Market Overview
| Study Period | 2020 - 2030 |
|---|---|
| Base Year For Estimation | 2024 |
| Forecast Data Period | 2025 - 2030 |
| Market Size (2025) | USD 24.70 Billion |
| Market Size (2030) | USD 26.33 Billion |
| Growth Rate (2025 - 2030) | 1.29% CAGR |
| Market Concentration | Low |
Major Players
*Disclaimer: Major Players sorted in no particular order Image © Mordor Intelligence. Reuse requires attribution under CC BY 4.0. |
|
United States Seafood Market Analysis by Mordor Intelligence
The US seafood market was valued at USD 24.70 billion in 2025 and is projected to grow to USD 26.33 billion by 2030, with a compound annual growth rate (CAGR) of 1.29% during the forecast period. This growth is steady and reflects several key factors. Per-capita seafood consumption remains stable, while there is a noticeable shift toward higher-quality and premium seafood options. However, rising regulatory costs are slowing down the growth in overall volume. When looking at seafood types, fish continues to dominate the market, but shrimp is becoming more popular due to growing consumer demand. In terms of product form, frozen seafood remains the largest segment. However, innovations in processing are challenging this position, as more consumers are opting for ready-to-cook and value-added products that save time and effort. Regarding sourcing, wild-caught seafood has traditionally been the preferred choice, but farmed seafood is gaining momentum. Advances in aquaculture technology and a focus on sustainability are driving the growth of farmed seafood. For distribution channels, foodservice outlets, such as restaurants and hotels, continue to lead the market. However, retail channels are transforming, with online platforms becoming increasingly popular for seafood purchases. The United States seafood market is highly fragmented, with many small-scale harvesters and processors competing for market share. This results in a low concentration profile, where no single player dominates the market.
Key Report Takeaways
- By seafood type, fish led the United States seafood market with 51.55% revenue share in 2024, while shrimp is advancing at a 2.36% CAGR through 2030.
- By form, frozen formats held 41.67% of the United States seafood market share in 2024; processed products are forecast to rise at a 2.67% CAGR through 2030.
- By source, wild-caught products accounted for 57.64% of the United States seafood market size in 2024, as the farmed supply is expanding at a 3.42% CAGR to 2030.
- By distribution channel, on-trade channels commanded 63.48% of 2024 sales, whereas off-trade is growing at a 2.84% CAGR through 2030.
United States Seafood Market Trends and Insights
Drivers Impact Analysis
| DRIVER | (~) % IMPACT ON CAGR FORECAST | GEOGRAPHIC RELEVANCE | IMPACT TIMELINE |
|---|---|---|---|
| Rising consumer demand for protein-rich foods and omega-3 diets | +0.3% | National, with higher impact in health-conscious coastal regions | Medium term (2-4 years) |
| Technology and farming innovation | +0.2% | National, concentrated in aquaculture regions like Alaska, Maine, Washington | Long term (≥ 4 years) |
| Consumer demand for fresh and quality seafood | +0.2% | National, with premium impact in metropolitan areas | Short term (≤ 2 years) |
| Consumer demand for sustainable, certified, ethical, traceable seafood | +0.1% | National, with early adoption in California, Northeast corridor | Medium term (2-4 years) |
| Culinary globalization and foodservice demand | +0.1% | National, concentrated in urban centers and tourism hubs | Short term (≤ 2 years) |
| Growth of aquaculture and improved import supply | +0.2% | National, with production focus in Alaska, Maine, Louisiana | Long term (≥ 4 years) |
| Source: Mordor Intelligence | |||
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Rising consumer demand for protein-rich foods and omega-3 diets
Demand for protein-rich foods and omega-3 diets is a major factor, as seafood is an excellent source of high-quality protein, with about 20–30% of its total weight made up of protein, as per PubMed Central[1]Source: PubMed Central, "Dietary Intake and Nutrient Composition of Seafood," ncbi.nlm.nih.gov. The American Heart Association advises consuming 2 servings of fatty fish, such as salmon and tuna, each week due to their heart-health benefits. Salmon and tuna are particularly popular because they are rich in omega-3 fatty acids and can be used in a wide range of dishes, from grilled meals to sushi, making them attractive to health-conscious consumers. There is a rising preference for sustainable and clean-label seafood products, which is encouraging consumers to choose premium options. Many people are moving away from traditional meat sources like beef and pork, which have a larger environmental impact. To meet this growing demand, retailers and foodservice providers are introducing initiatives that focus on nutrition. These include clearly labeling health benefits on packaging and offering chef-designed meal kits.
Consumer demand for fresh and quality seafood
Consumer demand for fresh and high-quality seafood is a major factor driving the U.S. seafood market. According to the Multidisciplinary Digital Publishing Institute in 2024, about 90% of United States consumers eat seafood, and many are now focusing more on freshness and quality rather than the quantity of seafood they consume[2]Source: Multidisciplinary Digital Publishing Institute, "Seafood Consumption Trends among United States Consumers," mdpi.com. Sales of fresh and chilled seafood are increasing, even though frozen products still hold the largest share of the market. This growth is largely due to shorter supply chains, which allow domestic fishers to deliver seafood within 24–48 hours. This quick delivery ensures the seafood meets consumer expectations for freshness and justifies higher prices. Direct-to-consumer models are becoming more popular. These models use insulated packaging and real-time temperature tracking to ensure that even customers living far from coastal areas receive high-quality, restaurant-grade seafood. Regional preferences also play a significant role in shaping the market.
Technology and farming innovation
Advancements in technology and farming practices are significantly boosting the growth and efficiency of the United States seafood market. According to the United States Department of Agriculture census data, the number of aquaculture farms increased from 2,932 in 2018 to 3,453 in 2023, with sales reaching USD 1.908 billion[3]Source: United States Department of Agriculture, "Aquaculture," ers.usda.gov. This growth highlights the potential for scaling operations through innovative technologies. For instance, recirculating aquaculture systems (RAS) help reduce the time needed to grow seafood while conserving water resources. IoT sensors are being used to optimize feeding processes, and AI-powered vision systems are improving quality grading. Together, these technologies help lower costs by reducing feed waste and minimizing fish mortality rates. Improvements in cold-chain logistics are also playing a crucial role. Smart tags, Radio Frequency Identification (RFID)-enabled pallets, and micro-fulfillment hubs ensure that fresh seafood can be transported to inland markets without compromising quality.
Demand for sustainable, certified, ethical, traceable seafood
The demand for sustainable, certified, ethical, and traceable products increasingly influences the United States seafood market. Retailers and foodservice providers now require certifications such as MSC (Marine Stewardship Council), ASC (Aquaculture Stewardship Council), or BAP (Best Aquaculture Practices) as standard criteria for sourcing seafood[4]Source: Marine Stewardship Council, "Working Together for Sustainable Seafood," msc.org. Suppliers must demonstrate sustainable practices to maintain their presence in the market. The Food and Drug Administration Traceability Rule, which will be fully implemented by January 2026, requires tracking 24 critical events throughout the supply chain, from harvest to the point of sale. To meet these requirements, blockchain technology is being used to record and verify data, such as vessel information, feed sources, and processing details, ensuring transparency and building consumer trust. Domestic aquaculture producers are adopting advanced systems like closed-loop recirculating aquaculture systems (RAS) and responsibly sourced feed to differentiate their products from imports.
Restraints Impact Analysis
| RESTRAINT | (~) % IMPACT ON CAGR FORECAST | GEOGRAPHIC RELEVANCE | IMPACT TIMELINE |
|---|---|---|---|
| Competition from alternative proteins | -0.2% | National, with higher impact in urban, health-conscious markets | Medium term (2-4 years) |
| Supply chain and cold chain limitations | -0.1% | National, with acute impact in inland markets | Short term (≤ 2 years) |
| Stringent regulatory and quality standards | -0.1% | National, with compliance costs affecting smaller operators | Long term (≥ 4 years) |
| Environmental risks and climate change | -0.1% | Coastal regions, fishing grounds, aquaculture operations | Long term (≥ 4 years) |
| Source: Mordor Intelligence | |||
Competition from alternative proteins
Competition from alternative proteins is becoming a significant challenge for the United States seafood market. Plant-based seafood alternatives, such as those offered by brands like Good Catch and Ocean Hugger, are gaining popularity. These products mimic the texture and taste of traditional seafood, such as tuna and salmon, while promoting sustainability as a key selling point. Flexitarian consumers, who occasionally eat meat or fish but are open to plant-based options, are increasingly drawn to these alternatives. Foodservice providers are also experimenting with plant-based seafood by incorporating it into popular dishes like tacos and sushi without needing to change recipes, which is gradually reducing the market share of traditional frozen seafood. Although plant-based options currently lack the same levels of omega-3 fatty acids found in real seafood, advancements in algae-based DHA additives are expected to close this gap in the near future.
Supply chain and cold chain limitations
Challenges in the supply chain and cold chain are major obstacles for the United States seafood market. Maintaining the required temperature during long-distance transportation remains a critical issue, often leading to spoilage. This not only increases costs but also limits the availability of seafood in rural areas. Transporting seafood requires specialized refrigerated vehicles, which come with high freight costs. A shortage of drivers in the industry further exacerbates these costs. Compliance with HACCP (Hazard Analysis Critical Control Point) regulations adds another layer of complexity. Smaller distributors, in particular, face difficulties as they must continuously monitor and document processes to meet these standards. While investments from both public and private sectors are helping to expand inland cold-storage facilities, the current infrastructure still falls short of meeting the growing demand. Until these upgrades are fully implemented and scaled, logistical challenges will continue to restrict the wider distribution of seafood across the United States.
Segment Analysis
By Seafood Type: Fish Dominance Faces Shrimp Acceleration
Fish remained the largest segment in the United States seafood market in 2024, accounting for 51.55% of the market share. This dominance is primarily due to the popularity of salmon and tuna, which are widely consumed for their health benefits, convenience, and versatility in cooking. Salmon is highly valued for its rich omega-3 content, while tuna is favored for its long shelf life and ease of use in various dishes. Retailers and restaurants continue to promote these fish through ready-to-cook options, pre-seasoned fillets, and meal kits, making them accessible to a broad range of consumers. The growing demand for sustainably sourced and clean-label seafood further strengthens the position of fish in the market.
Shrimp is emerging as the fastest-growing segment in the United States seafood market, with an expected CAGR of 2.36% through 2030. Its growth is fueled by its versatility in cooking, quick preparation time, and increasing domestic production through advanced aquaculture systems like recirculating aquaculture systems (RAS). Shrimp is widely used in various cuisines, from Asian stir-fries to Western-style salads, making it a favorite among consumers. The availability of value-added shrimp products, such as pre-seasoned or ready-to-cook options, has also expanded its appeal in both retail and foodservice channels. These factors are driving shrimp’s growth, positioning it as a key contributor to the overall expansion of the United States seafood market in the coming years.
Note: Segment shares of all individual segments available upon report purchase
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By Form: Frozen Leadership Challenged by Processing Innovation
Frozen seafood products led the United States seafood market in 2024, accounting for 41.67% of the market share. This dominance is largely due to the heavy reliance on imports and the flexibility frozen products offer for storage and inventory management. Frozen seafood provides a longer shelf life and consistent quality, making it a preferred option for retailers and foodservice providers. Popular items like tuna, salmon, and shrimp drive this segment, supported by advancements in packaging and freezing technologies that maintain freshness and flavor. The convenience and cost-effectiveness of frozen seafood ensure its continued importance in the United States seafood supply chain.
Processed seafood is expected to grow the fastest among all formats, with a projected CAGR of 2.67% through 2030. This growth is driven by increasing consumer demand for convenient, ready-to-eat options that save time and effort. Products such as seasoned fillets, pre-cooked bowls, snack packs, and portioned servings are becoming more popular, catering to busy households and restaurants. These innovations make seafood more accessible and versatile, encouraging consumption across various occasions. By combining convenience with quality, processed seafood is set to become a key growth area in the United States seafood market over the coming years.
By Source: Wild-Caught Tradition Meets Farmed Innovation
Wild-caught seafood made up 57.64% of the United States seafood market share in 2024, driven by well-established fisheries like Alaska pollock and Gulf shrimp. These fisheries are known for their reliable supply chains and strong consumer trust. Many people prefer wild-caught seafood for its natural flavor and premium quality, which makes it a popular choice in both retail stores and restaurants. Sustainability certifications and responsible sourcing practices have helped maintain its leading position in the market. This segment continues to benefit from steady demand and its reputation for authenticity.
Farmed seafood is expected to grow the fastest in the United States seafood market, with a projected CAGR of 3.42% through 2030. This growth is supported by advancements in aquaculture, such as recirculating aquaculture systems, which ensure a consistent and fresh supply of seafood. Sustainable farming practices, including the use of eco-friendly feed, are also making farmed seafood more appealing to environmentally conscious consumers. The availability of value-added products, like pre-seasoned or ready-to-cook options, is attracting more buyers. As awareness of responsible aquaculture grows, farmed seafood is becoming a key driver of market growth in the coming years.
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By Distribution Channel: Foodservice Dominance with Retail Digital Shift
In 2024, on-trade made up 63.48% of United States seafood sales, highlighting the importance of foodservice in introducing consumers to a variety of seafood dishes and flavors. These establishments attract customers by offering innovative menus, high-quality seafood options, and unique dining experiences. Many foodservice operators also focus on sourcing seafood directly from suppliers and emphasizing sustainability, which helps them stand out and justify premium pricing. This sector plays a significant role in driving seafood demand, influencing consumer tastes, and setting trends in the market.
The off-trade retail segment, which includes supermarkets and online grocery platforms, is expected to grow steadily with a projected CAGR of 2.84% through 2030. This growth is fueled by improvements in online grocery services, which ensure the reliable delivery of fresh seafood through better cold-chain logistics. Supermarkets are enhancing their seafood sections with better displays and more variety, while loyalty programs encourage customers to buy seafood regularly. These advancements are making seafood more accessible to consumers, creating opportunities for increased sales and long-term growth in the retail segment.
Geography Analysis
Coastal states are the backbone of seafood production and consumption in the United States. States like Maine and Louisiana are famous for their lobster and shrimp industries, which have established strong regional seafood identities. The Pacific Northwest contributes significantly with its wild salmon and farmed shellfish, while California’s diverse population drives high demand for seafood. Coastal residents consume more seafood than those in inland areas due to easier access and a cultural inclination toward seafood-based diets. These regions not only supply seafood locally but also play a key role in meeting the national demand for fresh and processed seafood products.
Inland regions are seeing rapid growth in seafood consumption, supported by better transportation networks and increased awareness of seafood’s health benefits, such as omega-3 fatty acids. The FDA Traceability Rule ensures that seafood transported to inland cities meets strict safety and quality standards. Innovations in e-commerce and advancements in shipping, like insulated air freight, now make it possible to deliver fresh, high-quality seafood, including sushi-grade fish, to landlocked areas. These developments are helping the U.S. seafood market expand into previously underserved regions, making seafood more accessible to a wider population and boosting overall market growth.
Climate change is significantly impacting fishing patterns, as rising ocean temperatures push certain fish species further north. This shift has affected Gulf Coast fisheries but has also extended fishing seasons for species like New England lobster. Meanwhile, milder winters in the Midwest are creating new opportunities for aquaculture, particularly for species like trout and tilapia. Investments in adaptive strategies, such as sustainable farming practices and advanced technologies, are helping to stabilize seafood supplies across the country. These efforts ensure that both coastal and inland markets can meet the growing demand for seafood while addressing the challenges posed by climate change and regional disparities.
Competitive Landscape
The United States seafood market is highly fragmented, with the top five companies accounting for less than 30% of the total revenue. Large global companies like Mowi ASA combine salmon farming with branded retail products, using their scale and vertical integration to maintain a strong market presence. Similarly, Thai Union benefits from its diverse portfolio, including tuna, shrimp, and value-added products, and has improved its North American operations with a new processing facility in the Pacific Northwest. Domestic leaders like Trident Seafoods and American Seafoods Group focus on wild-catch seafood and secure certifications like MSC to maintain their position in the market and ensure shelf space in retail stores.
Technology is becoming a key factor in differentiating companies in the seafood market. For instance, High Liner Foods uses blockchain technology to provide QR codes that allow consumers to trace the origin, handling, and transportation of seafood, building trust and transparency. Blue Star Foods has expanded its offerings by launching an Asian Food Division, which significantly boosted its revenue in Q2 2025, showcasing the success of diversification. Direct-to-consumer companies like Captain Fresh are leveraging AI-based routing systems to reduce delivery times, challenging traditional wholesalers and reshaping the supply chain dynamics in the seafood market.
Sustainability and compliance are now critical for success in the seafood industry. Retailers and restaurants increasingly demand third-party sustainability certifications, which favor larger companies that can afford the costs of audits and data management. Smaller regional players, on the other hand, compete by focusing on hyper-local branding and offering seasonal specialties. Meanwhile, plant-based seafood alternatives are slowly gaining market share in the frozen food segment. However, traditional seafood companies are countering this trend by emphasizing the natural health benefits of seafood, such as omega-3 content, and their commitment to environmental sustainability.
United States Seafood Industry Leaders
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Trident Seafoods Corp.
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Pacific Seafood Group
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The Bumble Bee Seafood Company
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Thai Union (Chicken of the Sea)
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High Liner Foods Inc.
- *Disclaimer: Major Players sorted in no particular order
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Recent Industry Developments
- August 2025: Bumble Bee Seafoods introduced its first-ever single-serve flavored tuna cans, marking a significant innovation in its product lineup. This launch aimed to cater to consumer demand for convenient, protein-packed meal options with enhanced flavor profiles.
- April 2025: BlueNalu, a US-based cultivated seafood startup, plans to initially launch its bluefin tuna in California. The company has also established strategic partnerships to expand its product reach globally.
- February 2025: SeaPak Shrimp & Seafood introduced its latest offering, the SeaPak Classic Cajun Style Shrimp, inspired by the bold flavors of New Orleans cuisine. This new product aimed to cater to consumers seeking authentic, flavorful seafood options while expanding the brand's portfolio of ready-to-cook meals.
- April 2023: CP Foods announced the launch of Homegrown Shrimp USA, a sustainable shrimp farming initiative based in Florida to enhance local shrimp production while adhering to environmentally friendly practices.
United States Seafood Market Report Scope
Fish, Shrimp are covered as segments by Type. Canned, Fresh / Chilled, Frozen, Processed are covered as segments by Form. Off-Trade, On-Trade are covered as segments by Distribution Channel.
By Seafood Type
| Fish | Salmon |
| Tuna | |
| Other Fish Type | |
| Shrimp | |
| Other Seafood |
By Form
| Canned |
| Fresh/Chilled |
| Frozen |
| Processed |
By Source
| Farmed |
| Wild-Caught |
By Distribution Channel
| Off-Trade | Supermarkets/Hypermarkets |
| Online Retail Stores | |
| Convenience Stores | |
| Others | |
| On-Trade | Hotels |
| Restaurants | |
| Catering |
| By Seafood Type | Fish | Salmon |
| Tuna | ||
| Other Fish Type | ||
| Shrimp | ||
| Other Seafood | ||
| By Form | Canned | |
| Fresh/Chilled | ||
| Frozen | ||
| Processed | ||
| By Source | Farmed | |
| Wild-Caught | ||
| By Distribution Channel | Off-Trade | Supermarkets/Hypermarkets |
| Online Retail Stores | ||
| Convenience Stores | ||
| Others | ||
| On-Trade | Hotels | |
| Restaurants | ||
| Catering | ||
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Market Definition
- Frozen / Canned Seafood - Frozen seafood are products whose average temperature is reduced to -18 ° C or lower to preserve the inherent quality of the fresh fish. Then it is kept at a temperature of -18 ° C or lower to maintain its shelf life.
- Processed Seafood - Processed seafood are the ones that have been cured, salted, marinated, dried, pickled, fermented or smoked for human consumption.
- Seafood - It contains marine species that can be consumed, particularly fish and shelled marine life.
- Shrimp - Shrimp are swimming crustaceans. They have long, slender muscles in their abdomens and lengthy antennae.
| 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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