Market Overview
| Study Period | 2020 - 2030 |
|---|---|
| Base Year For Estimation | 2024 |
| Forecast Data Period | 2025 - 2030 |
| Market Size (2025) | USD 17.10 Billion |
| Market Size (2030) | USD 20.36 Billion |
| Growth Rate (2025 - 2030) | 3.55% 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 Shrimp Market Analysis by Mordor Intelligence
The North America shrimp market is valued at USD 17.10 billion in 2025 and is expected to grow to USD 20.36 billion by 2030, registering a compound annual growth rate (CAGR) of 3.55%. The market's growth is influenced by a steady demand for shrimp, a rising preference for sustainably certified seafood, and an increasing shift toward premium product offerings. Domestic aquaculture is expanding rapidly, driven by high United States anti-dumping duties on major Asian shrimp suppliers, which make land-based recirculating aquaculture systems more appealing. Efficient supply chain management remains crucial, as frozen shrimp products dominate retail shelves. However, innovations in canned and shelf-stable shrimp products are gaining popularity, offering consumers more convenient options. In terms of species, pink shrimp currently dominate the market but face growing competition from premium shrimp varieties. Farmed shrimp production continues to lead the market, with a strong focus on sustainability practices. By distribution channel, the on-trade segment holds a significant share, reflecting the recovery of the foodservice industry. The North America shrimp market remains fragmented, with key players such as Thai Union, Trident Seafoods, CenSea, Premium Brands, and Sysco maintaining a competitive edge.
Key Report Takeaways
- By species, pink shrimp led with 45.36% of the North America shrimp market share in 2024, while tiger shrimp is forecast to grow at a 3.96% CAGR through 2030.
- By form, frozen products captured 64.57% revenue share in 2024; the canned category is projected to expand at a 4.46% CAGR by 2030.
- By source, farmed shrimp accounted for 76.85% of the North America shrimp market size in 2024, whereas wild-caught offerings are expected to post a 3.85% CAGR to 2030.
- By distribution channel, on-trade purchases held a 57.56% share of the North America shrimp market size in 2024; off-trade sales are anticipated to rise at a 4.75% CAGR through 2030.
- By country, the United States dominated with 85.82% revenue share in 2024, while Canada is set to advance at a 4.84% CAGR during the forecast period.
North America Shrimp Market Trends and Insights
Drivers Impact Analysis
| DRIVER | (~) % IMPACT ON CAGR FORECAST | GEOGRAPHIC RELEVANCE | IMPACT TIMELINE |
|---|---|---|---|
| Rising consumer shift toward convenient and lean-protein seafood | +1.2% | North America, with strongest impact in United States urban markets | Medium term (2-4 years) |
| Technology and farming innovation | +0.8% | Early adoption in United States and Canada | Long term (≥ 4 years) |
| Product innovation and new product launches | +0.6% | North America, concentrated in premium retail channels | Short term (≤ 2 years) |
| Growing consumer demand for sustainable, certified, ethical, traceable sourced shrimp | +0.5% | North America and Europe spillover, strongest in coastal regions | Medium term (2-4 years) |
| Expansion of foodservice and ethnic cuisine demand | +0.4% | United States metropolitan areas, expanding to secondary cities | Medium term (2-4 years) |
| Promotional, labeling and clean product trends | +0.3% | North America, with premium segment focus | Short term (≤ 2 years) |
| Source: Mordor Intelligence | |||
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Rising consumer shift toward convenient and lean-protein seafood
Consumers in North America are increasingly choosing shrimp as a healthy, high-protein, and easy-to-prepare seafood option that fits well with modern dietary trends. Recent data from the National Center for Biotechnology Information covering Aug 2021 - Aug 2023 shows that 44.8% of adults and 26.0% of youth in the United States consumed shrimp, making it one of the most popular seafood choices in the country[1]Source: National Center for Biotechnology Information, "Seafood Consumption Among Youth and Adults: United States, August 2021–August 2023," ncbi.nlm.nih.gov. A study published by the Multidisciplinary Digital Publishing Institute in August 2024 revealed that 90.4% of United States adults consume seafood, highlighting its widespread appeal across different age groups and demographics[2]Source: Multidisciplinary Digital Publishing Institute, "Seafood Consumption Trends among U.S. Consumers," mdpi.com. Health-conscious individuals particularly favor shrimp due to its nutritional benefits. A 3-ounce cooked serving of shrimp provides approximately 20 grams of protein while containing less than 1 gram of fat and very few calories, making it an excellent choice for those following high-protein or low-carb diets. The growing availability of frozen shrimp in inland retail markets has made shrimp more accessible and convenient for consumers.
Growing demand for sustainable, certified, ethical, traceable shrimp
The North American shrimp market is seeing a rising demand for products that are sustainable, certified, and traceable, driven by changing consumer preferences and stricter regulations. As of May 2025, the United States mandated that wild-caught shrimp imports from certified countries, such as Canada and Mexico, adhere to strict sea turtle protection measures. These measures are enforced through the DS-2031 Shrimp Exporter’s/Importer’s Declaration, as per GovtInfo[3]Source: GovtInfo, "90 FR 20201 - Annual Determination and Certification of Shrimp-Harvesting Nations," govinfo.gov. On the domestic front, the Gulf of Mexico shrimp fishery achieved Responsible Fisheries Management (RFM) certification in July 2024, making it the largest warm-water shrimp fishery to receive this recognition. The United States Food and Drug Administration’s Imported Seafood Safety Program ensures that all imported shrimp meet Hazard Analysis Critical Control Point (HACCP) safety standards, further building consumer trust[4]Source: Food and Drug Administration, "Seafood," fda.gov. Certifications such as the Aquaculture Stewardship Council (ASC) and Best Aquaculture Practices (BAP) are also becoming increasingly important. These certifications cater to the demand for shrimp that is ethically sourced and fully traceable.
Expansion of foodservice and ethnic cuisine demand
The North American shrimp market is growing steadily, fueled by the recovery of the foodservice industry and the rising popularity of ethnic cuisines. As more people return to dining out, restaurants are using shrimp to introduce diverse and exciting global flavors that appeal to adventurous eaters. Chefs are creating dishes like Korean gochujang-glazed skewers, Latin-style ceviche, and Mediterranean tapas, moving beyond traditional fried shrimp to offer more variety. Fast-casual restaurants appreciate shrimp for its consistent size, which helps with portion control, while ghost kitchens favor its quick cooking time, making it ideal for delivery-focused operations. Recent product launches highlight this trend, such as QDOBA Mexican Eats® reintroducing its popular Citrus Lime Shrimp in January 2025 and Prime Shrimp unveiling a new Shrimp Burger for both direct-to-consumer sales and foodservice in July 2025. These innovations demonstrate how shrimp is being used creatively to attract a wider range of consumers.
Technology and farming innovation
Advancements increasingly influence the North American shrimp market in technology and farming methods, which are enhancing productivity, sustainability, and product traceability. Recirculating aquaculture systems (RAS), now operating year-round in regions like Texas, Florida, and Alberta, have become a game-changer by significantly reducing biosecurity risks compared to traditional open-pond farming. Companies like NaturalShrimp are utilizing AI-driven water filtration systems to manage ammonia levels and improve feed efficiency, aiming for a 40% increase in production capacity by 2025. IoT sensor networks are being used to monitor real-time data, helping to reduce labor requirements and minimize shrimp mortality rates. Blockchain technology, such as platforms from XpertSea, is also being adopted to track shrimp production from hatchery to processing, ensuring transparency and allowing retailers to verify claims like origin and antibiotic-free status. These innovations are meeting the rising consumer demand for high-quality, traceable seafood.
Restraints Impact Analysis
| RESTRAINT | (~) % IMPACT ON CAGR FORECAST | GEOGRAPHIC RELEVANCE | IMPACT TIMELINE |
|---|---|---|---|
| Import tariffs, anti-dumping duties and trade uncertainty | -0.7% | North America, with strongest impact on United States import-dependent markets | Short term (≤ 2 years) |
| Feed-price inflation and disease outbreaks at source farms | -0.5% | Supply chain, affecting North American import costs | Medium term (2-4 years) |
| Regulatory, environmental and sustainability pressures | -0.4% | North America, with varying state-level implementation | Long term (≥ 4 years) |
| Quality and safety concerns | -0.3% | North America, concentrated in import-heavy regions | Short term (≤ 2 years) |
| Source: Mordor Intelligence | |||
Import tariffs, anti-dumping duties and trade uncertainty
The North American shrimp market is facing challenges due to import tariffs, anti-dumping duties, and trade uncertainties, which are impacting costs, supply chains, and overall growth potential. For instance, the United States Department of Commerce has imposed anti-dumping duties of up to 25.76% on shrimp imported from Vietnam. These high duties significantly increase the cost of importing shrimp, forcing buyers to look for alternative suppliers. This situation creates instability in pricing and makes it harder for smaller distributors, who often lack the resources to manage such risks, to compete effectively. In response to these challenges, there is a growing focus on domestic shrimp production through recirculating aquaculture systems (RAS). These systems are gaining traction as they help reduce reliance on imports and minimize risks associated with geopolitical and trade issues. However, this diversification adds complexity to logistics and supply chain management, as it involves coordinating with multiple suppliers across different regions.
Feed-price inflation and disease outbreaks at source farms
The North American shrimp market is facing challenges due to rising feed costs and disease outbreaks at shrimp farms, which are disrupting supply and increasing production expenses. Since 2024, the cost of soybean meal, a key ingredient in shrimp feed, has surged, reducing profit margins for shrimp farmers, as highlighted by Food and Agriculture Organization of the United Nations data. Outbreaks of Early Mortality Syndrome in Southeast Asia have significantly reduced global shrimp supplies, causing shrimp prices to reach multi-year highs, according to National Oceanic and Atmospheric Administration reports. To address these issues, producers are turning to advanced feeds enriched with probiotics to minimize the use of antibiotics. However, these specialized feeds are costly, adding to the financial burden. Climate-related temperature changes are extending shrimp growth cycles and making them more susceptible to diseases. These combined factors are increasing risks, discouraging investments, and limiting the long-term growth potential of the North American shrimp market.
Segment Analysis
By Species: Pink Shrimp Dominance Faces Premium Competition
In 2024, pink shrimp held the largest share of the North American shrimp market, accounting for 45.36%. This dominance is attributed to its steady availability, affordable pricing, and versatility in various dishes. Pink shrimp is widely used in both retail and foodservice sectors, making it a popular choice for consumers and businesses alike. Its adaptability allows it to feature in a variety of meals, from everyday recipes to more premium dining options. Despite increasing competition from other shrimp varieties, pink shrimp continues to maintain its strong position due to its consistent supply and broad appeal across different consumer groups.
Looking ahead, tiger shrimp is expected to grow at a compound annual growth rate (CAGR) of 3.96% through 2030, driven by rising consumer demand for larger shrimp sizes and firmer textures. This variety is particularly popular in fine-dining restaurants and specialty retail stores, where customers are willing to pay a premium for high-quality seafood. Tiger shrimp’s premium positioning makes it an attractive option for those seeking unique and upscale dining experiences. As consumer interest in specialty and high-quality seafood continues to rise, tiger shrimp is likely to play a significant role in driving the growth of the North American shrimp market in the coming years.
Note: Segment shares of all individual segments available upon report purchase
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By Form: Frozen Segment Leadership Challenged by Convenience Innovation
Frozen shrimp led the North American shrimp market in 2024, accounting for 64.57% of the market share. This dominance is largely due to advancements in individual quick-freezing (IQF) technology, which helps maintain the shrimp's texture, flavor, and quality while allowing it to be distributed over long distances. Frozen shrimp is highly convenient for consumers, offering a longer shelf life and consistent portion sizes, making it a popular choice for both grocery stores and restaurants. Its availability across various retail and foodservice channels further strengthens its position in the market. The reliability and practicality of frozen shrimp continue to make it a preferred option for a wide range of customers.
The canned shrimp segment is expected to grow the fastest within the form category, with a projected CAGR of 4.46% through 2030. This growth is driven by increasing demand from meal-kit companies and consumers looking for convenient, ready-to-use seafood options. Canned shrimp is easy to store, has a long shelf life, and is simple to use, making it appealing for quick meals and home cooking. Its portability and versatility also make it a suitable choice for busy consumers. As more people seek convenient and shelf-stable seafood products, canned shrimp is likely to play a bigger role in expanding the variety of shrimp products available in the North American market.
By Source: Farmed Production Dominance Drives Sustainability Focus
In 2024, farmed shrimp accounted for 76.85% of the North American shrimp market, making it the leading segment. This is largely due to its ability to provide consistent quality, uniform sizing, and a steady supply throughout the year. Farmed shrimp is produced in controlled environments, which helps minimize seasonal variations and ensures reliability for large-scale buyers like retailers and foodservice providers. Its dependable availability and quality make it a preferred choice for businesses that require bulk orders and consistent inventory. As a result, farmed shrimp remains a cornerstone of the shrimp market in North America.
Wild-caught shrimp, on the other hand, is expected to grow at a compound annual growth rate (CAGR) of 3.85% through 2030, driven by increasing consumer interest in natural and sustainably sourced seafood. Many consumers are drawn to wild-caught shrimp for its authentic taste and the transparency of its sourcing, as it often comes with clear information about its origin and harvesting methods. Growing awareness of sustainable fishing practices and ethical sourcing is boosting demand for this segment. As more consumers prioritize premium and environmentally friendly seafood options, wild-caught shrimp is likely to gain a stronger foothold in the North American market.
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By Distribution Channel: On-Trade Leadership Reflects Foodservice Recovery
In 2024, on-trade customers, such as restaurants, hotels, and caterers, made up 57.56% of the North American shrimp market. This highlights shrimp’s popularity in various menu offerings, ranging from casual dishes like fried shrimp baskets to more sophisticated options like shrimp-based entrées. Its quick cooking time, ability to pair with diverse flavors, and consistent quality make it a preferred choice for chefs and foodservice providers. Shrimp’s versatility ensures its strong demand in both casual dining and fine-dining establishments, solidifying its role as a key ingredient in the foodservice industry.
Off-trade channels, which include retail and e-commerce, are projected to grow at a 4.75% CAGR through 2030. This growth is driven by the increasing popularity of online grocery shopping and the convenience of click-and-collect services. Consumers are showing a greater preference for ready-to-cook seafood options, particularly frozen shrimp, which is easy to prepare at home. Additionally, the expansion of retail distribution and the introduction of value-added shrimp products, such as pre-seasoned or pre-cooked options, are further boosting sales. As digital platforms continue to evolve, off-trade channels are expected to play a more significant role in the North American shrimp market.
Geography Analysis
The United States accounted for 85.82% of the North America shrimp market in 2024, primarily due to its strong import infrastructure and widespread distribution network that meets the high demand across the country. Major ports such as Miami, Los Angeles, and Houston play a crucial role in handling large volumes of shrimp imports, which are then distributed to cold-storage facilities nationwide. The implementation of anti-dumping duties on shrimp imports has further encouraged the growth of domestic aquaculture projects, particularly in states like Texas and Florida. These projects often use advanced recirculating aquaculture systems (RAS), which are cost-effective and ensure high water quality. This shift toward domestic production is helping to reduce reliance on imports while meeting consumer demand for fresh and sustainable shrimp products.
Canada is expected to grow at a 4.84% CAGR, supported by rising seafood consumption and improved logistics that ensure frozen shrimp reaches even remote areas. The cold-water fisheries in Atlantic Canada contribute significantly to the domestic shrimp supply, while strict food safety standards enforced by the Canadian Food Inspection Agency (CFIA) enhance consumer trust. Retailers in major provinces like Ontario and Quebec are increasingly allocating more freezer space to sustainably certified shrimp products, aligning with the environmental and social responsibility goals of leading grocery chains. This focus on sustainability is driving consumer interest and boosting sales. The growing popularity of value-added shrimp products, such as pre-cooked and seasoned options, is further supporting market growth.
Mexico, while holding a smaller share of the North America shrimp market, benefits from its geographical proximity to the United States and favorable trade agreements. Shrimp farms in regions like Sonora and Sinaloa are vertically integrated, with on-site processing facilities that help reduce delivery times for private-label and export orders. Within Mexico, there is a strong cultural preference for fresh seafood, which supports consistent domestic demand for shrimp. Mexican exporters also specialize in head-on, shell-on shrimp formats, which are particularly popular in Asian markets. This strategic focus on specific product formats and export markets allows Mexico to play a vital role in the regional shrimp supply chain. The country’s ability to offer competitive pricing and high-quality products makes it an important player in the North America shrimp market, contributing to its overall growth and efficiency.
Competitive Landscape
The North America shrimp market is highly fragmented, with the top 5 companies accounting for less than 30% of total sales. Major players like Thai Union, Trident Seafoods, Sun Shrimp, High Liner Foods, and Sysco benefit from vertical integration, which allows them to manage operations from sourcing shrimp offshore to delivering branded retail products. However, smaller and mid-sized processors are finding opportunities in niche areas such as locally sourced shrimp, specialty species, and eco-certified products. For instance, CenSea’s acquisition of Ocean Garden’s assets in 2024 has strengthened its distribution network and improved operational efficiency. Similarly, Premium Brands’ acquisition of North Delta Seafoods has expanded its processing capacity to better serve Canadian retailers.
Adopting advanced technology is becoming a key factor for success in the shrimp market. Companies like Laitram are using automated peelers to increase production efficiency, while blockchain technology, as seen in XpertSea’s initiatives, is being tested to ensure traceability and transparency in the supply chain. Sustainability is also a growing priority, with Thai Union investing USD 15 million in renewable energy and digital traceability systems for its regional facilities. Land-based shrimp farming startups are bypassing traditional wholesalers by offering direct-to-consumer services, such as online subscriptions for fresh shrimp, which helps them capture higher profit margins.
Significant investments in infrastructure highlight the confidence in the long-term growth of the shrimp market. For example, Gorton’s has invested USD 89 million in a new plant in Indiana, which features advanced cryogenic freezing technology and recyclable packaging to appeal to environmentally conscious consumers. Similarly, NaturalShrimp has expanded its recirculating aquaculture system (RAS) capacity by 40%, demonstrating that land-based shrimp farming can be commercially viable. Overall, companies in the North America shrimp market are focusing on combining operational efficiency, sustainability initiatives, and technological advancements to strengthen their market position and drive growth.
North America Shrimp Industry Leaders
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Thai Union (Chicken of the Sea)
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Sysco Corporation
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High Liner Foods Inc.
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Sun Shrimp
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Trident Seafoods Corp.
- *Disclaimer: Major Players sorted in no particular order
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Recent Industry Developments
- January 2025: Chicken of the Sea has introduced its Responsibly Raised Shrimp, which holds Best Aquaculture Practices (BAP) certification, to major grocery stores across the United States. The product packaging includes QR-code traceability, allowing consumers to verify the shrimp's sourcing and sustainability credentials.
- October 2024: Gorton’s announced plans to invest USD 89.3 million in a new manufacturing facility in Indiana to enhance the company's production capacity for breaded and individually quick-frozen (IQF) seafood products, supporting its growth and meeting increasing consumer demand.
- July 2024: CenSea completed the acquisition of Ocean Garden Products’ shrimp portfolio. This strategic move included the integration of processing facilities and customer contracts, enabling CenSea to expand its market presence and operational capabilities in the shrimp industry.
- February 2024: Prime Shrimp expanded its product offerings by introducing a new Soy Ginger flavor to its frozen sauced shrimp line to cater to evolving consumer preferences for diverse and convenient seafood options, enhancing the brand's appeal in the competitive frozen shrimp market.
North America Shrimp Market Report Scope
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 Species
| Pink Shrimp |
| Tiger Shrimp |
| Rock Shrimp |
| Others |
By Form
| Canned |
| Fresh/Chilled |
| Frozen |
| Dried |
By Source
| Farmed |
| Wild-Caught |
By Distribution Channel
| Off-Trade | Supermarkets/Hypermarkets |
| Online Retail Stores | |
| Convenience Stores | |
| Others | |
| On-Trade |
By Country
| United States |
| Canada |
| Mexico |
| Rest of North America |
| By Species | Pink Shrimp | |
| Tiger Shrimp | ||
| Rock Shrimp | ||
| Others | ||
| By Form | Canned | |
| Fresh/Chilled | ||
| Frozen | ||
| Dried | ||
| By Source | Farmed | |
| Wild-Caught | ||
| By Distribution Channel | Off-Trade | Supermarkets/Hypermarkets |
| Online Retail Stores | ||
| Convenience Stores | ||
| Others | ||
| On-Trade | ||
| By Country | 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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