2.1% | National, particularly price-sensitive rural markets | Short term (≤ 2 years) |
| Taste, Texture and Sensory Limitations | -1.7% | National, traditional food culture regions | Medium term (2-4 years) |
| Limited Consumer Awareness and Misconceptions | -1.4% | National, pronounced in rural and traditional markets | Medium term (2-4 years) |
| Supply Chain and Raw Material Issues | -1.3% | National, manufacturing regions and soybean producing states | Short term (≤ 2 years) |
| Source: Mordor Intelligence | |||
High Production Costs/Premium Pricing
The high production costs and premium pricing of meat substitutes significantly constrain market growth in India. These alternatives typically cost more than traditional animal-based proteins, limiting their accessibility to price-sensitive consumers, particularly in rural and semi-urban areas where affordability and awareness remain challenges. The elevated cost structure stems from expensive raw materials, including soy, pea protein, and mycoprotein, along with the need for advanced processing technologies such as high-moisture extrusion and fermentation that require substantial capital investments. The use of imported technologies and ingredients increases production and logistics costs, creating a notable price difference between meat substitutes and traditional protein sources like lentils, eggs, and paneer. Despite growing consumer interest in plant-based alternatives, the premium pricing restricts widespread adoption. Most consumers perceive meat substitutes as specialty items rather than daily staples, which limits market penetration beyond urban, affluent segments. Companies face the challenge of balancing product innovation and quality while maintaining competitive prices.
Taste, Texture and Sensory Limitations
The sensory characteristics of meat substitutes, particularly taste and texture, significantly constrain market growth in India. Current plant-based alternatives often fail to match the taste and mouthfeel of conventional meat products. The inability to fully replicate meat's sensory attributes - including juiciness, texture, and flavor complexity - remains a primary obstacle to market acceptance. These limitations affect consumer perception and purchasing decisions among both vegetarian and non-vegetarian populations. Indian consumers' strong connection to traditional and regional food preferences requires meat substitutes to accurately replicate local meat dishes' specific characteristics. When products fall short of sensory expectations, consumers are less likely to make repeat purchases, thereby impacting market expansion. Manufacturers must balance improving taste and texture while maintaining nutritional value and competitive pricing - a particular challenge given India's diverse culinary preferences. Additionally, common plant-based ingredients like soy and wheat gluten can introduce unfamiliar tastes and aftertastes.
Segment Analysis
By Product Type: TVP Dominance Drives Market Maturation
Textured Vegetable Protein (TVP) commands 52.76% market share in India's meat substitutes market in 2024. This significant dominance stems from India's deeply established acceptance and cultural integration of soy-based protein products, particularly soy chunks and granules. Textured Vegetable Protein's market leadership is reinforced by its comprehensive nutritional profile, including high protein content, fiber richness, and absence of cholesterol, which effectively addresses the increasing health awareness among Indian consumers. The product's superior meat-like texture and taste characteristics enable seamless incorporation into diverse Indian culinary applications. Textured Vegetable Protein's strong market position is further strengthened by its cost-effectiveness and widespread availability, supported by robust domestic production capabilities.
Tempeh is projected to grow at a substantial CAGR of 10.86% through 2030 in India's meat substitutes market. This remarkable growth is driven by its enhanced digestibility and beneficial probiotic properties from fermentation, strongly appealing to health-conscious consumers. The product's minimal processing and traditional characteristics align perfectly with consumer preferences for clean-label foods. Tempeh's exceptional nutritional composition, including complete protein, essential vitamins, and vital minerals, attracts vegetarians, vegans, and flexitarians seeking wholesome protein alternatives. Its remarkable adaptability to both traditional Indian and international cooking methods significantly contributes to its increasing market acceptance and consumer adoption.
Note: Segment shares of all individual segments available upon report purchase
Get Detailed Market Forecasts at the Most Granular Levels
Download PDF
By Source: Soy Leadership Faces Protein Diversification
Soy-based products command a substantial 49.27% market share in India's meat substitutes market in 2024, underpinned by India's strategic position as a major soybean producer. Madhya Pradesh and Maharashtra serve as the primary soybean-producing states. According to the Department of Public Relations, M.P., Madhya Pradesh maintains market leadership with 5.47 million tonnes of soybean production in 2024, constituting 41.92% of India's total output, while Maharashtra contributes 5.23 million tonnes [2]Source: Department of Public Relations, M.P., "Madhya Pradesh retains Soya State title", www.mpinfo.org. This well-established domestic supply chain infrastructure ensures reliable availability and competitive pricing of soy-based meat substitutes across India, reinforcing soy's dominant position as the preferred protein source in meat substitutes.
Mycoprotein demonstrates remarkable momentum in the Indian meat substitutes market, projecting a substantial CAGR of 11.02% through 2030. This acceleration reflects increasing consumer preference for sustainable protein alternatives that deliver superior nutritional benefits. Mycoprotein, derived through fungal fermentation, distinguishes itself through its authentic meat-like texture, exceptional protein content, and significantly reduced environmental footprint compared to traditional livestock farming. The growing environmental consciousness among consumers, combined with the expanding distribution network of mycoprotein products across urban centers, propels this impressive growth trajectory.
By Form: Frozen Format Leadership Meets Shelf-Stable Growth
The frozen format maintains market leadership in the Indian meat substitutes market with a commanding 48.75% share in 2024. This dominance stems from the format's ability to extend shelf life while preserving taste, texture, and nutritional quality - key factors driving consumer acceptance. Frozen meat substitutes align with urban India's fast-paced lifestyles by offering convenient, ready-to-cook options. The frozen format enables large-scale production and efficient distribution networks, helping manufacturers maintain consistent product quality across regions. Its versatility across product varieties and cuisines increases consumer appeal. The expansion of cold chain logistics and refrigeration infrastructure in India has improved the availability of frozen meat substitutes to a wider consumer base.
Shelf-stable products in the Indian meat substitutes market are experiencing the highest growth, with a projected CAGR of 10.43% through 2030. This growth comes from increasing demand for convenient, long-lasting food options that do not require refrigeration, particularly in regions with limited cold chain infrastructure. Shelf-stable meat substitutes offer simplified storage and transportation, enabling product availability in remote and less urbanized areas. Advanced packaging technology helps maintain product freshness and nutritional quality for longer periods. The format meets the needs of urban consumers seeking ready-to-eat and on-the-go meal options, especially those following flexitarian and health-conscious diets. The combination of convenience, technological improvements, and evolving consumer lifestyles drives the growth of shelf-stable meat substitutes in India.
Note: Segment shares of all individual segments available upon report purchase
Get Detailed Market Forecasts at the Most Granular Levels
Download PDF
By Distribution Channel: Off-Trade Dominance Shifts Toward Foodservice
Off-trade channels command a dominant 68.67% market share in India's meat substitutes market in 2024, reflecting strong consumer preference for home preparation of meals. This dominance stems from the established organized retail sectors, including supermarkets, hypermarkets, and convenience stores, which function as primary distribution hubs for meat substitute products. These outlets leverage their volume purchasing capabilities and competitive pricing to offer diverse product options that meet varying consumer preferences. The widespread presence of these retail formats in urban and semi-urban areas enhances the accessibility of meat substitutes. The extensive product selection in these channels enables consumer experimentation and repeat purchases, solidifying their position in the distribution landscape.
On-trade channels in the Indian meat substitutes market are experiencing rapid growth with a projected CAGR of 10.63% through 2030. This expansion aligns with the growth of the foodservice sector, which reached a valuation of USD 77.5 billion in 2024, according to the United States Department of Agriculture (USDA) [3]Source: United States Department of Agriculture (USDA), "Food Service - Hotel Restaurant Institutional Annual", www.usda.gov. Restaurants, cafes, and catering businesses are increasingly incorporating meat substitutes into their menus to meet the rising demand for plant-based and healthier food options. Urbanization, changing lifestyles, and an expanding middle class contribute to increased dining out habits, creating opportunities for meat substitute products. The foodservice industry's development of plant-based menus and the increase in flexitarian and vegetarian dietary preferences support the growth of meat substitute offerings in on-trade environments.
Geography Analysis
India's meat substitutes market exhibits distinct regional variations based on dietary traditions, economic development, and cultural acceptance of plant-based alternatives. In Northern states, particularly Delhi and Punjab, high adoption rates stem from urban lifestyle changes and exposure to global food trends through international restaurants and expatriate populations. These regions' established cold chain infrastructure and higher disposable incomes enable premium product positioning, increasing the accessibility of plant-based meat substitutes. The region's diverse culinary practices facilitate the integration of plant-based protein alternatives.
In Southern states, Karnataka and Tamil Nadu capitalize on robust manufacturing capabilities and a technology sector workforce that forms a consumer base open to innovative food products. Urban centers in these states feature an expanding middle class interested in new dietary options, supported by local production facilities that improve product availability. In Western India, Maharashtra and Gujarat offer distinct opportunities through their established vegetarian food culture and industrial infrastructure. These states' proximity to major soybean-producing regions like Madhya Pradesh and Maharashtra, combined with developed food processing clusters, reduces supply chain costs and enables product innovation. The region's traditional business communities actively invest in food technology ventures, supporting startup growth.
Eastern states display growth potential as organized retail expands and urban centers like Kolkata develop refined consumer preferences for alternative proteins. Tier-2 and tier-3 cities across India represent emerging markets, driven by improving economic conditions and expanding retail infrastructure. These markets require strategies focused on value and familiar preparation methods rather than novelty or premium positioning. Rural markets remain underserved due to distribution challenges and price sensitivity, though government nutrition programs and institutional feeding initiatives could provide market entry opportunities for suitable products.
Competitive Landscape
The Indian meat substitutes market shows moderate concentration with notable fragmentation among domestic players. Established companies like Beyond Meat Inc., Imagine Foods Pvt Ltd, Impossible Foods Inc., and Vezlay Foods Pvt Ltd compete by developing products aligned with Indian taste preferences and establishing distribution partnerships. Global companies enter key urban markets through technology transfer and brand recognition, often partnering with local firms to address regional market needs.
The market's rapid growth supports multiple players while maintaining manageable competition levels. The fragmented landscape enables startups and specialized companies to establish niche positions in regional markets and specific product categories. Large companies focus on production capacity expansion and distribution network development, while smaller players develop regional flavors and specialized formulations. This diverse approach maintains competitive balance, though commodity segments like textured vegetable protein face increased price competition.
Growth opportunities exist in under-penetrated regional markets, institutional food services, and advanced manufacturing applications like 3D-printed meat alternatives. These segments require technological capabilities and consumer education investments. The market's development involves collaboration between technology providers, manufacturers, and educational initiatives to increase consumer acceptance. The competitive environment combines established international firms, domestic startups, and multinational brands, forming strategic partnerships to serve this growing market.
India Meat Substitutes Industry Leaders
-
Beyond Meat Inc.
-
Imagine Foods Pvt Ltd
-
Impossible Foods Inc.
-
Soyarich Foods
-
Vezlay Foods Pvt Ltd
- *Disclaimer: Major Players sorted in no particular order
Need More Details on Market Players and Competitors?
Download PDF
Recent Industry Developments
- September 2025: Shandi Global has entered the Indian market by launching its flagship plant-based protein product, Chanza. The company's portfolio includes plant-based meats, protein drinks, and soups under the brands Forever, Sprouty, and Proty.
- June 2025: Plant-based startup Prot has introduced Prot Block, a shelf-stable protein ingredient for health-conscious Indian consumers. The product, available in plain and tandoori flavors, contains 15g of protein per 100g (comparable to tofu), 10g of fiber, and 7g of fat derived from coconuts and sunflower.
- November 2024: Vezlay showcased its products at the India International Trade Fair (IITF) in Pragati Maidan, New Delhi. The company introduced two new products at the event: Crispy Veg Chicken and Tofu Fries.
- June 2024: Plantaway introduced India's first plant-based chicken fillet made from pea protein. The product contains 19g of protein per pack and addresses the increasing demand for vegetarian protein alternatives.
India Meat Substitutes Market Report Scope
Tempeh, Textured Vegetable Protein, Tofu are covered as segments by Type. Off-Trade, On-Trade are covered as segments by Distribution Channel.
By Product Type
| Tofu |
| Tempeh |
| Textured Vegetable Protein |
| Seitan |
| Other Meat Substitutes |
By Source
| Soy |
| Wheat |
| Mycoprotein |
| Others |
By Form
| Frozen |
| Refrigerated |
| Shelf-Stable |
By Distribution Channel
| On-trade | |
| Off-trade | Supermarkets/Hypermarkets |
| Convenience/ Grocery Stores | |
| Online Retail Stores | |
| Other Distribution Channels |
| By Product Type | Tofu | |
| Tempeh | ||
| Textured Vegetable Protein | ||
| Seitan | ||
| Other Meat Substitutes | ||
| By Source | Soy | |
| Wheat | ||
| Mycoprotein | ||
| Others | ||
| By Form | Frozen | |
| Refrigerated | ||
| Shelf-Stable | ||
| By Distribution Channel | On-trade | |
| Off-trade | Supermarkets/Hypermarkets | |
| Convenience/ Grocery Stores | ||
| Online Retail Stores | ||
| Other Distribution Channels | ||
Need A Different Region or Segment?
Customize Now
Market Definition
- Meat Substitutes - It is a food product made from vegetarian or vegan ingredients, eaten as a replacement for meat. Meat substitutes typically approximate qualities of specific types of meat, such as mouthfeel, flavor, appearance, or chemical characteristics.
- Tempeh - It is a high protein Asian food prepared by fermenting soybeans with a Rhizopus.
- Textured Vegetable Protein - Food items made from consumable protein sources like soybean, pea, wheat, hemp, etc., are known as textured vegetable proteins. Each unit will withstand hydration during cooking and other processes used in preparing the food for consumption because it has structural integrity and a distinguishable texture.
- Tofu - Tofu is a soft food product prepared by treating soybean milk with coagulants.
| Keyword | Definition |
|---|---|
| A5 | It is a Japanese grading system for beef. The 'A' means the carcass yield is the highest possible and the numeric rating relates to beef marbling, color and brightness of the flesh, its texture and color, luster, and fat quality. A5 is the highest mark wagyu beef can score. |
| Abbatoir | It is another name for a slaughterhouse and refers to the premise used for or in connection with the slaughter of animals whose meat is intended for human consumption. |
| Acute Hepatopancreatic Necrosis Disease (AHPND) | It is a disease that affects shrimp and is characterized by high mortalities, in many cases reaching 100% within 30-35 days of stocking grow-out ponds. |
| African Swine Fever (ASF) | It is a highly contagious viral disease of pigs caused by a double-stranded DNA virus in the Asfarviridae family. |
| Albacore Tuna | It is one of the smallest species of tuna found in the six distinct stocks known globally in the Atlantic, Pacific, and Indian oceans, as well as the Mediterranean Sea. |
| Angus beef | It is beef derived from a specific breed of cattle indigenous to Scotland. It requires certification from the American Angus Association to receive the "Certified Angus Beef" quality mark |
| Bacon | It is salted or smoked meat that comes from the back or sides of a pig |
| Black Angus | It is beef derived from a black-hided breed of cows that don't have horns. |
| Bologna | It is an Italian smoked sausage made of meat, typically large and made from pork, beef or veal. |
| Bovine spongiform encephalopathy (BSE) | It is a progressive neurological disorder of cattle that results from infection by an unusual transmissible agent called a prion. |
| Bratwurst | It refers to a type of German sausage made from pork, beef or veal. |
| BRC | British Retail Consortium |
| Brisket | It is a cut of meat from the breast or lower chest of beef or veal. The beef brisket is one of the nine beef primal cuts. |
| Broiler | It refers to any chicken (Gallus domesticus) that is bred and raised specifically for meat production. |
| Bushel | It is a unit of measurement for grains and pulses. 1 bushel = 27.216 kg |
| Carcass | It refers to the dressed body of a meat animal from which butchers trim the meat |
| CFIA | Canadian Food Inspection Agency |
| Chicken Tender | It refers to chicken meat prepared from the pectoralis minor muscles of a chicken bird. |
| Chuck Steak | It refers to a cut of beef that is part of the chuck primal, which is a large section of meat from the shoulder area of a cow |
| Corned Beef | It refers to beef brisket cured in brine and boiled, typically served cold. |
| CWT | Also known as a hundredweight, it is a unit of measurement used to define the quantity of meat. 1 CWT = 50.80 kg |
| Drumstick | It refers to a chicken leg without the thigh. |
| EFSA | European Food Safety Authority |
| ERS | Economic Research Service of the USDA |
| Ewe | It is an adult female sheep. |
| FDA | Food and Drug Administration |
| Fillet Mignon | It is a cut of meat taken from the smaller end of the tenderloin. |
| Flank Steak | It is a cut of beef steak taken from the flank, which lies forward of the rear quarter of a cow. |
| Foodservice | It refers to the part of the food industry which includes businesses, institutions, and companies which prepare meals outside the home. It includes restaurants, school and hospital cafeterias, catering operations, and many other formats. |
| Forage | It refers to animal feed. |
| Foreshank | It is the upper part of the foreleg of cattle |
| Franks | Also known as frankfurter or Würstchen, it is a type of highly seasoned smoked sausage popular in Austria and Germany. |
| FSANZ | Food Standards Australia New Zealand |
| FSIS | Food Safety and Inspection Service |
| FSSAI | Food Safety and Standards Authority of India |
| Gizzard | It refers to an organ found in the digestive tract of birds. It is also called the mechanical stomach of a bird. |
| Gluten | It is a family of proteins found in grains, including wheat, rye, spelt, and barley |
| Grain-fed beef | It is beef derived from cattle that have been fed a diet supplemented with soy and corn and other additives. Grainfed cows can also be given antibiotics and growth hormones to fatten them up more quickly. |
| Grass-fed beef | It is beef derived from cattle that have only been fed grass as feed. |
| Ham | It refers to the pork meat taken from the leg of a pig. |
| HoReCa | Hotels, Restaurants and Cafes |
| Jerky | It is lean trimmed meat that has been cut into strips and dried (dehydrated) to prevent spoilage. |
| Kobe Beef | It is Wagyu beef specifically from the Kuroge Washu breed of cows in Japan. To be classified as Kobe beef, the cow must have been born, raised, and slaughtered within the Hyōgo prefecture in the city of Kobe in Japan. |
| Liverwurst | It is type of German sausage made from beef or pork liver. |
| Loin | It refers to the sides between the lower ribs and pelvis, and the lower part of the back of a cow. |
| Mortadella | It is a large Italian sausage or luncheon meat made of finely hashed or ground heat-cured pork, which incorporates at least 15% small cubes of pork fat. |
| Pastrami | It refers to a highly seasoned smoked beef, typically served in thin slices. |
| Pepperoni | It is an American variety of spicy salami made from cured meat. |
| Plate | It refers to a forequarter cut from the belly of a cow, just below the rib cut. |
| Porcine reproductive and respiratory syndrome (PRRS) | It is a disease occurring in swine causing late-term reproductive failure and severe pneumonia in neonatal pigs. |
| Primal cuts | It refers to the major sections of the carcass. |
| Quorn | It is a meat substitute product prepared using mycoprotein as an ingredient, in which the fungus culture is dried and mixed with egg albumen or potato protein, which acts as a binder, and then is adjusted in texture and pressed into various forms. |
| Ready-to-Cook (RTC) | It refers to food products that include all of the ingredients, where some preparation or cooking is required through a process that is given on the package. |
| Ready-to-Eat (RTE) | It refers to a food product prepared or cooked in advance, with no further cooking or preparation required before being eaten |
| Retort Packaging | It is a process of aseptic packaging food in which food is filled into a pouch or metal can, sealed, and then heated to extremely high temperatures, rendering the product commercially sterile. |
| Round Steak | It refers to a beef steak from the the rear leg of the cow. |
| Rump Steak | It refers to a cut of beef derived from the division between the leg and the chine. |
| Salami | It is a cured sausage consisting of fermented and air-dried meat. |
| Saturated fat | It is a type of fat in which the fatty acid chains have all single bonds. It is generally considered unhealthy. |
| Sausage | It is a meat product made of finely chopped and seasoned meat, which may be fresh, smoked, or pickled and which is then usually stuffed into a casing. |
| Scallop | It is an edible shellfish that is a mollusk with a ribbed shell in two parts. |
| Seitan | It is a plant-based meat substitute made out of wheat gluten. |
| Self-service kios | It refers to a self-order point-of-sale (POS) system through which customers place and pay for their own orders at kiosks, enabling totally contactless and frictionless service. |
| Sirloin | It is a cut of beef from the bottom and side parts of a cow's back. |
| Surimi | It is a paste made from deboned fish |
| Tenderloin | It refers to a cut of beef consisting of the entire tenderloin muscle of a cow |
| Tiger Shrimp | It refers to a large shrimp variety from the Indian and Pacific oceans |
| Trans fat | Also called trans-unsaturated fatty acids or trans fatty acids, it is a type of unsaturated fat that naturally occurs in small amounts in meat. |
| Vannamei shrimp | It refers to tropical prawns and shrimp that are farmed in areas near the equator, generally along the coast in artificial ponds. |
| Wagyu Bee | It is beef derived from any of four strains of a breed of black or red Japanese cattle that are valued for their highly marbled meat. |
| Zoosanitary | It refers to the cleanliness of animals or animal product |
Need More Details on Market Definition?
Ask a Question
Research Methodology
Mordor Intelligence follows a four-step methodology in all our reports.
- Step-1: Identify Key Variables: In order to build a robust forecasting methodology, the variables and factors identified in Step 1 are tested against available historical market numbers. Through an iterative process, the variables required for market forecast are set, and the model is built on the basis of these variables.
- Step-2: Build a Market Model: Market-size estimations for the forecast years are in nominal terms. Inflation is not a part of the pricing, and the average selling price (ASP) is kept constant throughout the forecast period for each country.
- Step-3: Validate and Finalize: In this important step, all market numbers, variables, and analyst calls are validated through an extensive network of primary research experts from the market studied. The respondents are selected across levels and functions to generate a holistic picture of the market studied.
- Step-4: Research Outputs: Syndicated Reports, Custom Consulting Assignments, Databases & Subscription Platforms.
Get More Details On Research Methodology
Download PDF
