Europe Meat Substitutes Market Size
| Icons | Lable | Value |
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Study Period | 2017 - 2029 |
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Market Size (2024) | USD 3.24 Billion |
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Market Size (2029) | USD 5.42 Billion |
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Largest Share by Type | Textured Vegetable Protein |
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CAGR (2024 - 2029) | 10.86 % |
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Largest Share by Country | United Kingdom |
|
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Market Concentration | Low |
Major Players |
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*Disclaimer: Major Players sorted in alphabetical order. |
Europe Meat Substitutes Market Analysis
The Europe Meat Substitutes Market size is estimated at 3.24 billion USD in 2024, and is expected to reach 5.42 billion USD by 2029, growing at a CAGR of 10.86% during the forecast period (2024-2029).
3.24 Billion
Market Size in 2024 (USD)
5.42 Billion
Market Size in 2029 (USD)
6.86 %
CAGR (2017-2023)
10.86 %
CAGR (2024-2029)
Largest Segment by Type
56.50 %
value share, Textured Vegetable Protein, 2023
Due to its close resemblance to the flavor and texture of meat and its versatility as an ingredient, it is preferred by the growing flexitarian population in the region.
Largest Segment by Country
19.45 %
value share, United Kingdom, 2023
The main driver for the meat substitutes market in the country is the popularity of veganism and campaigns encouraging plant-based diets and environment-friendly choices.
Fastest-growing Segment by Type
11.60 %
Projected CAGR, Tempeh, 2024-2029
The increasing need for different protein sources led to demand for tempeh with nearly 70% of the production volume occurring in Spain and France.
Fastest-growing Segment by Country
11.17 %
Projected CAGR, United Kingdom, 2024-2029
The growing demand for protein-rich meals having high fiber is driving the growth of meat substitutes in the United Kingdom, with TVP contributing 57% of the total sales.
Leading Market Player
7.99 %
market share, International Flavors & Fragrances Inc., 2022
The company has a wide production and distribution base in the region. They collaborate with various other players in the region to strengthen their position.
Emerging trends in the consumption of meat substitutes among flexitarians in Europe are driving the market
- Approximately 19% of flexitarians in European countries consumed tofu, tempeh, or seitan on a weekly basis, typically ranging from one to three times per week, in 2021. Around 10% of consumers in Europe consume tofu more than four times a week. The rising awareness of the health benefits associated with tofu consumption has also contributed to its increasing demand. Tofu is low in saturated fat, is cholesterol-free, and is a good source of essential nutrients like calcium and iron. It is often considered a healthier alternative to meat-based protein. The tofu segment is anticipated to register a CAGR of 10.97% by value during the forecast period.
- Based on type, textured vegetable protein (TVP) is the most widely consumed meat alternative. It accounted for a segmental volume of 16% in 2022. Its extensive application in producing different types of meat alternatives drives its sales. Regional manufacturers like Cargill, Ingredion, and ADM are augmenting the production of textured soy protein or pea protein for the meat alternatives industry. These companies are projected to support the growth of the European meat substitutes market further. The demand for pea-based TVP is growing rapidly, which is driving market players to create more non-soy-based, gluten-free meat alternatives.
- Tempeh is projected to record the fastest CAGR of 11.17% in terms of value during the forecast period. Manufacturers have introduced several tempeh products, such as organic tempeh, curry tempeh pieces, Mediterranean tempeh pieces, BBQ tempeh pieces, and smoky tempeh rashers, which is anticipated to boost the growth in the region. Moreover, players in the region are partnering with retail players to market their tempeh products.
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Rise in vegan and flexitarian population boosts market growth
- The growth trend of the consumption of meat substitutes in Europe was static till 2021. It is expected to gain momentum rapidly during the forecast period. In 2022, 18-21% of the total European population was flexitarian, consisting of people who consumed meat and fish less frequently compared to traditional omnivores. People are slowly moving toward the consumption of meat substitutes to fulfill their protein requirements. The flexitarian population is further expected to increase to around 29-33% due to factors like environmental safety and sustainable diets. The flexitarian population has a significant impact on the meat substitute market as it is the largest dietary group after omnivores.
- The United Kingdom is the largest consumer of meat substitutes in the region and is expected to be the fastest-growing meat substitute market in Europe. It is projected to register a CAGR of 10.92% in value during the forecast period. There is an increasing availability of meat substitutes in supermarkets and country pubs, which is aiding the growth of the meat substitute market. Gen Z accounted for around 14-16% of the total population of the United Kingdom in 2022. The Gen Z population in the country is eager to try out the latest trends, such as the consumption of plant-based food and veganism, promoting the growth of the European meat substitute market during the forecast period.
- The Rest of Europe consumes meat substitutes primarily due to the shift to a more plant-based diet for better health and for the sake of the environment. Many consumers in countries like Sweden consume only vegetarian food, including meat substitutes, for about two to six times a week.
Europe Meat Substitutes Market Trends
Higher price is observed as a major constraint in purchasing plant-based products
- The price of tempeh has been gradually increasing over the years, mostly to combat inflation and a minimal increase in soybean prices. In Europe, the price of tempeh increased by 2.61% from 2017 to 2022. Due to rising soybean output in the region, the price of soybeans has remained consistent, which has contributed to the stability of tempeh prices.
- In Europe, soybean production increased by 9.16% from the previous season to reach 11.56 million tons in 2021. Other than soybeans, raw materials like chickpeas are also widely used to produce tempeh. The price of chickpeas is higher than soybeans. As there is hardly any production of chickpeas in European countries like Germany, these countries depend entirely on imported chickpeas. As per a study released by Proveg International (an NGO promoting plant-based food) on plant-based foods, price was the main area of dissatisfaction for consumers, including both plant-based eaters and reducers. Consumers have perceived plant-based foods as too expensive and believe that the industry should lower the price point to make them available to a broader consumer base.
- The price of tempeh was about 27% more than tofu in 2022, owing to the lower popularity of tempeh in the European market compared to tofu. Among major European countries, Italy and Germany witnessed the highest tempeh prices, amounting to about 24%, more than the lowest price in the region, in 2022. The bigger vegan populations have led to higher demand for the product in these countries. Accordingly, a rise in the offering of hand-made tempeh was observed in these markets, which contributed to the higher prices. The price of processed tempeh, such as tempeh soy fillet and marinated tempeh, was almost 5-7% higher than plain tempeh in 2022.
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OTHER KEY INDUSTRY TRENDS COVERED IN THE REPORT
- Rising demand is expected to help control the prices
- The demand for soybeans from the animal feed industry is posing a threat to tofu production and prices
Europe Meat Substitutes Industry Overview
The Europe Meat Substitutes Market is fragmented, with the top five companies occupying 11.24%. The major players in this market are Amy's Kitchen Inc., Beyond Meat Inc., Conagra Brands Inc., House Foods Group Inc. and International Flavors & Fragrances Inc. (sorted alphabetically).
Europe Meat Substitutes Market Leaders
Amy's Kitchen Inc.
Beyond Meat Inc.
Conagra Brands Inc.
House Foods Group Inc.
International Flavors & Fragrances Inc.
Other important companies include Associated British Foods PLC, JBS SA, Monde Nissin Corporation, Plant Meat Limited, The Tofoo Co. Ltd, VBites Food Limited, Vitasoy International Holdings Ltd.
*Disclaimer: Major Players sorted in alphabetical order.
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Europe Meat Substitutes Market News
- September 2023: House Food Groups Inc. acquired 100% of Keystone Natural Holdings, LLC (鈥淜NH鈥�), a leading manufacturer of tofu and plant-based foods in North America. The acquisition is meant to assist the company's expansion in United States and Europe with tofu as their core product.
- July 2023: Beyond Meat expanded its range in Germany with two new plant-based chicken-style products: Beyond Nuggets and Beyond Tenders in over 1,600 REWE stores across Germany.
- March 2023: International Flavors & Fragrances Inc. launched its new plant-based protein SUPRO庐 TEX which offers endless product design and formulation opportunities with its high-process tolerance, neutral flavor and color. SUPRO庐 TEX is based on soy protein.
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Europe Meat Substitutes Market Report - Table of Contents
EXECUTIVE SUMMARY & KEY FINDINGS
1. INTRODUCTION
1.1. Study Assumptions & Market Definition
1.2. Scope of the Study鈥�
1.3. Research Methodology
2. KEY INDUSTRY TRENDS
2.1. Price Trends
2.1.1. Tempeh
2.1.2. Textured Vegetable Protein
2.1.3. Tofu
2.2. Regulatory Framework
2.2.1. France
2.2.2. Germany
2.2.3. Italy
2.2.4. United Kingdom
2.3. Value Chain & Distribution Channel Analysis
3. MARKET SEGMENTATION (includes market size in Value in USD, Forecasts up to 2029 and analysis of growth prospects)
3.1. Type
3.1.1. Tempeh
3.1.2. Textured Vegetable Protein
3.1.3. Tofu
3.1.4. Other Meat Substitutes
3.2. Distribution Channel
3.2.1. Off-Trade
3.2.1.1. Convenience Stores
3.2.1.2. Online Channel
3.2.1.3. Supermarkets and Hypermarkets
3.2.1.4. Others
3.2.2. On-Trade
3.3. Country
3.3.1. France
3.3.2. Germany
3.3.3. Italy
3.3.4. Netherlands
3.3.5. Russia
3.3.6. Spain
3.3.7. United Kingdom
3.3.8. Rest of Europe
4. COMPETITIVE LANDSCAPE
4.1. Key Strategic Moves
4.2. Market Share Analysis
4.3. Company Landscape
4.4. Company Profiles (includes Global level Overview, Market level overview, Core Business Segments, Financials, Headcount, Key Information, Market Rank, Market Share, Products and Services, and analysis of Recent Developments)
4.4.1. Amy's Kitchen Inc.
4.4.2. Associated British Foods PLC
4.4.3. Beyond Meat Inc.
4.4.4. Conagra Brands Inc.
4.4.5. House Foods Group Inc.
4.4.6. International Flavors & Fragrances Inc.
4.4.7. JBS SA
4.4.8. Monde Nissin Corporation
4.4.9. Plant Meat Limited
4.4.10. The Tofoo Co. Ltd
4.4.11. VBites Food Limited
4.4.12. Vitasoy International Holdings Ltd
5. KEY STRATEGIC QUESTIONS FOR MEAT SUBSTITUTES INDUSTRY CEOS
6. APPENDIX
6.1. Global Overview
6.1.1. Overview
6.1.2. Porter鈥檚 Five Forces Framework
6.1.3. Global Value Chain Analysis
6.1.4. Market Dynamics (DROs)
6.2. Sources & References
6.3. List of Tables & Figures
6.4. Primary Insights
6.5. Data Pack
6.6. Glossary of Terms
List of Tables & Figures
- Figure 1:
- TEMPEH PRICE PER METRIC TON, USD, EUROPE, 2017 - 2023
- Figure 2:
- TEXTURED VEGETABLE PROTEIN PRICE PER METRIC TON, USD, EUROPE, 2017 - 2023
- Figure 3:
- TOFU PRICE PER METRIC TON, USD, EUROPE, 2017 - 2023
- Figure 4:
- VOLUME OF MEAT SUBSTITUTES MARKET, METRIC TONS, EUROPE, 2017 - 2029
- Figure 5:
- VALUE OF MEAT SUBSTITUTES MARKET, USD, EUROPE, 2017 - 2029
- Figure 6:
- VOLUME OF MEAT SUBSTITUTES MARKET BY TYPE, METRIC TONS, EUROPE, 2017 - 2029
- Figure 7:
- VALUE OF MEAT SUBSTITUTES MARKET BY TYPE, USD, EUROPE, 2017 - 2029
- Figure 8:
- VOLUME SHARE OF MEAT SUBSTITUTES MARKET SPLIT BY TYPE, %, EUROPE, 2017 VS 2023 VS 2029
- Figure 9:
- VALUE SHARE OF MEAT SUBSTITUTES MARKET SPLIT BY TYPE, %, EUROPE, 2017 VS 2023 VS 2029
- Figure 10:
- VOLUME OF TEMPEH MARKET, METRIC TONS, EUROPE, 2017 - 2029
- Figure 11:
- VALUE OF TEMPEH MARKET, USD, EUROPE, 2017 - 2029
- Figure 12:
- VALUE SHARE OF TEMPEH MEAT SUBSTITUTES MARKET SPLIT BY DISTRIBUTION CHANNEL, %, EUROPE, 2022 VS 2029
- Figure 13:
- VOLUME OF TEXTURED VEGETABLE PROTEIN MARKET, METRIC TONS, EUROPE, 2017 - 2029
- Figure 14:
- VALUE OF TEXTURED VEGETABLE PROTEIN MARKET, USD, EUROPE, 2017 - 2029
- Figure 15:
- VALUE SHARE OF TEXTURED VEGETABLE PROTEIN MEAT SUBSTITUTES MARKET SPLIT BY DISTRIBUTION CHANNEL, %, EUROPE, 2022 VS 2029
- Figure 16:
- VOLUME OF TOFU MARKET, METRIC TONS, EUROPE, 2017 - 2029
- Figure 17:
- VALUE OF TOFU MARKET, USD, EUROPE, 2017 - 2029
- Figure 18:
- VALUE SHARE OF TOFU MEAT SUBSTITUTES MARKET SPLIT BY DISTRIBUTION CHANNEL, %, EUROPE, 2022 VS 2029
- Figure 19:
- VOLUME OF OTHER MEAT SUBSTITUTES MARKET, METRIC TONS, EUROPE, 2017 - 2029
- Figure 20:
- VALUE OF OTHER MEAT SUBSTITUTES MARKET, USD, EUROPE, 2017 - 2029
- Figure 21:
- VALUE SHARE OF OTHER MEAT SUBSTITUTES MEAT SUBSTITUTES MARKET SPLIT BY DISTRIBUTION CHANNEL, %, EUROPE, 2022 VS 2029
- Figure 22:
- VOLUME OF MEAT SUBSTITUTES MARKET BY DISTRIBUTION CHANNEL, METRIC TONS, EUROPE, 2017 - 2029
- Figure 23:
- VALUE OF MEAT SUBSTITUTES MARKET BY DISTRIBUTION CHANNEL, USD, EUROPE, 2017 - 2029
- Figure 24:
- VOLUME SHARE OF MEAT SUBSTITUTES MARKET SPLIT BY DISTRIBUTION CHANNEL, %, EUROPE, 2017 VS 2023 VS 2029
- Figure 25:
- VALUE SHARE OF MEAT SUBSTITUTES MARKET SPLIT BY DISTRIBUTION CHANNEL, %, EUROPE, 2017 VS 2023 VS 2029
- Figure 26:
- VOLUME OF MEAT SUBSTITUTES MARKET SOLD VIA OFF-TRADE, METRIC TONS, EUROPE, 2017 - 2029
- Figure 27:
- VALUE OF MEAT SUBSTITUTES MARKET SOLD VIA OFF-TRADE, USD, EUROPE, 2017 - 2029
- Figure 28:
- VOLUME OF MEAT SUBSTITUTES MARKET SOLD VIA OFF-TRADE CHANNELS, %, EUROPE, 2017 VS 2023 VS 2029
- Figure 29:
- VALUE OF MEAT SUBSTITUTES MARKET SOLD VIA OFF-TRADE CHANNELS, %, EUROPE, 2017 VS 2023 VS 2029
- Figure 30:
- VOLUME OF MEAT SUBSTITUTES MARKET SOLD VIA CONVENIENCE STORES, METRIC TONS, EUROPE, 2017 - 2029
- Figure 31:
- VALUE OF MEAT SUBSTITUTES MARKET SOLD VIA CONVENIENCE STORES, USD, EUROPE, 2017 - 2029
- Figure 32:
- VALUE SHARE OF MEAT SUBSTITUTES MARKET SOLD VIA CONVENIENCE STORES SPLIT BY TYPE, %, EUROPE, 2022 VS 2029
- Figure 33:
- VOLUME OF MEAT SUBSTITUTES MARKET SOLD VIA ONLINE CHANNEL, METRIC TONS, EUROPE, 2017 - 2029
- Figure 34:
- VALUE OF MEAT SUBSTITUTES MARKET SOLD VIA ONLINE CHANNEL, USD, EUROPE, 2017 - 2029
- Figure 35:
- VALUE SHARE OF MEAT SUBSTITUTES MARKET SOLD VIA ONLINE CHANNEL SPLIT BY TYPE, %, EUROPE, 2022 VS 2029
- Figure 36:
- VOLUME OF MEAT SUBSTITUTES MARKET SOLD VIA SUPERMARKETS AND HYPERMARKETS, METRIC TONS, EUROPE, 2017 - 2029
- Figure 37:
- VALUE OF MEAT SUBSTITUTES MARKET SOLD VIA SUPERMARKETS AND HYPERMARKETS, USD, EUROPE, 2017 - 2029
- Figure 38:
- VALUE SHARE OF MEAT SUBSTITUTES MARKET SOLD VIA SUPERMARKETS AND HYPERMARKETS SPLIT BY TYPE, %, EUROPE, 2022 VS 2029
- Figure 39:
- VOLUME OF MEAT SUBSTITUTES MARKET SOLD VIA OTHERS, METRIC TONS, EUROPE, 2017 - 2029
- Figure 40:
- VALUE OF MEAT SUBSTITUTES MARKET SOLD VIA OTHERS, USD, EUROPE, 2017 - 2029
- Figure 41:
- VALUE SHARE OF MEAT SUBSTITUTES MARKET SOLD VIA OTHERS SPLIT BY TYPE, %, EUROPE, 2022 VS 2029
- Figure 42:
- VOLUME OF MEAT SUBSTITUTES MARKET SOLD VIA ON-TRADE, METRIC TONS, EUROPE, 2017 - 2029
- Figure 43:
- VALUE OF MEAT SUBSTITUTES MARKET SOLD VIA ON-TRADE, USD, EUROPE, 2017 - 2029
- Figure 44:
- VOLUME OF MEAT SUBSTITUTES MARKET BY COUNTRY, METRIC TONS, EUROPE, 2017 - 2029
- Figure 45:
- VALUE OF MEAT SUBSTITUTES MARKET BY COUNTRY, USD, EUROPE, 2017 - 2029
- Figure 46:
- VOLUME SHARE OF MEAT SUBSTITUTES MARKET SPLIT BY COUNTRY, %, EUROPE, 2017 VS 2023 VS 2029
- Figure 47:
- VALUE SHARE OF MEAT SUBSTITUTES MARKET SPLIT BY COUNTRY, %, EUROPE, 2017 VS 2023 VS 2029
- Figure 48:
- VOLUME OF MEAT SUBSTITUTES MARKET, METRIC TONS, FRANCE, 2017 - 2029
- Figure 49:
- VALUE OF MEAT SUBSTITUTES MARKET, USD, FRANCE, 2017 - 2029
- Figure 50:
- VALUE SHARE OF MEAT SUBSTITUTES MARKET SPLIT BY DISTRIBUTION CHANNEL, %, FRANCE, 2022 VS 2029
- Figure 51:
- VOLUME OF MEAT SUBSTITUTES MARKET, METRIC TONS, GERMANY, 2017 - 2029
- Figure 52:
- VALUE OF MEAT SUBSTITUTES MARKET, USD, GERMANY, 2017 - 2029
- Figure 53:
- VALUE SHARE OF MEAT SUBSTITUTES MARKET SPLIT BY DISTRIBUTION CHANNEL, %, GERMANY, 2022 VS 2029
- Figure 54:
- VOLUME OF MEAT SUBSTITUTES MARKET, METRIC TONS, ITALY, 2017 - 2029
- Figure 55:
- VALUE OF MEAT SUBSTITUTES MARKET, USD, ITALY, 2017 - 2029
- Figure 56:
- VALUE SHARE OF MEAT SUBSTITUTES MARKET SPLIT BY DISTRIBUTION CHANNEL, %, ITALY, 2022 VS 2029
- Figure 57:
- VOLUME OF MEAT SUBSTITUTES MARKET, METRIC TONS, NETHERLANDS, 2017 - 2029
- Figure 58:
- VALUE OF MEAT SUBSTITUTES MARKET, USD, NETHERLANDS, 2017 - 2029
- Figure 59:
- VALUE SHARE OF MEAT SUBSTITUTES MARKET SPLIT BY DISTRIBUTION CHANNEL, %, NETHERLANDS, 2022 VS 2029
- Figure 60:
- VOLUME OF MEAT SUBSTITUTES MARKET, METRIC TONS, RUSSIA, 2017 - 2029
- Figure 61:
- VALUE OF MEAT SUBSTITUTES MARKET, USD, RUSSIA, 2017 - 2029
- Figure 62:
- VALUE SHARE OF MEAT SUBSTITUTES MARKET SPLIT BY DISTRIBUTION CHANNEL, %, RUSSIA, 2022 VS 2029
- Figure 63:
- VOLUME OF MEAT SUBSTITUTES MARKET, METRIC TONS, SPAIN, 2017 - 2029
- Figure 64:
- VALUE OF MEAT SUBSTITUTES MARKET, USD, SPAIN, 2017 - 2029
- Figure 65:
- VALUE SHARE OF MEAT SUBSTITUTES MARKET SPLIT BY DISTRIBUTION CHANNEL, %, SPAIN, 2022 VS 2029
- Figure 66:
- VOLUME OF MEAT SUBSTITUTES MARKET, METRIC TONS, UNITED KINGDOM, 2017 - 2029
- Figure 67:
- VALUE OF MEAT SUBSTITUTES MARKET, USD, UNITED KINGDOM, 2017 - 2029
- Figure 68:
- VALUE SHARE OF MEAT SUBSTITUTES MARKET SPLIT BY DISTRIBUTION CHANNEL, %, UNITED KINGDOM, 2022 VS 2029
- Figure 69:
- VOLUME OF MEAT SUBSTITUTES MARKET, METRIC TONS, REST OF EUROPE, 2017 - 2029
- Figure 70:
- VALUE OF MEAT SUBSTITUTES MARKET, USD, REST OF EUROPE, 2017 - 2029
- Figure 71:
- VALUE SHARE OF MEAT SUBSTITUTES MARKET SPLIT BY DISTRIBUTION CHANNEL, %, REST OF EUROPE, 2022 VS 2029
- Figure 72:
- MOST ACTIVE COMPANIES BY NUMBER OF STRATEGIC MOVES, COUNT, EUROPE, 2020 - 2023
- Figure 73:
- MOST ADOPTED STRATEGIES, COUNT, EUROPE, 2020 - 2023
- Figure 74:
- VALUE SHARE OF MAJOR PLAYERS, %, EUROPE, 2022
Europe Meat Substitutes Industry Segmentation
Tempeh, Textured Vegetable Protein, Tofu are covered as segments by Type. Off-Trade, On-Trade are covered as segments by Distribution Channel. France, Germany, Italy, Netherlands, Russia, Spain, United Kingdom are covered as segments by Country.
- Approximately 19% of flexitarians in European countries consumed tofu, tempeh, or seitan on a weekly basis, typically ranging from one to three times per week, in 2021. Around 10% of consumers in Europe consume tofu more than four times a week. The rising awareness of the health benefits associated with tofu consumption has also contributed to its increasing demand. Tofu is low in saturated fat, is cholesterol-free, and is a good source of essential nutrients like calcium and iron. It is often considered a healthier alternative to meat-based protein. The tofu segment is anticipated to register a CAGR of 10.97% by value during the forecast period.
- Based on type, textured vegetable protein (TVP) is the most widely consumed meat alternative. It accounted for a segmental volume of 16% in 2022. Its extensive application in producing different types of meat alternatives drives its sales. Regional manufacturers like Cargill, Ingredion, and ADM are augmenting the production of textured soy protein or pea protein for the meat alternatives industry. These companies are projected to support the growth of the European meat substitutes market further. The demand for pea-based TVP is growing rapidly, which is driving market players to create more non-soy-based, gluten-free meat alternatives.
- Tempeh is projected to record the fastest CAGR of 11.17% in terms of value during the forecast period. Manufacturers have introduced several tempeh products, such as organic tempeh, curry tempeh pieces, Mediterranean tempeh pieces, BBQ tempeh pieces, and smoky tempeh rashers, which is anticipated to boost the growth in the region. Moreover, players in the region are partnering with retail players to market their tempeh products.
| Type | |
| Tempeh | |
| Textured Vegetable Protein | |
| Tofu | |
| Other Meat Substitutes |
| Distribution Channel | ||||||
| ||||||
| On-Trade |
| Country | |
| France | |
| Germany | |
| Italy | |
| Netherlands | |
| Russia | |
| Spain | |
| United Kingdom | |
| Rest of Europe |
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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.鈥�
- Tempeh - It is a high protein Asian food prepared by fermenting soybeans with a Rhizopus.鈥�
- 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.鈥�
- Tofu - Tofu is a soft food product prepared by treating soybean milk with coagulants.鈥�
| 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 W眉rstchen, 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 Hy艒go 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
糖心vlog传媒 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.鈥�
- 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.鈥�
- 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.鈥�
- Step-4: Research Outputs: Syndicated Reports, Custom Consulting Assignments, Databases & Subscription Platforms.
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