Market Overview
| Study Period | 2020 - 2030 |
|---|---|
| Base Year For Estimation | 2024 |
| Forecast Data Period | 2025 - 2030 |
| Market Size (2025) | USD 3.04 Billion |
| Market Size (2030) | USD 4.86 Billion |
| Growth Rate (2025 - 2030) | 9.86% CAGR |
| Market Concentration | Medium |
Major Players
*Disclaimer: Major Players sorted in no particular order Image © Mordor Intelligence. Reuse requires attribution under CC BY 4.0. |
|
North America Meat Substitutes Market Analysis by Mordor Intelligence
The North America meat substitutes market is projected to expand from USD 3.04 billion in 2025 to USD 4.86 billion by 2030, achieving a CAGR of 9.86%. This substantial growth is driven by the increasing consumer shift towards plant-based and alternative proteins. Health-conscious consumers are actively seeking products with reduced cholesterol levels, lower saturated fat content, and minimal processing. Environmental sustainability plays a crucial role in market dynamics, as consumers deliberately choose plant-based alternatives to minimize their environmental footprint, particularly considering the significant greenhouse gas emissions from traditional meat production. Continuous technological advancements have significantly improved the taste, texture, and nutritional composition of plant-based proteins, making them increasingly comparable to conventional meat. The market has further diversified through the introduction of innovative products featuring enhanced nutritional profiles and transparent ingredient declarations. These fundamental factors, combined with heightened environmental consciousness and growing health awareness, establish a robust foundation for sustained market expansion across North America.
Key Report Takeaways
- By product type, textured vegetable protein held 54.63% of the North American meat substitutes market share in 2024. While tempeh is projected to grow at a 9.91% CAGR through 2030.
- By source, soy-based products commanded 42.61% of the North American meat substitutes market share in 2024. Mycoprotein is forecast to grow at a 10.13% CAGR through 2030.
- By form, frozen products accounted for 44.98% of the North American meat substitutes market size in 2024. Refrigerated items are set to advance at a 10.48% CAGR between 2025 and 2030.
- By distribution channel, off-trade outlets captured 71.34% share of the North American meat substitutes market size in 2024. On-trade sales are anticipated to increase at a 9.87% CAGR during 2025–2030.
- By geography, the United States commanded 71.23 of % demand in 2024, while Mexico is expected to record an 11.11% CAGR to 2030.
North America Meat Substitutes Market Trends and Insights
Drivers Impact Analysis
| Driver | (~) % Impact on CAGR Forecast | Geographic Relevance | Impact Timeline |
|---|---|---|---|
| Product Variety and Improved Quality | +2.8% | North America, with early gains in United States metropolitan areas, Toronto, Vancouver | Medium term (2-4 years) |
| Health and Wellness Awareness | +2.1% | North America core, spill-over to urban Mexico | Long term (≥ 4 years) |
| Clean Label/Natural and Minimally Processed Demand | +1.7% | United States and Canada, premium segments in Mexico City, Guadalajara | Medium term (2-4 years) |
| Growing Vegan and Vegetarian Population | +1.4% | United States West Coast, Toronto, Montreal, Mexico City | Long term (≥ 4 years) |
| Convenience and Familiarity of Product Formats | +1.2% | North America suburban markets | Short term (≤ 2 years) |
| High Protein Content and Allergen-Friendly Ingredients | +0.9% | North America, with concentration in fitness-conscious demographics | Medium term (2-4 years) |
| Source: Mordor Intelligence | |||
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Product Variety and Improved Quality
The North American meat substitutes market in 2024 shows moderate but consistent growth, driven by expanding product variety and quality improvements. Consumers seek plant-based proteins that combine nutritional value with satisfactory taste and texture. Manufacturers are investing in developing textures that closely resemble traditional meat to increase consumer acceptance. For instance, in October 2024, Nasoya launched Plantspired Plant-Based Chick'n, featuring pre-seasoned, pre-cut bites made from textured vegetable and soy proteins, containing 22 grams of protein per serving with low fat content. These product innovations demonstrate the industry's commitment to delivering quality, convenient meat alternatives, supporting market growth. Enhanced product quality attracts a wider consumer base, particularly those previously hesitant about plant-based options due to taste or texture concerns. Through food technology advancements, companies now produce plant-based alternatives that match traditional meat in flavor and satisfaction, reducing the perceived differences between plant and animal proteins.
Health and Wellness Awareness
Health and wellness awareness fundamentally transforms the North American meat substitutes market by revolutionizing consumer preferences and purchasing behaviors. Consumers deliberately seek products delivering exceptional health benefits, including significantly reduced saturated fat content, comprehensive cholesterol-free nutrition, scientifically-backed weight management properties, and advanced immune system support. Plant-based proteins and meat substitutes have established themselves as superior alternatives, demonstrating remarkable potential in minimizing the risks of cardiovascular diseases, diabetes, and obesity. The market showcases an extensive portfolio of premium products meticulously fortified with essential vitamins, minerals, and powerful antioxidants to fulfill the sophisticated requirements of increasingly health-conscious consumers. Products strategically marketed with immune-enhancing ingredients and precisely calculated low-calorie content continue experiencing unprecedented growth as consumers systematically integrate health-oriented food choices into their daily nutritional regimens.
Clean Label/Natural and Minimally Processed Demand
The North American meat substitutes market is driven by increasing consumer demand for clean-label, natural, and minimally processed foods. Consumers closely examine ingredient lists and prefer products labeled as natural, without artificial additives, preservatives, and genetically modified organisms (GMOs). This shift reflects consumers' growing emphasis on transparency and wellness, as they seek foods perceived as healthier, safer, and environmentally sustainable. According to the International Food Information Council (IFIC) in 2024, 36% of Americans prefer foods labeled as natural, highlighting the significant demand for clean-label products [1]Source: International Food Information Council (IFIC), "2024 IFIC Food and Health Survey", https://ific.org. This consumer preference has led manufacturers in the meat substitutes sector to develop products with simpler formulations and cleaner ingredient profiles while maintaining product quality. The trend aligns with regulatory requirements for ingredient transparency and reduction of synthetic additives, supporting the development of naturally sourced, minimally processed plant-based proteins.
Growing Vegan and Vegetarian Population
The expanding vegan and vegetarian population significantly drives growth in the North American meat substitutes market. Consumers increasingly adopt plant-based diets due to health, environmental, and ethical considerations, generating substantial demand for diverse and innovative meat alternatives. This discerning consumer base actively seeks products that complement their dietary preferences while delivering the comprehensive advantages of reduced animal product consumption. The notable increase in flexitarianism, where individuals strategically reduce but do not eliminate meat consumption, further accelerates market expansion as more consumers systematically incorporate plant-based proteins into their daily diets. According to the Good Food Institute (GFI), 59% of United States households purchased plant-based foods in 2024, demonstrating extensive market penetration beyond traditional vegan and vegetarian consumers [2]Source: Good Food Institute (GFI), "U.S. retail market insights for the plant-based industry", https://gfi.org. This robust adoption rate indicates the comprehensive mainstreaming of plant-based eating habits and emphasizes the critical importance of meeting evolving consumer demand for sophisticated meat substitutes.
Restraints Impact Analysis
| Restraint | (~) % Impact on CAGR Forecast | Geographic Relevance | Impact Timeline |
|---|---|---|---|
| Consumer Skepticism and Taste Preferences | -1.9% | North America core, particularly United States Midwest and South | Medium term (2-4 years) |
| Ingredient Sourcing/Supply Chain Issues | -1.3% | Global, with acute impacts in United States and Canada | Short term (≤ 2 years) |
| Regulatory and Labelling Challenges | -1.1% | North America, with varying compliance requirements across United States, Canada, Mexico | Medium term (2-4 years) |
| Affordability and Price Sensitivity | -0.9% | North America suburban and rural markets, acute in Mexico and lower-income segments | Short term (≤ 2 years) |
| Source: Mordor Intelligence | |||
Consumer Skepticism and Taste Preferences
The North America meat substitutes market faces significant constraints due to persistent consumer skepticism and established taste preferences. While awareness and adoption of plant-based diets continue to increase, many consumers remain hesitant to fully transition due to notable differences in taste, texture, and overall sensory experience between meat substitutes and traditional meat. Products that struggle to accurately replicate the distinct flavor profiles, mouthfeel, and juiciness of animal meat often result in diminished customer satisfaction and reduced repeat purchases. Deep-rooted consumer concerns about artificial additives, extensive processing methods, and unfamiliar flavor combinations further impact market acceptance, particularly among discerning health-conscious individuals. These substantial perception challenges create barriers to market penetration and present significant obstacles for manufacturers attempting to attract conventional meat consumers, thereby constraining overall market growth potential.
Ingredient Sourcing/Supply Chain Issues
Supply chain complexities and ingredient sourcing challenges significantly impede the North American meat substitutes market growth. The production of high-quality meat substitutes requires consistent access to essential plant-based proteins, including soy, pea, mycoprotein, and wheat. Price volatility and availability fluctuations of these raw materials, driven by climate variations, agricultural production challenges, and international trade disruptions, directly impact manufacturing costs and supply stability. The stringent requirements for sourcing ingredients that meet clean-label and non-GMO specifications intensify supply chain management difficulties. These operational challenges substantially increase production costs, leading to elevated consumer prices and restricting market accessibility. The demands of specialized processing equipment and the necessity to maintain a consistent supply during production scale-up create substantial supply chain pressures, thereby limiting market expansion across North America.
Segment Analysis
By Product Type: Textured Vegetable Protein Dominance Faces Innovation Pressure
Textured Vegetable Protein (TVP) holds a dominant 54.63% share of the North American meat substitute market in 2024. This market position stems from its cost-effectiveness, as Textured Vegetable Protein is produced from readily available soy and plant proteins, making it an economical choice for both manufacturers and consumers. The established manufacturing infrastructure and refined production processes ensure consistent quality and reliable supply. Textured Vegetable Protein's adaptability enables its use in various meat substitute products, including meatless burgers, sausages, and meatballs, addressing diverse consumer needs. Its nutritional benefits, including high protein content, low fat, and zero cholesterol, attract health-conscious consumers seeking nutritious meat alternatives.
Tempeh is projected to grow at a 9.91% CAGR through 2030 in North America, supported by several key factors. Its comprehensive nutritional profile includes complete protein, dietary fiber, and probiotics from fermentation, offering digestive and immune health benefits. Tempeh's production process has a lower environmental impact compared to animal proteins, appealing to environmentally conscious consumers. Its unique texture and flavor characteristics enable diverse culinary applications across various dietary preferences. Product innovations, including flavored and ready-to-cook options, enhance its appeal in both retail and food service segments. Growing consumer awareness of fermented foods' health benefits and plant-based diets continues to drive market expansion.
Note: Segment shares of all individual segments available upon report purchase
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By Source: Soy Leadership Challenged by Mycoprotein Innovation
Soy-based products hold a 42.61% market share in 2024, supported by comprehensive supply chains that ensure steady availability and competitive pricing. The efficiency of soy production, characterized by high per-acre yields and global production capabilities, provides economic benefits to manufacturers and consumers. Long-term market presence has established consumer confidence in soy as a primary protein source in plant-based foods. The American Soybean Association reports that United States soybean farmers planted 83.6 million acres in 2023, demonstrating the substantial production capacity that supports soy-based products' market dominance in North America [3]Source: American Soybean Association, "SoyStats 2024", https://soygrowers.com.
Mycoprotein is experiencing the highest growth rate in the North American meat substitutes market, with a CAGR of 10.13%. This fungi-derived protein offers high protein content, low fat, and significant fiber content, meeting the demands of health-focused consumers seeking natural and allergen-free options. The production of mycoprotein requires minimal land and water resources while generating reduced greenhouse gas emissions compared to traditional meat production. Its texture and adaptability allow for diverse food applications, benefiting both manufacturers and consumers. Recent advances in fermentation processes have enhanced production methods and product quality, contributing to market expansion.
By Form: Frozen Format Dominance Meets Refrigerated Growth
Frozen products command a 44.98% market share in North America's meat substitutes market in 2024. The exceptional shelf life of frozen formats substantially reduces food waste while maintaining optimal product freshness throughout the distribution and storage cycle. North America's comprehensive cold chain infrastructure facilitates seamless transportation and storage, enabling manufacturers and retailers to guarantee consistent product availability. The widespread consumer acceptance of frozen convenience foods, combined with the diverse range of available options and effortless preparation methods, reinforces the commanding position of frozen products in the market.
Refrigerated formats in the North America meat substitutes market demonstrate exceptional growth at a CAGR of 10.48%. Consumers invariably associate refrigerated products with premium freshness, superior taste profiles, and enhanced natural characteristics compared to frozen alternatives. This format empowers manufacturers to deliver ready-to-eat and freshly prepared plant-based options that precisely align with consumer demands for convenient, nutritious meals. State-of-the-art packaging and cold storage technology innovations effectively preserve product integrity and optimize shelf life. The accelerating consumer preference toward minimally processed foods continues to drive substantial growth in the refrigerated segment.
Note: Segment shares of all individual segments available upon report purchase
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By Distribution Channel: Off-Trade Dominance with On-Trade Recovery
Off-trade channels hold a 71.34% share of the North American meat substitutes market in 2024. Consumers prefer purchasing these products for home preparation, valuing the flexibility to control their meal choices. Retailers have expanded their plant-based product selections across supermarkets, hypermarkets, and online platforms, improving accessibility and convenience. The extensive availability in off-trade channels enables regular purchases and product experimentation, strengthening the segment's market position. This distribution pattern aligns with the increasing consumer focus on home-prepared, healthier, plant-based meals.
On-trade channels in the North American meat substitutes market demonstrate robust growth with a CAGR of 9.87%, despite their smaller market share. This growth stems from increased consumer demand for plant-based options in restaurants, cafes, and foodservice establishments. Restaurants are expanding their meatless offerings through innovative, chef-prepared dishes to meet the preferences of health-conscious and environmentally aware customers. The rising popularity of dining experiences centered on healthy and sustainable options contributes to the expansion of meat substitutes in the foodservice sector.
Geography Analysis
The United States commands 71.23% of the North American meat substitutes market share in 2024, establishing its market leadership. This dominance results from extensive consumer awareness of plant-based diets, comprehensive retail distribution networks, and substantial purchasing power concentrated in metropolitan areas. The market expansion accelerates as U.S. consumers increasingly embrace vegan, vegetarian, and flexitarian diets, motivated by health benefits, environmental sustainability, and ethical considerations. The strong presence of established plant-based brands, combined with persistent product innovation, solidifies the United States' position as North America's largest and most sophisticated market.
Canada exhibits robust growth in the meat substitutes market through progressive regulatory frameworks that actively promote sustainable food practices. Urban consumers, particularly in Toronto and Vancouver, demonstrate strong acceptance of plant-based alternatives, influenced by heightened health consciousness and environmental concerns. The market expansion accelerates through strategic integration of plant-based options across retail and foodservice channels, as consumers actively pursue diverse and nutrient-rich food alternatives.
Mexico's meat substitutes market demonstrates significant growth potential, supported by favorable demographic shifts and economic transitions. Major urban centers, including Mexico City and Guadalajara, display increasing receptivity toward premium protein alternatives that effectively complement traditional meat products. The market benefits substantially from modernizing retail infrastructure and expanding consumer awareness, facilitating broader distribution of plant-based products. Mexican consumers actively incorporate meat substitutes into their dietary patterns, reflecting a growing commitment to healthier eating habits and sustainable food choices.
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Competitive Landscape
The North American meat substitutes market maintains a moderate concentration level with notable fragmentation. The market comprises specialized plant-based manufacturers focusing on niche consumer demands, while established food companies enter through acquisitions of emerging players. Ingredient suppliers implement vertical integration strategies to enhance supply chain control and product quality. This diverse participant mix drives innovation and competition, resulting in extensive product variety.
Beyond Meat Inc., Maple Leaf Foods Inc., Impossible Foods Inc., Conagra Brands Inc., and Nestlé S.A. represent the major market participants. These companies utilize their resources for product development, marketing, and distribution networks. Their market position relies heavily on technological differentiation, developing proprietary processes to enhance texture, taste, and nutritional content. These technological advancements improve product appeal and nutritional benefits while creating entry barriers for new competitors.
The market experiences frequent mergers and acquisition activities, with large food companies acquiring startups to broaden their product range and access new technologies and customers. Manufacturers and ingredient suppliers form strategic partnerships to enhance product development and manufacturing efficiency. This combination of technological advancement, acquisitions, and partnerships strengthens the competitive landscape of the North American meat substitutes market, supporting its growth as consumer demand increases.
North America Meat Substitutes Industry Leaders
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Beyond Meat Inc.
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Maple Leaf Foods Inc.
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Impossible Foods Inc.
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Conagra Brands Inc.
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Nestlé S.A.
- *Disclaimer: Major Players sorted in no particular order
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Recent Industry Developments
- September 2025: Calbee acquired a majority stake in Hodo, a United States-based company that produces tofu and plant-based foods. This acquisition enables Calbee to enter the American plant-based protein market and expand its international operations.
- April 2025: Pulmuone introduced limited-edition Earth Month packaging for its tofu and kimchi products, incorporating QR codes that direct consumers to the company's Earth Month webpage.
- 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.
- March 2024: Greenleaf Foods announced that Lightlife Tempeh, a brand in the United States and Canada, launched Tempeh Protein Crumbles in two flavors: Original and Smoked Chipotle.
North America 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. Canada, Mexico, United States are covered as segments by Country.
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 |
| 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 | ||
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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 |
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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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