North America Textured Vegetable Protein Market Size
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Study Period | 2017 - 2029 |
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Market Size (2024) | USD 1.61 Billion |
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Market Size (2029) | USD 2.55 Billion |
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Largest Share by Distribution Channel | On-Trade |
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CAGR (2024 - 2029) | 9.63 % |
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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 Textured Vegetable Protein Market Analysis
The North America Textured Vegetable Protein Market size is estimated at 1.61 billion USD in 2024, and is expected to reach 2.55 billion USD by 2029, growing at a CAGR of 9.63% during the forecast period (2024-2029).
1.61 Billion
Market Size in 2024 (USD)
2.55 Billion
Market Size in 2029 (USD)
5.36 %
CAGR (2017-2023)
9.63 %
CAGR (2024-2029)
Largest Segment by Country
79.48 %
value share, United States, 2023
Rising awareness of the benefits of textured vegetable protein (TVP) and the increasing demand for patties and TVP sausages are the driving factors in the US market.
Largest Segment by Distribution Channel
62.99 %
value share, On-Trade, 2023
A separate section of meat substitute products on menus in the food service sector and the continuous launch of new TVP products boost the market growth.
Fastest-growing Segment by Country
9.71 %
Projected CAGR, United States, 2024-2029
The market is being driven by local consumers switching to TVP due to environmental and animal welfare concerns, leading to growth in the vegan population.
Fastest-growing Segment by Distribution Channel
10.12 %
Projected CAGR, On-Trade, 2024-2029
The region's growing vegan population has led numerous foodservice outlets to add TVP items to their menus. This also promoted the launch of vegan restaurants in the region.
Leading Market Player
3.67 %
market share, Univar Solutions Inc., 2022
The company is a pioneer in TVP, and it has multiple brand offerings of the product. It also offers the product in different colors and sizes to cater to various customer demands.
Growing number of flexitarians and quick adaption by distribution channels are boosting the market
- In 2022, the on-trade segment was the major distribution channel in terms of value, registering a growth of 31.11% by value from 2017 to 2022. The rise of health-conscious millennials and boomers has increased demand for food items like textured vegetable protein across foodservice channels, which, in turn, depicts the health and wellness concerns of consumers. With the growing popularity of plant-based meat, major quick-service operators in the region, such as KFC, Burger King, Starbucks, etc., have partnered with plant meat manufacturers to include these items in their menus.
- The supermarkets/hypermarkets segment is considered the dominant channel for the sale of meat substitutes owing to its huge retail space catering to a wide variety of preferences, including textured vegetable protein. Dedicated sections for plant-based meat and other substitute products, along with attractive offers, are boosting sales through the channel. The online channel is the fastest-growing among the off-trade distribution channels segment, and it is projected to register a CAGR of 15.31% during the forecast period (2023-2029). To fulfill consumer demand and make it easier to acquire plant-based goods online, players in the sector are developing efficient e-commerce infrastructure at an exponential pace.
- One of the major reasons behind the increasing sales is the growing adoption of flexitarian diets. As of 2021, 47% of the population in the United States, including more than half (54%) of individuals aged 24 to 39, were flexitarians. This resulted in their preferences shifting toward plant proteins, such as textured vegetable protein products, hence boosting the market through off-trade and on-trade channels.
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Huge investments in the plant-based foods industry driving market growth
- The demand for alternative meat products, like textured vegetable proteins, tofu, and other plant-based products, increased by 3% in value over 2017-2020. However, from 2020 to 2022, there was a 7.5% rise in the sales of plant-based products like textured vegetable proteins, mainly due to a decrease in animal-based food, innovations that claim it tastes like chicken but is 100% vegetarian, certifications, an increase in health consciousness over price consciousness, and marketing by multinational companies encouraging consumers to adopt new varieties of food.
- In North America, the United States is expected to account for the highest consumption of textured vegetable proteins. The United States is projected to register a CAGR of 9.37% by value during the forecast period (2023-2029). TVP options in retail and foodservice channels are growing. Plant-based foods such as TVP are now found in 48% of restaurants across the United States. The menu penetration of TVP-based burgers and sausages grew by around 20% in 2021. Plant-based meats have the strongest presence at fast-casual outlets, but mid-scale and casual dining channels are not far behind.
- Canada occupies the second position in the market for textured vegetable proteins. The government’s add-on support to plant-based products, like textured vegetable proteins, coupled with multiple new products flooding the market with advanced nutrition that can minimize the carbon footprint and greenhouse emissions, is attracting consumers in the Canadian market. The Government of Canada recently invested USD 150 million in the plant-based protein market for public safety and emergency. Additionally, the funds went toward promoting the research of plant-based meat such as pulses like chickpeas, peas, lentils, and beans.
North America Textured Vegetable Protein Market Trends
Efforts by governments and rising demand are anticipated to optimize prices
- The price of textured vegetable protein ranged between USD 32 and USD 33 during the review period (2017-2022). The market did not witness extreme price variations as large corporations mostly buy TVP as a texturant to produce their brands' products. However, TVP prices inflated further as more companies entered the market. Archer-Daniels-Midland Company initially dominated the market. The price of soybeans, wheat, and peas also play a key role in the cost of TVP.
- Rising prices have affected consumers and foodservice professionals alike. Rising prices are a top concern in purchasing food products, especially when it comes to plant-based protein, which is not a staple. A growing number of consumers have altered their shopping behavior and actively look for more affordable retailers and brands. The war in Ukraine, changes in interest rates, shifting weather patterns, and conditions in China all affect the soybean market. Soybeans are currently trading at near-record highs, with USD 15.20/bushel in February 2022. However, they are weather-dependent. La Nina and El Nino patterns are both major factors for US soybean yields and affect soybean prices more than 70% of the time.
- The demand for TVP is projected to drastically increase in the future, with new plant-based meat products being launched in the market regularly. The US government is making mitigation efforts to support farmers facing cultivation issues due to low prices. The Corona Aid, Relief, and Economic Security (CARES) Act was passed by the US Congress in March 2020. Under this, the US government set aside USD 2.2 trillion to support the economy during the COVID-19 pandemic. This aid included USD 349 billion in loans to small businesses. US farmers are eligible for loans through the Small Business Administration.
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North America Textured Vegetable Protein Industry Overview
The North America Textured Vegetable Protein Market is fragmented, with the top five companies occupying 8.37%. The major players in this market are Bob’s Red Mill Natural Foods, Cargill Inc., Ingredion Inc., Roquette Freres and Univar Solutions Inc. (sorted alphabetically).
North America Textured Vegetable Protein Market Leaders
Bob’s Red Mill Natural Foods
Cargill Inc.
Ingredion Inc.
Roquette Freres
Univar Solutions Inc.
Other important companies include Bunge Limited, CHS Inc., Dixie Foods, International Flavors & Fragrances Inc., MGP Ingredients Inc., NOW Health Group, Inc., The Scoular Company, Wholesome Provisions Inc..
*Disclaimer: Major Players sorted in alphabetical order.
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North America Textured Vegetable Protein Market News
- May 2023: Univar Solutions announced that it has partnered with ICL’s Rovitaris textured plant proteins in North America. Through the agreement, Univar aims to expand plant-based protein options for food ingredients customers in the US and Canada.
- May 2023: Bunge Limited formed a strategic alliance with Nutrien Ag Solutions, the retail division of Nutrien Ltd., to support U.S. farmers in the implementation of sustainable farming practices in order to increase production of low carbon products.
- December 2022: Ingredion Inc., has partnered with the InnovoPro to distribute chickpea protein concentrate in the US and Canada. The chickpea protein offers neutral color and flavor profile as well as emulsification properties that provide a creamy texture making it ideal for a broad range of applications, including dairy and meat alternatives, bakery goods and beverages.
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North America 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 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 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 Canada
- 4.2.2 Mexico
- 4.2.3 United States
- 4.2.4 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 Bob’s Red Mill Natural Foods
- 5.4.2 Bunge Limited
- 5.4.3 Cargill Inc.
- 5.4.4 CHS Inc.
- 5.4.5 Dixie Foods
- 5.4.6 Ingredion Inc.
- 5.4.7 International Flavors & Fragrances Inc.
- 5.4.8 MGP Ingredients Inc.
- 5.4.9 NOW Health Group, Inc.
- 5.4.10 Roquette Freres
- 5.4.11 The Scoular Company
- 5.4.12 Univar Solutions Inc.
- 5.4.13 Wholesome Provisions 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, NORTH AMERICA, 2017 - 2023
- Figure 2:
- VOLUME OF TEXTURED VEGETABLE PROTEIN MARKET, METRIC TONS, NORTH AMERICA, 2017 - 2029
- Figure 3:
- VALUE OF TEXTURED VEGETABLE PROTEIN MARKET, USD, NORTH AMERICA, 2017 - 2029
- Figure 4:
- VOLUME OF TEXTURED VEGETABLE PROTEIN MARKET BY DISTRIBUTION CHANNEL, METRIC TONS, NORTH AMERICA, 2017 - 2029
- Figure 5:
- VALUE OF TEXTURED VEGETABLE PROTEIN MARKET BY DISTRIBUTION CHANNEL, USD, NORTH AMERICA, 2017 - 2029
- Figure 6:
- VOLUME SHARE OF TEXTURED VEGETABLE PROTEIN MARKET SPLIT BY DISTRIBUTION CHANNEL, %, NORTH AMERICA, 2017 VS 2023 VS 2029
- Figure 7:
- VALUE SHARE OF TEXTURED VEGETABLE PROTEIN MARKET SPLIT BY DISTRIBUTION CHANNEL, %, NORTH AMERICA, 2017 VS 2023 VS 2029
- Figure 8:
- VOLUME OF TEXTURED VEGETABLE PROTEIN MARKET SOLD VIA OFF-TRADE, METRIC TONS, NORTH AMERICA, 2017 - 2029
- Figure 9:
- VALUE OF TEXTURED VEGETABLE PROTEIN MARKET SOLD VIA OFF-TRADE, USD, NORTH AMERICA, 2017 - 2029
- Figure 10:
- VOLUME OF TEXTURED VEGETABLE PROTEIN MARKET SOLD VIA OFF-TRADE CHANNELS, %, NORTH AMERICA, 2017 VS 2023 VS 2029
- Figure 11:
- VALUE OF TEXTURED VEGETABLE PROTEIN MARKET SOLD VIA OFF-TRADE CHANNELS, %, NORTH AMERICA, 2017 VS 2023 VS 2029
- Figure 12:
- VOLUME OF TEXTURED VEGETABLE PROTEIN MARKET SOLD VIA CONVENIENCE STORES, METRIC TONS, NORTH AMERICA, 2017 - 2029
- Figure 13:
- VALUE OF TEXTURED VEGETABLE PROTEIN MARKET SOLD VIA CONVENIENCE STORES, USD, NORTH AMERICA, 2017 - 2029
- Figure 14:
- VALUE SHARE OF TEXTURED VEGETABLE PROTEIN MARKET SOLD VIA CONVENIENCE STORES SPLIT BY COUNTRY, %, NORTH AMERICA, 2022 VS 2029
- Figure 15:
- VOLUME OF TEXTURED VEGETABLE PROTEIN MARKET SOLD VIA ONLINE CHANNEL, METRIC TONS, NORTH AMERICA, 2017 - 2029
- Figure 16:
- VALUE OF TEXTURED VEGETABLE PROTEIN MARKET SOLD VIA ONLINE CHANNEL, USD, NORTH AMERICA, 2017 - 2029
- Figure 17:
- VALUE SHARE OF TEXTURED VEGETABLE PROTEIN MARKET SOLD VIA ONLINE CHANNEL SPLIT BY COUNTRY, %, NORTH AMERICA, 2022 VS 2029
- Figure 18:
- VOLUME OF TEXTURED VEGETABLE PROTEIN MARKET SOLD VIA SUPERMARKETS AND HYPERMARKETS, METRIC TONS, NORTH AMERICA, 2017 - 2029
- Figure 19:
- VALUE OF TEXTURED VEGETABLE PROTEIN MARKET SOLD VIA SUPERMARKETS AND HYPERMARKETS, USD, NORTH AMERICA, 2017 - 2029
- Figure 20:
- VALUE SHARE OF TEXTURED VEGETABLE PROTEIN MARKET SOLD VIA SUPERMARKETS AND HYPERMARKETS SPLIT BY COUNTRY, %, NORTH AMERICA, 2022 VS 2029
- Figure 21:
- VOLUME OF TEXTURED VEGETABLE PROTEIN MARKET SOLD VIA OTHERS, METRIC TONS, NORTH AMERICA, 2017 - 2029
- Figure 22:
- VALUE OF TEXTURED VEGETABLE PROTEIN MARKET SOLD VIA OTHERS, USD, NORTH AMERICA, 2017 - 2029
- Figure 23:
- VALUE SHARE OF TEXTURED VEGETABLE PROTEIN MARKET SOLD VIA OTHERS SPLIT BY COUNTRY, %, NORTH AMERICA, 2022 VS 2029
- Figure 24:
- VOLUME OF TEXTURED VEGETABLE PROTEIN MARKET SOLD VIA ON-TRADE, METRIC TONS, NORTH AMERICA, 2017 - 2029
- Figure 25:
- VALUE OF TEXTURED VEGETABLE PROTEIN MARKET SOLD VIA ON-TRADE, USD, NORTH AMERICA, 2017 - 2029
- Figure 26:
- VOLUME OF TEXTURED VEGETABLE PROTEIN MARKET BY COUNTRY, METRIC TONS, NORTH AMERICA, 2017 - 2029
- Figure 27:
- VALUE OF TEXTURED VEGETABLE PROTEIN MARKET BY COUNTRY, USD, NORTH AMERICA, 2017 - 2029
- Figure 28:
- VOLUME SHARE OF TEXTURED VEGETABLE PROTEIN MARKET SPLIT BY COUNTRY, %, NORTH AMERICA, 2017 VS 2023 VS 2029
- Figure 29:
- VALUE SHARE OF TEXTURED VEGETABLE PROTEIN MARKET SPLIT BY COUNTRY, %, NORTH AMERICA, 2017 VS 2023 VS 2029
- Figure 30:
- VOLUME OF TEXTURED VEGETABLE PROTEIN MARKET, METRIC TONS, CANADA, 2017 - 2029
- Figure 31:
- VALUE OF TEXTURED VEGETABLE PROTEIN MARKET, USD, CANADA, 2017 - 2029
- Figure 32:
- VALUE SHARE OF TEXTURED VEGETABLE PROTEIN MARKET SPLIT BY DISTRIBUTION CHANNEL, %, CANADA, 2022 VS 2029
- Figure 33:
- VOLUME OF TEXTURED VEGETABLE PROTEIN MARKET, METRIC TONS, MEXICO, 2017 - 2029
- Figure 34:
- VALUE OF TEXTURED VEGETABLE PROTEIN MARKET, USD, MEXICO, 2017 - 2029
- Figure 35:
- VALUE SHARE OF TEXTURED VEGETABLE PROTEIN MARKET SPLIT BY DISTRIBUTION CHANNEL, %, MEXICO, 2022 VS 2029
- Figure 36:
- VOLUME OF TEXTURED VEGETABLE PROTEIN MARKET, METRIC TONS, UNITED STATES, 2017 - 2029
- Figure 37:
- VALUE OF TEXTURED VEGETABLE PROTEIN MARKET, USD, UNITED STATES, 2017 - 2029
- Figure 38:
- VALUE SHARE OF TEXTURED VEGETABLE PROTEIN MARKET SPLIT BY DISTRIBUTION CHANNEL, %, UNITED STATES, 2022 VS 2029
- Figure 39:
- VOLUME OF TEXTURED VEGETABLE PROTEIN MARKET, METRIC TONS, REST OF NORTH AMERICA, 2017 - 2029
- Figure 40:
- VALUE OF TEXTURED VEGETABLE PROTEIN MARKET, USD, REST OF NORTH AMERICA, 2017 - 2029
- Figure 41:
- VALUE SHARE OF TEXTURED VEGETABLE PROTEIN MARKET SPLIT BY DISTRIBUTION CHANNEL, %, REST OF NORTH AMERICA, 2022 VS 2029
- Figure 42:
- MOST ACTIVE COMPANIES BY NUMBER OF STRATEGIC MOVES, COUNT, NORTH AMERICA, 2020 - 2023
- Figure 43:
- MOST ADOPTED STRATEGIES, COUNT, NORTH AMERICA, 2020 - 2023
- Figure 44:
- VALUE SHARE OF MAJOR PLAYERS, %, NORTH AMERICA, 2022
North America Textured Vegetable Protein Industry Segmentation
Off-Trade, On-Trade are covered as segments by Distribution Channel. Canada, Mexico, United States are covered as segments by Country.
- In 2022, the on-trade segment was the major distribution channel in terms of value, registering a growth of 31.11% by value from 2017 to 2022. The rise of health-conscious millennials and boomers has increased demand for food items like textured vegetable protein across foodservice channels, which, in turn, depicts the health and wellness concerns of consumers. With the growing popularity of plant-based meat, major quick-service operators in the region, such as KFC, Burger King, Starbucks, etc., have partnered with plant meat manufacturers to include these items in their menus.
- The supermarkets/hypermarkets segment is considered the dominant channel for the sale of meat substitutes owing to its huge retail space catering to a wide variety of preferences, including textured vegetable protein. Dedicated sections for plant-based meat and other substitute products, along with attractive offers, are boosting sales through the channel. The online channel is the fastest-growing among the off-trade distribution channels segment, and it is projected to register a CAGR of 15.31% during the forecast period (2023-2029). To fulfill consumer demand and make it easier to acquire plant-based goods online, players in the sector are developing efficient e-commerce infrastructure at an exponential pace.
- One of the major reasons behind the increasing sales is the growing adoption of flexitarian diets. As of 2021, 47% of the population in the United States, including more than half (54%) of individuals aged 24 to 39, were flexitarians. This resulted in their preferences shifting toward plant proteins, such as textured vegetable protein products, hence boosting the market through off-trade and on-trade channels.
| 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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