North America Meat Substitutes Market Size
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Study Period | 2017 - 2029 |
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Market Size (2024) | USD 2.77 Billion |
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Market Size (2029) | USD 4.62 Billion |
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Largest Share by Type | Textured Vegetable Protein |
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CAGR (2024 - 2029) | 10.75 % |
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Largest Share by Country | United States |
Major Players |
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*Disclaimer: Major Players sorted in no particular order |
North America Meat Substitutes Market Analysis
The North America Meat Substitutes Market size is estimated at 2.77 billion USD in 2024, and is expected to reach 4.62 billion USD by 2029, growing at a CAGR of 10.75% during the forecast period (2024-2029).
2.77 Billion
Market Size in 2024 (USD)
4.62 Billion
Market Size in 2029 (USD)
6.29 %
CAGR (2017-2023)
10.75 %
CAGR (2024-2029)
Largest Segment by Type
58.72 %
value share, Textured Vegetable Protein, 2023
Increasing inclination towards a plant-based diet and the product's similar texture and taste to meat are the factors boosting the market.
Largest Segment by Country
80.99 %
value share, United States, 2023
The higher sales of TVP and tofu contributed to the growth due to consumers' shifting preferences for meat alternatives amid environmental and animal welfare concerns.
Fastest-growing Segment by Type
12.45 %
Projected CAGR, Tempeh, 2024-2029
Tempeh is a highly nutritious and protein-rich alternative to meat making it an attractive and appealing option to vegetarians, vegans, and health-conscious consumers.
Fastest-growing Segment by Country
10.88 %
Projected CAGR, United States, 2024-2029
Since 2020, due to COVID-19, the rising plant-protein consumption has been boosting the market, which may grow further due to the steadily rising local vegan population.
Leading Market Player
14.80 %
market share, Beyond Meat Inc., 2022
The company's broad distribution network in both the retail and foodservice sectors, through partnerships with industrial giants, supports its largest market share.
Demand for high-protein ingredients is driving the market
- Textured vegetable proteins accounted for the majority of the tofu market's revenue share in North America, with a 22.98% increase in value over 2018-2022. The increasing demand can be attributed to many reasons, as most of the ingredients used to make textured protein meat substitutes come from plant sources. Of US consumers aged between 16 and 40 years, 66% plan to spend more on plant-based meat alternatives in the future. The demand for meat substitutes is increasing due to their texture and flavor. Since TVP is mostly bought by large corporations as a texturant for the production of plant-based meat alternatives, its sales are only expected to rise in the future.
- Tempeh is the fastest-growing meat substitute type. It is projected to record a CAGR of 12.08% during the forecast period (2023-2029). In 2022, an estimated 4.3 billion bushels of soybeans were produced in the United States. In recent years, tempeh has become a key export product from Indonesia to the United States. With the rising demand for tempeh, the United States imports soybeans primarily from India, Canada, and Turkey due to the limited local output.
- Meat substitutes in the region are consumed majorly through the off-trade distribution channel. Supermarkets hold the major share of the market among all other off-trade segments, and the segment is projected to record a value CAGR of 10.42% during the forecast period. Owing to the significant discounts, specials, and bulk purchasing available at supermarkets and hypermarkets, shopping there is seen to be more cost-effective. Around 6 in 10 US households purchased plant-based foods in 2022. Supermarkets are dominant in the market because they offer a large variety of brands, have a large amount of shelf space, and frequently run price reductions.
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Increased government investments in plant-based foods are driving the market’s growth
- The United States is the leading market for plant-based products in North America. It is also projected to record the fastest CAGR of 10.53% by value during the forecast period. The higher demand is due to the higher purchasing power and surging health and environmental awareness. Constant product launches are among the key factors promoting the sales of plant-based products in the country, as American consumers are highly open to trying new products.
- Canada is the second-leading market for meat substitutes. Governmental support is the primary factor boosting the sales of plant-based products in the country. The Government of Canada identified plant-based foods as an important and growing industry and invested USD 150 million in its development in 2021. The Canadian meat substitute market is expected to register a CAGR of 10.36% by volume during the forecast period.
- There has been an upsurge in the number of alternative meat products in the region in recent years. Investors have recently invested more than USD 11.1 billion in alternative protein startups. Customer demand and abundant investment have fostered a favorable environment for research and development, with more startups and major food corporations offering a variety of plant-based meat alternatives. New investors like Bloom8, Precision Capital, and CPT Capital have invested in alternative meat startups like Impossible Foods, Beyond Meat, and Upside Foods.
- Concerns about health fuel market expansion and various health benefits from textured vegetable protein promote market growth. In the United States alone, around 65% of consumers consumed plant-based alternatives in 2022 compared to the previous year. Approximately 61% of consumers in North America have switched to meat alternatives due to health concerns.
North America Meat Substitutes Market Trends
Tempeh prices in the region are highly dependent on the global soybean market
- Tempeh prices gradually increased over the years, mainly to combat inflation and rising soybean prices. The price of tempeh grew by 3.94% in 2022 from 2017. Since soybeans are the main ingredient used to make tempeh, the rising cost of soybeans in the global market is mostly contributing to increasing tempeh prices. With the rising production and raw material costs, regional manufacturers either import from their facilities in other producing countries or partner with a different manufacturer.
- Prices of tempeh are comparatively similar in Mexico and Canada, which is almost 50% less than in the United States. 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. Players are offering products in various packaging formats, such as cans and plastic packs, to serve different utilities.
- The price of tempeh is directly linked to the price of soybeans in North America, and the market's future is highly dependent on soybean prices. In 2023, soybean prices weakened in May due to expected growth in supplies and a downward trend in outlook. Prices averaged 1,369 cents per bushel in May 2023, which was 8.0% lower than April’s price and also down by 17.6% from the same month in the previous year. Meanwhile, on May 31, 2023, the spot price was 1,300 cents per bushel, which was down by 10.0% from the same day of the previous month. Stricter customs checks in China, likely a government move to support demand for domestic soybean production, and weaker-than-expected economic data from China are expected to hinder market prices during the study period further.
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OTHER KEY INDUSTRY TRENDS COVERED IN THE REPORT
- Efforts by governments and rising demand are anticipated to optimize prices
- Market prices are anticipated to stabilize as the tofu market is maturing
North America Meat Substitutes Industry Overview
The North America Meat Substitutes Market is fragmented, with the top five companies occupying 34.16%. 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).
North America Meat Substitutes Market Leaders
Amy's Kitchen Inc.
Beyond Meat Inc.
Conagra Brands Inc.
Impossible Foods Inc.
The Kellogg Company
Other important companies include Associated British Foods PLC, Cargill Inc., Hormel Foods Corporation, International Flavors & Fragrances Inc., Maple Leaf Foods, Nestle S.A., The Campbell Soup Company.
*Disclaimer: Major Players sorted in alphabetical order.
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North America 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.
- November 2022: Nestlé has launched a powdered shelf-stable plant-based protein blend to complement egg dishes in a nutritious, and affordable way in Latin America.
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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.
North America Meat Substitutes 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 Tempeh
- 3.1.2 Textured Vegetable Protein
- 3.1.3 Tofu
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3.2 Regulatory Framework
- 3.2.1 Canada
- 3.2.2 Mexico
- 3.2.3 United States
- 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 Type
- 4.1.1 Tempeh
- 4.1.2 Textured Vegetable Protein
- 4.1.3 Tofu
- 4.1.4 Other Meat Substitutes
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4.2 Distribution Channel
- 4.2.1 Off-Trade
- 4.2.1.1 Convenience Stores
- 4.2.1.2 Online Channel
- 4.2.1.3 Supermarkets and Hypermarkets
- 4.2.1.4 Others
- 4.2.2 On-Trade
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4.3 Country
- 4.3.1 Canada
- 4.3.2 Mexico
- 4.3.3 United States
- 4.3.4 Rest of North America
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 Amy's Kitchen Inc.
- 5.4.2 Associated British Foods PLC
- 5.4.3 Beyond Meat Inc.
- 5.4.4 Cargill Inc.
- 5.4.5 Conagra Brands Inc.
- 5.4.6 Hormel Foods Corporation
- 5.4.7 Impossible Foods Inc.
- 5.4.8 International Flavors & Fragrances Inc.
- 5.4.9 Maple Leaf Foods
- 5.4.10 Nestle S.A.
- 5.4.11 The Campbell Soup Company
- 5.4.12 The Kellogg Company
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:
- TEMPEH PRICE PER METRIC TON, USD, NORTH AMERICA, 2017 - 2023
- Figure 2:
- TEXTURED VEGETABLE PROTEIN PRICE PER METRIC TON, USD, NORTH AMERICA, 2017 - 2023
- Figure 3:
- TOFU PRICE PER METRIC TON, USD, NORTH AMERICA, 2017 - 2023
- Figure 4:
- VOLUME OF MEAT SUBSTITUTES MARKET, METRIC TONS, NORTH AMERICA, 2017 - 2029
- Figure 5:
- VALUE OF MEAT SUBSTITUTES MARKET, USD, NORTH AMERICA, 2017 - 2029
- Figure 6:
- VOLUME OF MEAT SUBSTITUTES MARKET BY TYPE, METRIC TONS, NORTH AMERICA, 2017 - 2029
- Figure 7:
- VALUE OF MEAT SUBSTITUTES MARKET BY TYPE, USD, NORTH AMERICA, 2017 - 2029
- Figure 8:
- VOLUME SHARE OF MEAT SUBSTITUTES MARKET SPLIT BY TYPE, %, NORTH AMERICA, 2017 VS 2023 VS 2029
- Figure 9:
- VALUE SHARE OF MEAT SUBSTITUTES MARKET SPLIT BY TYPE, %, NORTH AMERICA, 2017 VS 2023 VS 2029
- Figure 10:
- VOLUME OF TEMPEH MARKET, METRIC TONS, NORTH AMERICA, 2017 - 2029
- Figure 11:
- VALUE OF TEMPEH MARKET, USD, NORTH AMERICA, 2017 - 2029
- Figure 12:
- VALUE SHARE OF TEMPEH MEAT SUBSTITUTES MARKET SPLIT BY DISTRIBUTION CHANNEL, %, NORTH AMERICA, 2022 VS 2029
- Figure 13:
- VOLUME OF TEXTURED VEGETABLE PROTEIN MARKET, METRIC TONS, NORTH AMERICA, 2017 - 2029
- Figure 14:
- VALUE OF TEXTURED VEGETABLE PROTEIN MARKET, USD, NORTH AMERICA, 2017 - 2029
- Figure 15:
- VALUE SHARE OF TEXTURED VEGETABLE PROTEIN MEAT SUBSTITUTES MARKET SPLIT BY DISTRIBUTION CHANNEL, %, NORTH AMERICA, 2022 VS 2029
- Figure 16:
- VOLUME OF TOFU MARKET, METRIC TONS, NORTH AMERICA, 2017 - 2029
- Figure 17:
- VALUE OF TOFU MARKET, USD, NORTH AMERICA, 2017 - 2029
- Figure 18:
- VALUE SHARE OF TOFU MEAT SUBSTITUTES MARKET SPLIT BY DISTRIBUTION CHANNEL, %, NORTH AMERICA, 2022 VS 2029
- Figure 19:
- VOLUME OF OTHER MEAT SUBSTITUTES MARKET, METRIC TONS, NORTH AMERICA, 2017 - 2029
- Figure 20:
- VALUE OF OTHER MEAT SUBSTITUTES MARKET, USD, NORTH AMERICA, 2017 - 2029
- Figure 21:
- VALUE SHARE OF OTHER MEAT SUBSTITUTES MEAT SUBSTITUTES MARKET SPLIT BY DISTRIBUTION CHANNEL, %, NORTH AMERICA, 2022 VS 2029
- Figure 22:
- VOLUME OF MEAT SUBSTITUTES MARKET BY DISTRIBUTION CHANNEL, METRIC TONS, NORTH AMERICA, 2017 - 2029
- Figure 23:
- VALUE OF MEAT SUBSTITUTES MARKET BY DISTRIBUTION CHANNEL, USD, NORTH AMERICA, 2017 - 2029
- Figure 24:
- VOLUME SHARE OF MEAT SUBSTITUTES MARKET SPLIT BY DISTRIBUTION CHANNEL, %, NORTH AMERICA, 2017 VS 2023 VS 2029
- Figure 25:
- VALUE SHARE OF MEAT SUBSTITUTES MARKET SPLIT BY DISTRIBUTION CHANNEL, %, NORTH AMERICA, 2017 VS 2023 VS 2029
- Figure 26:
- VOLUME OF MEAT SUBSTITUTES MARKET SOLD VIA OFF-TRADE, METRIC TONS, NORTH AMERICA, 2017 - 2029
- Figure 27:
- VALUE OF MEAT SUBSTITUTES MARKET SOLD VIA OFF-TRADE, USD, NORTH AMERICA, 2017 - 2029
- Figure 28:
- VOLUME OF MEAT SUBSTITUTES MARKET SOLD VIA OFF-TRADE CHANNELS, %, NORTH AMERICA, 2017 VS 2023 VS 2029
- Figure 29:
- VALUE OF MEAT SUBSTITUTES MARKET SOLD VIA OFF-TRADE CHANNELS, %, NORTH AMERICA, 2017 VS 2023 VS 2029
- Figure 30:
- VOLUME OF MEAT SUBSTITUTES MARKET SOLD VIA CONVENIENCE STORES, METRIC TONS, NORTH AMERICA, 2017 - 2029
- Figure 31:
- VALUE OF MEAT SUBSTITUTES MARKET SOLD VIA CONVENIENCE STORES, USD, NORTH AMERICA, 2017 - 2029
- Figure 32:
- VALUE SHARE OF MEAT SUBSTITUTES MARKET SOLD VIA CONVENIENCE STORES SPLIT BY TYPE, %, NORTH AMERICA, 2022 VS 2029
- Figure 33:
- VOLUME OF MEAT SUBSTITUTES MARKET SOLD VIA ONLINE CHANNEL, METRIC TONS, NORTH AMERICA, 2017 - 2029
- Figure 34:
- VALUE OF MEAT SUBSTITUTES MARKET SOLD VIA ONLINE CHANNEL, USD, NORTH AMERICA, 2017 - 2029
- Figure 35:
- VALUE SHARE OF MEAT SUBSTITUTES MARKET SOLD VIA ONLINE CHANNEL SPLIT BY TYPE, %, NORTH AMERICA, 2022 VS 2029
- Figure 36:
- VOLUME OF MEAT SUBSTITUTES MARKET SOLD VIA SUPERMARKETS AND HYPERMARKETS, METRIC TONS, NORTH AMERICA, 2017 - 2029
- Figure 37:
- VALUE OF MEAT SUBSTITUTES MARKET SOLD VIA SUPERMARKETS AND HYPERMARKETS, USD, NORTH AMERICA, 2017 - 2029
- Figure 38:
- VALUE SHARE OF MEAT SUBSTITUTES MARKET SOLD VIA SUPERMARKETS AND HYPERMARKETS SPLIT BY TYPE, %, NORTH AMERICA, 2022 VS 2029
- Figure 39:
- VOLUME OF MEAT SUBSTITUTES MARKET SOLD VIA OTHERS, METRIC TONS, NORTH AMERICA, 2017 - 2029
- Figure 40:
- VALUE OF MEAT SUBSTITUTES MARKET SOLD VIA OTHERS, USD, NORTH AMERICA, 2017 - 2029
- Figure 41:
- VALUE SHARE OF MEAT SUBSTITUTES MARKET SOLD VIA OTHERS SPLIT BY TYPE, %, NORTH AMERICA, 2022 VS 2029
- Figure 42:
- VOLUME OF MEAT SUBSTITUTES MARKET SOLD VIA ON-TRADE, METRIC TONS, NORTH AMERICA, 2017 - 2029
- Figure 43:
- VALUE OF MEAT SUBSTITUTES MARKET SOLD VIA ON-TRADE, USD, NORTH AMERICA, 2017 - 2029
- Figure 44:
- VOLUME OF MEAT SUBSTITUTES MARKET BY COUNTRY, METRIC TONS, NORTH AMERICA, 2017 - 2029
- Figure 45:
- VALUE OF MEAT SUBSTITUTES MARKET BY COUNTRY, USD, NORTH AMERICA, 2017 - 2029
- Figure 46:
- VOLUME SHARE OF MEAT SUBSTITUTES MARKET SPLIT BY COUNTRY, %, NORTH AMERICA, 2017 VS 2023 VS 2029
- Figure 47:
- VALUE SHARE OF MEAT SUBSTITUTES MARKET SPLIT BY COUNTRY, %, NORTH AMERICA, 2017 VS 2023 VS 2029
- Figure 48:
- VOLUME OF MEAT SUBSTITUTES MARKET, METRIC TONS, CANADA, 2017 - 2029
- Figure 49:
- VALUE OF MEAT SUBSTITUTES MARKET, USD, CANADA, 2017 - 2029
- Figure 50:
- VALUE SHARE OF MEAT SUBSTITUTES MARKET SPLIT BY DISTRIBUTION CHANNEL, %, CANADA, 2022 VS 2029
- Figure 51:
- VOLUME OF MEAT SUBSTITUTES MARKET, METRIC TONS, MEXICO, 2017 - 2029
- Figure 52:
- VALUE OF MEAT SUBSTITUTES MARKET, USD, MEXICO, 2017 - 2029
- Figure 53:
- VALUE SHARE OF MEAT SUBSTITUTES MARKET SPLIT BY DISTRIBUTION CHANNEL, %, MEXICO, 2022 VS 2029
- Figure 54:
- VOLUME OF MEAT SUBSTITUTES MARKET, METRIC TONS, UNITED STATES, 2017 - 2029
- Figure 55:
- VALUE OF MEAT SUBSTITUTES MARKET, USD, UNITED STATES, 2017 - 2029
- Figure 56:
- VALUE SHARE OF MEAT SUBSTITUTES MARKET SPLIT BY DISTRIBUTION CHANNEL, %, UNITED STATES, 2022 VS 2029
- Figure 57:
- VOLUME OF MEAT SUBSTITUTES MARKET, METRIC TONS, REST OF NORTH AMERICA, 2017 - 2029
- Figure 58:
- VALUE OF MEAT SUBSTITUTES MARKET, USD, REST OF NORTH AMERICA, 2017 - 2029
- Figure 59:
- VALUE SHARE OF MEAT SUBSTITUTES MARKET SPLIT BY DISTRIBUTION CHANNEL, %, REST OF NORTH AMERICA, 2022 VS 2029
- Figure 60:
- MOST ACTIVE COMPANIES BY NUMBER OF STRATEGIC MOVES, COUNT, NORTH AMERICA, 2020 - 2023
- Figure 61:
- MOST ADOPTED STRATEGIES, COUNT, NORTH AMERICA, 2020 - 2023
- Figure 62:
- VALUE SHARE OF MAJOR PLAYERS, %, NORTH AMERICA, 2022
North America 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. Canada, Mexico, United States are covered as segments by Country.
- Textured vegetable proteins accounted for the majority of the tofu market's revenue share in North America, with a 22.98% increase in value over 2018-2022. The increasing demand can be attributed to many reasons, as most of the ingredients used to make textured protein meat substitutes come from plant sources. Of US consumers aged between 16 and 40 years, 66% plan to spend more on plant-based meat alternatives in the future. The demand for meat substitutes is increasing due to their texture and flavor. Since TVP is mostly bought by large corporations as a texturant for the production of plant-based meat alternatives, its sales are only expected to rise in the future.
- Tempeh is the fastest-growing meat substitute type. It is projected to record a CAGR of 12.08% during the forecast period (2023-2029). In 2022, an estimated 4.3 billion bushels of soybeans were produced in the United States. In recent years, tempeh has become a key export product from Indonesia to the United States. With the rising demand for tempeh, the United States imports soybeans primarily from India, Canada, and Turkey due to the limited local output.
- Meat substitutes in the region are consumed majorly through the off-trade distribution channel. Supermarkets hold the major share of the market among all other off-trade segments, and the segment is projected to record a value CAGR of 10.42% during the forecast period. Owing to the significant discounts, specials, and bulk purchasing available at supermarkets and hypermarkets, shopping there is seen to be more cost-effective. Around 6 in 10 US households purchased plant-based foods in 2022. Supermarkets are dominant in the market because they offer a large variety of brands, have a large amount of shelf space, and frequently run price reductions.
| Type | Tempeh | |
| Textured Vegetable Protein | ||
| Tofu | ||
| Other Meat Substitutes | ||
| Distribution Channel | Off-Trade | Convenience Stores |
| Online Channel | ||
| Supermarkets and Hypermarkets | ||
| Others | ||
| Distribution Channel | On-Trade | |
| Country | Canada | |
| Mexico | ||
| United States | ||
| Rest of North America |
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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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