Market Overview
| Study Period | 2020 - 2030 |
|---|---|
| Base Year For Estimation | 2024 |
| Forecast Data Period | 2025 - 2030 |
| Market Size (2025) | USD 0.56 Billion |
| Market Size (2030) | USD 1.03 Billion |
| Growth Rate (2025 - 2030) | 11.21% 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. |
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North America Tofu Market Analysis by Mordor Intelligence
The North America tofu market size reached USD 0.56 billion in 2025 and is projected to climb to USD 1.03 billion by 2030, translating into an 11.21% CAGR and underscoring strong regional momentum in plant-based proteins. Renewed health consciousness, expanding flexitarian lifestyles and clear FDA labeling guidance are enabling producers to showcase nutritional advantages and expand shelf presence across mainstream retail. Menu innovation within quick-service and casual-dining chains is normalizing tofu consumption beyond traditional Asian cuisine, while government grants—most visibly Canada’s USD 252.03 million Protein Industries Canada fund—are accelerating soy processing capacity and product R&D. Strategic investments such as Calbee’s 2025 majority stake in Hodo Foods signal that global food majors view the North America tofu market as a scalable growth platform with acquisition upside. In parallel, Mexico’s double-digit demand trajectory highlights the market’s geographic diversification as rising urban incomes intersect with SADER-backed sustainable protein programs.
Key Report Takeaways
- By product type, regular tofu held 56.20% of the North America tofu market in 2024; smoked and flavored variants are advancing at a 13.25% CAGR through 2030.
- By distribution channel, off-trade retail accounted for 71.20% of revenue in 2024, whereas on-trade foodservice is projected to accelerate at 14.55% CAGR up to 2030.
- By geography, the United States commanded 72.40% of the North America tofu market share in 2024, while Mexico is forecast to grow at 14.21% CAGR to 2030.
North America Tofu Market Trends and Insights
Drivers Impact Analysis
| Drivers | (~)% Impact on CAGR Forecasts | Geographic Relevance | Impact Timeline |
|---|---|---|---|
| Health and Nutrition Awareness | +2.8% | North America-wide, strongest in urban centers | Long term (≥ 4 years) |
| Rising Popularity of Asian Cuisines | +2.1% | US and Canada metropolitan areas, emerging in Mexico | Medium term (2-4 years) |
| Growing Vegan and Flexitarian Populations | +2.5% | US West Coast, Canadian urban centers, Mexico City | Long term (≥ 4 years) |
| Menu Diversification in Foodservice | +1.9% | US and Canada commercial foodservice, Mexico QSR expansion | Medium term (2-4 years) |
| Innovative Products and Flavors | +1.6% | North America retail channels, premium segments | Short term (≤ 2 years) |
| Government and Institutional Support | +1.4% | Canada federal programs, US state-level initiatives | Long term (≥ 4 years) |
| Source: Mordor Intelligence | |||
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Health and Nutrition Awareness
With growing health consciousness, protein consumption patterns are evolving, positioning tofu as a key option. Tofu provides a complete protein profile, containing all essential amino acids, while being free of cholesterol and low in saturated fat. Awareness of soy's cardiovascular benefits has increased, supported by numerous peer-reviewed studies that associate soy protein with reduced LDL cholesterol levels. This scientific backing has expanded soy's appeal beyond its traditional vegetarian market. The FDA's ongoing endorsement of soy protein's heart health claims further strengthens this trend, enabling manufacturers to highlight these benefits to health-conscious consumers seeking evidence-based nutrition. Mori-Nu, preparing for its 2025 export strategy, emphasizes this medical validation, citing a 40% increase in U.S. tofu sales driven by consumers prioritizing functional nutrition over taste alone. This health-focused demand creates opportunities for premium pricing, particularly for organic and non-GMO certified products. As tofu is increasingly viewed as a tool for preventive healthcare rather than a dietary limitation, its growth potential becomes clear. The combination of an aging population and a growing emphasis on preventive health suggests sustained long-term growth, especially as rising healthcare costs drive interest in dietary solutions over pharmaceutical alternatives.
Rising Popularity of Asian Cuisines
North America's increasing adoption of Asian cuisine is transforming tofu's role from a meat substitute to a core ingredient. This change reflects more than just taste preferences; it signifies a cultural shift. Restaurant industry data highlights the rapid growth of Asian cuisine in North America. Tofu, a traditional protein in Asian dishes, is introducing many non-Asian consumers to soy-based nutrition through familiar flavors and cooking techniques. This cultural connection is particularly impactful in restaurants, where chefs emphasize tofu's versatility through traditional recipes rather than experimental plant-based innovations. The National Restaurant Association's 2025 foodservice trends emphasize the rising demand for authentic Asian flavors. Tofu is gaining prominence in dishes such as poke bowls, ramen, and fusion cuisine that blends Asian techniques with local ingredients. By incorporating tofu into Asian culinary traditions, restaurants not only enhance their menus but also educate diners, increasing their confidence in preparing and consuming tofu. This confidence extends to retail, encouraging home-cooked tofu meals. Unlike other plant-based proteins that often imitate meat, tofu's strong culinary heritage distinguishes it, creating demand rooted in tradition rather than temporary dietary trends.
Growing Vegan and Flexitarian Populations
As demographic trends shift towards plant-based diets, the demand for tofu is surging, especially among flexitarian consumers. Unlike committed vegans, flexitarians cut back on animal proteins without completely forgoing them, representing a broader market segment. This suggests that tofu's appeal isn't limited to niche diets. Flexitarians value diverse protein sources and nutritional benefits, opening doors for tofu products that highlight culinary flexibility and ease of use, rather than just ethical considerations. For instance, Nasoya's Toss'ables, pre-marinated tofu cubes set to debut in January 2025, are crafted for the busy flexitarian, perfect for quick additions to salads, pasta, or other meals. With government dietary guidelines pushing for increased plant protein intake, tofu is gaining institutional backing, making it more palatable to the general public. This newfound acceptance paves the way for tofu to break out of its traditional natural food confines, positioning it as a competitor to mainstream proteins in grocery stores and food services alike.
Menu Diversification in Foodservice
Foodservice operators are increasingly adding tofu to their menus, responding to diverse dietary needs and managing operational costs. This shift has led to a surge in institutional demand, driving both volume growth and product standardization. Restaurant chains are capitalizing on tofu's benefits: it boasts a longer shelf life than animal proteins, offers stable pricing to mitigate menu cost fluctuations, and provides the flexibility to cater to multiple dietary preferences with a single ingredient. Such operational efficiencies are especially valuable to institutional foodservice operations—like universities, corporate cafeterias, and healthcare facilities—where accommodating diverse dietary needs complicates menu planning. Hodo Foods' 2025 expansion into foodservice, with notable clients like Google, UC Berkeley, and Chipotle, underscores this trend. These institutions are harnessing tofu's versatility to meet varied dietary demands while streamlining operations. Manufacturers are also adapting, developing foodservice-specific tofu formats—such as pre-marinated, portion-controlled, and shelf-stable varieties—recognizing that institutional needs differ from those of retail consumers. Furthermore, as institutional buyers prioritize quality assurance in their plant-based protein choices, they are increasingly attentive to regulatory compliance, including FDA produce safety standards and USDA organic certification.
Restraint Impact Analysis
| Restraints | (~)% Impact on CAGR Forecasts | Geographic Relevance | Impact Timeline |
|---|---|---|---|
| Soybean Price and Supply Volatility | -1.8% | North America-wide, concentrated in Prairie provinces | Short term (≤ 2 years) |
| Competition from Other Proteins | -1.4% | US and Canada urban markets, premium segments | Medium term (2-4 years) |
| Consumer Perception Barriers | -1.2% | Rural and traditional markets across North America | Long term (≥ 4 years) |
| Allergen and GMO Concerns | -0.9% | Health-conscious segments, organic retail channels | Medium term (2-4 years) |
| Source: Mordor Intelligence | |||
Soybean Price and Supply Volatility
Tofu manufacturers face significant margin pressures due to fluctuations in commodity prices, with soybean futures volatility directly influencing production costs and retail pricing strategies in North America. In 2024, USDA[1]USDA, “Economic Research Service Soybean Outlook,” usda.gov data reported a 23% volatility in soybean prices, driven by weather-related disruptions, shifts in international trade, and competing demand from biodiesel production, which redirects soybeans from food applications. This price instability disproportionately impacts smaller tofu producers, as they often lack the hedging tools and long-term supply agreements that larger manufacturers utilize through advanced commodity risk management systems. Soybean production in North America is concentrated in weather-sensitive regions, such as the U.S. Midwest and Canadian Prairies, making the supply chain vulnerable to disruptions. These vulnerabilities can interrupt tofu production, forcing manufacturers to source higher-cost soybeans from alternative regions or import markets. Additionally, non-GMO and organic soybean premiums add further cost challenges. For example, organic soybeans command a 40-60% price premium over conventional varieties, creating affordability issues for premium tofu products targeting health-conscious consumers. Furthermore, supply chain disruptions—including transportation bottlenecks and processing facility constraints—exacerbate price volatility, sometimes resulting in temporary shortages. These shortages may compel manufacturers to reformulate products or temporarily halt production lines.
Consumer Perception Barriers
In regions with strong traditional protein consumption patterns, factors such as taste preferences, texture expectations, and unfamiliar preparation methods restrict the tofu market's growth beyond its core consumer base. Research highlights that taste and texture concerns are the primary obstacles to tofu adoption. Many potential consumers associate tofu with bland flavors and are intimidated by its unfamiliar cooking requirements, which complicate meal planning. Additionally, tofu's association with restrictive diets—such as vegetarianism, veganism, and health-focused eating—can foster negative perceptions. Mainstream consumers often view plant-based proteins as compromises rather than appealing culinary options. While younger demographics are more inclined to try plant-based alternatives, older generations exhibit greater resistance to unfamiliar protein sources. Moreover, rural and traditional markets adopt tofu at a slower pace compared to urban areas, where exposure to diverse ethnic cuisines promotes familiarity with soy-based proteins. Marketers must address the challenge of showcasing tofu's versatility and nutritional benefits without reinforcing its association with dietary restrictions, which could deter mainstream consumers seeking convenient and familiar meal options.
Segment Analysis
By Product Type: Flavored Variants Drive Premium Growth
In 2024, regular tofu held the largest market share, at 56.20%, driven by its widespread use in traditional Asian cuisine and its appeal to health-conscious consumers. These consumers value tofu for its versatility and neutral flavor, making it a popular choice for home cooking and meal preparation. At the same time, the smoked and flavored segment is experiencing significant growth, with a projected 13.25% CAGR through 2030. This growth is attributed to manufacturers addressing previous challenges related to taste and convenience, which had limited tofu's mainstream adoption. The trend indicates that consumers are now willing to pay more for products that simplify preparation and offer familiar flavors, signaling an expansion of the market beyond traditional tofu consumers.
Innovation continues to drive the tofu market, with manufacturers introducing fortified variants, including calcium-enhanced, omega-3-enriched, and protein-dense options. These developments position tofu as a nutritional enhancement rather than a dietary compromise. Research from the University of Kentucky underscores the potential of calcium-fortified silken tofu, showcasing methods to increase nutritional density while preserving its traditional texture. This advancement supports the emergence of a functional food category that can command premium pricing. Additionally, soy-free alternatives, like Franklin Farms' chickpea-based products, are expanding the market by addressing soy allergen concerns while maintaining familiar preparation methods and textures. Moreover, compliance with FDA produce safety standards and organic certification requirements is becoming increasingly important. Manufacturers recognize that meeting these standards not only ensures quality but also provides a competitive advantage in institutional and premium retail markets.
Note: Segment shares of all individual segments available upon report purchase
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By Distribution Channels: Foodservice Transformation Accelerates
In 2024, off-trade retail channels accounted for 71.20% of the market share, highlighting tofu's strong presence in supermarket refrigerated sections and natural food stores. These outlets cater to health-conscious consumers who frequently purchase plant-based proteins for home cooking. Meanwhile, the on-trade foodservice segment is projected to grow at a significant 14.55% CAGR through 2030. This growth reflects the rapid adoption of tofu by institutions, including restaurants, corporate cafeterias, and educational facilities, which are incorporating it into their menus to meet diverse dietary needs and manage operational costs. This shift illustrates tofu's transformation from a niche ingredient to a mainstream foodservice protein, creating new volume opportunities beyond traditional retail sales.
Supermarkets and hypermarkets continue to dominate the retail landscape, supported by extensive refrigerated distribution networks and consumer familiarity with tofu's placement in produce or dairy sections. At the same time, convenience stores are emerging as a promising channel for shelf-stable and ready-to-eat tofu products aimed at on-the-go consumers. Online channels are experiencing rapid growth, particularly for specialty and premium tofu products that benefit from direct-to-consumer marketing and subscription-based delivery models, which enhance customer loyalty and ensure consistent revenue. Manufacturers are increasingly focusing on foodservice-specific product formats, such as portion-controlled, pre-marinated, and extended shelf-life varieties, to meet the unique requirements of institutional buyers. Additionally, regulatory compliance, including USDA organic certification and FDA food safety standards, offers opportunities for quality differentiation, which is becoming a critical factor for institutional buyers when sourcing plant-based proteins.
Note: Segment shares of all individual segments available upon report purchase
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Geography Analysis
In 2024, the U.S. leads North America's tofu market with a significant 72.40% share. This dominance is driven by well-established Asian-American communities, increasing acceptance in mainstream retail, and a strong presence in various restaurant categories and institutional feeding operations. As the U.S. market evolves, there is a growing focus on premium product positioning and functional innovation. This is highlighted by House Foods' introduction of DHA omega-3 enriched tofu and Hodo's strategic expansion into major retail chains such as Meijer, Harris Teeter, and Giant Martin's, both planned for 2025. Additionally, the FDA's 2024 draft guidance on plant-based food labeling provides manufacturers with regulatory clarity to emphasize nutritional benefits and differentiate their products in a competitive retail environment. The foodservice sector is also experiencing increased tofu adoption, with major chains like Chipotle incorporating Sofritas and Sweetgreen adding tofu to their menus. These developments reflect broader institutional acceptance, expanding tofu's appeal beyond traditional Asian cuisine.
Mexico is projected to be the fastest-growing regional market, with a strong 14.21% CAGR through 2030. This growth is driven by a rising middle class, urbanization, and government initiatives aimed at diversifying agriculture and enhancing domestic soy processing capacity. Mexico's tofu market growth aligns with global trends in plant-based protein adoption, fueled by health awareness, environmental concerns, and the need for cost-effective protein solutions to address urban food security challenges. SADER's[2]Secretaría de Agricultura y Desarrollo Rural, “Sustainable Protein Programs,” gob.mx sustainable agriculture programs support domestic soy production and processing, providing regional tofu manufacturers with supply chain advantages and reducing dependence on imports from the U.S. and Canada. The rise of quick-service restaurants and modern retail formats in Mexican cities creates opportunities to position tofu as a convenient and affordable protein alternative rather than a niche health product.
In 2023, Canadian tofu retail sales reached USD 24.1 million, supported by urban consumer adoption and increased integration in institutional foodservice, according to Agriculture Canada[3]Agriculture and Agri-Food Canada, "Canadian Tofu Retail Sales", www.agriculture.canada.ca. The Prairie provinces, as the center of Canadian soy processing, offer cost advantages for tofu production. Meanwhile, Ontario and Quebec are key consumption markets, driven by their established Asian-Canadian communities and health-conscious consumers. Smaller markets in the Caribbean and Central America show potential, supported by tourism and expatriate demand, but face challenges due to limited cold chain infrastructure.
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Competitive Landscape
The North American tofu market exhibits moderate concentration with a 6 out of 10 rating, indicating competitive fragmentation that creates acquisition opportunities for larger food conglomerates seeking plant-based protein exposure through established brands and distribution networks. The North American tofu market is characterized by companies focusing heavily on product innovation and operational expansion to meet growing consumer demand. Manufacturers are investing in research and development to create new tofu variants, including chickpea-based alternatives and fortified products with enhanced nutritional profiles.
Companies are significantly expanding their production capabilities through new facility construction and existing plant expansions to address the accelerating market demand. Strategic partnerships, particularly with meal kit companies and foodservice operators, are being leveraged to increase market penetration and brand visibility. The industry is witnessing a trend toward vertical integration, with companies establishing control over their supply chains through local sourcing of non-GMO soybeans and investment in state-of-the-art manufacturing facilities.
Technology adoption patterns reveal competitive advantages through processing innovation, shelf-life extension, and functional ingredient development that address traditional tofu limitations around taste, texture, and preparation complexity. Companies increasingly invest in packaging technology and sustainability positioning, as demonstrated by Pulmuone's Earth Month packaging initiatives that combine environmental messaging with product differentiation in competitive retail environments.
North America Tofu Industry Leaders
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American Food Company
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House Foods Group Inc.
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Morinaga Milk Industry Co. Ltd
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Pulmuone Corporate
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The Hain Celestial Group, Inc.
- *Disclaimer: Major Players sorted in no particular order
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Recent Industry Developments
- September 2025: Calbee acquired a majority stake in Hodo Foods, the U.S.-based artisanal tofu and plant-protein company, marking a significant international investment in North American tofu production capacity.
- July 2025: U.S. tofu and plant-based food brand Hodo launched a new Lightly Fried Tofu range in three on-trend flavors: chili crisp, golden turmeric, and gochujang. All three varieties are made with organic, non-GMO, and gluten-free tofu.
- December 2024: The Tofoo Co. launched four new added-value products. The new lineup included a soy, garlic, and ginger-flavored Stir Fry Block, high-protein Veggie Balls made with tofu and Italian spices, Sweet Chili Cubes as pre-diced, marinated tofu, and Tofoo Dippers—a crispy tofu-based snack alternative to chicken nuggets.
- February 2023: Morinaga Nutritional Foods acquired the US plant-based company, Tofurky, and its sister brand, Moocho. Morinaga has been a tofu supplier for Tofurky products for 17 years. The acquisition of Tofurky and Moocho will help the company to strengthen the integrated supply chain and category growth for the brands.
North America Tofu Market Report Scope
Off-Trade, On-Trade are covered as segments by Distribution Channel. Canada, Mexico, United States are covered as segments by Country.
Product Type
| Regular |
| Smoked/Flavored |
| Fortified/Functional |
Distribution Channels
| On-Trade | Hotels |
| Restaurants | |
| Catering | |
| Off-Trade | Supermarkets and Hypermarkets |
| Convenience Stores | |
| Online Channel | |
| Others |
Geography
| United States |
| Mexico |
| Canada |
| Rest of North America |
| Product Type | Regular | |
| Smoked/Flavored | ||
| Fortified/Functional | ||
| Distribution Channels | On-Trade | Hotels |
| Restaurants | ||
| Catering | ||
| Off-Trade | Supermarkets and Hypermarkets | |
| Convenience Stores | ||
| Online Channel | ||
| Others | ||
| Geography | United States | |
| Mexico | ||
| Canada | ||
| 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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