Market Overview
| Study Period | 2020 - 2030 |
|---|---|
| Market Size (2025) | USD 4.82 Billion |
| Market Size (2030) | USD 8.24 Billion |
| Growth Rate (2025 - 2030) | 11.32% CAGR |
| Fastest Growing Market | North America |
| Largest Market | Asia Pacific |
| Market Concentration | Medium |
Major Players
*Disclaimer: Major Players sorted in no particular order Image © Mordor Intelligence. Reuse requires attribution under CC BY 4.0. |
|
Textured Vegetable Protein Market Analysis by Mordor Intelligence
The global textured vegetable protein market size reached USD 4.82 billion in 2025 and is forecast to advance to USD 8.24 billion by 2030, reflecting an 11.32% CAGR during the forecast period. This represents a robust compound annual growth rate (CAGR) of 11.32% during the forecast period. The market's expansion is driven by multiple factors, including a notable shift in consumer preferences toward healthier dietary choices. The U.S. Food and Drug Administration's clarification on plant-based labeling in January 2025 has further supported the market by providing clear guidelines, fostering consumer trust, and encouraging product innovation. Additionally, advancements in high-moisture extrusion technology have enabled the large-scale production of textured vegetable proteins with meat-like textures, enhancing their appeal in meat alternative applications. TVP also benefits from significant cost advantages compared to animal proteins, making it an attractive option for both manufacturers and consumers. The supply chain for TVP has become increasingly resilient, as major agribusinesses in North America have optimized their production assets to meet growing demand. The rising popularity of high-protein, low-fat, and cholesterol-free meat substitutes, particularly among vegans, vegetarians, and flexitarians, is a key factor propelling market growth. In the Asia-Pacific region, the expanding flexitarian population, coupled with strategic investments by vertically integrated companies, is accelerating the adoption of TVP. Furthermore, the introduction of innovative products leveraging germination and fermentation techniques is broadening the scope of TVP applications, catering to diverse consumer preferences and expanding its market potential.
Key Report Takeaways
- By product type, soy-based proteins accounted for 43.59% of the textured vegetable protein market share in 2024, whereas pea-based proteins are projected to grow at an 11.84% CAGR through 2030.
- By form, flakes led with 41.28% revenue share in 2024, while chunks are forecast to expand at an 11.38% CAGR, the fastest among all formats.
- By end user, food and feed processing commanded 47.72% of the textured vegetable protein market size in 2024 and is expected to progress at a 12.03% CAGR through 2030.
- Regionally, North America held 39.60% revenue share in 2024, whereas the Asia-Pacific is poised for the highest regional CAGR of 12.36% between 2025 and 2030.
Global Textured Vegetable Protein Market Trends and Insights
Drivers Impact Analysis
| Driver | (~) % Impact on CAGR Forecast | Geographic Relevance | Impact Timeline |
|---|---|---|---|
| Rapid adoption in plant-based meat analogues | +2.1% | Global, with concentration in North America and Europe | Medium term (2-4 years) |
| Rising health and wellness trends | +1.8% | Global, strongest in developed markets | Long term (≥ 4 years) |
| Advances in food processing technologies | +1.6% | North America and Europe, expanding to Asia-Pacific | Short term (≤ 2 years) |
| Expansion of vegan and vegetarian populations | +1.4% | Global, led by Asia-Pacific and Europe | Long term (≥ 4 years) |
| Growing awareness of animal welfare | +1.2% | Europe and North America, emerging in Asia-Pacific | Medium term (2-4 years) |
| Cost competitiveness over isolates and concentrates | +0.9% | Global, particularly emerging markets | Short term (≤ 2 years) |
| Source: Mordor Intelligence | |||
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Rapid adoption in plant-based meat analogues
The growing adoption of plant-based meat alternatives is fueling demand for textured proteins that replicate the fibrous, chewy qualities of animal muscle. High-moisture extrusion technology enables the production of whole-muscle analogues with meat-like texture, driving premium pricing and higher profit margins for textured vegetable protein (TVP) manufacturers. According to the Good Food Institute, 53% of Americans had tried plant-based meat in 2024, compared to 40% in 2023[1]Source: Good Food Institute, "Consumer snapshot: Plant-based meat in US", gfi.org. This increase highlights strong consumer interest in TVPs, valued for their ability to replicate the taste and texture of meat. Consumers are increasingly seeking protein alternatives that deliver a familiar culinary experience while supporting their efforts to reduce meat consumption. Technological advancements, such as ICL's Rovitaris SprouTx, are further enhancing the segment. This proprietary germination process eliminates beany off-flavors that previously limited consumer acceptance. Food manufacturers are specifying textured proteins for applications like burger patties, sausages, and nuggets, with formulation requirements such as specific particle sizes and water-holding capacities commanding price premiums over standard commodity proteins.
Rising health and wellness trends
Consumers are increasingly prioritizing protein consumption in their diets, marking a significant shift in dietary habits. According to data from the Australian Bureau of Statistics, Australians in FY 2024 obtained an average of 5% of their daily protein intake from vegetable-based products and dishes[2]Source: Australian Bureau of Statistics, " Apparent Consumption of Selected Foodstuffs, Australia", abs.gov.au. This change in behavior is closely tied to rising awareness of the health benefits of plant proteins, particularly their role in preventing cardiovascular diseases and diabetes. Consequently, there is a sustained and growing demand for Textured Vegetable Protein (TVP) in health-oriented food applications. This trend is not limited to traditional vegetarian consumers. Flexitarians are driving the demand for hybrid products that combine meat and plant proteins. In response to this demand, manufacturers are innovating and developing TVP formulations tailored to specific applications. For example, Ingredion has optimized its pea protein for use in sports nutrition bars, improving shelf softness and reducing the chalky texture often associated with such products. The health-focused positioning of TVP is particularly advantageous in the current market. This creates a significant opportunity for TVP products to be marketed as minimally processed, high-quality protein sources, catering to the growing consumer preference for healthier and more natural food options.
Advances in food processing technologies
Recent advancements in twin-screw extrusion technology have significantly enhanced manufacturers' ability to control protein texturization parameters with precision. This progress enables the creation of fibrous structures that closely replicate the texture and appearance of animal muscle tissue. High-moisture extrusion processes, operating at moisture levels between 50-70%, are specifically designed to produce meat-like analogues that cater to the growing demand for plant-based alternatives. On the other hand, low-moisture extrusion systems, functioning at 20-35% moisture content, generate shelf-stable extenders that offer extended distribution capabilities, making them suitable for a wider range of applications. Innovative processing techniques, such as supercritical CO2-assisted extrusion, have further improved the uniformity of product expansion while preserving heat-sensitive nutrients. These advancements address longstanding quality concerns that previously limited the adoption of textured vegetable protein (TVP) in various applications. Additionally, in July 2025, GEA, a leading equipment manufacturer, established a new Food Technology Center in the United States, signaling its ongoing investment in the development of advanced processing capabilities. The convergence of these technologies empowers manufacturers to produce differentiated products with highly specific functional properties. These include controlled water absorption rates and precise particle size distributions, which are optimized to enhance performance in targeted applications, thereby meeting diverse consumer and industry needs.
Expansion of vegan and vegetarian populations
Demographic trends are increasingly shifting towards plant-based diets, driving a sustained and structural rise in the demand for textured proteins across a wide range of food categories. Generation Z, in particular, is normalizing plant-based meals, which is influencing institutional adoption and highlighting behavioral preferences that go beyond the traditional vegetarian demographic. In 2025, nearly 42% of India's population follows vegetarian diets[3]Source: World Animal Foundation, "Vegetarian Statistics 2025", worldanimalfoundation.org, either full-time or seasonally, according to the World Animal Foundation, highlighting the country's global leadership in vegetarianism. This expansion in dietary preferences is creating significant market opportunities that extend beyond traditional meat substitutes, encompassing areas such as protein-enriched snacks, bakery products, and components for ready-made meals. Southeast Asian markets, in particular, are showing robust growth potential, with consumers displaying a growing interest in hybrid products that combine meat and plant-based ingredients. Additionally, regulatory frameworks are increasingly adapting to accommodate plant-based alternatives. For instance, Indonesia is set to implement mandatory halal certification for textured vegetable protein (TVP) imports started in October 2024. This regulatory shift not only reflects the growing acceptance of plant-based products but also expands the addressable market for manufacturers that comply with these standards.
Restraints Impact Analysis
| Restraint | (~) % Impact on CAGR Forecast | Geographic Relevance | Impact Timeline |
|---|---|---|---|
| Taste and texture acceptance | -1.5% | Global, particularly in emerging markets | Medium term (2-4 years) |
| Regulatory and food safety barriers | -1.2% | Global, varying by jurisdiction | Short term (≤ 2 years) |
| High capital intensity of twin-screw extrusion lines | -0.8% | Global, impact on new entrants | Long term (≥ 4 years) |
| Consumer uncertainty on nutritional quality | -0.7% | Developed markets, health-conscious segments | Medium term (2-4 years) |
| Source: Mordor Intelligence | |||
Taste and texture acceptance
Interest in plant-based alternatives continues to grow, but the textured vegetable protein market faces notable challenges in achieving broad consumer acceptance. Issues with taste and texture remain key obstacles, limiting these products' penetration into mainstream markets. While many consumers have experimented with plant-based meat alternatives, only a small portion have made them a regular part of their diets. This limited adoption is primarily due to dissatisfaction with the sensory experience, particularly in terms of flavor and mouthfeel. The challenge is even more pronounced in applications requiring complex texture profiles, such as whole-muscle meat analogues. Current textured vegetable protein technologies struggle to replicate the fibrous structure, juiciness, and overall sensory appeal of traditional meat, which are critical for consumer acceptance. Furthermore, regional preferences intensify these challenges. Consumers in regions with strong meat-eating traditions tend to have lower tolerance for texture variations compared to those in early-adopter markets, where plant-based alternatives have gained greater acceptance. To address these issues, manufacturers are making significant investments in sensory research and product reformulation. Efforts are focused on improving the taste, texture, and overall sensory attributes of textured vegetable protein products. However, achieving substantial progress in this area requires sustained investment in research and development, along with iterative product development cycles to refine and enhance these offerings over time.
Regulatory and food safety barriers
Regulatory complexities create substantial challenges for TVP manufacturers, particularly as the HHS directs the FDA to discontinue self-affirmed GRAS pathways. These pathways have been a key mechanism for alternative protein companies to speed up market entry. The proposed changes would require public notifications and the submission of safety data before entering the market. This adjustment could extend approval timelines from months to years and significantly increase regulatory compliance costs. Additionally, the FDA's January 2025 guidance on food safety for low-moisture ready-to-eat products enforces stricter sanitation programs and corrective actions following pathogen contamination, further complicating operations for TVP producers. International trade barriers also hinder market access. Differences in allergen labeling requirements, the EU's novel food regulations, and country-specific certification demands, such as Indonesia's mandatory halal certification, create substantial compliance burdens. These challenges are particularly pronounced for smaller manufacturers with limited regulatory resources.
Segment Analysis
By Product Type: Soy Maintains Dominance Despite Pea Protein Surge
Soy-based textured proteins hold a 43.59% market share in 2024, leveraging well-established supply chains and processing infrastructures that provide cost advantages over other protein sources. This segment benefits from advanced extrusion technology designed for soy protein and widespread consumer familiarity with soy products. On the other hand, pea-based alternatives are the fastest-growing segment, with an 11.84% CAGR projected through 2030. Their growth is driven by allergen-friendly attributes and improved taste profiles that address the traditional shortcomings of soy protein. Wheat-based proteins continue to see steady demand in applications requiring gluten functionality. Additionally, other pulses, such as faba, lentil, and chickpea proteins, are gaining popularity in premium and specialty applications.
Competitive dynamics are shaped by global supply chain factors. In the 2024/25 period, global soy production reached 424.2 million metric tons[4]Source: United States Department of Agriculture (USDA), "Production - Soybeans", usda.gov, ensuring ample raw material availability. Pea protein production is concentrated in Canada, followed by Russia, China, and India, resulting in diverse supply chain risk profiles. Companies like ChickP Protein are driving innovation by developing 90% chickpea isolates with a neutral taste and a complete amino acid profile. These advancements in alternative pulse proteins could challenge soy's traditional dominance in specific applications.
Note: Segment shares of all individual segments available upon report purchase
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By Form: Chunks Gain Ground on Traditional Flakes
Flakes hold a 41.28% market share in 2024, attributed to their quick rehydration capabilities and established application in ground meat products, where rapid moisture absorption and texture development are essential. This format offers processing advantages such as reduced energy usage during extrusion and simplified handling in food production. On the other hand, chunks represent the fastest-growing format, with an expected 11.38% CAGR through 2030. This growth is driven by their suitability for whole-muscle meat analogue applications, which require larger particle sizes and complex fibrous structures. Other formats, including granules and strips, cater to specialized uses in snack foods and ready meals.
Technological advancements in processing enable manufacturers to optimize particle size distributions for specific applications. High-moisture extrusion methods produce chunks with fibrous, meat-like structures, while low-moisture processes create shelf-stable flakes suitable for extended distribution. The selection of format increasingly depends on end-use requirements. Chunks command premium pricing in whole-muscle applications, whereas flakes compete primarily on cost-effectiveness in meat extension uses. Furthermore, FDA regulations for low-moisture ready-to-eat products influence both formats, necessitating enhanced sanitation and pathogen control measures. These requirements often favor larger manufacturers equipped with advanced quality systems.
Note: Segment shares of all individual segments available upon report purchase
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By End User: Food Processing Drives Market Growth
Food and Feed Processing applications hold a dominant 47.72% market share in 2024 and are the fastest-growing segment, achieving a 12.03% CAGR through 2030. This growth highlights the industry's increasing reliance on Textured Vegetable Protein (TVP) for cost-efficient protein fortification and meat extension. Rising ingredient costs make plant-based alternatives like TVP an attractive option for food manufacturers aiming to maintain protein levels while controlling input expenses. Retailers directly target consumers with packaged TVP products, while foodservice adoption is expanding as restaurants and institutional kitchens incorporate plant-based options to meet shifting consumer demands.
TVP manufacturers are capitalizing on industrial demand by forming bulk supply agreements and long-term contracts, which provide stable revenue streams. Within the Food and Feed Processing segment, meat analogues lead as the fastest-growing subsegment, driven by advancements in high-moisture extrusion technology that replicate whole-muscle textures. Ready meals and snacks benefit from TVP's shelf stability and protein enrichment properties, while bakery and confectionery applications utilize its textural qualities for protein-enhanced products. Animal and aqua feed applications serve as high-volume outlets for lower-grade TVP products, though margins remain limited due to the pricing dynamics of commodity feed ingredients.
Geography Analysis
North America dominates the market with a 39.60% share in 2024, driven by its advanced food processing infrastructure, supportive regulatory frameworks, and growing consumer preference for plant-based alternatives. The region's integrated supply chains, spanning from raw material production to final product manufacturing, are exemplified by companies like ADM, which has optimized operations by closing its Bushnell, Illinois, plant and consolidating production at the Decatur East facility to enhance efficiency and competitiveness. The US antidumping duties on Chinese pea protein, excluding textured pea protein, provide a competitive advantage to domestic and allied suppliers. Additionally, the FDA's January 2025 guidance on plant-based food labeling offers manufacturers clarity and reduces market uncertainties, further supporting the regulatory environment.
Asia-Pacific is projected to be the fastest-growing region, with a 12.36% CAGR through 2030. This growth is attributed to a rising middle class, government initiatives promoting domestic protein production, and cultural acceptance of plant-based proteins in traditional cuisines. Indonesia emerges as a key market, with TVP identified as a "best product prospect" for suppliers. The region exhibits strong consumer trends toward reducing meat consumption. China's "Three New Foods" regulatory framework facilitates the development of innovative TVP products, while Indonesia's mandatory halal certification requirements, effective October 2024, expand market opportunities for compliant manufacturers.
Europe prioritizes sustainability and domestic protein security, supported by initiatives such as Germany's EUR 38 million funding for sustainable protein transitions and the EU's broader strategy to increase domestic plant-based protein supply. Beneo's opening of a EUR 50 million pulse processing facility in Germany in April 2025 highlights the region's investment in processing capacity. European consumers' strong environmental awareness drives plant-based product adoption, although the regulatory complexity of Novel Foods regulations creates challenges for innovative product entry. The region's focus on clean-label and minimally processed foods aligns with TVP's positioning as a natural protein ingredient, creating opportunities for premium-positioned products.
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Competitive Landscape
The textured vegetable protein market is moderately fragmented. Established agribusiness players capitalize on vertical integration advantages, while specialized protein companies prioritize innovation and premium applications. No single player holds a dominant share, creating opportunities for both scale-driven cost leadership and differentiation strategies. Established players benefit from integrated supply chains that span from raw material sourcing to final product manufacturing, providing cost advantages and supply chain resilience that smaller competitors often find difficult to achieve.
Leading players such as Cargill Inc., Archer Daniels Midland Company, Bunge Limited, Ingredion Inc., and Roquette Frères are spearheading innovation and strategic growth in the global textured vegetable protein market. These companies are developing formulations with enhanced functionality, improved taste, and cleaner labels to meet evolving consumer preferences. Strategic collaborations with ingredient suppliers, food manufacturers, and research institutions are increasingly common, aimed at strengthening market positions and expanding distribution networks. Additionally, companies are scaling up production capacities, particularly in sustainable, plant-based protein facilities, and diversifying their product portfolios to include protein sources like pea, faba bean, and chickpea proteins.
Strategic partnerships play a key role in market entry and expansion strategies. For example, Cargill's investment in ENOUGH's mycoprotein technology and its commercial agreement to market ABUNDA protein aim to achieve cumulative production exceeding 1 million tons by 2033. Companies are leveraging technology-driven differentiation to gain a competitive edge, investing in processing innovations such as high-moisture extrusion and fermentation-derived proteins to enhance sensory properties and functional performance. Patent activity, concentrated among major players like Nestle, DSM, Cargill, Ajinomoto, and Ingredion, highlights a continued focus on innovating processing methods and functional ingredients. While the capital-intensive nature of twin-screw extrusion technology creates barriers for new entrants, advancements in alternative processing technologies and ingredient sourcing provide specialized players with opportunities to compete in niche applications.
Textured Vegetable Protein Industry Leaders
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Ingredion Inc.
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Roquette Freres
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Cargill Inc.
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Archer Daniels Midland Company
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Bunge Limited
- *Disclaimer: Major Players sorted in no particular order
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Recent Industry Developments
- September 2025: ADM has optimized its US soy protein operations by closing the Bushnell, Illinois plant and consolidating production at the Decatur East facility, aiming to boost efficiency and competitiveness in specialty protein ingredients.
- June 2025: DSM-Firmenich has partnered with Meala to develop clean-label pea protein solutions, prioritizing improved taste profiles and functional properties for meat analogue applications.
- 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.
Global Textured Vegetable Protein Market Report Scope
Off-Trade, On-Trade are covered as segments by Distribution Channel. Africa, Asia-Pacific, Europe, Middle East, North America, South America are covered as segments by Region.
By 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
| North America | United States |
| Canada | |
| Mexico | |
| Rest of North America | |
| South America | Brazil |
| Argentina | |
| Colombia | |
| Chile | |
| Rest of South America | |
| Europe | United Kingdom |
| Germany | |
| France | |
| Italy | |
| Spain | |
| Russia | |
| Sweden | |
| Belgium | |
| Poland | |
| Netherlands | |
| Rest of Europe | |
| Asia-Pacific | China |
| Japan | |
| India | |
| Thailand | |
| Singapore | |
| Indonesia | |
| South Korea | |
| Australia | |
| New Zealand | |
| Rest of Asia-Pacific | |
| Middle East and Africa | United Arab Emirates |
| South Africa | |
| Saudi Arabia | |
| Nigeria | |
| Egypt | |
| Morocco | |
| Turkey | |
| Rest of Middle East and Africa |
| By 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 | North America | United States |
| Canada | ||
| Mexico | ||
| Rest of North America | ||
| South America | Brazil | |
| Argentina | ||
| Colombia | ||
| Chile | ||
| Rest of South America | ||
| Europe | United Kingdom | |
| Germany | ||
| France | ||
| Italy | ||
| Spain | ||
| Russia | ||
| Sweden | ||
| Belgium | ||
| Poland | ||
| Netherlands | ||
| Rest of Europe | ||
| Asia-Pacific | China | |
| Japan | ||
| India | ||
| Thailand | ||
| Singapore | ||
| Indonesia | ||
| South Korea | ||
| Australia | ||
| New Zealand | ||
| Rest of Asia-Pacific | ||
| Middle East and Africa | United Arab Emirates | |
| South Africa | ||
| Saudi Arabia | ||
| Nigeria | ||
| Egypt | ||
| Morocco | ||
| Turkey | ||
| Rest of Middle East and Africa | ||
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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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