Market Overview
| Study Period | 2020 - 2030 |
|---|---|
| Base Year For Estimation | 2024 |
| Forecast Data Period | 2025 - 2030 |
| Market Size (2025) | USD 2.46 Billion |
| Market Size (2030) | USD 4.26 Billion |
| Growth Rate (2025 - 2030) | 11.54% 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. |
|
United States Meat Substitutes Market Analysis by Mordor Intelligence
The United States meat substitute market is estimated to reach USD 2.46 billion in 2025 and is projected to grow to USD 4.26 billion by 2030, registering a CAGR of 11.54%. This growth reflects a significant shift in American protein consumption, driven by increasing health awareness, rising environmental concerns, and ongoing product innovation. Investments in technologies such as extrusion, fermentation, and fat analogs are accelerating the development and market entry of next-generation products. Additionally, corporate ESG commitments are encouraging manufacturers to expand production capacities. Government initiatives promoting lower-emission diets have integrated plant-based proteins into federal nutrition guidelines, influencing school meal programs and healthcare procurement. Retailers are allocating more shelf space to chilled plant-based products, indicating that consumer demand is expanding beyond coastal regions. Furthermore, major quick-service restaurant chains have introduced plant-based menu options nationwide, underscoring the market's transition into a scale-up phase.
Key Report Takeaways
- By type, textured vegetable protein led with 57.15% of the United States meat substitute market share in 2024, while tempeh is forecast to post the fastest 13.41% CAGR through 2030.
- By raw material, soy-based ingredients retained 46.57% share in 2024, whereas pea-based variants are projected to register the highest 14.63% CAGR to 2030.
- By form, refrigerated formats accounted for 52.21% of 2024 share, yet frozen items are estimated to grow the quickest at 12.32% CAGR through 2030.
- By distribution channel, on-trade dominated with 51.17% revenue share in 2024, although off-trade is expected to record an 11.91% CAGR to 2030.
United States Meat Substitutes Market Trends and Insights
Drivers Impact Analysis
| Driver | (~) % Impact on CAGR Forecast | Geographic Relevance | Impact Timeline |
|---|---|---|---|
| Rising vegan and flexitarian adoption | +2.8% | National, with concentration in West Coast and Northeast urban centers | Medium term (2-4 years) |
| Corporate foodservice commitments to plant-based menus | +3.2% | National, led by major metropolitan areas and corporate campuses | Short term (≤ 2 years) |
| Health concerns over red meat | +2.1% | National, with higher impact in health-conscious demographics | Long term (≥ 4 years) |
| Expansion into the mainstream retail sector | +1.9% | National, with faster adoption in suburban markets | Medium term (2-4 years) |
| Strategic brand marketing and celebrity endorsements | +1.1% | National, with amplified impact in social media-active demographics | Short term (≤ 2 years) |
| Favorable government and corporate sustainability policies | +1.5% | National, with state-level policy variations | Long term (≥ 4 years) |
| Source: Mordor Intelligence | |||
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Rising Vegan and Flexitarian Adoption Reshapes Consumer Base
American dietary patterns show accelerating adoption of flexible plant-based eating, with 1 in 2 United States households already buying plant-based foods, and 98% of consumers who buy plant-based protein alternatives also buying animal meat. Additionally, 72 million households in the United States are flexitarian as of 2023/24[1]Source: The Food Institute, "The Continued Rise of the Flexitarian Diet," foodinstitute.com. This shift transcends traditional vegan demographics, encompassing mainstream consumers who integrate plant-based proteins as part of diversified diets rather than complete meat replacement. The flexitarian approach drives higher purchase frequency and broader product trial, creating sustainable demand patterns that support premium pricing strategies. Demographic analysis reveals strongest adoption among millennials and Gen Z consumers, who demonstrate willingness to pay price premiums for products aligned with health and sustainability values.
Health Concerns Over Red Meat Validate Alternative Proteins
Scientific research has consistently associated the consumption of processed and red meat with an increased risk of cardiovascular disease and certain cancers, highlighting the need for plant-based substitutes as healthier alternatives. According to the Centers for Disease Control and Prevention (CDC), heart disease remains the leading cause of death among men, women, and most racial and ethnic groups in the United States. In 2023, 919,032 individuals died from cardiovascular disease, accounting for 1 in every 3 deaths[2]Source: Centers for Disease Control and Prevention, "Heart Disease Facts," cdc.gov. These figures emphasize the significant public health impact of diets high in red and processed meats. In alignment with these findings, the American Heart Association’s 2024 dietary guidelines recommend reducing red meat consumption and increasing the intake of plant-based proteins. This recommendation provides clinical validation for the adoption of meat substitutes. It not only influences consumer dietary choices but also shapes healthcare provider guidance and insurance company wellness initiatives, positioning plant-based proteins as a necessity for improved health outcomes rather than merely a dietary preference.
Corporate Foodservice Commitments Drive Institutional Adoption
Corporate America's systematic integration of plant-based proteins into employee dining programs represents a strategic shift beyond consumer-driven demand. In 2024, major corporations including Google, Microsoft, and Amazon expanded plant-based offerings, with institutional purchasing power driving volume commitments that exceed retail channel growth rates. This business-to-business (B2B) adoption creates predictable revenue streams for manufacturers while reducing per-unit costs through economies of scale. Institutional channels emphasize procurement decisions that prioritize sustainability metrics alongside cost considerations, fundamentally altering traditional foodservice supplier relationships.
Strategic Brand Marketing and Celebrity Endorsements Amplify Awareness
Strategic partnerships between plant-based brands and high-profile celebrities, including athletes, entertainers, and social media influencers, have significantly increased awareness and trial of meat substitutes in the United States market. These collaborations go beyond traditional advertising, encompassing product co-development and limited-edition offerings, which create authentic brand associations and appeal to specific consumer segments. The marketing strategy focuses on aligning with consumer lifestyles rather than emphasizing dietary restrictions. This positions plant-based proteins as premium and aspirational food choices rather than simple meat alternatives. Social media platforms play a crucial role, with approximately one in five Americans, and 37% of adults under 30, regularly obtaining news and recommendations from influencers as of 2024[3]Source: Pew Research Organization, "America’s News Influencers," pewresearch.org . This extends the reach of celebrity endorsements beyond traditional advertising channels. Through these targeted marketing efforts, brands are enhancing visibility and credibility while driving adoption among younger, trend-conscious demographics. This approach is contributing to the growth trajectory of the United States meat substitutes market.
Restraints Impact Analysis
| Restraint | (~) % Impact on CAGR Forecast | Geographic Relevance | Impact Timeline |
|---|---|---|---|
| Sensory and texture gap | -1.8% | National, with regional taste preference variations | Medium term (2-4 years) |
| Regulatory uncertainty over novel protein labelling laws | -1.2% | National, with state-level regulatory variations | Short term (≤ 2 years) |
| Allergen compliance and dietary restrictions | -0.9% | National, with higher impact in food-sensitive populations | Long term (≥ 4 years) |
| Nutrition profile variability | -0.7% | National, affecting health-conscious consumer segments | Medium term (2-4 years) |
| Source: Mordor Intelligence | |||
Sensory and Texture Gap Challenges Consumer Acceptance
Despite technological advancements, plant-based proteins still encounter consumer resistance due to differences in taste and texture compared to conventional meat. Sensory research conducted by food science institutes in 2024 highlights specific texture attributes where plant-based products fall short, such as mouthfeel, juiciness, and chewiness, factors that significantly impact repeat purchase decisions. This challenge goes beyond product formulation, as differences in cooking behavior also necessitate consumer education and adaptation. Companies are making substantial investments in research and development to address these issues, with innovations in fat analog technology and protein structuring showing potential to reduce sensory disparities.
Regulatory Uncertainty Over Novel Protein Labelling Laws
The FDA's guidance on plant-based protein labeling is still under development, leading to compliance uncertainties that impact product development timelines and marketing strategies. Additionally, state-level efforts to restrict the use of terms such as "meat" and "burger" for plant-based products introduce regulatory complexities that differ across geographic markets. These uncertainties affect investment decisions and product launch strategies, as companies work to meet evolving compliance requirements while ensuring consistent brand messaging. The regulatory environment impacts both established companies and new entrants, with smaller firms facing higher relative compliance costs, potentially hindering market entry and innovation.
Segment Analysis
By Type: Textured Vegetable Protein Dominates Through Manufacturing Efficiency
Textured vegetable protein is projected to hold a 57.15% market share in 2024, driven by its manufacturing scalability and well-established supply chain infrastructure, which facilitate competitive pricing across foodservice applications. This segment benefits from decades of optimization in industrial food processing, enabling producers to achieve cost parity with conventional protein ingredients in bulk applications. Tempeh is expected to grow at a CAGR of 13.41% through 2030, reflecting a shift in consumer preferences toward fermented proteins that offer improved nutritional profiles and digestive benefits. Tofu continues to maintain a stable market presence due to its culinary versatility, while other meat substitutes experience growth fueled by innovations in novel protein sources and processing techniques.
Advancements in extrusion technology have enabled textured vegetable protein producers to develop more sophisticated texture profiles that closely mimic specific meat cuts, broadening its applications beyond traditional ground meat substitutes. The segment's growth is further supported by foodservice operators' preference for ingredients that integrate seamlessly into existing menu offerings without requiring specialized preparation methods. Additionally, the FDA's recognition of textured vegetable protein as Generally Recognized as Safe (GRAS) provides regulatory clarity, encouraging continued investment in expanding production capacity.
Note: Segment shares of all individual segments available upon report purchase
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By Raw Material Source: Soy-Based Ingredients Face Diversification Pressure
Soy-based products are projected to hold a 46.57% market share in 2024, supported by established agricultural supply chains and processing infrastructure that ensure competitive pricing and consistent quality. In contrast, pea-based alternatives are expected to grow at a CAGR of 14.63%, driven by consumer demand for allergen-friendly options and improved taste profiles that address traditional concerns about soy flavors. Wheat-based proteins cater to niche applications requiring specific texture characteristics, while mushroom and mycoprotein segments position themselves in the premium market through innovative production methods. Other vegetables and legumes present emerging opportunities for ingredient diversification and enhancing supply chain resilience.
The increasing adoption of pea-based proteins is attributed to supply chain advantages, including domestic cultivation potential and crop rotation benefits, which align with sustainability-focused procurement strategies. Additionally, pea protein's amino acid profile more closely aligns with consumer expectations for complete proteins, addressing nutritional concerns that have historically hindered plant-based product adoption. USDA agricultural data indicates an expansion in pea cultivation acreage driven by processing demand, signaling a maturing supply chain that supports sustained growth in this segment.
By Form: Refrigerated Products Lead Through Fresh Positioning
The refrigerated segment is projected to hold a 52.21% market share in 2024, driven by consumer perceptions of freshness and quality, which support premium pricing in retail channels. This strategic positioning distinguishes plant-based products from traditional frozen alternatives, while enabling shorter ingredient lists and cleaner label claims. Meanwhile, frozen alternatives are expected to grow at a CAGR of 12.32%, benefiting from extended shelf life and efficient distribution, which facilitate national brand scaling. Shelf-stable products cater to convenience-focused applications but face competition from refrigerated options that provide superior sensory experiences.
Investments in cold chain infrastructure by major retailers are expanding the distribution of refrigerated products, enabling brands to grow beyond metropolitan areas into suburban and rural markets. The refrigerated format allows manufacturers to use fresh ingredients and reduce preservatives, aligning with consumer preferences for natural formulations. However, the temperature-controlled logistics required for these products create barriers to entry, favoring established players with robust distribution capabilities and contributing to market concentration.
Note: Segment shares of all individual segments available upon report purchase
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By Distribution Channel: Foodservice Dominance Reflects B2B Strategy Focus
On-trade channels are projected to hold a 51.17% market share in 2024, driven by advantages such as volume purchasing, menu integration, and facilitating consumer trials, capabilities that retail channels cannot easily replicate. Corporate dining programs, university foodservice, and restaurant partnerships contribute to predictable demand patterns, aiding manufacturing planning and optimizing capacity utilization. Meanwhile, off-trade channels are expected to grow at a CAGR of 11.91%, supported by increasing consumer familiarity and expanded product availability in mainstream grocery chains beyond specialty stores. The distribution across channels highlights distinct value propositions: foodservice prioritizes functionality and cost-effectiveness, while retail emphasizes brand differentiation and consumer choice.
Within off-trade retail, subcategories exhibit varied growth trends. Online channels are advancing through direct-to-consumer strategies and subscription models that foster customer loyalty. Supermarkets and hypermarkets are expanding their plant-based product sections to meet rising consumer demand, while convenience stores are experimenting with limited assortments in urban markets. On-trade foodservice benefits from menu innovation cycles, introducing consumers to new products and preparation methods. These innovations create trial opportunities that often influence subsequent retail purchases.
Geography Analysis
The United States meat substitute market exhibits regional consumption patterns influenced by demographic, cultural, and economic differences across various geographic areas. West Coast states, including California, Oregon, and Washington, lead in adoption rates due to factors such as environmental awareness, health consciousness, and established plant-based food cultures, which support premium pricing strategies. In the Northeast, metropolitan areas like New York, Boston, and Philadelphia experience strong growth driven by foodservice integration and high disposable income levels, enabling consumers to explore alternative proteins.
Midwest markets offer expansion opportunities as agricultural states invest in processing infrastructure and leverage supply chain advantages for plant-based protein production. States like Texas and Florida show significant growth potential due to their population density and diverse demographics, which include health-conscious and environmentally aware consumer segments. The geographic expansion strategy prioritizes urban centers, followed by suburban areas as consumer acceptance grows and distribution networks become more robust.
Regional taste preferences play a key role in product formulation strategies. Southern markets require flavor profiles that align with traditional cuisine, while West Coast consumers are more receptive to international flavors and innovative ingredients. State-level policy differences also impact market entry strategies. For instance, California's environmental regulations provide a supportive framework, whereas other states maintain more neutral regulatory positions. The geographic distribution highlights the progression from early adopter markets to mainstream territories, facilitated by strategic retail partnerships and foodservice integration.
Competitive Landscape
The market has a concentration score of 6, reflecting moderately consolidated market, where established food conglomerates compete alongside specialized plant-based innovators for market positioning. Traditional meat processors, such as Tyson Foods and Hormel Foods, utilize their distribution networks and manufacturing capabilities to enter plant-based segments. Meanwhile, pure-play companies like Beyond Meat and Impossible Foods emphasize innovation and brand differentiation. This competitive landscape highlights strategic tensions between the scale advantages of larger players and the innovation-driven approaches of specialized companies, shaping the market's evolution.
Technology deployment strategies differ significantly among competitors. Some companies invest in proprietary protein extraction and processing methods, while others prioritize supply chain optimization and cost reduction. Opportunities exist in niche application areas, such as seafood alternatives and ethnic cuisine adaptations, which require specialized formulation expertise. Emerging disruptors are leveraging novel protein sources, including algae, insects, and cellular agriculture, to differentiate themselves from traditional plant-based approaches.
White-space opportunities in the market include specific application areas that demand specialized expertise, such as seafood alternatives and ethnic cuisine adaptations. Additionally, emerging disruptors are exploring novel protein sources like algae, insects, and cellular agriculture to stand out from conventional plant-based methods. These developments underscore the diverse strategies employed by market participants to gain a competitive edge and address evolving consumer preferences.
United States Meat Substitutes Industry Leaders
-
Amy's Kitchen Inc.
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Beyond Meat Inc.
-
Conagra Brands Inc.
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Impossible Foods Inc.
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The Kellogg Company
- *Disclaimer: Major Players sorted in no particular order
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Recent Industry Developments
- July 2025: Prime Roots, a United States-based producer of clean-label plant-based meats, enhanced its mycelium-based deli meat line following extensive research and development. The updated product lineup includes smoked turkey, cracked pepper turkey, smoked ham, black forest ham, salami, cupping pizza pepperoni, and bacon. These products are free from nitrates, cholesterol, gluten, soy, GMOs, and artificial ingredients, and can be served hot or cold. Designed for slicing at deli counters, the meats are a source of complete protein.
- October 2024: Chunk Foods, an Israeli startup, has entered the United States retail market by introducing plant-based whole cuts through independent stores in Los Angeles and New York City. The company plans to expand into e-commerce later this year. Its product range includes frozen steaks and slabs in various sizes, offering up to 37 g of protein per serving, as well as pulled-meat formats suitable for dishes like stir-fries and salads.
- April 2024: Nasoya, the leading tofu brand in the United States, has expanded its portfolio with the launch of Plantspired Plant-Based Chick’n. Available at Albertsons and Meijer, the product comes in two Asian-inspired flavors: Kung Pao and Bee-Free Honey Garlic. It features a tender, meat-like texture, non-GMO ingredients, and provides up to 45 g of plant-based protein per package. The pre-cut, pre-seasoned bites are accompanied by a separate sauce packet. This launch follows the success of Plantspired Plant-Based Steak and complements Nasoya’s existing tofu offerings, such as Toss’ables and TofuBaked, further solidifying its position in the high-protein, plant-based food market.
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List of Tables & Figures
- Figure 1:
- TEMPEH PRICE PER METRIC TON, USD, UNITED STATES, 2017 - 2024
- Figure 2:
- TEXTURED VEGETABLE PROTEIN PRICE PER METRIC TON, USD, UNITED STATES, 2017 - 2024
- Figure 3:
- TOFU PRICE PER METRIC TON, USD, UNITED STATES, 2017 - 2024
- Figure 4:
- VOLUME OF MEAT SUBSTITUTES MARKET, METRIC TONS, UNITED STATES, 2017 - 2030
- Figure 5:
- VALUE OF MEAT SUBSTITUTES MARKET, USD, UNITED STATES, 2017 - 2030
- Figure 6:
- VOLUME OF MEAT SUBSTITUTES MARKET BY TYPE, METRIC TONS, UNITED STATES, 2017 - 2030
- Figure 7:
- VALUE OF MEAT SUBSTITUTES MARKET BY TYPE, USD, UNITED STATES, 2017 - 2030
- Figure 8:
- VOLUME SHARE OF MEAT SUBSTITUTES MARKET SPLIT BY TYPE, %, UNITED STATES, 2017 VS 2023 VS 2029
- Figure 9:
- VALUE SHARE OF MEAT SUBSTITUTES MARKET SPLIT BY TYPE, %, UNITED STATES, 2017 VS 2023 VS 2029
- Figure 10:
- VOLUME OF TEMPEH MARKET, METRIC TONS, UNITED STATES, 2017 - 2030
- Figure 11:
- VALUE OF TEMPEH MARKET, USD, UNITED STATES, 2017 - 2030
- Figure 12:
- VALUE SHARE OF TEMPEH MEAT SUBSTITUTES MARKET SPLIT BY DISTRIBUTION CHANNEL, %, UNITED STATES, 2022 VS 2029
- Figure 13:
- VOLUME OF TEXTURED VEGETABLE PROTEIN MARKET, METRIC TONS, UNITED STATES, 2017 - 2030
- Figure 14:
- VALUE OF TEXTURED VEGETABLE PROTEIN MARKET, USD, UNITED STATES, 2017 - 2030
- Figure 15:
- VALUE SHARE OF TEXTURED VEGETABLE PROTEIN MEAT SUBSTITUTES MARKET SPLIT BY DISTRIBUTION CHANNEL, %, UNITED STATES, 2022 VS 2029
- Figure 16:
- VOLUME OF TOFU MARKET, METRIC TONS, UNITED STATES, 2017 - 2030
- Figure 17:
- VALUE OF TOFU MARKET, USD, UNITED STATES, 2017 - 2030
- Figure 18:
- VALUE SHARE OF TOFU MEAT SUBSTITUTES MARKET SPLIT BY DISTRIBUTION CHANNEL, %, UNITED STATES, 2022 VS 2029
- Figure 19:
- VOLUME OF OTHER MEAT SUBSTITUTES MARKET, METRIC TONS, UNITED STATES, 2017 - 2030
- Figure 20:
- VALUE OF OTHER MEAT SUBSTITUTES MARKET, USD, UNITED STATES, 2017 - 2030
- Figure 21:
- VALUE SHARE OF OTHER MEAT SUBSTITUTES MEAT SUBSTITUTES MARKET SPLIT BY DISTRIBUTION CHANNEL, %, UNITED STATES, 2022 VS 2029
- Figure 22:
- VOLUME OF MEAT SUBSTITUTES MARKET BY DISTRIBUTION CHANNEL, METRIC TONS, UNITED STATES, 2017 - 2030
- Figure 23:
- VALUE OF MEAT SUBSTITUTES MARKET BY DISTRIBUTION CHANNEL, USD, UNITED STATES, 2017 - 2030
- Figure 24:
- VOLUME SHARE OF MEAT SUBSTITUTES MARKET SPLIT BY DISTRIBUTION CHANNEL, %, UNITED STATES, 2017 VS 2023 VS 2029
- Figure 25:
- VALUE SHARE OF MEAT SUBSTITUTES MARKET SPLIT BY DISTRIBUTION CHANNEL, %, UNITED STATES, 2017 VS 2023 VS 2029
- Figure 26:
- VOLUME OF MEAT SUBSTITUTES MARKET SOLD VIA OFF-TRADE, METRIC TONS, UNITED STATES, 2017 - 2030
- Figure 27:
- VALUE OF MEAT SUBSTITUTES MARKET SOLD VIA OFF-TRADE, USD, UNITED STATES, 2017 - 2030
- Figure 28:
- VOLUME OF MEAT SUBSTITUTES MARKET SOLD VIA OFF-TRADE CHANNELS, %, UNITED STATES, 2017 VS 2023 VS 2029
- Figure 29:
- VALUE OF MEAT SUBSTITUTES MARKET SOLD VIA OFF-TRADE CHANNELS, %, UNITED STATES, 2017 VS 2023 VS 2029
- Figure 30:
- VOLUME OF MEAT SUBSTITUTES MARKET SOLD VIA CONVENIENCE STORES, METRIC TONS, UNITED STATES, 2017 - 2030
- Figure 31:
- VALUE OF MEAT SUBSTITUTES MARKET SOLD VIA CONVENIENCE STORES, USD, UNITED STATES, 2017 - 2030
- Figure 32:
- VALUE SHARE OF MEAT SUBSTITUTES MARKET SOLD VIA CONVENIENCE STORES SPLIT BY TYPE, %, UNITED STATES, 2022 VS 2029
- Figure 33:
- VOLUME OF MEAT SUBSTITUTES MARKET SOLD VIA ONLINE CHANNEL, METRIC TONS, UNITED STATES, 2017 - 2030
- Figure 34:
- VALUE OF MEAT SUBSTITUTES MARKET SOLD VIA ONLINE CHANNEL, USD, UNITED STATES, 2017 - 2030
- Figure 35:
- VALUE SHARE OF MEAT SUBSTITUTES MARKET SOLD VIA ONLINE CHANNEL SPLIT BY TYPE, %, UNITED STATES, 2022 VS 2029
- Figure 36:
- VOLUME OF MEAT SUBSTITUTES MARKET SOLD VIA SUPERMARKETS AND HYPERMARKETS, METRIC TONS, UNITED STATES, 2017 - 2030
- Figure 37:
- VALUE OF MEAT SUBSTITUTES MARKET SOLD VIA SUPERMARKETS AND HYPERMARKETS, USD, UNITED STATES, 2017 - 2030
- Figure 38:
- VALUE SHARE OF MEAT SUBSTITUTES MARKET SOLD VIA SUPERMARKETS AND HYPERMARKETS SPLIT BY TYPE, %, UNITED STATES, 2022 VS 2029
- Figure 39:
- VOLUME OF MEAT SUBSTITUTES MARKET SOLD VIA OTHERS, METRIC TONS, UNITED STATES, 2017 - 2030
- Figure 40:
- VALUE OF MEAT SUBSTITUTES MARKET SOLD VIA OTHERS, USD, UNITED STATES, 2017 - 2030
- Figure 41:
- VALUE SHARE OF MEAT SUBSTITUTES MARKET SOLD VIA OTHERS SPLIT BY TYPE, %, UNITED STATES, 2022 VS 2029
- Figure 42:
- VOLUME OF MEAT SUBSTITUTES MARKET SOLD VIA ON-TRADE, METRIC TONS, UNITED STATES, 2017 - 2030
- Figure 43:
- VALUE OF MEAT SUBSTITUTES MARKET SOLD VIA ON-TRADE, USD, UNITED STATES, 2017 - 2030
- Figure 44:
- MOST ACTIVE COMPANIES BY NUMBER OF STRATEGIC MOVES, COUNT, UNITED STATES, 2020 - 2023
- Figure 45:
- MOST ADOPTED STRATEGIES, COUNT, UNITED STATES, 2020 - 2023
- Figure 46:
- VALUE SHARE OF MAJOR PLAYERS, %, UNITED STATES
United States Meat Substitutes Market Report Scope
Tempeh, Textured Vegetable Protein, Tofu are covered as segments by Type. Off-Trade, On-Trade are covered as segments by Distribution Channel.
Type
| Tempeh |
| Textured Vegetable Protein |
| Tofu |
| Other Meat Substitutes |
By Raw Material Source
| Soy-based |
| Wheat-based |
| Pea-based |
| Mushroom / Mycoprotein |
| Other Vegetables and Legumes |
By Form
| Refrigerated |
| Frozen |
| Others |
Distribution Channel
| Off-Trade | Supermarkets and Hypermarkets |
| Convenience Stores | |
| Online Channel | |
| Others | |
| On-Trade |
| Type | Tempeh | |
| Textured Vegetable Protein | ||
| Tofu | ||
| Other Meat Substitutes | ||
| By Raw Material Source | Soy-based | |
| Wheat-based | ||
| Pea-based | ||
| Mushroom / Mycoprotein | ||
| Other Vegetables and Legumes | ||
| By Form | Refrigerated | |
| Frozen | ||
| Others | ||
| Distribution Channel | Off-Trade | Supermarkets and Hypermarkets |
| Convenience Stores | ||
| Online Channel | ||
| Others | ||
| On-Trade | ||
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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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