Market Overview
| Study Period | 2020 - 2030 |
|---|---|
| Base Year For Estimation | 2024 |
| Forecast Data Period | 2025 - 2030 |
| Market Size (2025) | USD 580.32 Million |
| Market Size (2030) | USD 951.25 Million |
| Growth Rate (2025 - 2030) | 10.39% 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 Textured Vegetable Protein Market Analysis by Mordor Intelligence
The textured vegetable protein market in the United States is valued at USD 580.32 million in 2025 and is projected to reach USD 951.25 million by 2030, registering a 10.39% CAGR through 2030. This growth is driven by the increasing adoption of flexitarian diets, rapid advancements in extrusion technology, the expansion of pea protein infrastructure, and a greater emphasis on sustainability and animal welfare. Rising disposable incomes and premiumization are prompting manufacturers to develop products that replicate authentic meat textures while incorporating clean-label reformulations to boost mainstream acceptance. Consumers are becoming more aware of the health benefits of plant-based proteins, such as lower saturated fat and cholesterol levels compared to animal proteins, which is further fueling interest in TVP. The move toward non-soy-based TVP options, including pea, faba, and chickpea, is expanding the consumer base, particularly among individuals with soy allergies. Advances in food technology are producing TVP products with improved taste, texture, and clean-label ingredients. Investments in domestic processing capacity are easing supply constraints and optimizing cost structures. Furthermore, clearer regulations on allergen labeling and GMO disclosures are shaping sourcing strategies, especially for soy-based inputs.
Key Report Takeaways
- By product type, soy-based proteins led with 58.39% of the textured vegetable protein market share in 2024, whereas pea-based proteins are forecast to expand at an 11.84% CAGR through 2030.
- By form, flakes accounted for 42.82% of the textured vegetable protein market size in 2024, while chunks are advancing at an 11.28% CAGR to 2030.
- By end user, the food and feed processing segment commanded 49.29% of the textured vegetable protein market size in 2024 and is growing at a 10.98% CAGR through 2030.
United States Textured Vegetable Protein Market Trends and Insights
Drivers Impact Analysis
| Driver | (~) % Impact on CAGR Forecast | Geographic Relevance | Impact Timeline |
|---|---|---|---|
| Rising demand for plant-based meat alternatives among flexitarian consumers | +2.1% | National, higher in coastal states | Medium term (2-4 years) |
| Nutritional enhancements and clean-label positioning | +1.8% | National, premium urban segments | Long term (≥ 4 years) |
| Product innovations focusing on taste, texture, and clean-label formulations, | +1.9% | National, early adoption in New York and Texas | Medium term (2-4 years) |
| Advances in food processing technologies | +1.6% | National, key processing hubs | Long term (≥ 4 years) |
| Rising health and wellness trends | +1.4% | National, health-conscious demographics | Medium term (2-4 years) |
| Rising awareness and concern for animal welfare | +1.0% | National, millennial and Gen Z segments | Long term (≥ 4 years) |
| Source: Mordor Intelligence | |||
Understand The Key Trends Shaping This Market
Download PDF
Rising demand for plant-based meat alternatives among flexitarian consumers
Flexitarian demand is significantly driving the mainstream adoption of plant-based meats, with textured vegetable protein (TVP) playing a pivotal role as a staple ingredient in this market. In 2024, 53% of Americans reported having tried plant-based meat at least once, while 40% consumed it in 2023, according to data from the Good Food Institute[1]Source: Good Food Institute, "Consumer snapshot: Plant-based meat in the US", gfi.org. This growing interest highlights a strong demand for textured vegetable proteins, which are valued for their ability to replicate the sensory attributes of meat, such as taste and texture. Consumers within this segment are increasingly seeking protein alternatives that not only provide a familiar culinary experience but also align with their goals of reducing meat consumption. The flexitarian trend is particularly prominent among millennials and Gen Z, who exhibit a greater willingness to pay premium prices for plant-based products that meet their expectations for quality and authenticity. In response to this demand, food manufacturers are making substantial investments in developing advanced TVP formulations that can be seamlessly incorporated into traditional meat-based recipes without compromising on taste or texture. This trend is not confined to retail alone; it has also permeated foodservice channels, where restaurants are actively integrating textured vegetable proteins into their menu offerings. By doing so, they aim to cater to the preferences of flexitarian consumers while ensuring that traditional meat eaters are not alienated.
Nutritional enhancements and clean-label positioning
Clean-label positioning has become a significant competitive advantage as U.S. consumers increasingly examine ingredient lists and prefer products with recognizable, minimally processed components. According to the International Food Information Council, 29% of U.S. consumers in 2023 regularly purchased food or beverages based on clean label ingredients[2]Source: International Food Information Council, "IFIC-2023-Food-Health-Report", ific.org. To meet this demand, textured vegetable protein manufacturers are reformulating their products by removing artificial additives and synthetic preservatives while maintaining functional performance. Achieving the desired texture and flavor profiles using only natural ingredients requires advanced processing techniques and traditional methods. This clean-label trend is driving investments in enzyme-based processing, fermentation technologies, and natural flavor systems to enhance protein functionality without compromising ingredient transparency. Additionally, nutritional fortification with vitamins, minerals, and omega-3 fatty acids has become a standard practice, positioning textured vegetable proteins as nutritionally superior to conventional meat alternatives.
Product innovations focusing on taste, texture, and clean-label formulations
Innovations in extrusion technology and protein structuring are overcoming the main hurdles of taste and texture that have limited the adoption of textured vegetable proteins. High-moisture extrusion processes, which are at the forefront of these innovations, are now capable of producing fibrous protein structures that closely replicate the bite and mouthfeel of traditional meat products. Simultaneously, the development of natural flavoring systems derived from plant-based sources is significantly enhancing the taste profiles of these proteins, making them more appealing to consumers. Companies are increasingly investing in proprietary processing techniques that enable the creation of diverse texture variations within a single product, thereby delivering a more authentic and satisfying meat-like experience. Furthermore, the growing demand for clean-label products, which prioritize natural ingredients and transparency, is driving the development of advanced natural binding agents, plant-based flavor enhancers, and processing aids. These solutions ensure product integrity while eliminating the need for synthetic additives. As a result of these technological breakthroughs, the application scope of textured vegetable proteins is expanding beyond traditional meat analogues to include premium ready-meal formulations and high-quality restaurant-grade preparations, catering to a broader range of consumer preferences and culinary uses.
Advances in food processing technologies
Next-generation extrusion equipment and processing methodologies are transforming the production of textured vegetable proteins. Manufacturers can now achieve texture profiles and functional properties that were previously out of reach. Twin-screw extruders equipped with advanced temperature and moisture control systems are enabling the creation of sophisticated protein structures. These innovations not only enhance processing efficiency but also reduce energy consumption. High-pressure processing and pulsed electric field technologies are being incorporated into production lines to improve protein functionality and extend shelf life without causing thermal degradation. Technological advancements now allow the direct incorporation of aromas, flavors, and functional ingredients during the extrusion process. This development produces a range of product forms, including flakes, chunks, and granules, customized for specific applications such as burgers, sausages, and nuggets. Additionally, improvements in automation and process control are delivering more consistent product quality. Combined with lower manufacturing costs, these advancements make textured vegetable proteins more competitive with traditional meat products. These innovations are essential for scaling production to meet rising demand while maintaining quality standards in large-scale manufacturing operations.
Restraints Impact Analysis
| Restraint | (~) % Impact on CAGR Forecast | Geographic Relevance | Impact Timeline |
|---|---|---|---|
| Taste and texture acceptance | -1.2% | National, traditional meat-eating regions | Short term (≤ 2 years) |
| Soy-allergy and GMO perception issues | -0.8% | National, health-conscious consumer segments | Medium term (2-4 years) |
| Regulatory and food safety barriers | -0.6% | National, federal and state compliance requirements | Long term (≥ 4 years) |
| Domestic pea-protein processing bottlenecks | -0.9% | Regional, Midwest processing centers | Medium term (2-4 years) |
| Source: Mordor Intelligence | |||
Taste and texture acceptance
Despite the growing interest in plant-based alternatives, the textured vegetable protein market faces substantial challenges in achieving widespread consumer acceptance. Issues related to taste and texture remain significant obstacles, preventing these products from gaining traction in mainstream markets. While a considerable number of U.S. consumers have experimented with plant-based meat alternatives, only a small fraction have adopted them as a regular part of their diets. This limited adoption is primarily attributed to dissatisfaction with the sensory experience, particularly in terms of flavor and mouthfeel. The difficulty is especially pronounced in applications that require complex texture profiles, such as whole-muscle meat analogues. Current textured vegetable protein technologies struggle to replicate the fibrous structure, juiciness, and overall sensory appeal of conventional meat, which are critical factors for consumer acceptance. Additionally, regional preferences exacerbate these challenges. Consumers in regions with a strong tradition of meat consumption tend to have lower tolerance for variations in texture compared to those in early-adopter markets, where plant-based alternatives have gained more acceptance. To address these limitations, manufacturers are making significant investments in sensory research and product reformulation. Efforts are focused on improving the taste, texture, and overall sensory attributes of textured vegetable protein products. However, achieving substantial advancements in this area requires sustained investment in research and development, along with iterative product development cycles to refine and enhance these offerings over time.
Soy-allergy and GMO perception issues
Although soy-based textured vegetable proteins benefit from a well-established processing infrastructure and cost efficiency, they face notable challenges due to allergen concerns and widespread negative perceptions of genetically modified organisms (GMOs). In the United States, the prevalence of soy allergies among children and adults has necessitated mandatory labeling requirements, restricting the use of soy-based products in institutional food service settings. Furthermore, growing consumer concerns about GMOs have fueled demand for non-GMO and organic soy alternatives, which are typically sold at a premium price. These factors have driven increased investments in alternative protein sources, particularly pea and wheat-based formulations. However, these alternatives present unique challenges, as they often require specialized processing equipment and advanced formulation expertise to meet market needs. Adding to these complexities is the evolving regulatory framework for GMO labeling, which creates ongoing uncertainty for manufacturers regarding compliance requirements and strategies for effective consumer communication.
Segment Analysis
By Product Type: Soy Dominance Faces Pea-Based Disruption
Pea-based textured vegetable proteins are witnessing significant growth, with an 11.84% CAGR projected through 2030. This growth is primarily driven by their allergen-free nature and clean-label appeal, addressing consumer concerns over soy-based alternatives. According to the U.S. Department of Agriculture, the United States produced 4,498.5 thousand CWT of green peas in 2024[3]Source: United States Department of Agriculture, "Vegetables 2024 Summary", usda.gov, ensuring a reliable supply of raw materials for processing. While soy-based proteins held a dominant 58.39% market share in 2024, the rapid rise of pea proteins highlights the industry's shift toward diversifying protein sources to cater to a broader consumer base. Wheat-based proteins continue to see steady demand, particularly in bakery and confectionery applications where gluten's binding properties are essential. Pulses such as faba, lentil, and chickpea are gaining popularity as specialty ingredients in premium and ethnic food markets, though their market presence remains limited due to processing infrastructure challenges.
The source segmentation highlights key supply chain dynamics. Soy's dominance stems from its established agricultural production and processing systems, which provide cost efficiency and supply reliability. In contrast, pea protein's growth is supported by increasing pea cultivation in North America and the development of dedicated processing facilities. These advancements are reducing cost premiums and improving functional properties. Recent investments by major processors in pea protein infrastructure reflect strong industry confidence in sustained long-term demand. This trend is particularly relevant as food manufacturers aim to diversify protein sources and minimize allergen risks in their product formulations.
Note: Segment shares of all individual segments available upon report purchase
Get Detailed Market Forecasts at the Most Granular Levels
Download PDF
By Form: Chunks Gain Ground Against Flake Tradition
Chunks are the fastest-growing form segment, achieving a notable 11.28% CAGR through 2030. The chunk format's popularity stems not only from its texture but also from its superior moisture retention and flavor absorption, which enhance the quality of ready meals and foodservice products. In contrast, flakes maintain a dominant 42.82% market share in 2024, driven by food manufacturers' focus on achieving texture authenticity in meat analogue applications. This growth is supported by advancements in extrusion processing technology, which enable the development of larger, more complex protein structures that better replicate whole-muscle meat characteristics compared to traditional flake formats. Other forms, such as granules and strips, cater to specialized applications, addressing specific culinary needs and processing requirements, but represent smaller market segments.
In high-volume applications, chunks are preferred for their manufacturing efficiency, as processing lines can handle larger particle sizes without compromising throughput or product consistency. Form preferences vary significantly among end-users: meat analogue manufacturers favor chunks for their structural integrity, while flakes remain the choice for bakery applications due to their mixing and binding properties. Recent product launches indicate a shift toward hybrid forms that integrate multiple textures within a single product, enabling more advanced culinary applications and greater consumer acceptance.
Note: Segment shares of all individual segments available upon report purchase
Get Detailed Market Forecasts at the Most Granular Levels
Download PDF
By End User: Food Processing Dominance Drives Innovation
Food and feed processing holds a leading 49.29% market share in 2024 and is set to grow steadily at a 10.98% CAGR. This segment plays a crucial role in converting textured vegetable proteins into consumer-ready products across various categories. Its leadership is driven by its ability to utilize the functional properties of textured vegetable proteins effectively. These proteins are used in a range of applications, from developing meat analogues with complex texture profiles to enhancing ready meals with affordable protein solutions. The processing segment is experiencing significant growth in meat analogue applications, with manufacturers focusing on specialized formulation capabilities and forming co-manufacturing partnerships to meet the rising demand in the plant-based meat market.
The retail and foodservice segments offer notable growth opportunities, but their progress depends on improving product quality and maintaining cost competitiveness compared to traditional protein sources. Foodservice adoption is accelerating as restaurants aim to include plant-based options without requiring major menu adjustments or kitchen equipment modifications. The FDA-regulated environment ensures consistent food safety standards across all end-user segments, although certain applications may need additional certifications for organic or specialty dietary claims. Recent trends highlight increasing collaboration between segments, with processors developing products specifically for retail private-label programs and engaging in foodservice contract manufacturing agreements.
Geography Analysis
Coastal states and urban centers in the U.S. are at the forefront of textured vegetable protein adoption, while traditional agricultural regions exhibit slower uptake. States such as California, New York, and Texas lead the market, driven by diverse populations, health-conscious consumers, and a well-established food processing infrastructure that fosters product innovation and distribution. These states benefit from their proximity to major ports for ingredient imports, a concentration of food manufacturing facilities, and consumer demographics that support plant-based protein trends. The West Coast, in particular, is experiencing strong growth in premium and organic textured vegetable protein segments, supported by favorable regulatory frameworks for sustainable food production and consumers' willingness to pay higher prices for environmentally friendly products.
In the Midwest, a contrasting dynamic exists: the region's abundant production of protein crops is juxtaposed with traditional meat consumption patterns and slower adoption of plant-based alternatives. However, the Midwest's strong processing infrastructure is attracting significant investments in textured vegetable protein manufacturing. Companies are leveraging their access to raw materials and established food processing expertise. The regulatory environment varies across states, with some promoting plant-based food production while others maintain a focus on traditional agriculture. Recent infrastructure investments indicate a growing recognition of the economic potential of textured vegetable proteins, even in regions historically centered on meat.
Southern states present emerging opportunities, where the growing Hispanic population and urbanization are driving demand for plant-based protein options that align with traditional culinary preferences. The region's food processing infrastructure is expanding to support textured vegetable protein applications, particularly in ready meal and snack food manufacturing. Supply chain advantages in this region include access to diverse agricultural inputs and proximity to major distribution networks serving national retail chains. While federal oversight ensures consistent regulatory compliance, local economic development incentives are influencing decisions on facility locations and capacity expansions.
Competitive Landscape
The United States textured vegetable protein market exhibits moderate fragmentation, with established agribusiness conglomerates maintaining significant market presence alongside specialized protein processors and emerging clean-label innovators. This market's concentration reflects the capital-intensive nature of protein processing. Larger players, with diverse product portfolios and strong distribution networks, benefit from economies of scale. Vertical integration is a key trend, with companies forming partnerships with upstream agricultural suppliers and enhancing downstream product development to optimize supply chain value. Companies are adopting technologies to improve processing efficiency, enhance product quality, and reduce costs, ensuring competitiveness against traditional meat proteins.
Leading players such as Cargill Inc., Archer Daniels Midland Company, Bunge Limited, Ingredion Inc., and Roquette Freres SA are driving innovation and strategic growth in the U.S. textured vegetable protein market. These companies are developing formulations with improved functionality, better taste, and cleaner labels to align with evolving consumer preferences. Strategic collaborations with ingredient suppliers, food manufacturers, and research institutions are becoming more prevalent to strengthen market positions and expand distribution networks. Additionally, companies are increasing production capacities, particularly in sustainable, plant-based protein facilities, and diversifying their product offerings to include protein sources like pea, faba bean, and chickpea proteins.
Opportunities exist in specialized applications that require unique texture profiles, allergen-free formulations, and premium products capable of commanding higher margins than standard textured proteins. New entrants are disrupting the market by utilizing novel protein sources, innovative processing technologies, and direct-to-consumer distribution models, challenging established players in specific segments. A rise in patent filings related to extrusion technology and protein structuring highlights ongoing innovation efforts to address taste and texture limitations that hinder broader market adoption. As food manufacturers increasingly view textured vegetable proteins as strategic ingredients, competition is intensifying. This shift is driving demand for customized solutions and technical support, favoring companies with strong research capabilities.
United States Textured Vegetable Protein Industry Leaders
-
Ingredion Inc.
-
Roquette Freres
-
Cargill Inc.
-
Archer Daniels Midland Company
-
Bunge Limited
-
Roquette Freres SA
- *Disclaimer: Major Players sorted in no particular order
Need More Details on Market Players and Competitors?
Download PDF
Recent Industry Developments
- June 2025: Roquette has expanded its NUTRALYS portfolio with the introduction of two new textured protein solutions: NUTRALYS T WHEAT 600L, a textured wheat protein, and NUTRALYS T PEA 700XC, a pea protein.
- April 2025: ACI Group introduced a new plant-based protein line. ACI Group has expanded its portfolio of plant-based proteins to include pea, soy, and wheat proteins, along with a unique blend of plant-based protein concentrates. These proteins are designed to address specific requirements such as taste, texture, protein content, shelf life, and product appearance.
- July 2024: Ingredion unveiled VITESSENCE ® Pea 100 HD: a new pea protein ensuring cold-pressed bars stay soft throughout their shelf life, enhancing texture and taste for an optimal snacking experience.
- May 2023: Bunge Limited formed a strategic alliance with Nutrien Ag Solutions, the retail division of Nutrien Ltd., to support U.S. farmers in the implementation of sustainable farming practices in order to increase production of low carbon products.
United States Textured Vegetable Protein Market Report Scope
Off-Trade, On-Trade are covered as segments by Distribution Channel.
By Product Type
| Soy-based |
| Wheat-based |
| Pea-based |
| Other Pulses (faba, lentil, chickpea) |
By Form
| Flakes |
| Chunks |
| Others |
End user
| Retail | |
| Foodservice | |
| Food and feed Processing | Meat Analogues |
| Ready Meals and Snacks | |
| Bakery and Confectionery | |
| Animal and Aqua Feed |
| By Product Type | Soy-based | |
| Wheat-based | ||
| Pea-based | ||
| Other Pulses (faba, lentil, chickpea) | ||
| By Form | Flakes | |
| Chunks | ||
| Others | ||
| End user | Retail | |
| Foodservice | ||
| Food and feed Processing | Meat Analogues | |
| Ready Meals and Snacks | ||
| Bakery and Confectionery | ||
| Animal and Aqua Feed | ||
Need A Different Region or Segment?
Customize Now
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 |
Need More Details on Market Definition?
Ask a Question
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.
Get More Details On Research Methodology
Download PDF
