Market Overview
| Study Period | 2020 - 2030 |
|---|---|
| Market Size (2025) | USD 10.12 Billion |
| Market Size (2030) | USD 16.16 Billion |
| Growth Rate (2025 - 2030) | 9.81% CAGR |
| Fastest Growing Market | Asia Pacific |
| Largest Market | North America |
| Market Concentration | Low |
Major Players
*Disclaimer: Major Players sorted in no particular order Image © Mordor Intelligence. Reuse requires attribution under CC BY 4.0. |
|
Meat Substitutes Market Analysis by Mordor Intelligence
The global meat substitutes market is expected to grow from USD 10.12 billion in 2025 to USD 16.16 billion by 2030, at a compound annual growth rate (CAGR) of 9.81%. Multiple factors drive this growth, including changing consumer preferences toward plant-based diets, health consciousness, environmental concerns, and animal welfare considerations. Consumers seek alternatives that provide nutritional benefits comparable to traditional meat while aligning with vegetarian, vegan, and flexitarian dietary choices. Technological advancements in food production have enabled companies to develop products that closely match the texture, flavor, and sensory characteristics of conventional meat, increasing consumer acceptance. Product innovation spans whole-cut replacements to processed convenience foods, broadening market appeal across different consumer segments and geographical regions. The market's ability to address environmental challenges, such as reducing greenhouse gas emissions and conserving natural resources, while meeting diverse dietary preferences, establishes meat substitutes as a mainstream food option. This combination of factors supporting health, environmental sustainability, and social responsibility continues to drive market expansion globally.
Key Report Takeaways
- By product type, Textured Vegetable Protein led with 56.72% revenue share in 2024, while Tempeh is projected to expand at a 10.44% CAGR through 2030.
- By source, Soy accounted for 43.34% of the meat substitutes market share in 2024, whereas Mycoprotein is advancing at a 9.86% CAGR to 2030.
- By form, Frozen products captured 46.81% of the meat substitutes market size in 2024, and Refrigerated offerings are set to grow at a 10.48% CAGR during the forecast window.
- By distribution channel, Off-trade held 69.76% share of revenues in 2024; On-trade is forecast to climb at a 9.61% CAGR to 2030.
- By geography, North America commanded 32.47% of global sales in 2024, while Asia-Pacific is slated to expand at an 11.33% CAGR through 2030.
Global Meat Substitutes Market Trends and Insights
Drivers Impact Analysis
| Driver | (~) % Impact on CAGR Forecast | Geographic Relevance | Impact Timeline |
|---|---|---|---|
| Health and wellness awareness | +1.5% | Global, with strongest impact in North America and Europe | Medium term (2-4 years) |
| Increasing demand for animal cruelty-free and ethical products | +1.3% | Global, led by Europe and North America | Long term (≥ 4 years) |
| Innovation in product formulation | +2.1% | Global, led by North America and Asia-Pacific | Short term (≤ 2 years) |
| Growing popularity of vegetarianism, veganism, and flexitarian diets | +1.8% | Global, with early adoption in developed markets | Long term (≥ 4 years) |
| Celebrity and social media influence | +0.9% | North America and Europe, expanding to Asia-Pacific | Short term (≤ 2 years) |
| Rising cases of obesity and lifestyle-related diseases | +1.2% | Global, most acute in developed markets | Medium term (2-4 years) |
| Source: Mordor Intelligence | |||
Understand The Key Trends Shaping This Market
Download PDF
Health and wellness awareness
The global meat substitutes market is experiencing significant growth driven by increasing health and wellness awareness. Consumers are becoming more conscious of the health risks associated with excessive traditional meat consumption, including high cholesterol, cardiovascular diseases, and obesity. This awareness has led to a growing demand for healthier protein alternatives. Meat substitutes, primarily derived from plant-based sources, offer essential nutrients while containing lower saturated fats and zero cholesterol, meeting the increasing consumer focus on preventive healthcare and balanced nutrition. Health statistics demonstrate the importance of dietary changes. The Centers for Disease Control and Prevention (CDC) reported that adult obesity rates in the United States reached 40.3% between August 2021 and August 2023 [1]Source: Centers for Disease Control and Prevention (CDC), "Obesity and Severe Obesity Prevalence in Adults", cdc.gov. These high obesity rates and related health conditions highlight the necessity for alternative dietary options that reduce the health risks linked to meat-heavy diets. Consumers are adopting meat substitutes as an effective way to manage weight, support heart health, and minimize lifestyle disease risks while maintaining taste and convenience.
Increasing demand for animal cruelty-free and ethical products
The escalating consumer awareness of animal welfare issues and ethical concerns regarding conventional meat production significantly propels the global meat substitutes market growth. Traditional meat production practices, widely criticized for substandard animal living conditions and treatment, have compelled consumers to actively seek plant-based alternatives that strongly align with their ethical values and principles. This transformation is distinctly pronounced among younger consumers who consistently prioritize ethical consumption and environmental sustainability when making purchasing decisions. According to the Plant-Based Foods Industry Association (PBFIA) in 2023, a substantial 67% of Indian consumers reported that animal welfare concerns directly influenced their choice of plant-based products. This compelling statistic demonstrates the profound impact of ethical considerations on consumer preferences in India, one of the world's largest and most dynamic consumer markets. The Indian market effectively illustrates how animal welfare concerns, in conjunction with health and environmental factors, fundamentally reshape consumer behavior and accelerate the widespread adoption of plant-based alternatives.
Innovation in product formulation
Product formulation innovation drives the global meat substitutes market growth as manufacturers develop new flavors, textures, and formats to meet consumer preferences. Food technology advancements in extrusion, fermentation, and ingredient blending enable more authentic replication of meat's sensory qualities. This development improves consumer acceptance by delivering better eating experiences while expanding plant-based alternatives beyond tofu and soy protein to include tempeh, hybrid proteins, and cultured meat. Companies are developing formulations for specific nutritional requirements, including high-protein, low-calorie, and allergen-free variants to appeal to health-conscious consumers. In April 2025, Tiba Tempeh launched a Smoky Tempeh Block, featuring a smoky marinade that can be sliced, diced, or grated. This product reflects the trend toward enhanced taste complexity and versatility in plant-based meats, allowing consumers to incorporate meat substitutes into various dishes. These innovations expand the appeal of meat alternatives to flexitarians and mainstream consumers seeking flavorful, convenient options for traditional dishes.
Growing popularity of vegetarianism, veganism, and flexitarian diets
The increasing adoption of vegetarian, vegan, and flexitarian diets drives the growth of the global meat substitutes market. This shift stems from heightened consumer awareness of health benefits, environmental impact, and animal welfare concerns, prompting many individuals to reduce or eliminate meat consumption. Plant-based alternatives enable consumers to maintain nutritional balance while addressing ethical considerations without completely abandoning familiar eating patterns. The consumer base includes strict vegetarians and vegans, alongside flexitarians who selectively reduce meat consumption. In Germany, according to IfD Allensbach, approximately 8.43 million people identified as vegetarians or primarily avoided meat consumption in 2024. This demographic shift in one of Europe's major markets demonstrates changing consumer preferences and supports the demand for meat substitutes. The trend spans across age groups, supported by improved product accessibility and technological advancements that enhance the taste, texture, and convenience of meat alternatives. Government initiatives and nonprofit organizations promoting sustainable and healthy eating habits further strengthen market expansion.
Restraints Impact Analysis
| Restraint | (~) % Impact on CAGR Forecast | Geographic Relevance | Impact Timeline |
|---|---|---|---|
| High production and processing costs | -0.8% | Global, most acute in emerging markets | Medium term (2-4 years) |
| Taste, texture and sensory limitations | -1.2% | Global, varying by product category | Short term (≤ 2 years) |
| Ingredient sourcing and supply chain challenges | -1.0% | Global, concentrated in key agricultural regions | Medium term (2-4 years) |
| Regulatory and labelling challenges | -0.7% | Regional, most complex in Europe and North America | Long term (≥ 4 years) |
| Source: Mordor Intelligence | |||
High production and processing costs
High production and processing costs restrict the growth of the global meat substitutes market. The technologies essential for replicating traditional meat characteristics - including taste, texture, and nutritional content - require substantial capital investment. These processes, such as extrusion, fermentation, and protein isolation, demand significant research and development expenditure. Raw material costs present additional challenges. Key ingredients like soy, pea, wheat, and mycoprotein are subject to price fluctuations based on agricultural and environmental conditions, impacting production costs and supply chain stability. Furthermore, compliance with diverse international food safety regulations increases manufacturing complexity and expenses. These factors contribute to higher production costs for meat substitutes, resulting in elevated retail prices compared to conventional meat products. This price differential limits broader consumer adoption, particularly in price-sensitive markets. Small manufacturers face additional difficulties in scaling operations while maintaining cost competitiveness. The continuous need to invest in improving processing technologies and ingredient sourcing further increases operational expenses.
Taste, texture and sensory limitations
The global meat substitutes market faces significant challenges related to taste, texture, and sensory attributes, which affect consumer acceptance and repeat purchases. Plant-based products often cannot fully replicate the flavor profiles, juiciness, and mouthfeel of conventional meat, despite technological improvements. These differences often result in consumer dissatisfaction, particularly among traditional meat consumers, limiting widespread market adoption. The challenge becomes more complex when addressing various global culinary preferences and traditions, as texture and flavor expectations differ across regions. While some consumers accept these limitations for health or ethical reasons, sensory quality concerns deter many potential customers. Companies continue to invest in research and development, incorporating new ingredients, fermentation techniques, and flavor components to improve product quality. However, delivering consistent and authentic meat-like characteristics in large-scale production remains challenging. These sensory limitations affect both consumer retention and market expansion, particularly in premium and whole-cut product segments where quality expectations are higher.
Segment Analysis
By Product Type: Tempeh Drives Innovation Despite TVP Dominance
Textured Vegetable Protein (TVP) holds a 56.72% share in the Global Meat Substitutes Market in 2024. TVP's market leadership is based on its versatility and cost-effectiveness as an ingredient platform. It effectively mimics meat's texture, chewiness, and mouthfeel, making it essential for developing meat alternatives. The material's capacity to absorb flavors and spices allows manufacturers to create products suited to various consumer preferences and regional cuisines. Textured Vegetable Protein's production from plant proteins such as soy, wheat, and pea provides a cost advantage due to readily available raw materials. This cost efficiency enables large-scale production, making Textured Vegetable Protein-based products accessible to both vegetarian and flexitarian consumers seeking protein alternatives.
Tempeh demonstrates remarkable growth potential with a projected CAGR of 10.44% through 2030, establishing itself as the fastest-growing segment in the Global Meat Substitutes Market. This exceptional growth trajectory stems from tempeh's comprehensive nutritional profile, featuring enhanced digestibility, superior protein bioavailability, and beneficial probiotic content, particularly appealing to health-conscious consumers. The product perfectly aligns with increasing consumer demand for clean-label and minimally processed foods through its traditional fermentation process. Tempeh's highly efficient resource utilization compared to conventional meat production strengthens its appeal among environmentally conscious consumers, further accelerating market 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: Mycoprotein Innovation Challenges Soy Supremacy
Soy maintains a dominant 43.34% market share in the global meat substitutes market in 2024, primarily due to its high protein content, versatility, and cost-effectiveness. As a complete protein containing all nine essential amino acids, soy serves as a nutritionally superior base for plant-based meat products. Its functional properties, including water absorption, fat mimicking, and ingredient binding abilities, make it an ideal ingredient. Soy's adaptability across different cuisines and product formats strengthens its market leadership, while ongoing processing and formulation improvements enhance product quality and consumer appeal. According to the Soybean Processors Association of India (SOPAI), worldwide soybean production reached 420.7 million metric tons in the 2024/25 season, up from 396.9 million metric tons in 2023/24. This increased production capacity supports product innovation and market expansion worldwide [2]Source: Soybean Processors Association of India (SOPAI), "World Soybean Production", sopa.org.
Mycoprotein represents the fastest-growing source category within the global meat substitutes market, with a projected CAGR of 9.86% through 2030. This rapid growth stems from mycoprotein's unique position as a sustainable, high-protein, and low-fat alternative to traditional meat. Derived from fungi, mycoprotein offers nutritional benefits, including a complete amino acid profile and high fiber content, appealing to health-conscious consumers seeking balanced diets. Mycoprotein production requires less land, water, and energy compared to conventional meat and many plant-based proteins, meeting the growing demand for environmentally sustainable food options. Its meat-like texture and versatility in food applications drive market adoption, supported by continuous improvements in flavor, texture, and product variety.
By Form: Refrigerated Segment Gains Momentum Through Fresh Positioning
Frozen products command a substantial 46.81% share of the global meat substitutes market in 2024. This market leadership position stems from their superior shelf life and exceptional preservation of taste, texture, and nutritional qualities. The format effectively addresses consumer demand for convenient, ready-to-cook options, particularly among urban populations with fast-paced lifestyles. Frozen meat substitutes facilitate optimized large-scale production and distribution networks while maintaining consistent product quality. The format successfully accommodates an extensive range of product varieties, making it adaptable for diverse cuisines and meal applications.
The refrigerated segment in the global meat substitutes market demonstrates robust growth potential, with projections indicating a significant CAGR of 10.48% through 2030. This expansion reflects intensifying consumer preferences for fresh, minimally processed, ready-to-eat plant-based proteins that deliver authentic meat-like characteristics. Streamlined supply chains enhance product freshness, attracting discerning health-conscious consumers who prioritize product quality and clean-label ingredients. Recent innovations in packaging technology and cold chain logistics infrastructure have substantially improved shelf life duration and distribution capabilities throughout urban and suburban markets.
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: On-Trade Growth Signals Foodservice Acceptance
Off-trade channels dominate the global meat substitutes market with a substantial 69.76% market share in 2024, reflecting consumers' preference for purchasing these products for home preparation. This dominance stems from the widespread availability of meat substitutes through retail outlets, including supermarkets, hypermarkets, convenience stores, and online platforms. Consumers value the convenience and variety offered by off-trade channels, allowing them to integrate plant-based proteins into their daily meals based on their dietary preferences and schedules. The growth of flexitarian and health-conscious lifestyles has increased the demand for plant-based ingredients for home cooking. The expansion of private-label products and competitive pricing in off-trade channels reinforces this segment's market position, making it an essential distribution channel for meat substitutes globally.
On-trade channels are experiencing faster growth in the global meat substitutes market, with a projected CAGR of 9.61% through 2030. This growth comes from increasing consumer demand for plant-based protein options in foodservice outlets, including restaurants, cafes, hotels, and quick-service establishments. The increasing popularity of dining out and consumer preference for healthier, sustainable, and ethical food choices drive on-trade expansion, as foodservice providers incorporate more meat substitute products into their menus. On-trade channels enable consumers to experience meat substitutes in prepared dishes, increasing acceptance and encouraging repeat consumption. According to the United States Department of Agriculture (USDA), food sales at foodservice outlets in the United States reached USD 1.52 trillion in 2024, demonstrating the significant potential for meat substitutes within the on-trade segment [3]Source: United States Department of Agriculture (USDA), "Food Service Industry", usda.gov.
Geography Analysis
North America holds a significant 32.47% market share in the global meat substitutes market in 2024, supported by mature consumer awareness and established retail infrastructure. The region's consumers demonstrate high health consciousness and increasingly choose plant-based proteins as alternatives to traditional meat for health, ethical, and environmental reasons. Food technology advancements have enabled the development of products that replicate the taste and texture of animal meat, increasing consumer acceptance. The United States maintains a strong market position with established meat substitute manufacturers and consumers who embrace vegan, vegetarian, and flexitarian diets. The market's maturity, continuous product innovation, and marketing initiatives maintain consistent demand and significant global market contribution.
Asia-Pacific projects an 11.33% CAGR through 2030, indicating a significant transformation in global demand patterns. The region's growth is driven by increasing disposable income, urbanization-influenced dietary changes, and heightened health awareness among the expanding middle class. China's increasing demand for protein alternatives reflects food safety concerns and environmental consciousness, while India's vegetarian culture provides a foundation for plant-based innovations. Japan and South Korea contribute to premium segment expansion through technological advancement and consumer willingness to invest in quality alternatives. The region's manufacturing capabilities enable efficient production and export opportunities, establishing Asia-Pacific as a key consumer market and production center for global distribution.
European markets maintain steady growth through environmental regulations and sustainability initiatives that support plant-based alternatives. Consumers increasingly adopt vegetarian, vegan, and flexitarian lifestyles, influenced by climate change concerns and animal welfare considerations. South America demonstrates emerging potential with increased availability of plant-based products through local food processing innovation and premium-positioned imports. Urban population growth, health awareness, and economic development drive the demand for alternative protein sources.
Get Analysis on Important Geographic Markets
Download PDF
Competitive Landscape
The meat substitutes market shows moderate fragmentation with competition between established food companies and plant-based startups. This creates a dynamic environment driven by innovation and partnerships. Key market players include Amy's Kitchen Inc., Beyond Meat Inc., Impossible Foods Inc., Nestlé S.A., and Conagra Brands Inc. The market benefits from both large companies' resources and distribution networks and startups' specialized expertise and innovation capabilities.
Market concentration differs across product categories and regions. Specialized companies focused on premium products and texture development dominate the whole-cut meat alternatives segment, including plant-based steaks and fillets. The processed meat substitutes segment, including nuggets, sausages, and patties, features strong competition from diversified food manufacturers with established distribution networks. This structure enables different competitive approaches, from premium niche targeting to mass-market strategies.
Technological differentiation is essential for competitive advantage, particularly in meat texture replication and flavor enhancement through specific processing methods and ingredient formulations. Companies increasingly rely on intellectual property, including patents for fermentation technologies, protein extraction methods, and ingredient applications. The growing number of patents indicates that production innovation will significantly influence market leadership and market share retention.
Meat Substitutes Industry Leaders
-
Amy’s Kitchen Inc.
-
Beyond Meat Inc.
-
Impossible Foods Inc.
-
Nestlé S.A.
-
Conagra Brands Inc.
- *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.
- September 2025: British plant-based food brand This partnered with German food start-up Omami to launch This is Omami Chickpea Tofu in the United Kingdom. The product contains more than 70% chickpeas and features a medium-firm texture.
- March 2025: Better Nature introduced tempeh products containing 44g of protein per 200g pack, matching the protein content of chicken. The company's organic tempeh offers consumers a plant-based protein alternative with comparable nutritional value to traditional meat products.
- March 2025: Salata Salad Kitchen expanded its plant-based menu by introducing grilled tofu options. The menu additions include a Grilled Tofu Salad and a Signature Grilled Tofu Wrap, enhancing the restaurant's vegan-friendly offerings.
Global 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. Africa, Asia-Pacific, Europe, Middle East, North America, South America are covered as segments by Region.
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 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 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 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 | ||
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
