Market Overview
| Study Period | 2020 - 2030 |
|---|---|
| Base Year For Estimation | 2024 |
| Forecast Data Period | 2025 - 2030 |
| Market Size (2025) | USD 35.72 Billion |
| Market Size (2030) | USD 38.16 Billion |
| Growth Rate (2025 - 2030) | 1.33% 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. |
|
North America Seafood Market Analysis by Mordor Intelligence
The North America seafood market is projected to be valued at USD 35.72 billion in 2025 and is expected to grow to USD 38.16 billion by 2030, registering a compound annual growth rate (CAGR) of 1.33%. This growth is driven by increasing consumer demand for convenient, protein-rich food options, the expansion of aquaculture production, and stricter regulations on traceability to ensure food safety and sustainability. Within the market, canned seafood continues to generate the highest revenue. However, processed and value-added seafood products, such as ready-to-eat meals, are gaining popularity as consumers increasingly prefer convenient meal options. The United States remains the largest contributor to seafood spending in the region, but Mexico is emerging as a significant player due to its growing aquaculture industry and improved trade flows under the United States-Mexico-Canada Agreement (USMCA). These developments are reshaping supply chains across North America. Technological advancements are also playing a key role in the market. Innovations such as indoor recirculating aquaculture systems (RAS) and blockchain-based traceability solutions are enhancing production efficiency and transparency. The North America seafood market remains highly fragmented, with thousands of small-scale harvesters and processors competing for contracts and market share.
Key Report Takeaways
- By seafood type, fish delivered 48.63% North America seafood market share in 2024, whereas shrimp is set to expand at a 1.95% CAGR through 2030.
- By form, canned products held 63.67% of the North America seafood market size in 2024, while processed seafood is forecast to grow at a 2.57% CAGR to 2030.
- By source, farmed varieties accounted for 56.83% of the North America seafood market size in 2024, and wild-caught lines are projected to rise at a 2.95% CAGR over the same period.
- By distribution channel, on-trade foodservice controlled 54.37% revenue in 2024; off-trade retail, including e-commerce, registers the fastest CAGR at 3.50% through 2030.
- By country, the United States dominated with a 53.85% share in 2024, whereas Mexico leads growth at a 2.67% CAGR to 2030.
North America Seafood Market Trends and Insights
Drivers Impact Analysis
| DRIVER | (~) % IMPACT ON CAGR FORECAST | GEOGRAPHIC RELEVANCE | IMPACT TIMELINE |
|---|---|---|---|
| Growing consumer demand for protein-rich foods | +0.3% | North America-wide, strongest in United States fitness markets | Medium term (2-4 years) |
| Technology and farming innovation | +0.2% | United States Gulf Coast, Canada Atlantic, Mexico Pacific | Long term (≥ 4 years) |
| Rising seafood trade and export opportunities | +0.2% | Mexico, Canada, United States coastal states | Medium term (2-4 years) |
| Sustainability-linked consumer trends | +0.2% | United States premium markets, Canada nationwide | Long term (≥ 4 years) |
| Culinary diversity and foodservice demand | +0.1% | United States metropolitan areas, Canada urban centers | Short term (≤ 2 years) |
| Preference for premium and specialty seafood | +0.1% | United States high-income demographics, Canada | Medium term (2-4 years) |
| Source: Mordor Intelligence | |||
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Growing consumer demand for protein-rich foods
The increasing demand for protein-rich foods is a key factor driving the North American seafood market. Seafood is a significant source of high-quality protein, providing 20–30% of its weight in protein content, according to PubMed Central[1]Source: PubMed Central, "Dietary Intake and Nutrient Composition of Seafood," ncbi.nlm.nih.gov. Consumers in the region are becoming more health-conscious and are actively seeking foods that offer complete proteins along with beneficial fatty acids. This trend aligns with the 2024 Dietary Guidelines for Americans, which recommend eating seafood at least twice a week to support overall health, as per the Multidisciplinary Digital Publishing Institute (MDPI)[2]Source: Multidisciplinary Digital Publishing Institute, "Seafood Consumption Trends among United States Consumers," mdpi.com. A recent 2024 survey by PubMed Central revealed that one in five women in the United States consumes seafood two or more times per week, highlighting the growing awareness of its health benefits[3]Source: PubMed Central, "Seafood Consumption Patterns in the United States and Canada," ncbi.nlm.nih.gov. Salmon is particularly popular due to its high omega-3 fatty acid content, which supports heart health, reduces inflammation, and aids in muscle recovery.
Rising seafood trade and export opportunities
Rising seafood trade and export opportunities are boosting the North American seafood market, supported by the United States-Mexico-Canada Agreement (USMCA). This agreement has simplified trade by reducing tariffs and standardizing veterinary documentation, making cross-border transactions more efficient (Supermarket Perimeter). Currently, about 35–38% of seafood consumed in the U.S. is produced domestically, while the remaining 62–65% is imported, as per the Sustainable Fisheries Organization[4]Source: Sustainable Fisheries Organization, "How much U.S. Seafood is Imported?," sustainablefisheries-uw.org. This highlights the critical role of international trade in meeting consumer demand. Mexico is a key supplier, exporting shrimp and tilapia to the United States, while Canadian lobster exporters benefit from smoother customs processes to serve United States foodservice chains. Partnerships between United States distributors and Mexican aquaculture farms ensure a steady and cost-effective supply, reducing dependency on unpredictable Asian freight markets.
Technology and farming innovation
Technology and farming innovations are significantly improving the North American seafood market by increasing efficiency and reducing environmental impact. Advanced systems like recirculating aquaculture, automated feeding technologies, and water-quality sensors are helping farmers produce more seafood while using fewer resources. For example, NaturalShrimp’s indoor facilities in Texas and Iowa allow year-round shrimp farming in areas far from the coast, reducing the need for imports (Alaska Seafood). Companies like Bumble Bee are using blockchain technology integrated with enterprise resource planning (ERP) systems to ensure full traceability of seafood, from the fishing boat to the consumer’s plate. This not only helps meet regulatory requirements but also builds trust with consumers. Innovations like waste-heat recovery systems, such as those used at UniSea’s Dutch Harbor plant, are cutting energy costs and lowering carbon emissions, making operations more sustainable.
Culinary diversity and foodservice demand
The North American seafood market is growing due to increasing culinary diversity and rising demand in the foodservice sector. Consumers are expected to continue spending at local restaurants, with industry sales projected to reach USD 1.5 trillion by 2025, according to the National Restaurant Association. Chefs are introducing lesser-known seafood varieties to create unique menu offerings, while direct sourcing agreements between distributors and fishermen are helping to streamline supply chains and deliver fresher products to restaurants. Improved freezing techniques have made frozen seafood cuts more acceptable in fine dining, allowing restaurants to offer consistent menu options throughout the year. Immigration is playing a key role in diversifying consumer preferences, driving demand for region-specific dishes like ceviche and poke. These factors are not only increasing the volume of seafood consumed in restaurants but are also boosting the average spending per customer, benefiting foodservice operators significantly.
Restraints Impact Analysis
| RESTRAINT | (~) % IMPACT ON CAGR FORECAST | GEOGRAPHIC RELEVANCE | IMPACT TIMELINE |
|---|---|---|---|
| Overfishing and declining wild catches | -0.2% | United States Atlantic and Pacific coasts, Canada Maritime | Long term (≥ 4 years) |
| Food safety and contamination concerns | -0.2% | North America-wide, import-dependent regions | Short term (≤ 2 years) |
| Import dependence and trade barriers | -0.1% | United States markets, Canadian processors | Medium term (2-4 years) |
| Competition from alternative proteins | -0.1% | United States urban markets, Canada metropolitan areas | Medium term (2-4 years) |
| Source: Mordor Intelligence | |||
Competition from alternative proteins
Competition from alternative proteins is becoming a significant challenge for the North American seafood market. Retailers are increasingly dedicating freezer space to plant-based seafood alternatives, such as crab cakes and faux-tuna salad, while foodservice outlets are also experimenting with these products. Although the current sales volumes of these alternatives remain relatively small, heavy marketing efforts by plant-based protein companies are capturing the attention of health-conscious consumers. To compete, traditional seafood companies are focusing on promoting the nutritional benefits, traceable sourcing, and versatility of their products. For example, in January 2023, Boldly announced plans to launch a vegan seafood line, including calamari, shrimp, sashimi, crab sticks, and fillet products. These items were set to debut in United States restaurants and foodservice partnerships by the summer of 2023, signaling the growing presence of plant-based seafood in the market.
Food safety and contamination concerns
Food safety and contamination concerns are a major challenge for the North American seafood market, as stricter regulations and increased scrutiny are making operations more complex and costly for suppliers. Problems such as paralytic shellfish poisoning (PSP) closures in British Columbia, domoic acid contamination affecting California sardines, and antibiotic residues found in imported shrimp have raised consumer concerns about seafood safety. These issues have led to growing demands for more rigorous inspection processes. For example, the proposed Safer Shrimp Imports Act aims to require the Food and Drug Administration to significantly increase the sampling rates for shrimp imports into the United States, which would create additional compliance challenges for suppliers. Smaller importers, who often lack in-house testing facilities, may face higher operational costs, while larger, vertically integrated companies with advanced quality control systems are better positioned to adapt to these changes and maintain their market share.
Segment Analysis
By Seafood Type: Shrimp Outpaces a Fish-Led Base
Fish continues to dominate the North American seafood market in 2024, holding a 48.63% share, primarily due to the popularity of salmon and tuna. Salmon is highly sought after for its health benefits, including being a rich source of protein and omega-3 fatty acids, while tuna is favored for its convenience, long shelf life, and versatility in meal preparation. These qualities make both species staples in grocery stores and restaurants. Retailers often emphasize their nutritional value to attract health-conscious consumers. The growing demand for premium and sustainably sourced seafood further strengthens the fish segment.
Shrimp is expected to be the fastest-growing seafood segment in North America, with a projected CAGR of 1.95% through 2030. This growth is supported by advancements in indoor aquaculture systems, which enable consistent, year-round production while minimizing environmental impact. The introduction of value-added shrimp products, such as pre-seasoned, ready-to-cook options and meal kits, is making shrimp more appealing for quick and easy meals. These products align with the increasing consumer preference for convenience without sacrificing quality. Shrimp’s adaptability to various cuisines, from Asian dishes to Western salads, further boosts its demand across retail and foodservice channels.
Note: Segment shares of all individual segments available upon report purchase
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By Form: Processed Convenience Narrows the Gap with Canned
Canned seafood continues to dominate the North American seafood market, holding a 63.67% share in 2024. This segment remains popular due to its affordability, long shelf life, and convenience, making it a go-to option for many households. Products like tuna, salmon, and sardines are particularly favored, supported by strong brand trust and consistent quality. Recent innovations, such as flavored varieties, sustainably sourced options, and multipack offerings, have further boosted consumer interest. Retailers are capitalizing on these trends, using canned seafood’s accessibility and versatility to drive sales and maintain its strong market position.
Processed seafood is the fastest-growing segment in the market, with a projected CAGR of 2.57% through 2030. This growth is largely driven by increasing demand for convenient, ready-to-eat options that cater to busy lifestyles. Products such as microwaveable seafood bowls, snack kits, and pre-cooked meals are gaining popularity among consumers seeking quick and easy meal solutions. Additionally, innovations in packaging and diverse recipe offerings are helping expand the appeal of processed seafood beyond traditional meal occasions. These factors position processed seafood as a key growth area in the North American seafood market, appealing to a wide range of consumer preferences.
By Source: Wild-Caught Premium Pulls Ahead in Growth
Farmed seafood made up 56.83% of the North American seafood market share in 2024, largely due to its ability to provide a steady and reliable supply. This consistency is crucial for retailers and foodservice providers who need dependable stock throughout the year. Popular farmed species like salmon, shrimp, and tilapia benefit from advancements in aquaculture technology, which enhance production efficiency, quality, and sustainability. Farmed seafood offers better control over sourcing and production standards, meeting the growing consumer demand for traceable and responsibly produced food. These factors make farmed seafood a key contributor to the market's overall stability and growth.
Wild-caught seafood is expected to grow at a 2.95% CAGR through 2030, driven by increasing consumer interest in natural and sustainable products. Many shoppers are drawn to the authenticity and environmental benefits of wild-caught options, which are often marketed with stories about traditional fishing methods and sustainable practices. Certifications and traceability tools further boost consumer confidence in these products. While wild-caught seafood typically comes at a higher price, it appeals to those willing to pay for premium quality and eco-friendly sourcing. This segment is carving out a niche in the market by offering a unique value proposition centered on tradition, quality, and sustainability.
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By Distribution Channel: E-Commerce Pushes Retail Ahead
Restaurants, hotels, and other on-trade venues accounted for 54.37% of the North American seafood market share in 2024. This growth is fueled by consumers seeking unique dining experiences, especially in the post-pandemic period. Seafood is often featured as a premium option on menus, with chefs creating innovative dishes to attract diners. Many on-trade operators are also focusing on sourcing seafood directly from suppliers and emphasizing sustainability to appeal to environmentally conscious customers. These efforts not only enhance the dining experience but also allow businesses to charge higher prices, making the on-trade channel a key contributor to the seafood market's growth.
The off-trade retail segment, which includes supermarkets, online platforms, and other retail outlets, is expected to grow at the fastest rate, with a projected CAGR of 3.50% through 2030. This growth is supported by improvements in cold-chain logistics and the increasing popularity of home delivery services, which make fresh and specialty seafood more accessible. Retailers are expanding their offerings to include premium and ready-to-cook seafood products, catering to consumers who value convenience and quality. The rise of e-commerce and subscription-based models is enabling customers to explore a wider variety of seafood options from their homes, driving further growth in the off-trade segment.
Geography Analysis
The United States accounted for 53.85% of the North America seafood market size in 2024, driven by a wide range of consumer preferences. From high-end sashimi-grade tuna in urban areas to frozen breaded fish in smaller towns, the demand remains diverse. Public health campaigns, such as those by the Seafood Nutrition Partnership, have encouraged higher seafood consumption, even as inflation impacts spending habits. However, the country’s reliance on imports for key products like shrimp and salmon makes it vulnerable to currency fluctuations and supply chain disruptions. To address this, domestic ventures, including recirculating aquaculture systems (RAS) in the Midwest, are gaining traction. Coastal harvesters are also adopting digital tools like blockchain to ensure traceability and secure better prices from sustainability-conscious retailers.
Mexico is expected to grow at a CAGR of 2.67% through 2030, making it the fastest-growing market in the region. The country’s shrimp farms along the Pacific and Gulf coasts are expanding production, benefiting from affordable labor and favorable growing conditions. Government support, such as subsidies for advanced farming equipment and vaccination programs, has improved survival rates in aquaculture. Rising incomes in Mexico are also driving higher seafood consumption beyond traditional coastal areas. Improved logistics networks to key United States states like Texas and California are reducing delivery times, while trade agreements under USMCA are strengthening Mexico’s position as a reliable supplier for United States buyers.
Canada combines abundant wild-catch resources with a strong focus on exports. Premium products like Atlantic lobster and snow crab are highly sought after in East Asian markets, while certifications like MSC (Marine Stewardship Council) help Canadian suppliers secure better shelf placement domestically. The government is supporting salmon farms in adopting closed-containment systems to address environmental concerns, such as sea lice, and comply with strict provincial regulations. Canadian consumers tend to prefer cold-water species, which allows processors to market their products as pure and originating from Arctic waters. This focus on quality and sustainability continues to strengthen Canada’s position in the seafood market.
Competitive Landscape
The North America seafood market is highly fragmented, with numerous harvesters and processors competing for contracts. For example, the merger of Ocean Beauty and Icicle to form OBI Seafoods in 2024 highlights the trend toward consolidation. This merger allowed the company to handle over 500 million pounds of Alaska seafood, improving marketing capabilities and operational efficiency. Similarly, High Liner Foods expanded its frozen seafood offerings by acquiring Rubicon Resources, emphasizing the importance of scale in maintaining profitability. Meanwhile, companies like Beaver Street Fisheries are using blockchain technology to enhance transparency, and NaturalShrimp is increasing indoor production to reduce biosecurity risks.
Smaller players are finding opportunities by focusing on innovative products and underutilized seafood options. For instance, items like dogfish tacos or kelp burger blends are gaining popularity in trendy restaurants. E-commerce platforms are also helping these niche brands reach a wider audience without the need for traditional brokers, reducing costs and increasing visibility. However, regulatory requirements are becoming more stringent. New iodine-testing rules from the FDA and marine mammal protection regulations from NOAA are pushing companies to maintain detailed documentation. Larger firms are leveraging automation to meet these compliance demands, creating challenges for smaller competitors with limited resources.
To stay competitive, companies are focusing on strategies like vertical integration, obtaining certifications, and adopting technology to streamline supply chains. Vertical integration helps businesses control more aspects of production and distribution, improving efficiency and reducing costs. Certification programs, such as those for sustainability, are becoming essential for gaining consumer trust and securing premium pricing. Technology like blockchain and automated data systems is helping companies improve traceability and transparency, which are increasingly important in meeting both regulatory requirements and consumer expectations. These strategies are shaping the future of the North America seafood market.
North America Seafood Industry Leaders
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Sysco Corporation
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Thai Union (Chicken of the Sea)
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Trident Seafoods Corp.
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High Liner Foods Inc.
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Pacific Seafood Group
- *Disclaimer: Major Players sorted in no particular order
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Recent Industry Developments
- August 2025: Bumble Bee Seafoods introduced its first-ever single-serve flavored tuna cans. This launch aimed to cater to consumer demand for convenient, protein-packed meal options with enhanced flavor profiles.
- April 2025: BlueNalu launched its bluefin tuna product in California. The company established strategic partnerships to facilitate the global distribution of its innovative seafood offering, aiming to revolutionize the market with sustainable alternatives.
- February 2025: SeaPak Shrimp & Seafood introduced a new product, the SeaPak Classic Cajun Style Shrimp, inspired by the rich culinary traditions of New Orleans to cater to consumers seeking authentic, flavorful seafood options while expanding the brand's portfolio of regionally inspired offerings.
- April 2023: CP Foods has announced the launch of Homegrown Shrimp USA, a sustainable shrimp farming initiative based in Florida. This facility aims to enhance local shrimp production while adhering to environmentally friendly practices.
North America 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. Canada, Mexico, United States are covered as segments by Country.
By Seafood Type
| Fish | Salmon |
| Tuna | |
| 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 Geography
| United States |
| Canada |
| Mexico |
| Rest of North America |
| By Seafood Type | Fish | Salmon |
| Tuna | ||
| 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 Geography | United States | |
| Canada | ||
| Mexico | ||
| Rest of North America | ||
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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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