The Europe meat extract market is expected to grow from US$ 514.01 million in 2021 to US$ 729.98 million by 2028; it is estimated to grow at a CAGR of 5.1% from 2021 to 2028.
Meat extract is a raw ingredient added to culture media used for the artificial cultivation of microorganisms; it is primarily used for the growth of bacterial culture and fermentation. Meat extract is made from the controlled enzymatic breakdown of high-quality meat, generally beef. It is an excellent source of nutrients such as creatine, creatinine, organic acids, water-soluble amino acids, nucleotides, polypeptides, and minerals and vitamins that serve as carbon, nitrogen, and energy sources, facilitating optimal microbial growth and reproduction. Meat extract is often used in concentrations ranging from 0.2% to 1.0%. This raw material is commonly used to make nutrient agar and prepare culture media required for the bacteriological examinations of milk, water, etc., wherein homogeneous media composition is a must. Moreover, nutrient agar is widely used for culture purification and separation, and antibiotic sensitivity testing. Antibiotic sensitivity testing is performed to determine which antibiotic is appropriate for treating a particular bacterial infection. Further, nutrient agar is frequently used in biochemical research, particularly for checking fermentation reactions; as the agar medium is free of fermentable chemicals, it reduced the possibility of false positive results. Further, cultured meat or lab-grown meat is gaining tremendous popularity among consumers as it eliminates the need for the slaughtering of animals, thereby ensuring animal welfare. Moreover, the demand for culture media is also on rise in the food & beverages industry due to the increased focus of manufacturers on hygiene, food safety, and quality.
Vendors in the Europe meat extract market are leveraging new technologies to attract new customers and expand their footprints in emerging markets by offering products with enhanced features. This factor is likely to drive the Europe meat extract market at a notable CAGR during the forecast period.
Meat extract is a raw ingredient added to culture media used for the artificial cultivation of microorganisms; it is primarily used for the growth of bacterial culture and fermentation. Meat extract is made from the controlled enzymatic breakdown of high-quality meat, generally beef. It is an excellent source of nutrients such as creatine, creatinine, organic acids, water-soluble amino acids, nucleotides, polypeptides, and minerals and vitamins that serve as carbon, nitrogen, and energy sources, facilitating optimal microbial growth and reproduction. Meat extract is often used in concentrations ranging from 0.2% to 1.0%. This raw material is commonly used to make nutrient agar and prepare culture media required for the bacteriological examinations of milk, water, etc., wherein homogeneous media composition is a must. Moreover, nutrient agar is widely used for culture purification and separation, and antibiotic sensitivity testing. Antibiotic sensitivity testing is performed to determine which antibiotic is appropriate for treating a particular bacterial infection. Further, nutrient agar is frequently used in biochemical research, particularly for checking fermentation reactions; as the agar medium is free of fermentable chemicals, it reduced the possibility of false positive results. Further, cultured meat or lab-grown meat is gaining tremendous popularity among consumers as it eliminates the need for the slaughtering of animals, thereby ensuring animal welfare. Moreover, the demand for culture media is also on rise in the food & beverages industry due to the increased focus of manufacturers on hygiene, food safety, and quality.
Vendors in the Europe meat extract market are leveraging new technologies to attract new customers and expand their footprints in emerging markets by offering products with enhanced features. This factor is likely to drive the Europe meat extract market at a notable CAGR during the forecast period.
Europe Meat Extract Market Segmentation
The Europe meat extract market is segmented on the basis of type, form, application, and country.- Based on type, the market is segmented into beef, pork, chicken, and others.
- Based on form, the Europe meat extract market is segmented into powder, liquid, and others.
- Based on application, the market is divided into RTE & RTC meals, sweet & savory snacks, soups & sauces, and others.
- Based on country, the Europe Meat Extract Market is segmented into Germany, the UK, France, Italy, Russia, and Rest of Europe.
Europe Meat Extract Market - Companies Mentioned
Colin Ingredients; Carnad Natural Taste; Diana Group; PT Foodex Inti Ingredients; Givaudan S.A; JBS SA.; Maverick Biosciences Pty Ltd; Nippon Ham Group; and Proliant Biologicals, LLC. are a few major companies operating in the Europe meat extract market.Table of Contents
1. Introduction
3. Research Methodology
4. Europe Meat Extract Market Landscape
5. Europe Meat Extract Market - Key Market Dynamics
6. Europe Meat Extract Market-Market Analysis
7. Europe Meat Extract Market Analysis - By Type
8. Europe Meat Extract Market Analysis - By Form
9. Europe Meat Extract Market Analysis - By Application
10. Europe Meat Extract Market - Country Analysis
11. Company Profiles
12. Appendix
Companies Mentioned (Partial List)
A selection of companies mentioned in this report includes, but is not limited to:
- Colin Ingrédients
- Carnad Natural Taste
- Diana Group
- PT Foodex Inti Ingredients
- Givaudan S.A.
- JBS SA.
- Maverick Biosciences Pty Ltd
- Nippon Ham Group
- Proliant Biologicals, LLC
Table Information
| Report Attribute | Details |
|---|---|
| No. of Pages | 115 |
| Published | September 2022 |
| Forecast Period | 2022 - 2028 |
| Estimated Market Value ( USD | $ 514.01 Million |
| Forecasted Market Value ( USD | $ 729.98 Million |
| Compound Annual Growth Rate | 5.1% |
| Regions Covered | Europe |
