Market Overview
| Study Period | 2020 - 2030 |
|---|---|
| Base Year For Estimation | 2024 |
| Forecast Data Period | 2025 - 2030 |
| Market Size (2025) | USD 1.82 Billion |
| Market Size (2030) | USD 2.95 Billion |
| Growth Rate (2025 - 2030) | 10.14% 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 Textured Vegetable Protein Market Analysis by Mordor Intelligence
North America's textured vegetable protein market, valued at USD 1.82 billion in 2025, is anticipated to grow to USD 2.95 billion by 2030, reflecting a strong CAGR of 10.14%. This growth is driven by health-conscious consumer preferences, advancements in extrusion technology, and improved labeling regulations that allow direct comparisons between plant-based and animal proteins. Consumers are increasingly opting for meat alternatives to reduce cholesterol and fat intake. Textured vegetable protein (TVP), commonly derived from soy, wheat, or peas, offers high protein and low fat content, making it a popular choice among flexitarians, vegetarians, and vegans. In the US and Canada, government initiatives are significantly promoting plant-based food innovations, supporting pulse farmers, and investing in research and development. These government-backed events and funding are enhancing market awareness and expansion. With Canada increasing pulse harvests and the US achieving record soybean production, raw material availability remains secure. Food processors are incorporating TVP into mainstream products to meet clean-label requirements, while foodservice operators are adopting it with minimal reformulations. Environmental concerns related to animal agriculture, ethical considerations for animal welfare, and the demand for sustainable sourcing are key drivers for the adoption of plant-based proteins. Consumers and companies alike view TVP as a way to reduce carbon footprints and resource usage while supporting ethical food practices. In the B2B sector, buyers prioritize functional performance over brand loyalty, enabling cost-efficient suppliers to scale rapidly. The competitive landscape is centered on technological advancements, as companies strive to replicate meat-like textures.
Key Report Takeaways
- By product type, soy maintained 53.24% of the textured vegetable protein market share in 2024, while pea led growth at 10.98% CAGR through 2030.
- By form, flakes led with 42.81% share in 2024; chunks are projected to expand at 10.84% CAGR to 2030.
- By end user, food and feed processing controlled 48.92% share of the textured vegetable protein market size in 2024 and is advancing at an 11.59% CAGR.
- By geography, the United States held 80.36% revenue share in 2024; Canada is forecast to record the highest 12.08% CAGR through 2030.
North America Textured Vegetable Protein Market Trends and Insights
Drivers Impact Analysis
| Driver | (~) % Impact on CAGR Forecast | Geographic Relevance | Impact Timeline |
|---|---|---|---|
| Surging demand for plant-based meat analogues | +2.8% | North America, with strongest growth in United States urban markets | Medium term (2-4 years) |
| Health and wellness-driven high-protein diets | +2.1% | United States and Canada, expanding to Mexico urban centers | Long term (≥ 4 years) |
| Advances in food processing technologies | +1.9% | United States manufacturing hubs, Canadian prairie processing facilities | Short term (≤ 2 years) |
| Expansion of vegan and vegetarian populations | +1.6% | United States coastal regions, Canadian metropolitan areas | Long term (≥ 4 years) |
| Growing awareness of animal welfare | +1.2% | United States and Canada, limited penetration in Mexico | Medium term (2-4 years) |
| Cost competitiveness over isolates and concentrates | +0.8% | North America-wide, particularly United States Midwest processing | Short term (≤ 2 years) |
| Source: Mordor Intelligence | |||
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Surging demand for plant-based meat analogues
As the consumption of plant-based meat analogues continues to grow, achieving authentic texture has become a critical determinant of market success. This development has driven an unprecedented surge in demand for sophisticated textured vegetable protein formulations capable of replicating the sensory experience of conventional meat. The FDA's 2025 clarification on plant-based protein labeling has played a transformative role by removing regulatory barriers, enabling manufacturers to make direct nutritional comparisons with traditional meat products. In North America, consumer acceptance of plant-based proteins has increased significantly, particularly when these products achieve the desired texture. However, challenges related to taste and mouthfeel remain the primary obstacles to widespread adoption. According to data from the Good Food Institute, 53% of Americans reported trying plant-based meat at least once in 2024, up from 40% in 2023[1]Source: Good Food Institute, "Consumer snapshot: Plant-based meat in the US", gfi.org. This shift in consumer behavior has created a competitive advantage for companies capable of delivering meat-like fibrous structures through advanced extrusion technologies. For instance, Beyond Meat's launch of Beyond Sun Sausage in July 2024 highlights how innovations in texture can justify premium pricing within the plant-based segment. This trend underscores the growing importance of textured vegetable protein suppliers who excel in replicating the sensory attributes of meat, positioning them to command higher profit margins in the evolving market.
Health and wellness-driven high-protein diets
Protein consumption has transitioned from being a focus primarily for fitness enthusiasts to becoming a mainstream priority for North American consumers seeking functional nutrition. This growing emphasis on protein intake has significantly increased the structural demand for textured vegetable protein, a highly adaptable ingredient that enhances the nutritional value of snacks, ready meals, and bakery products without altering their taste profiles. In February 2024, Health Canada approved canola protein isolate as a novel food ingredient, marking a pivotal regulatory step towards embracing protein diversification. This approval is expected to broaden the range of raw materials available for textured vegetable protein production, fostering innovation in the market. Additionally, the rising trend of "protein snackification," where consumers seek convenient, protein-rich snack options, has created new opportunities for textured vegetable protein in products such as jerky alternatives, protein bars, and ready-to-eat applications. These applications are particularly advantageous in scenarios where traditional protein sources present formulation challenges. The ability of textured vegetable protein to meet these challenges while supporting clean-label demands and maintaining high protein density makes it an increasingly valuable ingredient for food manufacturers reformulating their products to align with evolving consumer preferences.
Advances in food processing technologies
Recent advancements in extrusion technology have significantly enhanced the value proposition of textured vegetable protein (TVP). These innovations now enable manufacturers to develop fibrous structures that closely replicate the texture and appearance of animal muscle tissue. By utilizing twin-screw extrusion with precisely optimized temperature profiles, producers can achieve a level of protein texturization that mirrors conventional meat in both visual appeal and mouthfeel. Additionally, the integration of high-moisture extrusion techniques has revolutionized the production process by allowing TVP to attain moisture levels comparable to fresh meat. This eliminates the previously necessary rehydration step, which had posed a limitation for foodservice applications. A notable example of these advancements is Roquette's planned 2025 launch of its NUTRALYS organic textured plant proteins, derived from peas and fava beans. This product exemplifies how processing innovations can enhance ingredient functionality while adhering to clean-label requirements. These technological developments have substantially narrowed the performance gap between TVP and animal proteins, enabling food manufacturers to achieve significant cost efficiencies without compromising on product quality or consumer satisfaction.
Expansion of vegan and vegetarian populations
Health consciousness, sustainability concerns, and animal welfare are driving a growing number of North Americans to reduce or eliminate animal products from their diets. Although only a small percentage of the population identifies strictly as vegan or vegetarian, a significantly larger group is embracing "plant-forward" eating habits. This shift has led to a notable increase in demand for plant-based proteins. According to the World Animal Foundation, 5% of the U.S. population identified as vegetarian in 2023[2]Source: World Animal Foundation, "Countries with the Most Vegetarians in the World", worldanimalfoundation.org. This trend is expanding beyond traditional vegetarian demographics to include health-conscious omnivores who are intentionally reducing their consumption of animal proteins without completely eliminating them. Among these groups, the flexitarian segment stands out for its willingness to pay premium prices for plant-based products that replicate authentic sensory experiences, such as taste and texture. This creates a substantial opportunity for manufacturers of textured vegetable proteins to differentiate their offerings and capture market value. Furthermore, as dietary preferences tend to remain consistent once established, this demographic shift is expected to drive sustained demand growth, unaffected by economic fluctuations.
Restraints Impact Analysis
| Restraint | (~) % Impact on CAGR Forecast | Geographic Relevance | Impact Timeline |
|---|---|---|---|
| Taste and texture acceptance | -1.4% | North America-wide, strongest in rural markets | Medium term (2-4 years) |
| Soy and wheat allergen perception | -1.1% | United States and Canada urban markets, limited Mexico impact | Long term (≥ 4 years) |
| Climate-driven pulse supply volatility | -0.9% | Canadian prairie provinces, United States Northern Plains | Short term (≤ 2 years) |
| Consumer uncertainty on nutritional quality | -0.7% | North America-wide, concentrated in older demographics | Medium term (2-4 years) |
| Source: Mordor Intelligence | |||
Taste and texture acceptance
Despite significant technological advancements, consumer acceptance of textured vegetable protein (TVP) continues to face challenges, with taste and texture being the most significant barriers. These issues are particularly pronounced in foodservice applications, where consumers can directly compare TVP to conventional protein options. This direct comparison often leads to higher rejection rates in foodservice than in retail settings, where strategic product positioning can influence consumer expectations. Although processing innovations have enhanced the authenticity of TVP textures, replicating the complex mouthfeel and structural characteristics of animal muscle tissue remains a technical challenge. This is especially true for whole-muscle applications, which require the replication of fibrous structures to achieve a similar sensory experience. As a result, the market for TVP has become segmented. It performs well in applications where flavors can be masked, such as seasoned ground meat alternatives, but struggles in applications where the protein itself is expected to deliver the primary sensory experience, including taste and texture.
Soy and wheat allergen perception
Allergen concerns extend beyond the immediate risk of allergic reactions, influencing broader consumer behaviors shaped by health anxieties and evolving dietary trends. This gap between perception and reality significantly limits the adoption of soy-based textured vegetable protein. Even in cases where the soy content is minimal or allergenic proteins have been effectively removed through processing, consumer hesitation persists. Similarly, wheat-based textured vegetable protein faces mounting challenges due to the growing popularity of gluten-free diets. While initially targeted at individuals with celiac disease, these diets have gained traction among lifestyle adopters who associate gluten avoidance with improved health outcomes. Additionally, regulatory requirements for allergen labeling exacerbate these issues. Prominent allergen warnings on product packaging can deter consumers, regardless of whether they have actual sensitivities. As a result, manufacturers are compelled to reformulate their products using alternative protein sources. However, this often leads to compromises in cost efficiency and functional performance, posing further challenges for the industry.
Segment Analysis
By Product Type: Pea-Based Proteins Challenge Soy Dominance
Soy-based textured vegetable protein (TVP) accounted for a significant 53.24% market share in 2024. Known for providing a complete protein profile, soy-based TVP closely replicates the nutritional benefits of animal meat. However, pea-based alternatives are rapidly gaining momentum, growing at an impressive 10.98% CAGR through 2030. This growth highlights a clear shift in consumer preferences toward allergen-friendly protein options. Pea-based products are increasingly popular due to their superior amino acid profile and classification as non-major allergens. Data from the Canadian Grain Commission indicates that pea production in 2024 reached 3.0 million tonnes, a 14.9% rise compared to 2023[3]Source: Canadian Grain Commission, "Quality of western Canadian peas 2024", grainscanada.gc.ca. This increase ensures an ample supply of raw materials for textured vegetable protein production. While wheat-based formulations face challenges from the growing demand for gluten-free products, other pulses such as faba beans, lentils, and chickpeas are gaining recognition as ancient grains with strong sustainability attributes.
Technological advancements in processing have enabled manufacturers to enhance protein extraction and texturization across various pulse sources. These innovations are reducing the performance gap between soy-based and alternative protein formulations. Roquette's planned 2025 launch of organic textured plant proteins made from peas and fava beans exemplifies how manufacturers can utilize multiple protein sources to develop differentiated product portfolios targeting specific market segments. The regulatory framework is also supporting this diversification. Health Canada's approval of novel protein ingredients is opening doors for innovative formulations that can achieve premium pricing in specialized applications.
Note: Segment shares of all individual segments available upon report purchase
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By Form: Chunks Gain Ground Through Meat Analogue Applications
Flakes held a 42.81% share of the market in 2024, capitalizing on their versatility in food processing and strong partnerships with major food manufacturers. At the same time, chunks are experiencing rapid growth, with a projected 10.84% CAGR through 2030. Their growth is driven by their advantage in meat analogue applications, where their larger particle size replicates authentic textures more effectively. This benefit is particularly significant for foodservice operators seeking plant-based ingredients that can directly replace diced or ground meat without requiring recipe modifications. While granules and strips serve niche applications in snack foods and ready-to-eat products, their growth is limited by insufficient processing infrastructure and higher production costs.
The industry's shift toward chunks highlights a transition from ingredient substitution to product innovation. Textured vegetable protein manufacturers are collaborating with food companies to develop solutions tailored to specific applications. Advancements in extrusion technology have enabled chunk production with consistent size distribution and improved rehydration properties, addressing previous quality issues that hindered foodservice adoption. Farm Credit Canada's 2024 outlook indicates ongoing investments in pulse processing capacity, suggesting that form diversification will accelerate as manufacturers enhance their operational flexibility to serve multiple market segments.
By End User: Food Processing Drives Market Expansion
Food and feed processing applications accounted for 48.92% of the market in 2024, with an expected acceleration at an 11.59% CAGR through 2030. This highlights the segment's critical role in driving the adoption of textured vegetable protein. The segment's prominence is primarily due to B2B procurement practices that prioritize cost-effectiveness and functional performance over brand loyalty. This approach enables textured vegetable protein to compete mainly on economic value. Within food processing, ready meals and snacks have become the fastest-growing sub-segment. This growth is driven by protein fortification trends and clean-label reformulations favoring plant-based ingredients. While bakery and confectionery applications face challenges in achieving the desired texture and flavor profiles, recent advancements in processing suggest potential growth opportunities, particularly for protein-enriched baked goods.
Retail channels, though holding a smaller market share, are experiencing steady growth. This increase is attributed to rising consumer awareness and the expanded availability of products through mainstream grocery outlets. Conversely, foodservice adoption faces obstacles, including preparation complexities and staff training needs. However, simplified rehydration processes and ready-to-use formats could accelerate adoption in quick-service restaurants. In animal and aqua feed, there is significant potential for volume growth. Feed manufacturers are increasingly seeking cost-effective protein sources to reduce reliance on imports like fishmeal and soybean meal.
Note: Segment shares of all individual segments available upon report purchase
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Geography Analysis
The United States holds a commanding 80.36% market share in 2024, leveraging its robust food processing infrastructure and increasing consumer acceptance of plant-based alternatives. This leadership is primarily attributed to the concentration of major food manufacturers in the Midwest and Southeast, where proximity to soybean production provides cost advantages for textured vegetable protein manufacturing. Canada, on the other hand, is experiencing rapid growth, with a 12.08% CAGR projected through 2030. As North America's pulse crop production hub, Canada benefits from a regulatory framework that fosters plant protein innovation. The country's growing pulse production ensures an ample raw material supply, supporting both domestic processing and export opportunities. Additionally, the Canadian Border Services Agency's 2024 anti-dumping duties on Chinese pea protein imports have strengthened domestic processors, potentially driving further investments in Canada's textured vegetable protein capacity.
Mexico presents a significant growth opportunity as its urban population increasingly adopts plant-based diets. However, market development faces challenges due to limited processing infrastructure and complex regulatory requirements. The alignment of COFEPRIS standards with North American food safety regulations has eased trade barriers, enabling US and Canadian manufacturers to expand their presence in Mexican markets more effectively. Furthermore, Mexico's large-scale pulse crop imports from Canada establish supply chain connections that could support domestic textured vegetable protein production. This is particularly relevant as Mexican food companies aim to lower ingredient costs while addressing the rising demand for protein. Regional trade agreements further enhance this dynamic by facilitating cross-border ingredient flows, allowing manufacturers to optimize production locations based on raw material availability and market proximity rather than regulatory constraints.
Markets in the rest of North America, including Central American countries, remain in the early stages of development but show potential for growth. Economic development in these regions is expected to drive higher protein consumption, while urbanization fuels demand for convenient food products. However, the agricultural focus on traditional crops limits the availability of domestic raw materials for textured vegetable protein manufacturing, resulting in a reliance on imports that could hinder market growth until processing infrastructure improves. On a positive note, demographic trends indicate a younger, health-conscious urban consumer base. As disposable incomes rise and food retail modernizes, these factors suggest a more favorable market environment in the coming years.
Competitive Landscape
In North America, the textured vegetable protein market is moderately fragmented. Established agricultural processors leverage vertical integration, while specialized plant-based companies focus on innovation to differentiate themselves. The market lacks a dominant player, creating opportunities for both cost leadership and niche positioning strategies. Companies such as Archer Daniels Midland and Cargill utilize their extensive grain processing networks to gain raw material cost advantages. Meanwhile, Beyond Meat and Ingredion emphasize proprietary processing technologies to enhance texture and flavor. As food manufacturers shift their procurement strategies from price-focused decisions to total value optimization, companies that deliver measurable improvements in taste, texture, and nutritional density gain a competitive edge.
Key players in the market include Cargill Inc., Archer Daniels Midland Company, Bunge Limited, Ingredion Inc., and Roquette Freres. Leading companies in the textured vegetable protein market are committed to ongoing product innovation to meet changing consumer preferences and dietary needs. These firms are heavily investing in research and development to improve product texture, taste, and nutritional profiles while expanding their plant-based protein portfolios. Collaborations with food technology startups are becoming more common, accelerating innovation and market penetration. Companies are demonstrating operational agility by investing in advanced manufacturing facilities and optimizing supply chains to ensure consistent product quality and availability. Distribution networks are expanding through both traditional retail channels and emerging digital platforms, while companies also strengthen their presence in the foodservice sector. The industry's focus on sustainable sourcing and clean-label formulations reflects its response to increasing consumer awareness of environmental and health concerns.
Technological advancements are now a key competitive differentiator. Companies are investing in high-moisture extrusion and protein isolation techniques to position their products as premium offerings. Louis Dreyfus Company's February 2024 announcement of pea protein production capacity in North America highlights continued investment in processing infrastructure, which could reshape the competitive landscape. Patent activity in protein texturization methods has increased, with companies seeking intellectual property protection for innovative processing techniques that provide competitive advantages in specific applications. Opportunities exist in niche areas such as pet food, aquaculture feed, and ethnic cuisine adaptations, where established players have limited presence and consumer preferences are still evolving. Recent FDA regulatory clarity on plant-based protein labeling has reduced barriers to entry for new participants and enabled existing players to expand their market reach through improved product positioning.
North America Textured Vegetable Protein Industry Leaders
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Cargill Inc.
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Archer Daniels Midland Company
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Bunge Limited
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Ingredion Inc.
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Roquette Freres SA
- *Disclaimer: Major Players sorted in no particular order
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Recent Industry Developments
- June 2025: Roquette has expanded its NUTRALYS portfolio with the introduction of two new textured protein solutions: NUTRALYS T WHEAT 600L, a textured wheat protein, and NUTRALYS T PEA 700XC, a pea protein.
- April 2025: ACI Group introduced a new plant-based protein line. ACI Group has expanded its portfolio of plant-based proteins to include pea, soy, and wheat proteins, along with a unique blend of plant-based protein concentrates. These proteins are designed to address specific requirements such as taste, texture, protein content, shelf life, and product appearance.
- July 2024: Ingredion unveiled VITESSENCE ® Pea 100 HD: a new pea protein ensuring cold-pressed bars stay soft throughout their shelf life, enhancing texture and taste for an optimal snacking experience.
- May 2023: Bunge Limited formed a strategic alliance with Nutrien Ag Solutions, the retail division of Nutrien Ltd., to support U.S. farmers in the implementation of sustainable farming practices in order to increase production of low-carbon products.
North America Textured Vegetable Protein Market Report Scope
Off-Trade, On-Trade are covered as segments by Distribution Channel. Canada, Mexico, United States are covered as segments by Country.
By Product Type
| Soy-based |
| Wheat-based |
| Pea-based |
| Other Pulses (faba, lentil, chickpea) |
By Form
| Flakes |
| Chunks |
| Others |
End user
| Retail | |
| Foodservice | |
| Food and feed Processing | Meat Analogues |
| Ready Meals and Snacks | |
| Bakery and Confectionery | |
| Animal and Aqua Feed |
By Geography
| United States |
| Canada |
| Mexico |
| Rest of North America |
| By Product Type | Soy-based | |
| Wheat-based | ||
| Pea-based | ||
| Other Pulses (faba, lentil, chickpea) | ||
| By Form | Flakes | |
| Chunks | ||
| Others | ||
| End user | Retail | |
| Foodservice | ||
| Food and feed Processing | Meat Analogues | |
| Ready Meals and Snacks | ||
| Bakery and Confectionery | ||
| Animal and Aqua Feed | ||
| By Geography | 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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