US Meat Substitutes Market Size
| Icons | Lable | Value |
|---|---|---|
|
Study Period | 2017 - 2029 |
|
Market Size (2024) | USD 2.25 Billion |
|
|
Market Size (2029) | USD 3.77 Billion |
|
Largest Share by Type | Textured Vegetable Protein |
|
|
CAGR (2024 - 2029) | 10.88 % |
|
|
Fastest Growing by Type | Tempeh |
|
|
Market Concentration | Medium |
Major Players |
||
|
||
|
*Disclaimer: Major Players sorted in alphabetical order. |
US Meat Substitutes Market Analysis
The United States Meat Substitutes Market size is estimated at 2.25 billion USD in 2024, and is expected to reach 3.77 billion USD by 2029, growing at a CAGR of 10.88% during the forecast period (2024-2029).
2.25 Billion
Market Size in 2024 (USD)
3.77 Billion
Market Size in 2029 (USD)
6.34 %
CAGR (2017-2023)
10.88 %
CAGR (2024-2029)
Largest Segment by Type
57.62 %
value share, Textured Vegetable Protein, 2023
A wide range of applications in fast food menu and the similar taste to meat is propelling the sales of TVP in the country.
Largest Segment by Distribution Channel
51.05 %
value share, Off-Trade, 2023
Supermarkets and hypermarkets are the key off-trade distribution channels in the region as consumers prefer purchasing meat substitutes along with other grocery items.
Fastest-growing Segment by Type
12.49 %
Projected CAGR, Tempeh, 2024-2029
Tempeh is a functional, inexpensive, high-protein food ingredient for meat substitutes. It can also be consumed on its own as a meat substitute, which drives its demand.
Fastest-growing Segment by Distribution Channel
10.97 %
Projected CAGR, On-Trade, 2024-2029
The nation's growing vegan population has led numerous food service outlets to add meat substitutes to their menus, resulting in the opening of many vegan restaurants.
Leading Market Player
15.90 %
market share, Beyond Meat Inc., 2022
The company's broad distribution network in both the retail and foodservice sectors supports its largest market share through partnerships with industrial giants.
The increasing popularity of Asian food among Americans is driving the meat substitutes market
- The sales of meat substitutes in the US have seen sizable progress in recent years, registering a CAGR of 4.49% from 2017 to 2022. The inflation in sales can primarily be linked to the growing awareness regarding health issues related to the consumption of meat and the rising availability of plant-based protein alternatives in most of the distribution points across the country. Approximately 69% of plant-based food buyers purchased beef-style alternative burgers in the United States in 2022.
- The most consumed meat substitute in the United States during the study period was textured vegetable protein. TVP has been used as an ingredient in both meat and plant-based food products for many years but has become the go-to ingredient by meat substitute manufacturers. The rising demand for TVP increased due to the post-pandemic trend of eating vegan food, with sales rising by 10.71% from 2019 to 2022. Since TVP is mostly bought by large corporations as a texture for the production of plant-based meat alternatives, its sales are only expected to rise in the future, with the market value for TVP in the United States projected to reach an estimated USD 1.81 billion by 2028.
- Tofu is another meat substitute that has seen rising demand in the US in recent years. The sales of tofu rose by 38.05% from 2017 to 2022, which could be, for the most part, attributed to the rising number of Asian-themed restaurants and fast-food chains in the country. Tofu is a major part of Asian cuisines, and food service businesses are looking to cater to the increasing popularity of Asian food among Americans. Asian food is said to be one of the fastest-growing cuisines, with the country being home to more than 38,000 Chinese restaurants, 25,000 Japanese restaurants, and 5,000 Thai restaurants.
Understand The Key Trends Shaping This Market
Download PDF
United States Meat Substitutes Market Trends
Rising soybean prices have resulted in increasing prices of tempeh
- The prices of tempeh have been gradually increasing over the years, mainly to combat inflation and the rising soybean prices. The price of tempeh in the United States grew by 4.86% in 2022 from 2017. Since soybeans are the main ingredient used in the processing of tempeh, the rise in the price of soybeans impacted the segmental market price. This can also be linked to the 25% tariff imposed by the US government on soybean trade. The market has seen the presence of numerous variants of tempeh, with plain tempeh being sold at a lower price compared to other value-added products. Organic tempeh is the most popular value-added tempeh form currently present in the market and is sold at a premium price of more than 20%. Players are offering products in various packaging formats, such as cans and plastic packs, to serve different utilities.
- Soybean prices surged above USD 15.5 per bushel, reaching their highest level since June 2022, driven by mounting concerns over supply shortages as production of soybeans in the United States totaled 4.28 billion bushels in 2022, a 4% decrease from 2021. The estimated production per acre was 49.5 bushels, which was 2.2 bushels less than in 2021. Compared to 2021, the harvested area increased slightly to 86.3 million acres. Meanwhile, on May 31, 2023, the spot price was USD 1,300 cents per bushel, which was down by 10.0% from the same day of the previous month. May 2023 had a 4.4% decline in farm-level soybean prices, which were 11.0% lower than May 2022. The projected range for farm-level soybean prices in 2023 was between -14.8 and 8.0%, with a predicted fall of 4.8%. This was expected to have an impact on the temporary adjustment of the prices of tempeh by 10-15%.
Understand The Key Trends Shaping This Market
Download PDF
OTHER KEY INDUSTRY TRENDS COVERED IN THE REPORT
- The growing popularity of plant-based diets has led to an influx of TVP prices
- The growing domestic demand for chickpea products has supported the pricing and accelerated production growth
US Meat Substitutes Industry Overview
The United States Meat Substitutes Market is moderately consolidated, with the top five companies occupying 42.81%. The major players in this market are Amy's Kitchen Inc., Beyond Meat Inc., Conagra Brands Inc., Impossible Foods Inc. and The Kellogg Company (sorted alphabetically).
US Meat Substitutes Market Leaders
Amy's Kitchen Inc.
Beyond Meat Inc.
Conagra Brands Inc.
Impossible Foods Inc.
The Kellogg Company
Other important companies include Hormel Foods Corporation, Maple Leaf Foods, The Campbell Soup Company, The Hain Celestial Group, Inc., The Kraft Heinz Company, Wicked Foods, Inc..
*Disclaimer: Major Players sorted in alphabetical order.
Need More Details on Market Players and Competitors?
Download PDF
US Meat Substitutes Market News
- April 2023: Beyond Meat, a leader in plant-based meat, announced the launch of Beyond Pepperoni and Beyond Chicken Fillet, building on their recent rollout of Beyond Steak.
- February 2023: Impossible foods launched plant based spicy chicken nuggets, spicy chicken patties, and chicken tenders.
- September 2022: Gathered Foods has been acquired by Wicked Kitchen a plant-based product selling brand based in North America.
Free with this Report
We offer a comprehensive and exhaustive set of data pointers. These cover global, regional, and country-level metrics that illustrate the fundamentals of the meat and meat substitutes industry. Clients can access in-depth market analysis through 45+ free charts. This analysis is based on the production of various meat and seafood types, as well as the prices of meat, meat substitutes, and different seafood types. We provide granular-level segmental information, supported by a repository of market data, trends, and expert analysis. Data and analysis on meat types, seafood types, meat substitute types, forms, distribution channels, and more are available. These are provided in the form of comprehensive reports as well as Excel-based data worksheets.
US 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. United States
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
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. Beyond Meat Inc.
4.4.3. Conagra Brands Inc.
4.4.4. Hormel Foods Corporation
4.4.5. Impossible Foods Inc.
4.4.6. Maple Leaf Foods
4.4.7. The Campbell Soup Company
4.4.8. The Hain Celestial Group, Inc.
4.4.9. The Kellogg Company
4.4.10. The Kraft Heinz Company
4.4.11. Wicked Foods, Inc.
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, UNITED STATES, 2017 - 2023
- Figure 2:
- TEXTURED VEGETABLE PROTEIN PRICE PER METRIC TON, USD, UNITED STATES, 2017 - 2023
- Figure 3:
- TOFU PRICE PER METRIC TON, USD, UNITED STATES, 2017 - 2023
- Figure 4:
- VOLUME OF MEAT SUBSTITUTES MARKET, METRIC TONS, UNITED STATES, 2017 - 2029
- Figure 5:
- VALUE OF MEAT SUBSTITUTES MARKET, USD, UNITED STATES, 2017 - 2029
- Figure 6:
- VOLUME OF MEAT SUBSTITUTES MARKET BY TYPE, METRIC TONS, UNITED STATES, 2017 - 2029
- Figure 7:
- VALUE OF MEAT SUBSTITUTES MARKET BY TYPE, USD, UNITED STATES, 2017 - 2029
- Figure 8:
- VOLUME SHARE OF MEAT SUBSTITUTES MARKET SPLIT BY TYPE, %, UNITED STATES, 2017 VS 2023 VS 2029
- Figure 9:
- VALUE SHARE OF MEAT SUBSTITUTES MARKET SPLIT BY TYPE, %, UNITED STATES, 2017 VS 2023 VS 2029
- Figure 10:
- VOLUME OF TEMPEH MARKET, METRIC TONS, UNITED STATES, 2017 - 2029
- Figure 11:
- VALUE OF TEMPEH MARKET, USD, UNITED STATES, 2017 - 2029
- Figure 12:
- VALUE SHARE OF TEMPEH MEAT SUBSTITUTES MARKET SPLIT BY DISTRIBUTION CHANNEL, %, UNITED STATES, 2022 VS 2029
- Figure 13:
- VOLUME OF TEXTURED VEGETABLE PROTEIN MARKET, METRIC TONS, UNITED STATES, 2017 - 2029
- Figure 14:
- VALUE OF TEXTURED VEGETABLE PROTEIN MARKET, USD, UNITED STATES, 2017 - 2029
- Figure 15:
- VALUE SHARE OF TEXTURED VEGETABLE PROTEIN MEAT SUBSTITUTES MARKET SPLIT BY DISTRIBUTION CHANNEL, %, UNITED STATES, 2022 VS 2029
- Figure 16:
- VOLUME OF TOFU MARKET, METRIC TONS, UNITED STATES, 2017 - 2029
- Figure 17:
- VALUE OF TOFU MARKET, USD, UNITED STATES, 2017 - 2029
- Figure 18:
- VALUE SHARE OF TOFU MEAT SUBSTITUTES MARKET SPLIT BY DISTRIBUTION CHANNEL, %, UNITED STATES, 2022 VS 2029
- Figure 19:
- VOLUME OF OTHER MEAT SUBSTITUTES MARKET, METRIC TONS, UNITED STATES, 2017 - 2029
- Figure 20:
- VALUE OF OTHER MEAT SUBSTITUTES MARKET, USD, UNITED STATES, 2017 - 2029
- Figure 21:
- VALUE SHARE OF OTHER MEAT SUBSTITUTES MEAT SUBSTITUTES MARKET SPLIT BY DISTRIBUTION CHANNEL, %, UNITED STATES, 2022 VS 2029
- Figure 22:
- VOLUME OF MEAT SUBSTITUTES MARKET BY DISTRIBUTION CHANNEL, METRIC TONS, UNITED STATES, 2017 - 2029
- Figure 23:
- VALUE OF MEAT SUBSTITUTES MARKET BY DISTRIBUTION CHANNEL, USD, UNITED STATES, 2017 - 2029
- Figure 24:
- VOLUME SHARE OF MEAT SUBSTITUTES MARKET SPLIT BY DISTRIBUTION CHANNEL, %, UNITED STATES, 2017 VS 2023 VS 2029
- Figure 25:
- VALUE SHARE OF MEAT SUBSTITUTES MARKET SPLIT BY DISTRIBUTION CHANNEL, %, UNITED STATES, 2017 VS 2023 VS 2029
- Figure 26:
- VOLUME OF MEAT SUBSTITUTES MARKET SOLD VIA OFF-TRADE, METRIC TONS, UNITED STATES, 2017 - 2029
- Figure 27:
- VALUE OF MEAT SUBSTITUTES MARKET SOLD VIA OFF-TRADE, USD, UNITED STATES, 2017 - 2029
- Figure 28:
- VOLUME OF MEAT SUBSTITUTES MARKET SOLD VIA OFF-TRADE CHANNELS, %, UNITED STATES, 2017 VS 2023 VS 2029
- Figure 29:
- VALUE OF MEAT SUBSTITUTES MARKET SOLD VIA OFF-TRADE CHANNELS, %, UNITED STATES, 2017 VS 2023 VS 2029
- Figure 30:
- VOLUME OF MEAT SUBSTITUTES MARKET SOLD VIA CONVENIENCE STORES, METRIC TONS, UNITED STATES, 2017 - 2029
- Figure 31:
- VALUE OF MEAT SUBSTITUTES MARKET SOLD VIA CONVENIENCE STORES, USD, UNITED STATES, 2017 - 2029
- Figure 32:
- VALUE SHARE OF MEAT SUBSTITUTES MARKET SOLD VIA CONVENIENCE STORES SPLIT BY TYPE, %, UNITED STATES, 2022 VS 2029
- Figure 33:
- VOLUME OF MEAT SUBSTITUTES MARKET SOLD VIA ONLINE CHANNEL, METRIC TONS, UNITED STATES, 2017 - 2029
- Figure 34:
- VALUE OF MEAT SUBSTITUTES MARKET SOLD VIA ONLINE CHANNEL, USD, UNITED STATES, 2017 - 2029
- Figure 35:
- VALUE SHARE OF MEAT SUBSTITUTES MARKET SOLD VIA ONLINE CHANNEL SPLIT BY TYPE, %, UNITED STATES, 2022 VS 2029
- Figure 36:
- VOLUME OF MEAT SUBSTITUTES MARKET SOLD VIA SUPERMARKETS AND HYPERMARKETS, METRIC TONS, UNITED STATES, 2017 - 2029
- Figure 37:
- VALUE OF MEAT SUBSTITUTES MARKET SOLD VIA SUPERMARKETS AND HYPERMARKETS, USD, UNITED STATES, 2017 - 2029
- Figure 38:
- VALUE SHARE OF MEAT SUBSTITUTES MARKET SOLD VIA SUPERMARKETS AND HYPERMARKETS SPLIT BY TYPE, %, UNITED STATES, 2022 VS 2029
- Figure 39:
- VOLUME OF MEAT SUBSTITUTES MARKET SOLD VIA OTHERS, METRIC TONS, UNITED STATES, 2017 - 2029
- Figure 40:
- VALUE OF MEAT SUBSTITUTES MARKET SOLD VIA OTHERS, USD, UNITED STATES, 2017 - 2029
- Figure 41:
- VALUE SHARE OF MEAT SUBSTITUTES MARKET SOLD VIA OTHERS SPLIT BY TYPE, %, UNITED STATES, 2022 VS 2029
- Figure 42:
- VOLUME OF MEAT SUBSTITUTES MARKET SOLD VIA ON-TRADE, METRIC TONS, UNITED STATES, 2017 - 2029
- Figure 43:
- VALUE OF MEAT SUBSTITUTES MARKET SOLD VIA ON-TRADE, USD, UNITED STATES, 2017 - 2029
- Figure 44:
- MOST ACTIVE COMPANIES BY NUMBER OF STRATEGIC MOVES, COUNT, UNITED STATES, 2020 - 2023
- Figure 45:
- MOST ADOPTED STRATEGIES, COUNT, UNITED STATES, 2020 - 2023
- Figure 46:
- VALUE SHARE OF MAJOR PLAYERS, %, UNITED STATES, 2022
United States 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.
- The sales of meat substitutes in the US have seen sizable progress in recent years, registering a CAGR of 4.49% from 2017 to 2022. The inflation in sales can primarily be linked to the growing awareness regarding health issues related to the consumption of meat and the rising availability of plant-based protein alternatives in most of the distribution points across the country. Approximately 69% of plant-based food buyers purchased beef-style alternative burgers in the United States in 2022.
- The most consumed meat substitute in the United States during the study period was textured vegetable protein. TVP has been used as an ingredient in both meat and plant-based food products for many years but has become the go-to ingredient by meat substitute manufacturers. The rising demand for TVP increased due to the post-pandemic trend of eating vegan food, with sales rising by 10.71% from 2019 to 2022. Since TVP is mostly bought by large corporations as a texture for the production of plant-based meat alternatives, its sales are only expected to rise in the future, with the market value for TVP in the United States projected to reach an estimated USD 1.81 billion by 2028.
- Tofu is another meat substitute that has seen rising demand in the US in recent years. The sales of tofu rose by 38.05% from 2017 to 2022, which could be, for the most part, attributed to the rising number of Asian-themed restaurants and fast-food chains in the country. Tofu is a major part of Asian cuisines, and food service businesses are looking to cater to the increasing popularity of Asian food among Americans. Asian food is said to be one of the fastest-growing cuisines, with the country being home to more than 38,000 Chinese restaurants, 25,000 Japanese restaurants, and 5,000 Thai restaurants.
| Type | |
| Tempeh | |
| Textured Vegetable Protein | |
| Tofu | |
| Other Meat Substitutes |
| Distribution Channel | ||||||
| ||||||
| On-Trade |
Need A Different Region Or Segment?
Customize Now
Market Definition
- Meat Substitutes - It is a food product made from vegetarian or vegan ingredients, eaten as a replacement for meat. Meat substitutes typically approximate qualities of specific types of meat, such as mouthfeel, flavor, appearance, or chemical characteristics.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 |
Need More Details on Market Definition?
Ask a Question
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.
Get More Details On Research Methodology
Download PDF
80% of our clients seek made-to-order reports. How do you want us to tailor yours?
