The global non-meat ingredients market was valued at USD 31 billion in 2015 and is forecasted to grow at a CAGR of 3.7%. The Asia-Pacific market witnesses growth, mostly in the developing countries such as China, India, Vietnam, Thailand, and Japan.
Non-meat ingredients can provide a variety of textures and flavors. Economics, variety, convenience, and health oriented diets are making consumers more receptive to nonmeat ingredients in meat products. They are used extensively in the processing of beef, pork, mutton, poultry and other animal fats & products, etc. Robust growth of meat processing is the key driver for the increasing demand for non-meat ingredients.
Other factors like growing urbanization and the Western culture influence on food habits are also driving this market. These factors are summing up the demand for processed meat, raw-cooked meat, etc. Market demand for non-meat ingredients is high in developing nations. The demand for these ingredients from emerging economies, such as China, India, and Malaysia, is expected to grow steadily due to the high consumption of processed meat, such as canned fish, canned meat, and sausages. The demand is saturated in some matured economies, such as North America and Europe, owing to the increasing popularity of processed meat as consumers are provided with a large selection of meat products. However, factors, such as quality standards, clean labeling and health concerns, are hindering the market. Investors are finding opportunities in exploring technological advancements in this sector.
The global non-meat ingredients market is segmented by ingredient and by product type. Due to their enhanced taste and improved storage & preservative properties, essential ingredients used in the processed meat industry are salts, phosphates, transglutaminase, proteins, and cellulose derivatives such as pectin. Some of the non-meat ingredients used to increase the volume of the products are fillers and extenders, which are used in large quantities as they provide variety of textures and flavors. However, ingredients, such as salt & preservatives, coloring and flavoring agents, pertain to one or many properties of the products and are used in minimal proportions. By product type, the market is classified into freshly processed products, raw-cooked products, precooked products and others.
Europe is expected to be the second most dominating market for non-meat ingredients. The high demand in Asia- Pacific reflects the incorporation of advanced meat processing technologies, and the improving purchasing power, owing to economic development in the region enables to records a high growth rate during the forecast period. The high market demand is anticipated due to an increase in the branding and marketing of different varieties of processed meat products in the region.
MAJOR PLAYERS: E. I. DU PONT DE NEMOURS AND COMPANY, KERRY GROUP PLC, ASSOCIATED BRITISH FOODS PLC, WIBERG GMBH, PROLIANT NON-MEAT INGREDIENTS, CAMPUS SRL, WENDA INGREDIENTS, ADVANCED FOOD SYSTEMS, INC., ALISEIA SRL and REDBROOK INGREDIENT SERVICES LIMITED., amongst others.
Reasons to Purchase this Report
- Analyzing outlook of the market with the recent trends and Porter’s five forces analysis.
- Market dynamics, which essentially consider the factors that are impelling the present market scenario, along with growth prospects of the market over the forecast period.
- Market segmentation analysis, including qualitative and quantitative research, incorporating the impact of economic and non-economic aspects.
- Country-level analysis, integrating the demand and supply forces that are influencing the growth of the market.
- Competitive landscape involving the market share of major players, along with the key strategies adopted for development over the past five years.
- Comprehensive company profiles, covering the product offerings, key financial information, recent developments, SWOT analysis, and strategies employed by the major market players.
- 3 months analyst support along with the Market Estimate sheet (in excel).
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1.1 Research Methodology
1.2 Definition of the Market
1.3 Report Description
2. Key Findings of the Study
3. Market Over view
4.1.1 Increasing Demand for Convenience Foods
4.1.2 Growing End-User Applications
4.1.3 Nutrition and Taste Convergence
4.2.1 Quality Standards and Regulations
4.2.2 Clean Label and Health Concerns
4.3.1 Exploring Technological Advancements
4.4 Porter's Five Forces Analysis
4.4.1 Bargaining Power of Suppliers
4.4.2 Bargaining Power of Buyers
4.4.3 Threat of New Entrants
4.4.4 Threat of Substitute Products and Services
4.4.5 Degree of Competition
5.1 By Ingredient type
5.1.1 Flour & cereal ingredients
5.1.2 Milk ingredients
5.1.3 Fruits and vegetables Ingredients
5.1.4 Starch & polysaccharides
5.2 By Product Type
5.2.1 Fresh Processed
5.2.2 Raw Cooked
5.2.3 Pre Cooked
5.2.4 Raw Fermented Sausages
5.4 By Geography
5.4.1 North America
220.127.116.11 United States
18.104.22.168 United Kingdom
5.4.4 South America
22.214.171.124 South Africa
6. Competitive Landscape
6.1 Most Adopted Strategies
6.2 Most Active Companies
6.3 Market Share Analysis
7. Company Profiles
7.1 E. I. Du Pont De Nemours and Company
7.2 Kerry Group PLC
7.3 Associated British Foods PLC
7.4 Wiberg GmbH
7.5 Proliant Non-Meat Ingredients
7.6 Campus SRL
7.7 Wenda Ingredients
7.8 Advanced Food Systems, Inc.
7.9 Aliseia SRL
7.10 Redbrook Ingredient Services Limited
- E. I. Du Pont De Nemours and Company
- Kerry Group PLC
- Associated British Foods PLC
- Wiberg GmbH
- Proliant Non-Meat Ingredients
- Campus SRL
- Wenda Ingredients
- Advanced Food Systems Inc.
- Aliseia SRL
- Redbrook Ingredient Services Limited