Market Overview
| Study Period | 2021 - 2031 |
|---|---|
| Base Year For Estimation | 2025 |
| Forecast Data Period | 2026 - 2031 |
| Market Size (2026) | USD 521.12 Million |
| Market Size (2031) | USD 955.57 Million |
| Growth Rate (2026 - 2031) | 12.89% CAGR |
| Market Concentration | High |
Major Players
*Disclaimer: Major Players sorted in no particular order Image © Mordor Intelligence. Reuse requires attribution under CC BY 4.0. |
|
United States Tofu Market Analysis by Mordor Intelligence
The United States tofu market, valued at USD 521.12 million in 2026 and projected to reach USD 955.57 million by 2031, with a compound annual growth rate (CAGR) of 12.89%, is transitioning from a niche plant-based product to a mainstream protein category. This growth is driven by the increasing adoption of plant-forward eating habits, where consumers incorporate tofu into everyday meals rather than limiting it to vegetarian or ethnic cuisines. Rising health awareness further supports this trend, as tofu is recognized for its high-protein, low-saturated-fat content and suitability for clean-label, gluten-free, and dairy-reduction diets. Additionally, product innovations addressing past adoption challenges, such as improvements in taste, texture, and convenience, are positioning tofu as a versatile and easy-to-use protein option for diverse culinary uses and busy lifestyles.
Key Report Takeaways
- By product type, Regular tofu captured 48.56% of the United States tofu market share in 2025; fortified or functional variants are advancing at a 13.12% CAGR through 2031.
- By nature, Conventional products accounted for 79.92% share of the United States tofu market size in 2025, while organic formats are progressing at a 14.56% CAGR to 2031.
- By distribution channel, Off-Trade retail held 71.22% of the United States tofu market share in 2025; On-Trade foodservice is expanding at a 13.76% CAGR through 2031.
Note: Market size and forecast figures in this report are generated using Mordor Intelligence’s proprietary estimation framework, updated with the latest available data and insights as of January 2026.
United States Tofu Market Trends and Insights
Drivers Impact Analysis
| Driver | (~) % Impact on CAGR Forecast | Geographic Relevance | Impact Timeline |
|---|---|---|---|
| Acceleration of plant-based eating patterns | +3.2% | National, with concentration in West Coast and Northeast urban centers | Medium term (2-4 years) |
| Clean-label and simple ingredient preference | +2.1% | National, strongest in coastal metropolitan areas and college towns | Short term (≤ 2 years) |
| Growth of high-protein meal routines | +2.8% | National, with emphasis on fitness-oriented demographics in urban markets | Medium term (2-4 years) |
| Product innovation improving taste, texture, and convenience | +2.4% | National, with early adoption in premium retail channels and fast-casual restaurants | Short term (≤ 2 years) |
| Culinary mainstreaming of Asian and fusion cuisines | +1.7% | National, led by West Coast and Northeast, expanding to South and Midwest | Medium term (2-4 years) |
| Rising lactose intolerance and dairy-reduction behavior | +1.9% | National, elevated impact among Asian American, Hispanic, and African American populations | Long term (≥ 4 years) |
| Source: Mordor Intelligence | |||
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Acceleration of plant-based eating patterns
The growing adoption of plant-based eating patterns has become a key driver of growth in the United States tofu market, significantly influencing protein consumption habits across households and foodservice channels. An increasing number of consumers are embracing vegan, vegetarian, and flexitarian diets, not as strict lifestyle commitments but as flexible, meal-by-meal choices aimed at enhancing personal health, dietary variety, and sustainability. Tofu remains one of the most established and trusted plant-based proteins, benefiting from its long-standing culinary familiarity, nutritional value, and versatility across various cuisines. Its simple composition aligns well with clean-label preferences, making it a favored option for consumers seeking natural plant-based protein sources. The integration of plant-based eating into everyday meals has expanded tofu's appeal beyond niche vegan households to mainstream kitchens. As plant-based eating transitions from a trend to a habitual dietary practice, tofu continues to serve as a foundational, affordable, and adaptable protein, supporting sustained market growth and maintaining its relevance in the evolving food landscape.
Clean-label and simple ingredient preference
The increasing consumer preference for clean-label and simple-ingredient foods is significantly driving demand in the United States tofu market. Shoppers are paying closer attention to ingredient lists and avoiding products perceived as overly processed or artificial. Modern consumers prioritize foods made with recognizable, minimally processed ingredients that they can easily understand and trust. Tofu offers a competitive advantage due to its simple composition, typically made from soybeans, water, and a coagulant, aligning well with clean-label expectations. Unlike many plant-based meat alternatives that include extensive ingredient lists, additives, and complex processing methods, tofu is viewed as a more natural and traditional protein source, enhancing its appeal among label-conscious consumers. This trend is further supported by growing concerns over artificial preservatives, synthetic additives, and ultra-processed foods, leading consumers to prefer whole-food plant proteins that are closer to their original agricultural form.
Growth of high-protein meal routines
The increasing adoption of high-protein meal routines is a key factor driving the growth of the United States tofu market. Consumers are increasingly structuring their daily diets around protein intake to support muscle maintenance, weight management, satiety, and overall metabolic health. High-protein eating is no longer limited to athletes or fitness enthusiasts; it has become mainstream among working professionals, aging individuals, and health-conscious households seeking balanced nutrition throughout the day. Tofu is gaining popularity as a plant-based, high-quality protein that integrates easily into breakfast, lunch, and dinner routines. For example, according to the International Food Information Council (IFIC), 20% of Americans in 2024 reported a preference for high-protein foods, underscoring the growing influence of protein-centric eating patterns on food choices [1]Source: International Food Information Council (IFIC), "2024 IFIC Food and Health Survey", ific.org. As consumers increasingly prioritize protein density and functional nutrition in their meals, tofu’s alignment with high-protein diets, particularly among flexitarians and plant-forward consumers, continues to solidify its position as a dependable, repeat-purchase protein source, driving sustained growth in the tofu market.
Product innovation improving taste, texture, and convenience
Product innovation aimed at enhancing taste, texture, and convenience is driving growth in the United States tofu market. Manufacturers are addressing long-standing consumer concerns, such as bland flavor, preparation challenges, and inconsistent texture. Recent innovations focus on texture improvement, pre-seasoning, and ready-to-cook formats, transforming tofu into a flavorful and time-saving protein that aligns with modern cooking habits. Developments such as lightly fried tofu, baked tofu, marinated cubes, crumbles, and high-protein formats improve crispness, chewiness, and flavor absorption, making tofu more appealing to mainstream consumers and first-time buyers. For example, in July 2025, Hodo introduced a new Lightly Fried Tofu range in three flavors, Chili Crisp, Golden Turmeric, and Gochujang, designed to offer bold taste and enhanced texture directly from the package with minimal preparation. Such product launches highlight that sensory-focused development is expanding usage occasions, driving repeat purchases, and repositioning tofu as a convenient and desirable protein option rather than a basic substitute.
Restraints Impact Analysis
| Restraint | (~) % Impact on CAGR Forecast | Geographic Relevance | Impact Timeline |
|---|---|---|---|
| Competition from newer plant-based proteins | -1.3% | National, with elevated pressure in urban markets where pea and chickpea products proliferate | Short term (≤ 2 years) |
| Cold-chain dependency and shorter shelf life | -0.9% | National, disproportionately affecting rural and interior regions with limited refrigerated logistics | Long term (≥ 4 years) |
| Sensory and perception barriers | -1.8% | National, most pronounced in South and Midwest regions with lower Asian cuisine familiarity | Medium term (2-4 years) |
| Regulatory and operational hurdles | -0.7% | National, with state-level variance in labeling and food safety enforcement | Medium term (2-4 years) |
| Source: Mordor Intelligence | |||
Competition from newer plant-based proteins
Competition from emerging plant-based proteins is increasingly restraining the growth of the United States tofu market. Tofu faces growing competition from alternatives such as pea protein, chickpea-based products, lentil proteins, and mycoprotein, which are often marketed as superior in taste, texture, and culinary familiarity. These newer plant proteins are specifically designed to closely replicate the mouthfeel, bite, and appearance of meat, appealing strongly to flexitarian and meat-reducing consumers who prioritize sensory similarity over ingredient simplicity. Moreover, these alternatives often benefit from advancements in food technology, enabling them to deliver enhanced nutritional profiles and improved cooking versatility. Furthermore, aggressive marketing campaigns highlighting a meat-like experience, enhanced flavor profiles, and convenient, ready-to-use formats have significantly raised consumer expectations. This has often positioned traditional tofu as less innovative or outdated in comparison, challenging its ability to retain market share in an increasingly competitive landscape.
Cold-chain dependency and shorter shelf life
Cold-chain dependency and a relatively shorter shelf life present structural challenges to the United States tofu market, restricting distribution flexibility and increasing operational complexity across the value chain. Unlike shelf-stable or frozen plant-based proteins, most tofu products require continuous refrigeration from production through retail and home storage, making them highly susceptible to temperature variations. For consumers, the shorter shelf life compared to dry legumes or shelf-stable protein alternatives discourages bulk purchasing and limits pantry stocking, particularly among occasional tofu users. This reliance on refrigeration also restricts distribution to smaller retail formats, rural areas, and long-distance supply routes, where refrigeration infrastructure may be less developed. In foodservice settings, tofu’s perishability necessitates meticulous inventory management and careful handling by staff, adding to operational challenges compared to frozen or shelf-stable proteins.
Segment Analysis
By Product Type: Fortified Variants Capture Nutritional Premium
Regular tofu accounted for 48.56% of the total market share in the United States tofu market in 2025, driven by its unmatched versatility, widespread familiarity, and foundational role in both household and foodservice consumption. It serves as an entry point for first-time consumers while remaining a staple for long-term users, ensuring sustained volume leadership. Its neutral flavor profile and adaptable texture make it suitable for incorporation into a wide range of cuisines, from traditional Asian dishes to modern fusion recipes. Additionally, regular tofu’s compatibility with various dietary preferences, including plant-based, vegan, vegetarian, gluten-free, and low-saturated-fat diets, supports frequent household repurchases across diverse consumer groups, further solidifying its market dominance.
Fortified and functional tofu is the fastest-growing product type in the United States tofu market, with a projected CAGR of 13.12% through 2031. This growth is driven by shifting consumer preferences from basic plant protein to nutrient-enhanced, purpose-driven foods. The segment is gaining popularity among health-conscious, aging, and performance-oriented consumers seeking added benefits such as calcium, vitamin D, vitamin B12, iron, omega-3s, probiotics, and higher protein density in everyday staples. Fortified variants address specific nutritional gaps associated with plant-based diets, particularly micronutrients typically sourced from animal products. This makes them highly appealing to vegans, flexitarians, and consumers reducing dairy intake, while also catering to the growing demand for functional foods that align with personalized health and wellness goals.
Note: Segment shares of all individual segments available upon report purchase
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By Nature: Organic Surge Driven by Transparency Demands
Conventional tofu held a dominant 79.92% share of the United States tofu market in 2025, highlighting its position as the most widely consumed tofu category across households and foodservice channels. This dominance is attributed to its broad availability, familiarity, and functional reliability, making it the preferred choice for everyday cooking and menu applications. Conventional tofu is a staple in routine meal preparation, valued for its consistent texture, neutral flavor, and versatility across various cuisines, including Asian, fusion, and Western plant-based dishes. Its strong market penetration is further supported by established supply chains and scalable production, enabling manufacturers to deliver stable quality, diverse firmness options, and widespread distribution through mainstream channels.
Organic tofu is projected to grow at a robust 14.56% CAGR through 2031, driven primarily by millennial and Gen Z consumers who prioritize clean-label integrity, transparent sourcing, and environmentally responsible food choices within their plant-based diets. These consumer groups exhibit heightened awareness of pesticide use, GMO content, and industrial farming practices, positioning organic tofu as a trusted, values-driven protein option rather than just a dietary alternative. Organic certification assures consumers of non-GMO soybeans, stricter farming standards, and reduced chemical inputs, aligning with wellness-focused lifestyles and ethical consumption trends. This growth is further supported by the broader expansion of the United States organic ecosystem. For example, according to the Organic Trade Association (OTA), sales of organic products reached USD 71.6 billion in 2024, reflecting sustained consumer demand for certified organic foods [2]Source: Organic Trade Association (OTA), "Growth of U.S. Organic Marketplace Accelerated in 2024", ota.com.
By Distribution Channel: Foodservice Gains as Restaurants Normalize Tofu
Off-trade retail accounted for a significant 71.22% share of the United States tofu market in 2025, solidifying its position as the primary channel driving tofu consumption. This dominance is attributed to tofu's role as a versatile ingredient for at-home cooking, allowing consumers to prepare it across various meals and cuisines. Off-trade channels benefit from the wide availability of tofu, offering multiple firmness levels, conventional and organic options, fortified varieties, and value-added formats such as baked or pre-marinated tofu. These options enable consumers to customize their purchases based on dietary preferences and cooking requirements. Additionally, improved merchandising and placement strategies have strengthened the channel's performance. Tofu is increasingly displayed not only in refrigerated plant-based sections but also alongside fresh produce, meal-kit components, and ready-to-cook solutions, enhancing its visibility and encouraging trial purchases.
On-trade foodservice is projected to grow at a robust CAGR of 13.76% through 2031, making it the fastest-growing distribution channel in the United States tofu market. This growth is driven by the normalization of plant-based proteins in out-of-home dining. Restaurants and fast-casual chains are actively incorporating tofu into their menus as a versatile protein option that caters to vegan, vegetarian, flexitarian, and health-conscious consumers. Tofu's ability to absorb marinades and deliver diverse flavor profiles makes it suitable for a variety of dishes, including bowls, stir-fries, wraps, salads, tacos, and globally inspired recipes. This adaptability allows foodservice operators to innovate without requiring significant changes to kitchen processes. The expansion of this channel is further supported by broader shifts in dining behavior. For example, according to the National Restaurant Association, 58.5% of total food expenditures in 2024 were allocated to food consumed away from home, highlighting the growing influence of foodservice channels in shaping protein consumption trends [3]Source: National Restaurant Association, "Eating and Drinking Trends", restaurant.org.
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Geography Analysis
The West Coast, comprising California, Oregon, and Washington, leads tofu consumption in the United States. This dominance reflects the region's established focus on plant-based lifestyles, clean-label food preferences, and culinary diversity. The presence of strong vegan and flexitarian communities, significant Asian-American influence, and progressive retail ecosystems has normalized tofu as a staple protein rather than a niche product. Additionally, the region benefits from a high concentration of natural food retailers, innovative foodservice concepts, and early adoption of fortified, organic, and value-added tofu products. These factors contribute to high per-capita consumption and consistent repeat purchases.
The Northeast, led by metropolitan areas such as New York and Boston, represents the second-largest tofu market in the country. This is driven by urban density, multicultural demographics, and a higher-than-average adoption of plant-forward diets. Diverse immigrant populations, particularly East and Southeast Asian communities, maintain regular tofu consumption in both home cooking and foodservice. Younger urban professionals further drive demand through preferences for health-conscious and sustainability-focused food options. The strong presence of premium grocers, meal-kit services, and plant-forward restaurants supports the trial and adoption of organic and functional tofu variants, ensuring steady regional demand.
Although the South and Midwest currently have lower per-capita tofu consumption, these regions are experiencing faster growth rates due to evolving eating habits. The expansion of plant-based product assortments in mainstream grocery stores, institutional mandates for meatless menu options on college campuses, and increased exposure to global cuisines are reducing barriers to tofu adoption. Younger demographics in urban and university-centric areas are driving flexitarian trends, positioning tofu as a convenient and inclusive protein choice. As awareness, accessibility, and familiarity with tofu improve, these regions are transitioning from low-base markets to significant contributors to national tofu market growth.
Competitive Landscape
The United States tofu market is moderately consolidated, characterized by a combination of established players and innovation-driven challengers. Key companies such as House Foods Group Inc., Morinaga Nutritional Foods Inc., Calbee, Inc., Amy’s Kitchen Inc., and Eden Foods Inc. dominate the market with strong brand recognition, large-scale manufacturing capabilities, and consistent quality standards. Competition in this market is primarily influenced by product reliability, sensory attributes, and distribution reach, rather than price. This dynamic allows multiple brands to coexist, catering to diverse consumer preferences across conventional, organic, and value-added tofu segments.
Leading companies are focusing on sensory improvements, investing in advanced marination techniques, moisture control, and texture optimization to enhance mouthfeel and flavor absorption, factors that are critical for broader consumer acceptance. Additionally, supply chain efficiency has emerged as a vital competitive factor. Companies are streamlining cold-chain logistics, adopting innovative packaging technologies, and refining production schedules to extend shelf life and minimize spoilage. Channel strategies also play a significant role, with established players emphasizing dual-channel partnerships to secure placement in both grocery refrigerated sections and foodservice operations. This approach reinforces tofu’s positioning as a versatile, everyday protein rather than a niche product.
Despite the dominance of established brands, there are substantial growth opportunities in areas such as ready-to-eat tofu meals, functional and fortified tofu products, and expanded foodservice collaborations. These initiatives aim to integrate tofu into Western and fusion cuisines, moving beyond its traditional Asian culinary applications. On the innovation front, emerging disruptors are exploring advanced technologies, including precision fermentation for cell-cultured and bio-engineered soy proteins. Additionally, companies are developing tofu-based meat analogs that mimic the textures of ground beef and chicken breast. These advancements indicate a gradual convergence between traditional tofu products and next-generation plant protein technologies.
United States Tofu Industry Leaders
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House Foods Group Inc.
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Morinaga Nutritional Foods Inc.
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Calbee, Inc (Hodo Foods)
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Amy’s Kitchen Inc.
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Eden Foods Inc.
- *Disclaimer: Major Players sorted in no particular order
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Recent Industry Developments
- September 2025: Calbee has announced the acquisition of a majority stake in Hodo, a company specializing in tofu and plant-based food production. This acquisition signifies Calbee's entry into the American plant-based protein market and enhances the development of its international business and Food and Health division.
- April 2025: Pulmuone has introduced limited-edition packaging for several of its product lines. The temporary designs are featured on products sold under the Nasoya, Pulmuone, and Wildwood brands, including tofu and kimchi items.
- January 2025: Tofu brand Hodo has expanded its presence into major grocery retailers, including Meijer, Harris Teeter, and Giant Martin’s. The brand's product portfolio includes over 20 retail offerings, such as flavored tofu blocks, tofu scramble, tofu veggie burgers, and nuggets.
United States Tofu Market Report Scope
The United States tofu market includes soy-based protein products created through the process of coagulating soy milk and pressing the resulting curds into various consumable forms. Tofu is widely recognized for its versatility, nutritional benefits, and adaptability in diverse cuisines, making it a popular choice among health-conscious consumers and vegetarians worldwide.
The tofu market is segmented by product type into regular, smoked/flavored, and fortified/functional. By nature market is segmented into organic and conventional. By distribution channel, the market is segmented into on-trade and off-trade. The on-trade is subsegmented into hotels, restaurants, and catering. The off-trade is subsegmented into supermarkets and hypermarkets, convenience stores, online retail stores, and others.
The market sizing has been done in value terms in USD, and volume in tons for all the above-mentioned segments.
By Product Type
| Regular |
| Smoked/Flavored |
| Fortified/Functional |
By Nature
| Organic |
| Conventional |
By Distribution Channel
| On-Trade | Hotels |
| Restaurants | |
| Catering | |
| Off-Trade | Supermarkets and Hypermarkets |
| Convenience Stores | |
| Online Retail Stores | |
| Others |
| By Product Type | Regular | |
| Smoked/Flavored | ||
| Fortified/Functional | ||
| By Nature | Organic | |
| Conventional | ||
| By Distribution Channel | On-Trade | Hotels |
| Restaurants | ||
| Catering | ||
| Off-Trade | Supermarkets and Hypermarkets | |
| Convenience Stores | ||
| Online Retail Stores | ||
| Others | ||
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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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