Rising health concern over preservatives use is expected to restrain the growth of the preservative segment of the market studied. Preservatives are used in processed meats for food safety, shelf life, and food technology reasons. Sodium nitrite or potassium nitrite are commonly used as preservatives in processed meats. Other preservatives, such as the sulfites, sources of sulfur dioxide inhibit the growth of microorganisms while retaining the fresh color and appearance of red meat. For instance, the levels of nitrates and nitrites in meat are restricted because they can be converted in the stomach or during high temperature frying to chemicals, which can cause cancer. Sulphur dioxide exposure causes breathing difficulties in some people.

Asia-Pacific was estimated to be the largest market for meat ingredients, in 2018. This region is projected to be the fastest-growing market, with a CAGR during the forecast period. This growth is mainly due to a large number of food processing and storage industries, particularly in developing countries, such as India, Japan, China, and a few other Asian countries. Various flours are primarily used in extended traditional meat products from Asia-Pacific. One well-known example is Moo-Yoh. In Africa, the main traditional meat processing methods are meat salting, drying, and smoking. Chicken and mutton variants in processed meat products are popular in India. Value-added poultry is most popular with breaded chicken snacks, which around half of the frozen poultry category, following by sausages and kebabs.