Market Overview
| Study Period | 2021 - 2031 |
|---|---|
| Market Size (2026) | USD 2.08 Billion |
| Market Size (2031) | USD 3.77 Billion |
| Growth Rate (2026 - 2031) | 12.63% CAGR |
| Fastest Growing Market | Asia Pacific |
| 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. |
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Tofu Market Analysis by Mordor Intelligence
The tofu market size was valued at USD 2.08 billion in 2026 and is expected to reach USD 3.77 billion by 2031, registering a Compound Annual Growth Rate (CAGR) of 12.63% during the forecast period. This growth is primarily attributed to the increasing adoption of flexitarian diets, the affordability of tofu compared to other plant-based proteins, and its growing use in a variety of culinary applications across both Asian and Western cuisines. Manufacturers are actively introducing fortified products to cater to aging and health-conscious consumers. Furthermore, the relatively lower retail price of tofu compared to newer meat analogs has allowed it to maintain resilience despite the slowdown in the broader plant-based food market. The market is also benefiting from geographic expansion beyond its traditional Asia-Pacific base and supply chain efficiencies achieved through proximity to soybean cultivation. However, challenges such as climate-related risks to soybean yields and evolving labeling regulations remain critical considerations for producers and investors.
Key Report Takeaways
- By product type, regular tofu led with 47.54% revenue share in 2025, whereas fortified and functional variants are advancing at a 13.75% CAGR through 2031.
- By nature, conventional production captured 78.43% share of the tofu market size in 2025, while organic tofu is projected to expand at a 13.07% CAGR between 2026 and 2031.
- By distribution channel, off-trade accounted for 60.43% share in 2025, but on-trade foodservice is rebounding at the highest 13.84% CAGR to 2031.
- By geography, Asia-Pacific dominated with 34.55% tofu market share in 2025 and is also forecast to post the fastest 13.83% CAGR through 2031.
Note: Market size and forecast figures in this report are generated using Mordor Intelligence’s proprietary estimation framework, updated with the latest available data and insights as of January 2026.
Global Tofu Market Trends and Insights
Drivers Impact Analysis
| Driver | (~) % Impact on CAGR Forecast | Geographic Relevance | Impact Timeline |
|---|---|---|---|
| Growing adoption of veganism and vegetarianism | +2.3% | Global, with concentration in North America and Europe | Medium term (2-4 years) |
| Rising awareness about animal welfare and ethical food choices | +1.8% | North America, Europe, Australia | Long term (≥ 4 years) |
| Dietary preference for allergen-free foods | +1.2% | Global, particularly North America and Asia-Pacific | Short term (≤ 2 years) |
| Product innovation in flavored, marinated, and organic tofu varieties | +2.1% | Global, led by Japan, United States, Germany | Short term (≤ 2 years) |
| Shift toward sustainable and eco-friendly protein sources | +1.9% | Europe, North America, with spillover to Asia-Pacific | Long term (≥ 4 years) |
| Focus on culinary integration in fusion and multicultural cuisines | +1.5% | North America, Europe, urban Asia-Pacific | Medium term (2-4 years) |
| Source: Mordor Intelligence | |||
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Growing adoption of veganism and vegetarianism
The vegan and vegetarian populations have seen notable growth across Western markets. In 2024, surveys conducted by the Vegan Society and the Good Food Institute reported that 3% of adults in the United Kingdom identified as vegan, while the United States recorded a vegan population of 4% to 5%. This shift is not just a passing lifestyle trend but reflects generational differences, as individuals aged 18 to 34 are adopting veganism at twice the rate of those over 55. Tofu has particularly benefited from this trend due to its lower price compared to extruded pea-protein burgers, making it a more affordable option for budget-conscious consumers transitioning away from animal-based products. In the United States, household penetration of tofu increased from 4.5% before the pandemic to 9% in 2024, indicating that initial trials have successfully converted into regular purchases. This growth has been further supported by institutional adoption, as universities and corporate cafeterias expand their plant-based menu offerings to meet sustainability commitments. This has created a new demand channel that was largely absent a decade ago. However, the growth remains uneven across regions, with rural and lower-income areas lagging behind due to limited retail distribution and cultural unfamiliarity with soy-based proteins.
Rising awareness about animal welfare and ethical food choices
Animal welfare considerations have shifted from being a niche advocacy topic to becoming a significant factor in mainstream consumer decision-making. A 2024 survey conducted in the United Kingdom revealed that 72% of respondents view animal welfare as a public good that warrants government intervention. This growing awareness is influencing purchasing behavior, as European consumers increasingly prioritize supply chain transparency and certifications such as Certified Humane or Animal Welfare Approved. Tofu has a strong ethical positioning because soybean cultivation avoids the concentrated animal feeding operations commonly associated with industrial meat production. However, this narrative is complicated by concerns over deforestation linked to the expansion of soy cultivation in South America. Brands that source soy from certified deforestation-free regions, such as ProTerra or the Roundtable on Responsible Soy (RTRS), are securing premium shelf space in European retail markets. The impact on market growth is particularly notable in Germany, where the Federal Ministry of Food and Agriculture's protein strategy focuses on promoting plant-based alternatives to reduce reliance on imported animal feed. Younger consumers are also using social media platforms to amplify animal welfare messaging, creating viral moments that encourage product trials among previously disengaged demographics.
Dietary preference for allergen-free foods
Soy allergy prevalence in the United States remains low, affecting approximately 0.4% of the population, with most cases resolving by the age of 10, according to the American College of Allergy, Asthma, and Immunology. However, tofu's allergen-free positioning compared to dairy proteins provides a significant advantage in markets where lactose intolerance impacts up to 65% of the global population after infancy. This creates a dual opportunity: tofu serves as a direct dairy substitute in Asian cuisines while also functioning as a hypoallergenic protein source for individuals avoiding gluten, nuts, or shellfish. The increasing demand for clean-label products is further driving this trend, as consumers are paying closer attention to ingredient lists and showing a preference for minimally processed foods. Tofu's simple composition, consisting of soybeans, water, and a coagulant, aligns with these preferences, in contrast to heavily formulated meat alternatives that often include additives such as methylcellulose and titanium dioxide. Regulatory frameworks are also evolving, with the United States Food and Drug Administration (FDA) set to update allergen labeling guidance in 2024 to improve clarity regarding soy derivatives, thereby reducing liability risks for manufacturers. A key challenge remains in educating consumers about the distinction between soy allergies and soy intolerance, a nuance that is often misunderstood in public discussions.
Product innovation in flavored, marinated, and organic tofu varieties
Innovation in tofu products has progressed from traditional commodity blocks to include value-added formats that address preparation challenges. Marinated tofu options, featuring flavors such as teriyaki, sriracha, and Mediterranean herbs, saw increased retail availability during 2024 and 2025. This shift reflects manufacturers' understanding that enhanced flavor profiles encourage trial among consumers unfamiliar with conventional preparation methods. Fortification has emerged as another area of innovation, with calcium-enriched tofu now providing 20 to 30 percent of the daily recommended calcium intake per serving, positioning it as a functional food for bone health. Organic certification has become a key differentiator in premium segments. Standards such as United States Department of Agriculture (USDA) Organic and European Union Organic require the use of non-genetically modified soybeans and prohibit synthetic pesticides, appealing to health-conscious consumers who are willing to pay price premiums of 20 to 40 percent. Additionally, fermented tofu, a traditional component of Chinese cuisine, is gaining popularity in Western markets due to increasing awareness of probiotics. However, regulatory uncertainties regarding health claims limit marketing opportunities for these products. On the technical front, high-pressure processing is being explored to extend tofu's shelf life without refrigeration. This advancement could enable access to convenience store and vending machine channels, which are currently unsuitable for perishable tofu products.
Restraints Impact Analysis
| Restraint | (~)% Impact on CAGR Forecast | Geographic Relevance | Impact Timeline |
|---|---|---|---|
| Fluctuations in raw material soybean yield due to agriculture risks | -0.8% | Global, concentrated in United States, Brazil, Argentina | Short term (≤ 2 years) |
| Regulatory complexity in food safety and labeling standards | -0.6% | Europe, North America, with spillover to export markets | Medium term (2-4 years) |
| Quality consistency issues in taste, texture, and nutritional value | -0.7% | Global, particularly affecting smaller producers | Medium term (2-4 years) |
| Allergic reactions to soy among certain demographics | -0.4% | Global, with higher awareness in North America and Europe | Long term (≥ 4 years) |
| Source: Mordor Intelligence | |||
Fluctuations in raw material soybean yield due to agriculture risks
Soybean agriculture is facing increasing challenges due to climate variability. The United States Department of Agriculture (USDA) has projected a 3% decline in domestic soybean yields by 2036 under moderate warming scenarios, primarily due to heat stress during critical flowering periods [1]Source: United States Department of Agriculture, “Estimating Market Implications From Corn and Soybean Yields Under Climate Change in the United States,” ers.usda.gov. In 2024, Brazil's Cerrado region, a key supplier of global soy exports, experienced a severe drought that reduced output and drove spot prices up by 18% year-over-year. These supply disruptions significantly affect tofu producers who rely on non-genetically modified soybeans for their organic and premium product lines, as this segment is characterized by tighter supply and lower price flexibility. Additionally, input cost inflation is squeezing profit margins for manufacturers who are unable to pass on these cost increases to price-sensitive retail channels, particularly in Asia-Pacific markets where tofu is a staple food item. The situation is further complicated by geopolitical factors, such as trade tensions between the United States and China, which periodically disrupt soybean trade flows and create challenges in inventory management. To address these risks, forward contracting and vertical integration into soybean cultivation are emerging as potential strategies. However, these approaches require substantial capital investments, which smaller producers often find difficult to secure.
Regulatory complexity in food safety and labeling standards
Food safety regulations for tofu production vary widely across regions, creating compliance challenges that drive up operational costs. In 2024, the European Food Safety Authority (EFSA) updated allergen labeling requirements, requiring clearer disclosure of soy derivatives. This change compelled exporters targeting European Union markets to redesign packaging and conduct supply chain audits [2]Source: European Food Safety Authority, “Animal welfare,” efsa.europa.eu. In the United States, the Food and Drug Administration (FDA) is deliberating on plant-based product naming conventions, such as whether terms like "tofu burger" mislead consumers. This ongoing discussion introduces regulatory uncertainty, complicating product development timelines. Organic certification standards, while advantageous for premium market positioning, impose strict traceability requirements that smaller producers often find prohibitively expensive. This dynamic has led to a consolidation of market share among larger companies with dedicated compliance teams. Furthermore, halal and kosher certifications, which are increasingly in demand in Middle Eastern and North American markets, add additional layers of auditing and documentation. The fragmented regulatory environment also creates opportunities for non-compliant imports from regions with weaker enforcement, which undermines pricing stability for producers adhering to regulations.
Segment Analysis
By Product Type: Fortified Variants Gain Traction
Regular tofu accounted for 47.54% of the market share in 2025, emphasizing its established role as a culinary staple in the Asia-Pacific region and its adaptability in Western plant-based cooking. At the same time, fortified and functional tofu is expected to grow at a Compound Annual Growth Rate (CAGR) of 13.75% through 2031. This growth is driven by manufacturers adding nutrients such as calcium, vitamin D, iron, and omega-3 fatty acids to enhance nutritional value and compete with dairy and meat proteins. This innovation resonates particularly with aging populations, where concerns about bone health increase demand for calcium-fortified foods, and in markets like the United Kingdom, where approximately one in five adults are affected by vitamin D deficiency.
Smoked and flavored tofu variants represent a smaller but rapidly growing segment, appealing to consumers looking for convenience and enhanced flavor profiles without requiring extensive meal preparation. These products use marination techniques and wood-smoking processes to offer ready-to-eat options that align with on-the-go consumption trends. The shift toward fortified tofu reflects a broader competitive strategy, as plant-based protein producers recognize that functional benefits attract health-conscious consumers who might otherwise choose animal proteins. Calcium sulfate, traditionally used as a coagulant, now also serves to fortify tofu, providing 20% to 30% of the daily calcium requirement per serving. This nutritional benefit is prominently highlighted on product packaging to appeal to health-focused buyers.
Note: Segment shares of all individual segments available upon report purchase
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By Nature: Organic Certification Unlocks Premium Pricing
Conventional tofu held 78.43% of the market share in 2025, highlighting the price sensitivity in mass-market retail channels where it competes with commodity proteins such as chicken and eggs. On the other hand, organic tofu is expected to grow at a compound annual growth rate (CAGR) of 13.07% through 2031. This growth is supported by certification standards from the European Union (EU) and the United States Department of Agriculture (USDA), which require the use of non-genetically modified soybeans and prohibit synthetic pesticides. The organic tofu segment attracts consumers willing to pay 20% to 40% premiums for perceived health and environmental benefits. These consumers are predominantly located in urban coastal markets with higher disposable incomes. Additionally, organic certification acts as a quality assurance measure in regions where food safety scandals have eroded trust in conventional agriculture, such as China, where the 2008 melamine contamination incidents continue to influence purchasing decisions.
The growth of the organic tofu segment faces challenges due to supply chain limitations. Non-genetically modified soybean acreage represents only a small portion of total cultivation in major producing regions like the United States Midwest and Brazil. This imbalance between supply and demand results in price volatility, making margin management difficult for organic tofu producers, who often lack the scale to absorb fluctuations in input costs. Moreover, certification costs, including annual audits and traceability documentation, place a disproportionate burden on smaller manufacturers, leading to market consolidation. However, the European Union's Farm to Fork strategy, which aims to bring 25% of agricultural land under organic management by 2030, is anticipated to ease supply constraints and reduce price premiums over the forecast period.
By Distribution Channel: Foodservice Recovery Accelerates On-Trade Growth
Off-trade channels accounted for 60.43% of the distribution share in 2025, including supermarkets, hypermarkets, convenience stores, and online retail. This dominance underscores tofu's role as a household staple and the increasing availability of plant-based sections in mainstream grocery retailers. Supermarkets and hypermarkets remain the primary drivers of volume, offering a wide range of Stock Keeping Units (SKUs) from basic commodity blocks to premium organic and flavored options. Online retail is the fastest-growing sub-segment within off-trade, with e-commerce platforms such as Amazon Fresh and Instacart simplifying trial purchases and supporting subscription models that promote regular consumption. Convenience stores are emerging as an important channel in Asia-Pacific markets, where ready-to-eat tofu snacks and single-serve portions cater to urban consumers looking for quick meal solutions.
On-trade foodservice channels, which include restaurants, cafeterias, and catering operations, are recovering at a Compound Annual Growth Rate (CAGR) of 13.84% through 2031 as pandemic-related closures ease and plant-based menu adoption accelerates. Datassential reported an 8% year-over-year increase in restaurant menu items featuring plant-based proteins in 2024, with tofu accounting for a significant share due to its lower cost and culinary versatility compared to extruded meat analogs.
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Geography Analysis
Asia-Pacific held a significant 34.55% share of the market in 2025, making it the leading regional segment. This dominance is attributed to entrenched consumption patterns in traditional markets and the growing adoption of tofu in emerging economies. China remains the largest single-country market, with tofu consumption historically concentrated in coastal provinces such as Guangdong and Fujian. Urbanization is now driving dietary diversification, leading to increased consumption in inland cities. In Japan, traditional tofu consumption has seen a slight decline due to aging demographics and smaller household sizes. However, innovations in ready-to-eat formats and fortified variants are helping offset these volume declines. India represents a growing opportunity, with vegetarian dietary traditions and rising protein awareness among urban middle-class consumers driving demand, although distribution remains largely limited to metropolitan areas.
North America is experiencing rapid growth, driven primarily by the United States, where household penetration of tofu doubled to 9% following the pandemic [3]Source: Good Food Institute, "U.S. retail market insights for the plant-based industry," gfi.org. The region's growth is characterized by premiumization, as consumers increasingly opt for organic, fortified, and flavored tofu variants that command higher price points. In Canada, the market is smaller but expanding quickly, supported by government dietary guidelines that encourage plant-based protein consumption and immigration trends that integrate Asian culinary traditions into mainstream food culture. In Mexico, tofu adoption is concentrated in urban centers such as Mexico City and Guadalajara. However, growth is constrained by distribution challenges and cultural unfamiliarity with soy-based proteins, presenting an underdeveloped opportunity.
In Europe, Germany, the United Kingdom, and France are leading tofu consumption. Germany's market growth is supported by the Federal Ministry of Food and Agriculture's protein strategy, which emphasizes plant-based alternatives to reduce reliance on imported animal feed. This policy-driven approach is fostering greater adoption of tofu and other plant-based proteins across the region, contributing to the overall market expansion.
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Competitive Landscape
The Global Tofu Market is moderately fragmented, with a concentration index of 4 out of 10. This indicates the presence of both regional specialists and multinational companies that compete through differentiated strategies rather than direct price competition. Established companies such as Pulmuone in South Korea, House Foods in Japan, and Vitasoy in Hong Kong rely on decades of manufacturing expertise and strong brand equity in traditional markets. On the other hand, Western companies like Hain Celestial and Nasoya focus on organic certification and flavored variants to target premium market segments.
The market strategy follows two distinct approaches. Asian incumbents are expanding into North America and Europe through acquisitions and joint ventures, while Western players emphasize product innovation to stand out from commodity imports. Growth opportunities exist in areas such as fortified tofu for aging populations, ready-to-eat formats for convenience-driven consumers, and halal-certified products aimed at Middle Eastern markets. Smaller disruptors like Hodo Foods are gaining traction by using direct-to-consumer e-commerce models and forming partnerships with premium grocery chains, bypassing traditional distribution challenges that typically favor established players.
Technology is becoming a critical competitive factor in the market. High-pressure processing is enabling the production of shelf-stable tofu, which eliminates the need for refrigeration and opens up new channels such as convenience stores and vending machines. Additionally, fermentation technology, traditionally used in Chinese stinky tofu, is being adapted to create probiotic-rich variants that appeal to health-conscious consumers. However, regulatory uncertainties regarding health claims limit marketing opportunities in this area. Patent activity is increasing, with innovations such as enzymatic coagulation methods improving texture consistency and reducing processing time. Intellectual property is becoming a strategic asset in this historically low-tech industry. For instance, House Foods' 2024 patent filing for calcium-fortified tofu with extended shelf life highlights this trend. Competitive intensity is expected to rise as plant-based meat producers like Beyond Meat and Impossible Foods face margin pressures and consider diversifying into traditional soy-based products. These companies could leverage their existing distribution networks and brand recognition to challenge established tofu manufacturers. Compliance with International Organization for Standardization (ISO) 22000 food safety management standards and United States Department of Agriculture (USDA) Organic certification is increasingly essential for competing in premium retail channels, creating barriers to entry that favor larger players and consolidate market share.
Tofu Industry Leaders
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Amy’s Kitchen, Inc.
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Eden Foods, Inc.
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House Foods Group Inc.
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Hodo Foods
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Kikkoman Corporation
- *Disclaimer: Major Players sorted in no particular order
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Recent Industry Developments
- November 2025: Pulmuone, South Korea's leading tofu maker, plans to establish a European subsidiary in Amsterdam by end-2025 and launch in France, Germany, and Spain in early 2026. The company simultaneously doubles its Ayer, Massachusetts plant capacity from 4,500 to 9,000 blocks hourly, supporting both U.S. and European market expansion
- September 2025: United Kingdom plant-based brand THIS and German startup Omami launched "UK's first" chickpea tofu in mainstream supermarkets (Sainsbury's, Ocado, Tesco, Waitrose). Made from 70% chickpeas, available in Lightly Seasoned and Chilli Spiced variants, priced at £2.95 per 200g block, with 14–15g protein per 100g.
- June 2025: Vivera launched pre-frozen tofu in the Netherlands and UK (Asda, Ocado), featuring improved texture and flavor absorption. The organic product, made from European soybeans, enables quick preparation within five minutes, addressing consumer demand for convenient, nutritious meals while eliminating traditional preparation challenges.
Global Tofu Market Report Scope
The global tofu market includes soy-based protein products created through the process of coagulating soy milk and pressing the resulting curds into various consumable forms. Tofu is widely recognized for its versatility, nutritional benefits, and adaptability in diverse cuisines, making it a popular choice among health-conscious consumers and vegetarians worldwide.
The tofu market is segmented by product type into regular, smoked/flavored, and fortified/functional. By nature market is segmented into organic, and conventional. By distribution channel the market is segmented by on-trade, and off-trade, where off-trade is subsegmented into supermarket and hypermarket, convienece store, online retail, and others. The market sizing has been done in value terms in USD, and volume in tonnes for all the abovementioned segments.
By Product Type
| Regular |
| Smoked/Flavored |
| Fortified/Functional |
By Nature
| Organic |
| Conventional |
By Distribution Channel
| On-Trade | |
| Off-Trade | Supermarket and Hypermarket |
| Convienece Store | |
| Online Retail | |
| Others |
By Geography
| North America | United States |
| Canada | |
| Mexico | |
| Rest of North America | |
| Europe | Germany |
| United Kingdom | |
| Italy | |
| France | |
| Spain | |
| Netherlands | |
| Poland | |
| Belgium | |
| Sweden | |
| Rest of Europe | |
| Asia-Pacific | China |
| India | |
| Japan | |
| Australia | |
| Indonesia | |
| South Korea | |
| Thailand | |
| Rest of Asia-Pacific | |
| South America | Brazil |
| Argentina | |
| Colombia | |
| Chile | |
| Peru | |
| Rest of South America | |
| Middle East and Africa | South Africa |
| Saudi Arabia | |
| United Arab Emirates | |
| Turkey | |
| Rest of Middle East and Africa |
| By Product Type | Regular | |
| Smoked/Flavored | ||
| Fortified/Functional | ||
| By Nature | Organic | |
| Conventional | ||
| By Distribution Channel | On-Trade | |
| Off-Trade | Supermarket and Hypermarket | |
| Convienece Store | ||
| Online Retail | ||
| Others | ||
| By Geography | North America | United States |
| Canada | ||
| Mexico | ||
| Rest of North America | ||
| Europe | Germany | |
| United Kingdom | ||
| Italy | ||
| France | ||
| Spain | ||
| Netherlands | ||
| Poland | ||
| Belgium | ||
| Sweden | ||
| Rest of Europe | ||
| Asia-Pacific | China | |
| India | ||
| Japan | ||
| Australia | ||
| Indonesia | ||
| South Korea | ||
| Thailand | ||
| Rest of Asia-Pacific | ||
| South America | Brazil | |
| Argentina | ||
| Colombia | ||
| Chile | ||
| Peru | ||
| Rest of South America | ||
| Middle East and Africa | South Africa | |
| Saudi Arabia | ||
| United Arab Emirates | ||
| 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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