Market Overview
| Study Period | 2020 - 2030 |
|---|---|
| Base Year For Estimation | 2024 |
| Forecast Data Period | 2025 - 2030 |
| Market Size (2025) | USD 5.05 Billion |
| Market Size (2030) | USD 5.77 Billion |
| Growth Rate (2025 - 2030) | 2.70% CAGR |
| Market Concentration | Medium |
Major Players
*Disclaimer: Major Players sorted in no particular order Image © Mordor Intelligence. Reuse requires attribution under CC BY 4.0. |
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United States Processed Pork Meat Market Analysis by Mordor Intelligence
The United States processed pork meat market is valued at USD 5.05 billion in 2025 and is projected to surge to USD 5.77 billion, marking a robust CAGR of 2.70% by 2030. The demand for processed pork products in the United States is growing primarily due to shifts in consumer lifestyles toward convenience, health-conscious innovation, and the expansion of foodservice and e-commerce options. Busy lifestyles have led consumers to seek ready-to-eat and easy-to-prepare protein-rich foods, which has propelled sales of items like bacon, sausages, and deli meats. This trend is also supported by the rise of e-commerce, where platforms offer consumers easy access and greater transparency regarding product information, such as sourcing and nutritional content. Simultaneously, growing health awareness has pushed manufacturers toward "clean-label" innovations, including products with reduced sodium, no synthetic preservatives, or organic certifications. This was demonstrated by the launch of Prairie Fresh Ground Pork and Pork Sausage in March 2025 to meet rising at-home cooking needs, and the introduction of Swift Prepared Foods' Principe Foods line in April 2023, which focuses on premium Italian meats. Overall, the increasing demand is a direct result of the industry's agility in adapting to evolving consumer preferences for convenience, health, and variety, alongside strategic marketing and distribution advancements.
Key Report Takeaways
- By product type, sausages captured 39.56% of the United States processed pork meat market share in 2024, and bacon and ham segments are expanding at a 4.20% CAGR through 2030.
- By nature, conventional items accounted for 85.94% of the United States processed pork meat market in 2024, while organic products are advancing at a 6.23% CAGR.
- By distribution channel, on-trade outlets represented 61.62% of 2024 volume, and off-trade sales are set to grow at a 4.29% CAGR to 2030.
United States Processed Pork Meat Market Trends and Insights
Drivers Impact Analysis
| Driver | (~) % Impact on CAGR Forecast | Geographic Relevance | Impact Timeline |
|---|---|---|---|
| Advancements in processing and packaging technology | +0.8% | National, with a concentration in Midwest processing hubs | Medium term (2-4 years) |
| Response to "clean label" and premium trends | +0.6% | Coastal regions and urban centers, expanding nationwide | Medium term (2-4 years) |
| Extensive foodservice adoption (QSR and Casual Dining) | +0.5% | National, with early adoption in major metropolitan areas | Short term (≤ 2 years) |
| Focus on high-protein diets | +0.4% | National, strongest in health-conscious demographics | Long term (≥ 4 years) |
| Product innovation and variety | +0.3% | National, with regional flavor preferences | Medium term (2-4 years) |
| Strategic branding and marketing | +0.2% | National, targeting younger demographics | Long term (≥ 4 years) |
| Source: Mordor Intelligence | |||
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Advancements in processing and packaging technology drive operational efficiency
U.S. processors are increasingly turning to automation, traceability, and shelf-life extension to bolster their competitive edge in both domestic and export markets. In a nod to modernized testing, the USDA scrapped outdated pumped bacon sampling regulations in July 2025. Concurrently, the introduction of electronic identification for livestock is bolstering traceability throughout the supply chain, from farm to processor. In packaging, thermoforming vacuum methods are outpacing traditional PVC overwraps, curbing lipid oxidation and extending retail shelf life by controlling oxygen transmission rates to 0.4-0.6 mL/m²/24h. Marel's Pork Primary Process Solution software is revolutionizing the industry, offering real-time yield optimization and automated compliance reporting. This is evidenced by Cranswick's reported 3% yield boost post-implementation, underscoring the tangible benefits of tech adoption for U.S. processors aiming for operational excellence.
Response to clean label and premium trends reshapes the United States product development
Driven by a demand for transparency, American consumers are pushing for reformulations that favor natural ingredients and simplified labels, paving the way for premium market opportunities. Coleman All Natural Meats is at the forefront of this movement, offering Heritage Duroc pork that's not only free from antibiotics but also undergoes uncured processing and crate-free production. Notably, their standards surpass California's Proposition 12 by an impressive 71-150%. In a significant stride towards clean label positioning, the FSIS has greenlit new bacteriophage preparations. These target Salmonella in red meat processing, presenting a natural antimicrobial alternative to traditional chemical preservatives. California's Proposition 12 isn't just a state concern; it's reshaping national supply chains. Retail giants like Costco are leading the charge, sourcing about a third of the U.S. fresh pork supply from operations compliant with Proposition 12. This move not only underscores the importance of welfare standards but also bolsters the differentiation of premium products in the market.
Extensive foodservice adoption accelerates market penetration nationwide
Quick-service restaurants and casual dining spots are turning to processed pork products, seeking both operational efficiency and a unique menu edge. The National Pork Board's "Taste What Pork Can Do" initiative zeroes in on foodservice channels. Notably, a mere 20 states, including California, Texas, Florida, and New York, dominate U.S. pork consumption, accounting for about a third of the national total. Smithfield's purchase of Cargill's dry sausage facility underscores the rising demand from pizzerias, with 65% of operators anticipating sales growth and 44% expecting increases over 5%. This trend underscores the expanding role of processed pork in the foodservice sector. Additionally, U.S. pork exports hit a record USD 6.55 billion in 2024, as reported by UN Comtrade[1]Source: UN Comtrade, "Export value of fresh, chilled or frozen pork from the United States", comtradeplus.un.org. A significant chunk of these shipments comprised processed products, underscoring the nation's robust processing capabilities that bolster both the foodservice and export markets.
Focus on high-protein diets sustains domestic demand growth
In 2024, American consumers increasingly gravitated towards processed pork, reflecting a broader trend of rising protein consumption. The International Food Information Council reported that in 2024, "high-protein" and "mindful eating" emerged as the leading dietary patterns in the U.S., with 20% and 18% of respondents, respectively, adhering to them[2]Source: International Food Information Council, "Food & Health Survey 2024", ific.org. U.S. consumers continue to favor animal proteins for their taste, nutritional value, and versatility, underscoring the importance of meat in their diets. For example, the National Chicken Council highlighted that per capita pork consumption in the U.S. hit 49.8 pounds in 2024[3]Source: National Chicken Council, "Per Capita Consumption of Poultry and Livestock", nationalchickencouncil.org. Furthermore, the surge of social media-driven protein trends, especially among Gen Z, has amplified the demand for the bold flavors and convenience that processed pork products offer, bolstered by innovative product development and targeted marketing campaigns.
Restraints Impact Analysis
| Restraint | (~) % Impact on CAGR Forecast | Geographic Relevance | Impact Timeline |
|---|---|---|---|
| Heightened consumer health concerns regarding processed meats | -0.7% | National, most pronounced in educated urban markets | Long term (≥ 4 years) |
| Robust competition from plant-based and alternative proteins | -0.5% | Coastal regions and urban centers, expanding inland | Medium term (2-4 years) |
| Strict and complex regulatory environment (USDA, FDA) | -0.3% | National, affecting all processing facilities | Short term (≤ 2 years) |
| Increasing pressure from animal welfare advocacy groups | -0.2% | National, with concentrated activism in urban areas | Long term (≥ 4 years) |
| Source: Mordor Intelligence | |||
Heightened consumer health concerns challenge market growth
Heightened consumer health concerns act as a significant restraint on the United States pork market by shifting demand toward perceived healthier alternatives and increasing scrutiny of production practices. Consumers are opting for proteins marketed as "healthier," such as poultry or plant-based substitutes, influenced by media reports linking red meat consumption to health risks, despite evidence suggesting lean pork can be part of a healthy diet. The industry's reliance on exports and domestic demand faces hurdles as consumer preferences evolve, demanding ethically raised, antibiotic-free, and locally sourced pork. This was demonstrated in 2024 and 2025 by legislative and industry responses, such as the 2024 House Farm Bill debate over state animal welfare laws like California's Proposition 12, which mandates specific housing standards for breeding pigs. Producers, including those in California, adapted to Prop 12 standards to meet consumer demands, despite some industry opposition. In response, the National Pork Board (NPB) and other industry bodies have prioritized innovation to focus on consumer-led demand, emphasizing convenience and value. Disease prevention, such as concerns over African swine fever (ASF) and H5N1, remains a priority, requiring investment in biosecurity and animal health programs funded through legislation like the Farm Bill. The need for enhanced biosecurity and adherence to stricter regulations adds costs, further constraining the market and prompting producers to consider new practices like pen gestation and antibiotic alternatives. These efforts highlight the industry's struggle to balance cost-effective production with consumer health and ethical demands.
Robust competition from plant-based alternatives intensifies market pressure
The United States pork market faces challenges from plant-based alternatives, which appeal to consumers prioritizing health, environmental, and ethical concerns. Products from brands like Beyond Meat and Impossible Foods increasingly compete with pork in key segments such as sausages, burgers, and ground meat. For instance, in 2024, Beyond Meat launched an improved plant-based pork alternative, and Kraft Heinz's joint venture with NotCo introduced plant-based Oscar Mayer NotHotDogs and NotSausages using AI to mimic traditional flavors. In 2025, Impossible Foods unveiled new heme-based pork substitutes with enhanced umami flavor. Government bodies, like the FDA, are adapting regulations to boost clarity and consumer trust in plant-based options, such as releasing draft guidelines in early 2025 on naming and labeling. In response, the National Pork Board (NPB) launched campaigns like "Taste What Pork Can Do" to highlight pork's versatility and flavor, targeting millennials and Gen Z. The growth and innovation of plant-based options compel the pork market to adapt to evolving consumer priorities and defend its market share.
Segment Analysis
By Product Type: Sausages Dominate While Bacon Drives Premium Growth
In 2024, sausages command a dominant 39.56% market share, showcasing their versatility across breakfast, lunch, and dinner in both retail and foodservice settings. This segment's stronghold is a testament to ingrained consumer preferences and a deep-rooted presence in quick-service restaurants, where flavor consistency and operational efficiency reign supreme. Major players like Johnsonville and Smithfield are bolstering their sausage capacities, eyeing strategic acquisitions and broadening product lines to cater to ethnic and premium markets.
Meanwhile, bacon and ham are sizzling as the fastest-growing segment, boasting a 4.20% CAGR through 2030. Their rise is fueled by innovative premium products and an expanding breakfast menu in foodservice. Smithfield's "We Speak Pork" campaign is at the forefront, championing bacon innovations like thick-cut varieties and global flavor profiles, with a keen eye on the younger demographic. Deli meats and cold cuts are riding the wave of convenience trends and a surge in protein-centric snacking. Industry giants Oscar Mayer (Kraft Heinz) and Hormel are leading the charge, rolling out expanded ready-to-eat formats. Canned and preserved products cater to the budget-conscious and those seeking emergency food storage. Meanwhile, other processed offerings spotlight specialty items like jerky, pepperoni, and ethnic delicacies, resonating with the diverse multicultural segments across the U.S.
Note: Segment shares of all individual segments available upon report purchase
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By Nature: Conventional Products Maintain Dominance as Organic Accelerates
In 2024, conventional processed pork products dominate the market, accounting for an 85.94% share, thanks to established supply chains, cost advantages, and widespread acceptance among diverse U.S. demographics. This segment leverages economies of scale in both production and distribution, enabling competitive pricing that resonates with mainstream consumers at supermarkets and hypermarkets nationwide. Industry giants such as Tyson Foods, JBS USA, and Cargill lead the market, bolstered by their operational efficiency and extensive distribution networks.
Meanwhile, organic processed pork is on a growth trajectory, boasting a 6.23% CAGR through 2030. This surge is fueled by its premium positioning and a consumer base, predominantly educated and higher-income, willing to invest in perceived health and environmental benefits. Coleman All Natural Meats is at the forefront of this organic innovation, offering Heritage Duroc breed pork that's antibiotic-free, fed a 100% vegetarian diet, and boasts animal welfare certifications surpassing California's Proposition 12 standards. However, the organic segment grapples with supply constraints, stemming from a scarcity of certified facilities and elevated production costs. Yet, this challenge presents a golden opportunity for processors ready to invest in USDA Organic certification and specialized handling systems. Brands like Applegate Farms are seizing this moment, broadening their organic offerings to meet the surging demand for transparency and sustainable practices.
By Distribution Channel: On-Trade Dominance Reflects Foodservice Integration
In 2024, on-trade distribution channels, which include hotels, restaurants, and catering services, account for 61.62% of the market volume, underscoring the advantages of processed pork in U.S. foodservice. These channels leverage bulk purchasing power, standardized portion control, and the flexibility of menu integration, giving processed products an edge over fresh alternatives in high-volume settings. Quick-service restaurants, such as McDonald's, Subway, and Pizza Hut, prioritize processed pork for its consistent cooking times, extended shelf life, and labor efficiency, prominently featuring bacon, sausage, and pepperoni on their menus. Casual dining venues utilize processed pork in signature dishes and limited-time offers, boosting both customer traffic and profit margins.
Meanwhile, off-trade channels are on a growth trajectory, boasting a 4.29% CAGR through 2030. This surge is fueled by retail innovations, premium product launches, and packaging solutions designed for the convenience of busy American consumers. Supermarkets and hypermarkets, with giants like Walmart, Kroger, and Costco, dominate off-trade volumes through strategic promotions and private label initiatives. In contrast, specialty meat stores carve out a niche in the premium segment, emphasizing artisanal positioning and expert curation. Convenience stores tap into the demand for grab-and-go processed pork, catering to protein-seeking consumers. Innovations in packaging not only extend shelf life but also cater to portable consumption, resonating with the American lifestyle.
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Competitive Landscape
The U.S. processed pork meat market is moderately fragmented, with established players increasingly adopting vertical integration and capacity expansion strategies, resulting in moderate industry concentration. Smithfield Foods is at the forefront of this consolidation wave, having made several key acquisitions in 2024 and 2025. These include Cargill's Nashville dry sausage facility, Stadler's Country Hams, and RMH Foods, underscoring Smithfield's commitment to broadening its value-added product portfolio. To engage younger consumers and address demographic challenges, Smithfield has launched digital marketing campaigns, including "We Speak Pork" and "Flavor Hails from Smithfield," utilizing platforms like TikTok and various streaming services. Meanwhile, Clemens Food Group strengthened its operations in Pennsylvania by acquiring Kunzler & Co., which added three additional processing facilities and enhanced transportation capabilities, aiming to achieve deeper market penetration in the Mid-Atlantic region with a focus on value-added products.
In response to shifting consumer preferences and increasingly stringent regulatory demands, industry players are focusing on brand differentiation, premium product positioning, and technological advancements. The National Pork Board, marking its most significant consumer outreach in a quarter-century, launched the "Taste What Pork Can Do" campaign. This initiative, bolstered by research into consumer segments like Confident Meat Eaters and Culinary Adventurers, aims to tap into identified growth opportunities. On the tech front, the focus is on automation, traceability, and optimizing yields.
Notably, the USDA has greenlit new antimicrobial systems, such as bacteriophage preparations and peroxyacetic acid treatments. These advancements empower processors to bolster food safety while catering to the rising demand for clean labels. Industry giants like Tyson Foods, Hormel Foods, and JBS USA are doubling down on investments in processing modernization and product innovation, ensuring they remain competitive in both domestic and international markets.
United States Processed Pork Meat Industry Leaders
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JBS SA
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Marfrig Global Foods SA
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Sysco Corporation
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Tyson Foods Inc.
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WH Group Limited
- *Disclaimer: Major Players sorted in no particular order
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Recent Industry Developments
- June 2025: Olymel, the Canadian pork and poultry processor, announced a CAD 142 million expansion of its La Fernandière plant in Trois-Rivières, Quebec, to broaden its product range and increase production capacity for both pork and poultry items. The expansion, set to be operational by spring 2026, aims to improve process efficiency through automation and on-site packaging.
- April 2025: Olymel introduced a new line of Canadian pork products in Quebec grocery stores, including premium cuts like Chimichurri pork flank steak and pork capicola steak, offering consumers more variety for home cooking. This launch was part of a larger brand refresh intended to increase visibility and appeal to consumers seeking high-end cooking experiences at home.
- March 2025: Prairie Fresh launched new ground pork and sausage products in chub-style packaging, offering a variety of flavors and a plain option for broader culinary use. This move was reinforced by a digital strategy, including QR codes linking to online recipes, which highlights a shift toward supporting and inspiring home chefs.
- May 2024: Clemens Food Group, a US-based manufacturer, acquired Kunzler & Company Inc., a US-based food manufacturer specializing in various processed pork meat products. This acquisition strengthens Clemens Food Group's processed meat portfolio and expands its market reach.
United States Processed Pork Meat Market Report Scope
Off-Trade, On-Trade are covered as segments by Distribution Channel.
By Product Type
| Sausages |
| Bacon and ham |
| Deli meats and Cold Cuts |
| Canned and preserved |
| Other processed products |
By Nature
| Conventional |
| Organic |
By Distribution Channel
| On-Trade | Hotels |
| Restaurants | |
| Catering | |
| Off-Trade | Supermarkets and hypermarkets |
| Convenience stores | |
| Specialty meat stores | |
| Other Off-Trade Distribution Channels |
| By Product Type | Sausages | |
| Bacon and ham | ||
| Deli meats and Cold Cuts | ||
| Canned and preserved | ||
| Other processed products | ||
| By Nature | Conventional | |
| Organic | ||
| By Distribution Channel | On-Trade | Hotels |
| Restaurants | ||
| Catering | ||
| Off-Trade | Supermarkets and hypermarkets | |
| Convenience stores | ||
| Specialty meat stores | ||
| Other Off-Trade Distribution Channels | ||
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Market Definition
- Meat - Meat is defined as the flesh or other edible parts of an animal used for food. The end use of the meat industry consists of only human consumption. Meat is generally purchased from retail outlets for home cooking and consumption. For the market studied, only uncooked meat has been considered. This could be processed in various forms, which have been covered under the “Processed” form. The other purchases of meat happen through the consumption of meat at foodservice outlets (restaurants, hotels, catering, etc.).
- Other Meats - The other meat segment includes the meat of camel, horse, rabbit, etc. These are not so commonly consumed meat types but still, have a presence in distinct parts of the world. Regardless of it being part of red meat, we have considered these meat types separately for a better understanding of the market.
- Poultry Meat - Poultry meat also called white meat, comes from birds raised commercially or domestically for human consumption. This includes chicken, turkey, ducks, and geese.
- Red Meat - Red meat typically has a red color when raw and a dark color when cooked. It includes any meat that comes from mammals, such as beef, lamb, pork, goat, veal, and mutton.
| 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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