Europe Textured Vegetable Protein Market Size
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Study Period | 2017 - 2029 |
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Market Size (2024) | USD 1.82 Billion |
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Market Size (2029) | USD 2.97 Billion |
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Largest Share by Distribution Channel | On-Trade |
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CAGR (2024 - 2029) | 10.27 % |
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Largest Share by Country | United Kingdom |
Major Players |
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*Disclaimer: Major Players sorted in no particular order |
Europe Textured Vegetable Protein Market Analysis
The Europe Textured Vegetable Protein Market size is estimated at 1.82 billion USD in 2024, and is expected to reach 2.97 billion USD by 2029, growing at a CAGR of 10.27% during the forecast period (2024-2029).
1.82 Billion
Market Size in 2024 (USD)
2.97 Billion
Market Size in 2029 (USD)
6.34 %
CAGR (2017-2023)
10.27 %
CAGR (2024-2029)
Largest Segment by Country
19.69 %
value share, United Kingdom, 2023
Around 27-31% of people in the United Kingdom prioritized environmental factors since the pandemic, which led to a focus on the sustainability of meat substitute products.
Largest Segment by Distribution Channel
65.95 %
value share, On-Trade, 2023
There are a growing number of meat substitute-themed restaurants in the region that offer specialized menu items, which opens up new opportunities in the TVP market.
Fastest-growing Segment by Country
10.74 %
Projected CAGR, United Kingdom, 2024-2029
The growing popularity of veganism has led to a large number of vegan and vegetarian restaurants sprouting across the country to cater to new consumer preferences.
Fastest-growing Segment by Distribution Channel
10.73 %
Projected CAGR, On-Trade, 2024-2029
On-trade distribution channel sales of TVP are associated with the region's growing foodservice sector, including vegan restaurants, impacting its bulk purchases.
Leading Market Player
2.61 %
market share, Roquette Freres, 2022
The company offers TVP in the form of flours, crumbles, crisps, and strips, which are available in different sizes and protein levels, and have a shelf life of over 18 months.
Innovation in TVP products is driving sales
- TVP sales observed the highest Y-o-Y growth rate of 11.32% in 2020 due to an increase in the number of vegans, which doubled from 1.3 million in 2016 to around 2.6 million in 2022. The market observed a high adoption rate for TVP products as they reproduce the texture and flavor of meat products. Companies are innovating products to further expand in the market. The flexitarian population heavily impacts the TVP market as it is the largest dietary group after non-vegetarians.
- Supermarkets/hypermarkets accounted for 65.9% of the sales through the off-trade channel in 2022. Supermarkets offer a variety of products at discounted prices and wholesale, which is convenient for consumers with busy lifestyles. In Europe, plant-based food retail sales have surged in recent years due to the introduction of new products and innovations in the market, enabling more consumers to purchase next-generation plant-based meat and dairy products that are comparable to animal products in terms of taste, price, and convenience. In the region, the retail sector saw a growth of 21% in sales from 2020 to 2022.
- Around 2.44 million people were vegans in 2022, accounting for 6.4% of the total population. The development of e-commerce is being driven by the center-south region of Italy, which is growing six times faster than northern Italy. Major online retailers, including Amazon Fresh and Coop, started selling plant-based tofu burgers made by Beyond Meat and Impossible Foods. In 2022, in Italy, nearly 28% of consumers bought food or groceries online. Thus, in the region, the online channel is expected to be the fastest-growing segment for the sales of TVP products in Italy, registering a CAGR value of 15.61% during the forecast period.
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The United Kingdom is dominating the market with an increasing young population that follows flexitarian diets
- In Europe, the consumption of textured vegetable protein was static during the historical period. However, it is expected to increase rapidly during the forecast period. As of 2021, around 22% of Europe's total population was flexitarian, meaning they consumed meat and fish less frequently than non-vegetarians. Non-vegetarians are slowly shifting toward meat substitutes to fulfill their protein requirements. The vegan population is expected to grow by 29-33% due to the need for sustainable diets and the concerns about climate change over 2023-25. The flexitarian population heavily impacts the TVP market as it is the largest dietary group after non-vegetarians.
- The United Kingdom majorly consumes textured vegetable protein in Europe. There is an increasing availability of meat substitute products, including textured vegetable protein, in outlets ranging from supermarket shelves to country pubs, aiding the market's growth. The sales value of TVP is expected to expand, registering a CAGR of 7.31% by value over the forecast period. The growing Gen Z population, which accounted for around 14-16% of the total population in 2021, is eager to try new trends, such as plant-based foods and veganism. These factors are propelling the growth of the TVP market in the United Kingdom.
- Besides the UK, France is projected to be one of the fastest-growing markets for textured vegetable protein, with a projected CAGR of 10.23% over the forecast period, owing to the growing flexitarian and vegan populations in the country and the shift in consumer choices toward animal protein sources. The share of French people who follow a flexitarian (semi-vegetarian) diet reached almost 30% as of 2021, with nearly 11% of people between 18 and 21 years admitted to following a vegan diet.
Europe Textured Vegetable Protein Market Trends
Rising demand is expected to help control the prices
- Textured vegetable protein (TVP) is the highest-valued meat substitute in Europe. It was priced around 136% higher than tofu in 2022. In the European market, TVP is usually available as diced, chunks, crumbles, or minced in different colors and sizes, aiming to cater to an extensive range of applications. These include replacing minced beef with minced TVP. In most cases, chunks cost about 10% more than minced TVP in 2022. TVP is expected to observe a decline in prices during the forecast period, owing to the product experiencing competitive prices in the region due to the surging demand and higher production.
- The prices of soybeans, wheat, corn, fava beans, and peas play a key role in the price of TVP. In 2021, Europe suffered from low yields, with wheat production down by 1.17% compared to 2017. Another major barrier to achieving price parity for plant-based proteins is the lack of manufacturing facilities, as plant-based companies typically use contract manufacturers.
- The price of TVP sourced from wheat may rise during the forecast period due to the region's rising wheat prices. In Europe, the price of wheat reached up to USD 453 per ton in 2022 due to the export ban from India, the second-largest wheat producer globally. Russia's invasion of agricultural superpower Ukraine and the ongoing war are projected to increase the price of wheat. The broader consumers consist largely of price-sensitive consumers who are less concerned about ethical or environmental factors and stick to price points while considering plant-based eating. Product development and enhancements, including improved taste and lower prices in the plant-based meat category, are expected to create opportunities in the future.
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Europe Textured Vegetable Protein Industry Overview
The Europe Textured Vegetable Protein Market is fragmented, with the top five companies occupying 3.89%. The major players in this market are Associated British Foods PLC, Do It Organic, Ingredion Inc., Roquette Freres and Univar Solutions Inc. (sorted alphabetically).
Europe Textured Vegetable Protein Market Leaders
Associated British Foods PLC
Do It Organic
Ingredion Inc.
Roquette Freres
Univar Solutions Inc.
Other important companies include Axiom Foods Inc., GEMEF Industries, ICL Group Ltd, International Flavors & Fragrances Inc., MGP Ingredients Inc., Sudzucker AG.
*Disclaimer: Major Players sorted in alphabetical order.
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Europe Textured Vegetable Protein Market News
- June 2023: Roquette Freres announced the opening of Roquette’s Food Innovation Center to provide formulators with a large range of capabilities, including technical and R&D support, cutting-edge equipment, labs and scale-up testing with an ultimate goal of fostering innovation and to accelerate the go-to-market of new products.
- March 2023: International Flavors & Fragrances Inc. launched its new plant-based protein SUPRO® TEX which offers endless product design and formulation opportunities with its high-process tolerance, neutral flavor and color. SUPRO® TEX is based on soy protein.
- January 2023: ICL Group's AgriFood innovation and investment platform, ICL Planet Startup Hub, has invested USD 3 million in Arkeon, GmbH. The investment will support Arkeon’s innovative and sustainable one-step fermentation bioprocess, which creates completely customizable protein ingredients by capturing the greenhouse gas carbon dioxide (CO2) and converting it into the 20 proteinogenic amino acids. The project will also help ICL group to innovate their product portfolio.
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Europe Textured Vegetable Protein Market Report - Table of Contents
1. EXECUTIVE SUMMARY & KEY FINDINGS
2. INTRODUCTION
- 2.1 Study Assumptions & Market Definition
- 2.2 Scope of the Study
- 2.3 Research Methodology
3. KEY INDUSTRY TRENDS
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3.1 Price Trends
- 3.1.1 Textured Vegetable Protein
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3.2 Regulatory Framework
- 3.2.1 France
- 3.2.2 Germany
- 3.2.3 Italy
- 3.2.4 United Kingdom
- 3.3 Value Chain & Distribution Channel Analysis
4. MARKET SEGMENTATION (includes market size in Value in USD, Forecasts up to 2029 and analysis of growth prospects)
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4.1 Distribution Channel
- 4.1.1 Off-Trade
- 4.1.1.1 Convenience Stores
- 4.1.1.2 Online Channel
- 4.1.1.3 Supermarkets and Hypermarkets
- 4.1.1.4 Others
- 4.1.2 On-Trade
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4.2 Country
- 4.2.1 France
- 4.2.2 Germany
- 4.2.3 Italy
- 4.2.4 Netherlands
- 4.2.5 Russia
- 4.2.6 Spain
- 4.2.7 United Kingdom
- 4.2.8 Rest of Europe
5. COMPETITIVE LANDSCAPE
- 5.1 Key Strategic Moves
- 5.2 Market Share Analysis
- 5.3 Company Landscape
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5.4 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)
- 5.4.1 Associated British Foods PLC
- 5.4.2 Axiom Foods Inc.
- 5.4.3 Do It Organic
- 5.4.4 GEMEF Industries
- 5.4.5 ICL Group Ltd
- 5.4.6 Ingredion Inc.
- 5.4.7 International Flavors & Fragrances Inc.
- 5.4.8 MGP Ingredients Inc.
- 5.4.9 Roquette Freres
- 5.4.10 Sudzucker AG
- 5.4.11 Univar Solutions Inc.
6. KEY STRATEGIC QUESTIONS FOR MEAT SUBSTITUTES INDUSTRY CEOS
7. APPENDIX
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7.1 Global Overview
- 7.1.1 Overview
- 7.1.2 Porter’s Five Forces Framework
- 7.1.3 Global Value Chain Analysis
- 7.1.4 Market Dynamics (DROs)
- 7.2 Sources & References
- 7.3 List of Tables & Figures
- 7.4 Primary Insights
- 7.5 Data Pack
- 7.6 Glossary of Terms
List of Tables & Figures
- Figure 1:
- TEXTURED VEGETABLE PROTEIN PRICE PER METRIC TON, USD, EUROPE, 2017 - 2023
- Figure 2:
- VOLUME OF TEXTURED VEGETABLE PROTEIN MARKET, METRIC TONS, EUROPE, 2017 - 2029
- Figure 3:
- VALUE OF TEXTURED VEGETABLE PROTEIN MARKET, USD, EUROPE, 2017 - 2029
- Figure 4:
- VOLUME OF TEXTURED VEGETABLE PROTEIN MARKET BY DISTRIBUTION CHANNEL, METRIC TONS, EUROPE, 2017 - 2029
- Figure 5:
- VALUE OF TEXTURED VEGETABLE PROTEIN MARKET BY DISTRIBUTION CHANNEL, USD, EUROPE, 2017 - 2029
- Figure 6:
- VOLUME SHARE OF TEXTURED VEGETABLE PROTEIN MARKET SPLIT BY DISTRIBUTION CHANNEL, %, EUROPE, 2017 VS 2023 VS 2029
- Figure 7:
- VALUE SHARE OF TEXTURED VEGETABLE PROTEIN MARKET SPLIT BY DISTRIBUTION CHANNEL, %, EUROPE, 2017 VS 2023 VS 2029
- Figure 8:
- VOLUME OF TEXTURED VEGETABLE PROTEIN MARKET SOLD VIA OFF-TRADE, METRIC TONS, EUROPE, 2017 - 2029
- Figure 9:
- VALUE OF TEXTURED VEGETABLE PROTEIN MARKET SOLD VIA OFF-TRADE, USD, EUROPE, 2017 - 2029
- Figure 10:
- VOLUME OF TEXTURED VEGETABLE PROTEIN MARKET SOLD VIA OFF-TRADE CHANNELS, %, EUROPE, 2017 VS 2023 VS 2029
- Figure 11:
- VALUE OF TEXTURED VEGETABLE PROTEIN MARKET SOLD VIA OFF-TRADE CHANNELS, %, EUROPE, 2017 VS 2023 VS 2029
- Figure 12:
- VOLUME OF TEXTURED VEGETABLE PROTEIN MARKET SOLD VIA CONVENIENCE STORES, METRIC TONS, EUROPE, 2017 - 2029
- Figure 13:
- VALUE OF TEXTURED VEGETABLE PROTEIN MARKET SOLD VIA CONVENIENCE STORES, USD, EUROPE, 2017 - 2029
- Figure 14:
- VALUE SHARE OF TEXTURED VEGETABLE PROTEIN MARKET SOLD VIA CONVENIENCE STORES SPLIT BY COUNTRY, %, EUROPE, 2022 VS 2029
- Figure 15:
- VOLUME OF TEXTURED VEGETABLE PROTEIN MARKET SOLD VIA ONLINE CHANNEL, METRIC TONS, EUROPE, 2017 - 2029
- Figure 16:
- VALUE OF TEXTURED VEGETABLE PROTEIN MARKET SOLD VIA ONLINE CHANNEL, USD, EUROPE, 2017 - 2029
- Figure 17:
- VALUE SHARE OF TEXTURED VEGETABLE PROTEIN MARKET SOLD VIA ONLINE CHANNEL SPLIT BY COUNTRY, %, EUROPE, 2022 VS 2029
- Figure 18:
- VOLUME OF TEXTURED VEGETABLE PROTEIN MARKET SOLD VIA SUPERMARKETS AND HYPERMARKETS, METRIC TONS, EUROPE, 2017 - 2029
- Figure 19:
- VALUE OF TEXTURED VEGETABLE PROTEIN MARKET SOLD VIA SUPERMARKETS AND HYPERMARKETS, USD, EUROPE, 2017 - 2029
- Figure 20:
- VALUE SHARE OF TEXTURED VEGETABLE PROTEIN MARKET SOLD VIA SUPERMARKETS AND HYPERMARKETS SPLIT BY COUNTRY, %, EUROPE, 2022 VS 2029
- Figure 21:
- VOLUME OF TEXTURED VEGETABLE PROTEIN MARKET SOLD VIA OTHERS, METRIC TONS, EUROPE, 2017 - 2029
- Figure 22:
- VALUE OF TEXTURED VEGETABLE PROTEIN MARKET SOLD VIA OTHERS, USD, EUROPE, 2017 - 2029
- Figure 23:
- VALUE SHARE OF TEXTURED VEGETABLE PROTEIN MARKET SOLD VIA OTHERS SPLIT BY COUNTRY, %, EUROPE, 2022 VS 2029
- Figure 24:
- VOLUME OF TEXTURED VEGETABLE PROTEIN MARKET SOLD VIA ON-TRADE, METRIC TONS, EUROPE, 2017 - 2029
- Figure 25:
- VALUE OF TEXTURED VEGETABLE PROTEIN MARKET SOLD VIA ON-TRADE, USD, EUROPE, 2017 - 2029
- Figure 26:
- VOLUME OF TEXTURED VEGETABLE PROTEIN MARKET BY COUNTRY, METRIC TONS, EUROPE, 2017 - 2029
- Figure 27:
- VALUE OF TEXTURED VEGETABLE PROTEIN MARKET BY COUNTRY, USD, EUROPE, 2017 - 2029
- Figure 28:
- VOLUME SHARE OF TEXTURED VEGETABLE PROTEIN MARKET SPLIT BY COUNTRY, %, EUROPE, 2017 VS 2023 VS 2029
- Figure 29:
- VALUE SHARE OF TEXTURED VEGETABLE PROTEIN MARKET SPLIT BY COUNTRY, %, EUROPE, 2017 VS 2023 VS 2029
- Figure 30:
- VOLUME OF TEXTURED VEGETABLE PROTEIN MARKET, METRIC TONS, FRANCE, 2017 - 2029
- Figure 31:
- VALUE OF TEXTURED VEGETABLE PROTEIN MARKET, USD, FRANCE, 2017 - 2029
- Figure 32:
- VALUE SHARE OF TEXTURED VEGETABLE PROTEIN MARKET SPLIT BY DISTRIBUTION CHANNEL, %, FRANCE, 2022 VS 2029
- Figure 33:
- VOLUME OF TEXTURED VEGETABLE PROTEIN MARKET, METRIC TONS, GERMANY, 2017 - 2029
- Figure 34:
- VALUE OF TEXTURED VEGETABLE PROTEIN MARKET, USD, GERMANY, 2017 - 2029
- Figure 35:
- VALUE SHARE OF TEXTURED VEGETABLE PROTEIN MARKET SPLIT BY DISTRIBUTION CHANNEL, %, GERMANY, 2022 VS 2029
- Figure 36:
- VOLUME OF TEXTURED VEGETABLE PROTEIN MARKET, METRIC TONS, ITALY, 2017 - 2029
- Figure 37:
- VALUE OF TEXTURED VEGETABLE PROTEIN MARKET, USD, ITALY, 2017 - 2029
- Figure 38:
- VALUE SHARE OF TEXTURED VEGETABLE PROTEIN MARKET SPLIT BY DISTRIBUTION CHANNEL, %, ITALY, 2022 VS 2029
- Figure 39:
- VOLUME OF TEXTURED VEGETABLE PROTEIN MARKET, METRIC TONS, NETHERLANDS, 2017 - 2029
- Figure 40:
- VALUE OF TEXTURED VEGETABLE PROTEIN MARKET, USD, NETHERLANDS, 2017 - 2029
- Figure 41:
- VALUE SHARE OF TEXTURED VEGETABLE PROTEIN MARKET SPLIT BY DISTRIBUTION CHANNEL, %, NETHERLANDS, 2022 VS 2029
- Figure 42:
- VOLUME OF TEXTURED VEGETABLE PROTEIN MARKET, METRIC TONS, RUSSIA, 2017 - 2029
- Figure 43:
- VALUE OF TEXTURED VEGETABLE PROTEIN MARKET, USD, RUSSIA, 2017 - 2029
- Figure 44:
- VALUE SHARE OF TEXTURED VEGETABLE PROTEIN MARKET SPLIT BY DISTRIBUTION CHANNEL, %, RUSSIA, 2022 VS 2029
- Figure 45:
- VOLUME OF TEXTURED VEGETABLE PROTEIN MARKET, METRIC TONS, SPAIN, 2017 - 2029
- Figure 46:
- VALUE OF TEXTURED VEGETABLE PROTEIN MARKET, USD, SPAIN, 2017 - 2029
- Figure 47:
- VALUE SHARE OF TEXTURED VEGETABLE PROTEIN MARKET SPLIT BY DISTRIBUTION CHANNEL, %, SPAIN, 2022 VS 2029
- Figure 48:
- VOLUME OF TEXTURED VEGETABLE PROTEIN MARKET, METRIC TONS, UNITED KINGDOM, 2017 - 2029
- Figure 49:
- VALUE OF TEXTURED VEGETABLE PROTEIN MARKET, USD, UNITED KINGDOM, 2017 - 2029
- Figure 50:
- VALUE SHARE OF TEXTURED VEGETABLE PROTEIN MARKET SPLIT BY DISTRIBUTION CHANNEL, %, UNITED KINGDOM, 2022 VS 2029
- Figure 51:
- VOLUME OF TEXTURED VEGETABLE PROTEIN MARKET, METRIC TONS, REST OF EUROPE, 2017 - 2029
- Figure 52:
- VALUE OF TEXTURED VEGETABLE PROTEIN MARKET, USD, REST OF EUROPE, 2017 - 2029
- Figure 53:
- VALUE SHARE OF TEXTURED VEGETABLE PROTEIN MARKET SPLIT BY DISTRIBUTION CHANNEL, %, REST OF EUROPE, 2022 VS 2029
- Figure 54:
- MOST ACTIVE COMPANIES BY NUMBER OF STRATEGIC MOVES, COUNT, EUROPE, 2020 - 2023
- Figure 55:
- MOST ADOPTED STRATEGIES, COUNT, EUROPE, 2020 - 2023
- Figure 56:
- VALUE SHARE OF MAJOR PLAYERS, %, EUROPE, 2022
Europe Textured Vegetable Protein Industry Segmentation
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.
- TVP sales observed the highest Y-o-Y growth rate of 11.32% in 2020 due to an increase in the number of vegans, which doubled from 1.3 million in 2016 to around 2.6 million in 2022. The market observed a high adoption rate for TVP products as they reproduce the texture and flavor of meat products. Companies are innovating products to further expand in the market. The flexitarian population heavily impacts the TVP market as it is the largest dietary group after non-vegetarians.
- Supermarkets/hypermarkets accounted for 65.9% of the sales through the off-trade channel in 2022. Supermarkets offer a variety of products at discounted prices and wholesale, which is convenient for consumers with busy lifestyles. In Europe, plant-based food retail sales have surged in recent years due to the introduction of new products and innovations in the market, enabling more consumers to purchase next-generation plant-based meat and dairy products that are comparable to animal products in terms of taste, price, and convenience. In the region, the retail sector saw a growth of 21% in sales from 2020 to 2022.
- Around 2.44 million people were vegans in 2022, accounting for 6.4% of the total population. The development of e-commerce is being driven by the center-south region of Italy, which is growing six times faster than northern Italy. Major online retailers, including Amazon Fresh and Coop, started selling plant-based tofu burgers made by Beyond Meat and Impossible Foods. In 2022, in Italy, nearly 28% of consumers bought food or groceries online. Thus, in the region, the online channel is expected to be the fastest-growing segment for the sales of TVP products in Italy, registering a CAGR value of 15.61% during the forecast period.
| Distribution Channel | Off-Trade | Convenience Stores |
| Online Channel | ||
| Supermarkets and Hypermarkets | ||
| Others | ||
| 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.
- Tempeh - It is a high protein Asian food prepared by fermenting soybeans with a Rhizopus.
- Textured Vegetable Protein - Food items made from consumable protein sources like soybean, pea, wheat, hemp, etc., are known as textured vegetable proteins. Each unit will withstand hydration during cooking and other processes used in preparing the food for consumption because it has structural integrity and a distinguishable texture.
- Tofu - Tofu is a soft food product prepared by treating soybean milk with coagulants.
| Keyword | Definition |
|---|---|
| A5 | It is a Japanese grading system for beef. The 'A' means the carcass yield is the highest possible and the numeric rating relates to beef marbling, color and brightness of the flesh, its texture and color, luster, and fat quality. A5 is the highest mark wagyu beef can score. |
| Abbatoir | It is another name for a slaughterhouse and refers to the premise used for or in connection with the slaughter of animals whose meat is intended for human consumption. |
| Acute Hepatopancreatic Necrosis Disease (AHPND) | It is a disease that affects shrimp and is characterized by high mortalities, in many cases reaching 100% within 30-35 days of stocking grow-out ponds. |
| African Swine Fever (ASF) | It is a highly contagious viral disease of pigs caused by a double-stranded DNA virus in the Asfarviridae family. |
| Albacore Tuna | It is one of the smallest species of tuna found in the six distinct stocks known globally in the Atlantic, Pacific, and Indian oceans, as well as the Mediterranean Sea. |
| Angus beef | It is beef derived from a specific breed of cattle indigenous to Scotland. It requires certification from the American Angus Association to receive the "Certified Angus Beef" quality mark |
| Bacon | It is salted or smoked meat that comes from the back or sides of a pig |
| Black Angus | It is beef derived from a black-hided breed of cows that don't have horns. |
| Bologna | It is an Italian smoked sausage made of meat, typically large and made from pork, beef or veal. |
| Bovine spongiform encephalopathy (BSE) | It is a progressive neurological disorder of cattle that results from infection by an unusual transmissible agent called a prion. |
| Bratwurst | It refers to a type of German sausage made from pork, beef or veal. |
| BRC | British Retail Consortium |
| Brisket | It is a cut of meat from the breast or lower chest of beef or veal. The beef brisket is one of the nine beef primal cuts. |
| Broiler | It refers to any chicken (Gallus domesticus) that is bred and raised specifically for meat production. |
| Bushel | It is a unit of measurement for grains and pulses. 1 bushel = 27.216 kg |
| Carcass | It refers to the dressed body of a meat animal from which butchers trim the meat |
| CFIA | Canadian Food Inspection Agency |
| Chicken Tender | It refers to chicken meat prepared from the pectoralis minor muscles of a chicken bird. |
| Chuck Steak | It refers to a cut of beef that is part of the chuck primal, which is a large section of meat from the shoulder area of a cow |
| Corned Beef | It refers to beef brisket cured in brine and boiled, typically served cold. |
| CWT | Also known as a hundredweight, it is a unit of measurement used to define the quantity of meat. 1 CWT = 50.80 kg |
| Drumstick | It refers to a chicken leg without the thigh. |
| EFSA | European Food Safety Authority |
| ERS | Economic Research Service of the USDA |
| Ewe | It is an adult female sheep. |
| FDA | Food and Drug Administration |
| Fillet Mignon | It is a cut of meat taken from the smaller end of the tenderloin. |
| Flank Steak | It is a cut of beef steak taken from the flank, which lies forward of the rear quarter of a cow. |
| Foodservice | It refers to the part of the food industry which includes businesses, institutions, and companies which prepare meals outside the home. It includes restaurants, school and hospital cafeterias, catering operations, and many other formats. |
| Forage | It refers to animal feed. |
| Foreshank | It is the upper part of the foreleg of cattle |
| Franks | Also known as frankfurter or Würstchen, it is a type of highly seasoned smoked sausage popular in Austria and Germany. |
| FSANZ | Food Standards Australia New Zealand |
| FSIS | Food Safety and Inspection Service |
| FSSAI | Food Safety and Standards Authority of India |
| Gizzard | It refers to an organ found in the digestive tract of birds. It is also called the mechanical stomach of a bird. |
| Gluten | It is a family of proteins found in grains, including wheat, rye, spelt, and barley |
| Grain-fed beef | It is beef derived from cattle that have been fed a diet supplemented with soy and corn and other additives. Grainfed cows can also be given antibiotics and growth hormones to fatten them up more quickly. |
| Grass-fed beef | It is beef derived from cattle that have only been fed grass as feed. |
| Ham | It refers to the pork meat taken from the leg of a pig. |
| HoReCa | Hotels, Restaurants and Cafes |
| Jerky | It is lean trimmed meat that has been cut into strips and dried (dehydrated) to prevent spoilage. |
| Kobe Beef | It is Wagyu beef specifically from the Kuroge Washu breed of cows in Japan. To be classified as Kobe beef, the cow must have been born, raised, and slaughtered within the Hyōgo prefecture in the city of Kobe in Japan. |
| Liverwurst | It is type of German sausage made from beef or pork liver. |
| Loin | It refers to the sides between the lower ribs and pelvis, and the lower part of the back of a cow. |
| Mortadella | It is a large Italian sausage or luncheon meat made of finely hashed or ground heat-cured pork, which incorporates at least 15% small cubes of pork fat. |
| Pastrami | It refers to a highly seasoned smoked beef, typically served in thin slices. |
| Pepperoni | It is an American variety of spicy salami made from cured meat. |
| Plate | It refers to a forequarter cut from the belly of a cow, just below the rib cut. |
| Porcine reproductive and respiratory syndrome (PRRS) | It is a disease occurring in swine causing late-term reproductive failure and severe pneumonia in neonatal pigs. |
| Primal cuts | It refers to the major sections of the carcass. |
| Quorn | It is a meat substitute product prepared using mycoprotein as an ingredient, in which the fungus culture is dried and mixed with egg albumen or potato protein, which acts as a binder, and then is adjusted in texture and pressed into various forms. |
| Ready-to-Cook (RTC) | It refers to food products that include all of the ingredients, where some preparation or cooking is required through a process that is given on the package. |
| Ready-to-Eat (RTE) | It refers to a food product prepared or cooked in advance, with no further cooking or preparation required before being eaten |
| Retort Packaging | It is a process of aseptic packaging food in which food is filled into a pouch or metal can, sealed, and then heated to extremely high temperatures, rendering the product commercially sterile. |
| Round Steak | It refers to a beef steak from the the rear leg of the cow. |
| Rump Steak | It refers to a cut of beef derived from the division between the leg and the chine. |
| Salami | It is a cured sausage consisting of fermented and air-dried meat. |
| Saturated fat | It is a type of fat in which the fatty acid chains have all single bonds. It is generally considered unhealthy. |
| Sausage | It is a meat product made of finely chopped and seasoned meat, which may be fresh, smoked, or pickled and which is then usually stuffed into a casing. |
| Scallop | It is an edible shellfish that is a mollusk with a ribbed shell in two parts. |
| Seitan | It is a plant-based meat substitute made out of wheat gluten. |
| Self-service kios | It refers to a self-order point-of-sale (POS) system through which customers place and pay for their own orders at kiosks, enabling totally contactless and frictionless service. |
| Sirloin | It is a cut of beef from the bottom and side parts of a cow's back. |
| Surimi | It is a paste made from deboned fish |
| Tenderloin | It refers to a cut of beef consisting of the entire tenderloin muscle of a cow |
| Tiger Shrimp | It refers to a large shrimp variety from the Indian and Pacific oceans |
| Trans fat | Also called trans-unsaturated fatty acids or trans fatty acids, it is a type of unsaturated fat that naturally occurs in small amounts in meat. |
| Vannamei shrimp | It refers to tropical prawns and shrimp that are farmed in areas near the equator, generally along the coast in artificial ponds. |
| Wagyu Bee | It is beef derived from any of four strains of a breed of black or red Japanese cattle that are valued for their highly marbled meat. |
| Zoosanitary | It refers to the cleanliness of animals or animal product |
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Research Methodology
Mordor Intelligence follows a four-step methodology in all our reports.
- Step-1: Identify Key Variables: In order to build a robust forecasting methodology, the variables and factors identified in Step 1 are tested against available historical market numbers. Through an iterative process, the variables required for market forecast are set, and the model is built on the basis of these variables.
- Step-2: Build a Market Model: Market-size estimations for the forecast years are in nominal terms. Inflation is not a part of the pricing, and the average selling price (ASP) is kept constant throughout the forecast period for each country.
- Step-3: Validate and Finalize: In this important step, all market numbers, variables, and analyst calls are validated through an extensive network of primary research experts from the market studied. The respondents are selected across levels and functions to generate a holistic picture of the market studied.
- Step-4: Research Outputs: Syndicated Reports, Custom Consulting Assignments, Databases & Subscription Platforms.
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