Market Overview
| Study Period | 2020 - 2030 |
|---|---|
| Base Year For Estimation | 2024 |
| Forecast Data Period | 2025 - 2030 |
| Market Size (2025) | USD 22.13 Billion |
| Market Size (2030) | USD 24.30 Billion |
| Growth Rate (2025 - 2030) | 1.89% 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. |
|
Middle East Seafood Market Analysis by Mordor Intelligence
The Middle East seafood market was valued at USD 22.13 billion in 2025 and is expected to grow to USD 24.30 billion by 2030, registering a CAGR of 1.89% during the forecast period. This growth is driven by increasing health awareness among consumers and the rising expatriate population in the region. Fish remains the most consumed seafood due to its deep-rooted presence in traditional cuisines. At the same time, premium shrimp is becoming more popular as consumers prefer seafood that is both nutritious and versatile in cooking. There is also a noticeable shift toward frozen and processed seafood products, influenced by the growing presence of modern retail stores and the challenges of preserving fresh seafood in the region's hot climate. Farmed seafood production is expanding rapidly, while wild-catch production has remained steady, reflecting a shift in sourcing trends. In terms of distribution, the foodservice sector continues to dominate, driven by the region's strong dining-out culture. However, retail channels are evolving, with modern supermarkets and hypermarkets reshaping how consumers purchase seafood. The market is highly competitive and fragmented, with regional seafood processors, independent fishing fleets, and global exporters competing for market share. These players are striving to secure shelf space in retail outlets and placements on foodservice menus, making the competition intense across the supply chain.
Key Report Takeaways
- By seafood type, fish led with 64.65% of the Middle East seafood market share in 2024, while shrimp is projected to expand at a 2.57% CAGR through 2030.
- By form, frozen products accounted for 52.55% of the Middle East seafood market size in 2024, and processed offerings are advancing at a 2.45% CAGR to 2030.
- By source, wild-caught supply held 61.47% of the Middle East seafood market share in 2024; farmed production is forecast to rise at a 3.84% CAGR between 2025 and 2030.
- By distribution channel, on-trade purchases represented 55.83% of 2024 revenues, whereas off-trade sales are growing at a 2.75% CAGR to 2030.
- By geography, the United Arab Emirates captured 25.72% revenue share in 2024; Bahrain is pacing the region with a 3.59% CAGR through 2030.
Middle East Seafood Market Trends and Insights
Drivers Impact Analysis
| DRIVER | (~) % IMPACT ON CAGR FORECAST | GEOGRAPHIC RELEVANCE | IMPACT TIMELINE |
|---|---|---|---|
| Health-driven shift toward lean protein and omega-3 diets | +0.4% | With strongest adoption in United Arab Emirates and Saudi Arabia | Medium term (2-4 years) |
| Expanding expatriate and tourism base | +0.3% | United Arab Emirates, Saudi Arabia, Qatar core markets | Short term (≤ 2 years) |
| Increasing processed and value-added seafood demand | +0.2% | Gulf Cooperation Council -wide, concentrated in urban centers | Medium term (2-4 years) |
| Sustainable and traceable sourcing trends | +0.2% | Early adoption in United Arab Emirates and Bahrain | Long term (≥ 4 years) |
| Culinary globalization and foodservice demand | +0.3% | United Arab Emirates, Saudi Arabia, Qatar tourism hubs | Short term (≤ 2 years) |
| Government aquaculture initiatives and food security policies | +0.5% | Saudi Arabia, Oman, United Arab Emirates national programs | Long term (≥ 4 years) |
| Source: Mordor Intelligence | |||
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Health-driven shift toward lean protein and omega-3 diets
Health awareness is growing across the Middle East, leading more people to choose seafood as a healthier and leaner source of protein and omega-3 fatty acids. Consumers are increasingly aware of how their diet affects their overall health, particularly in reducing the risk of lifestyle-related diseases and improving heart health. Seafood is now widely recognized as a better alternative to red and processed meats because of its nutritional value. According to research from PubMed Central, seafood contains about 20–30% of its total weight as protein, making it a high-quality and easily digestible source of essential amino acids[1]Source: PubMed Central, "Dietary Intake and Nutrient Composition of Seafood," ncbi.nlm.nih.gov. Fish such as salmon, mackerel, and shrimp are rich in omega-3 fatty acids, which are known to promote heart, brain, and joint health. This growing demand for seafood has encouraged retailers to expand their selection of fresh and chilled seafood products. Similarly, restaurants are increasingly featuring grilled, baked, or steamed seafood dishes on their menus, highlighting seafood as a nutritious and health-conscious meal choice.
Government aquaculture initiatives and food security policies
Middle Eastern governments are taking significant steps to expand aquaculture and develop the seafood industry as part of their efforts to improve food security and diversify their economies. In Saudi Arabia, the Ministry of Environment, Water, and Agriculture (MEWA) has set a goal to produce 600,000 tonnes of fish annually by 2030. This initiative also aims to increase the country’s per-capita seafood consumption from 11.7 kg in 2024 to 20 kg, aligning with the Vision 2030 sustainability framework, according to the United States Department of Agriculture[2]Source: United States Department of Agriculture, "Saudi Arabia: An Overview of the Aquaculture Industry in Saudi Arabia," fas.usda.gov. These measures are designed to boost self-sufficiency and reduce reliance on imported meat and seafood. Similarly, the United Arab Emirates' National Food Security Strategy 2051 emphasizes the growth of aquaculture, supporting projects like the Aquatic Research Center in Umm Al Quwain and partnerships between public and private sectors to develop advanced fish farming technologies[3]Source: United Arab Emirates, "National Food Security Strategy 2051," u.ae/en. Governments in the region are investing in hatchery programs, feed production facilities, and biosecurity systems.
Sustainable and traceable sourcing trends
The focus on sustainability and transparency is significantly influencing seafood consumption trends in the Middle East. Consumers are increasingly looking for certifications like the Marine Stewardship Council (MSC) and Aquaculture Stewardship Council (ASC), which ensure that seafood is sourced responsibly and with minimal environmental impact. Governments and organizations in the region are also taking steps to support sustainable practices. For example, Bahrain’s mangrove restoration projects, backed by the United Nations Development Program (UNDP), are helping to protect local fisheries and preserve coastal ecosystems. Retailers are adopting innovative solutions, such as QR code-enabled packaging, to provide detailed information about the seafood’s origin, including where it was caught, the vessel used, and any environmental audits conducted. This approach not only builds consumer trust but also enhances brand reputation. Similarly, restaurants and hotels are highlighting the source of their seafood on menus, offering options like line-caught hamour or organically farmed seabass.
Expanding expatriate and tourism base
The increasing number of tourists and expatriates in the Middle East is driving a rise in seafood consumption. In 2024, Saudi Arabia’s tourism sector welcomed 86.16 million visitors, as reported by the Ministry of Tourism. This influx has created significant demand for high-quality seafood, particularly in hotels, resorts, and restaurants[4]Source: Ministry of Tourism, Saudi Arabia, "Tourism Dashboard," mt.gov.sa. Cities like Riyadh, Jeddah, Dubai, and Doha are seeing hospitality groups expand their menus to include a variety of globally inspired seafood dishes. These offerings range from Japanese sashimi and Mediterranean-style grilled fish to Cajun seafood boils, catering to the diverse tastes of international visitors and residents. Tourism authorities are actively promoting seafood through initiatives such as coastal gastronomy trails and seafood festivals. These events highlight locally sourced seafood and traditional recipes, positioning seafood not only as a culinary staple but also as a cultural attraction. This trend is playing a crucial role in boosting the region’s hospitality and foodservice industries.
Restraints Impact Analysis
| RESTRAINT | (~) % IMPACT ON CAGR FORECAST | GEOGRAPHIC RELEVANCE | IMPACT TIMELINE |
|---|---|---|---|
| Competition from alternative proteins | -0.3% | United Arab Emirates, Saudi Arabia early adoption markets | Medium term (2-4 years) |
| Limited export competitiveness | -0.2% | Regional, affecting Saudi Arabia and Oman primarily | Long term (≥ 4 years) |
| Stringent regulatory and quality standards | -0.2% | Gulf Cooperation Council -wide, strongest in United Arab Emirates and Saudi Arabia | Short term (≤ 2 years) |
| Climatic and environmental challenges | -0.4% | Regional, acute in Gulf waters and Red Sea | Long term (≥ 4 years) |
| Source: Mordor Intelligence | |||
Competition from alternative proteins
The demand for alternative proteins is growing rapidly, creating challenges for the Middle East seafood market. Initiatives like the United Arab Emirates' Future Food Initiative are driving investments into startups that are developing innovative alternatives to traditional meat, poultry, and seafood. These alternatives, which include plant-based and lab-grown options, are providing consumers with more choices to meet their protein needs. For example, Eat Just is focusing on producing cultivated chicken, while Meatable is working on lab-grown beef tailored for the region. BlueNalu has partnered with NEOM to advance technology in cultivated seafood production. This trend reflects a shift in consumer preferences, as people are increasingly considering health benefits, ethical concerns, and environmental impacts when selecting their food. As a result, traditional seafood suppliers are facing growing competition. They are being pushed to adapt by adjusting their pricing strategies, improving product differentiation, and finding ways to maintain their market share in this evolving landscape.
Climatic and environmental challenges
Environmental and climate-related issues are increasingly challenging the Middle East seafood market by disrupting supply and driving up production costs. Over the past two decades, sea temperatures have risen by nearly 2 °C, causing changes in fish stock distribution and interfering with natural spawning cycles. The degradation of coral reefs in the Red Sea is destroying essential habitats for young fish, further reducing fish populations. Pollution, especially from plastic waste, is harming marine ecosystems and poses reputational risks for seafood brands. On land, aquaculture and seafood processing facilities are struggling with water shortages. While desalination helps address water scarcity, it significantly increases operational costs due to its high energy requirements. Furthermore, extreme weather events, such as cyclones in Oman and dust storms in Saudi Arabia, frequently disrupt supply chains, making it harder for businesses to maintain consistent operations. These challenges highlight the urgent need for more resilient and adaptive infrastructure to support the region’s seafood industry in the face of ongoing environmental pressures.
Segment Analysis
By Seafood Type: Premium Shrimp Outpaces Dominant Fish
In 2024, fish made up 64.65% of the Middle East seafood market share, largely due to the popularity of regional favorites like hamour and grouper. These fish are widely featured in restaurants and hotels, often served as grilled whole fish or in communal platters, which are staples in the region's cuisine. The strong demand for finfish is rooted in cultural traditions and a preference for fresh, high-quality protein. The consistent availability of these fish through retail stores and foodservice channels ensures their dominance in the market. This combination of cultural significance and reliable supply has made finfish the largest and most stable segment in the Middle East seafood market.
Shrimp is the fastest-growing segment in the region, with a projected CAGR of 2.57%, driven by changing consumer preferences and evolving food trends. Younger consumers are increasingly enjoying shrimp in various dishes like tacos, tempura, and spicy boils, which have gained popularity through social media and street food culture. Gulf producers are focusing on species like vannamei and black tiger shrimp because of their efficient growth rates and high feed-to-growth ratios. Investments in nurseries and hatcheries have also helped reduce production cycles, allowing shrimp to reach the market faster. These factors are fueling the growth of shrimp as a dynamic and expanding category in the Middle East seafood market.
Note: Segment shares of all individual segments available upon report purchase
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By Form: Frozen Convenience Leads While Processing Gains Speed
Frozen seafood made up 52.55% of the Middle East seafood market in 2024, largely because consumers trust its longer shelf life, which is especially important in the region's hot climate. Retailers are encouraging sales by offering family-sized packs of fillets and breaded seafood, along with discounts and loyalty rewards. To support this demand, cold-storage facilities near key ports like Jebel Ali and Dammam are expanding, helping to reduce spoilage and improve supply efficiency. Online grocery platforms are also making frozen seafood more accessible by using insulated packaging and same-day delivery services. These efforts are making frozen seafood a convenient and reliable choice for consumers across the region.
Processed seafood is becoming a fast-growing segment, with a 2.45% CAGR, as urban lifestyles drive demand for ready-to-eat and easy-to-prepare meal options. Companies are introducing innovative products like canned tuna with bold flavors such as chili or lemon and pepper, as well as sushi kits that allow consumers to prepare meals at home. Strict adherence to halal and food safety standards, such as HACCP, is also helping manufacturers tap into export opportunities in Muslim-majority African countries. Additionally, premium packaging and targeted marketing in travel retail are boosting the appeal of processed seafood. This growth reflects a shift toward convenience and variety without compromising on quality or taste.
By Source: Farmed Output Accelerates as Wild-Catch Plateaus
Wild-caught seafood made up 61.47% of the Middle East seafood market share in 2024, highlighting the region’s long-standing fishing traditions. However, stricter regulations and licensing quotas are being implemented to address overfishing concerns. Fishing fleets are upgrading their equipment and using selective gear to reduce bycatch, which is the unintentional capture of non-target species. Seasonal bans on certain species are also being enforced to protect their breeding cycles, though these restrictions often lead to lower catch volumes and fluctuating prices. These changes are significantly impacting the supply chain, influencing both the availability and cost of wild-caught seafood in the region.
Farmed seafood is growing rapidly in the Middle East, with a compound annual growth rate (CAGR) of 3.84%, driven by advancements in aquaculture technology. Recirculating aquaculture systems, which recycle water and maintain optimal temperatures, are improving efficiency and sustainability. In Saudi Arabia, Topian Aquaculture is working toward producing 20,000 tonnes of finfish by 2030, while Oman is promoting a cluster aquaculture model that supports small-scale farmers through shared resources. Investments in local feed mills aim to reduce dependence on imported feed ingredients like soybean meal and fishmeal, lowering costs and improving biosecurity. These developments are positioning farmed seafood as a reliable and scalable option to meet the region’s increasing demand for seafood.
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By Distribution Channel: Foodservice Dominance Meets Retail Modernization
In 2024, on-trade outlets such as hotels, restaurants, and caterers contributed 55.83% of the Middle East seafood market revenue. This growth is largely driven by increasing tourism and a busy schedule of corporate events in the region. High-end hotels in cities like Dubai and Doha are offering unique seafood dining experiences, such as live oyster shucking and grilled lobster, which attract both tourists and locals. Meal-plan providers are incorporating seafood into health-focused menus, supplying marinated fillets to fitness centers, hospitals, and wellness facilities. These efforts highlight the premium appeal of seafood in the foodservice industry, combining luxury dining with health-conscious options to meet diverse consumer preferences.
Off-trade channels, including supermarkets and online platforms, are also witnessing steady growth, with a compound annual growth rate (CAGR) of 2.75%. Supermarkets and hypermarkets are enhancing the shopping experience by introducing seafood sections with live tanks and in-store chef demonstrations. Meanwhile, online grocery platforms are catering to convenience-focused consumers by offering subscription boxes that include curated seafood assortments, recipes, and spice blends to encourage home cooking. Loyalty programs and app-based promotions are further boosting customer engagement by offering personalized deals and incentives. These advancements in retail and e-commerce are making fresh, frozen, and processed seafood more accessible to a wider audience, driving growth in the off-trade segment.
Geography Analysis
The United Arab Emirates (UAE) contributed 25.72% of the regional seafood market revenue in 2024, with Dubai acting as a key center for importing and re-exporting seafood to other GCC countries. Abu Dhabi is making significant investments in food security by developing facilities like hatcheries, feed mills, and Recirculating Aquaculture System (RAS) farms to boost local seafood production. Retail chains such as Carrefour and Spinneys are expanding their seafood offerings to meet growing consumer demand. Additionally, premium dining establishments like Pierchic and Fish Hut in Dubai are attracting both residents and tourists by offering high-quality seafood experiences. The UAE’s diverse expatriate population and strong marketing efforts in retail and hospitality continue to solidify its position as a leading seafood market in the region.
Bahrain is focusing on eco-tourism and unique seafood dining experiences, with a projected CAGR of 3.59% through 2030. Restaurants like Dawa are promoting “sea-to-table” concepts by sourcing seafood directly from local fishermen, providing customers with fresh and authentic meals. Environmental initiatives, such as mangrove restoration, are helping to improve fish nursery grounds, while blockchain-based traceability systems are enhancing the transparency and global appeal of Bahraini seafood. Other countries in the region, including Qatar, Kuwait, and Oman, are also contributing to the market’s growth by gradually developing aquaculture, improving seafood processing capabilities, and upgrading retail infrastructure. The Levant region benefits from GCC re-exports and shared expertise in seafood production and trade, further supporting the overall market.
Saudi Arabia is emerging as the fastest-growing seafood market in the Middle East, driven by its Vision 2030 initiative. The country is heavily investing in aquaculture projects, such as the Red Sea Aquaculture Development and NEOM’s sustainable fisheries program, to increase domestic seafood production. Public health campaigns are encouraging higher seafood consumption among the population, while innovative foodservice operators like Operation Seafood in Jeddah are introducing globally inspired seafood menus to cater to evolving consumer preferences. By combining large-scale production efforts with culinary innovation, Saudi Arabia is positioning itself as a key player in driving the growth of the regional seafood market.
Competitive Landscape
The seafood industry in the Middle East is highly fragmented, with the top five suppliers holding less than 30% of the market share. Major players are focusing on vertical integration to control the entire supply chain, from farming to processing and distribution. For instance, NEOM-backed Topian Aquaculture has adopted advanced offshore cages and hatcheries to ensure a steady supply for local consumption and potential exports. Similarly, Saudi Fisheries Company launched a value-added subsidiary in 2025 to tap into higher-margin products like breaded seafood portions and chilled ready-to-eat meals, aiming to diversify its offerings and increase profitability.
Regional seafood processors are collaborating with international technology providers to modernize their operations. Upgrades include advanced freezing tunnels, filleting equipment, and cold-chain logistics to maintain product quality. In Oman, canneries are taking advantage of their proximity to Indian Ocean fishing grounds to process and package mackerel and tuna for both GCC supermarkets and African markets. Retail chains are also expanding their private-label frozen seafood lines by securing direct contracts with exporters from countries like Norway and Chile to ensure a consistent supply of salmon. Digital start-ups are disrupting traditional wholesale models by offering app-based ordering systems that cater to both households and restaurants, making seafood more accessible.
Investor interest in the Middle East seafood market remains strong, but investments are being made cautiously. For example, a proposed USD 560 million deal between Guolian and Saudi investors was canceled due to concerns over biosecurity and return on investment metrics. Private equity firms are exploring opportunities in scalable franchise models, such as those offered by retail chains like Amo Hamza. Meanwhile, infrastructure funds are showing interest in refrigerated warehouse platforms, which are becoming increasingly important due to the growing demand for online grocery services. These developments highlight the region's potential for growth while emphasizing the need for strategic and well-planned investments.
Middle East Seafood Industry Leaders
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Albatha Group
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Al Munajem Foods
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Oman Fisheries Co. SAOG
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Sea Pride LLC
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Arabian Fisheries Co.
- *Disclaimer: Major Players sorted in no particular order
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Recent Industry Developments
- April 2025: NEOM and Tabuk Fisheries introduced Topian Aquaculture, aiming to produce 20,000 tonnes of finfish annually along with 42 million fingerlings. This initiative focused on enhancing domestic seafood supply and creating export opportunities.
- November 2024: The board of Saudi Fisheries Company approved plans to establish an aquaculture company in Riyadh. This initiative was subject to obtaining the required approvals and licenses and aims to enhance the aquaculture sector in the region.
- May 2024: Simak announced the commissioning of a USD 67 million seafood canning complex in Oman. This facility is expected to enhance the region's value-added capabilities while supporting the local seafood processing industry.
Middle East 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. Bahrain, Kuwait, Oman, Qatar, Saudi Arabia, United Arab Emirates are covered as segments by Country.
By Seafood Type
| Fish | Salmon |
| Hamour | |
| 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 Country
| Bahrain |
| Kuwait |
| Oman |
| Qatar |
| Saudi Arabia |
| United Arab Emirates |
| Rest of Middle East |
| By Seafood Type | Fish | Salmon |
| Hamour | ||
| 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 Country | Bahrain | |
| Kuwait | ||
| Oman | ||
| Qatar | ||
| Saudi Arabia | ||
| United Arab Emirates | ||
| Rest of Middle East | ||
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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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