- Caviar is a high-end delicacy made from the salted eggs of sturgeon and other fish species, prized for its rich taste, texture, and association with luxury. Traditionally served in fine dining settings, it is now gaining popularity across premium retail, e-commerce, and even fusion cuisine segments
- The escalating demand for caviar is primarily driven by growing culinary experimentation, increased consumer awareness of product origin and sustainability, and the introduction of cost-effective and ethical alternatives such as farmed, plant-based, and lab-cultivated caviar
- Asia-Pacific dominated the caviar market with a share of 32.5% in 2024, due to increasing consumption of gourmet foods, rising disposable incomes, and expanding presence of luxury hotels and fine dining establishments across emerging economies
- North America is expected to be the fastest growing region in the caviar market with a share of during the forecast period due to increasing interest in premium, high-protein foods and rising consumer willingness to experiment with global cuisines
- Sevruga segment dominated the market with a market share of 31.7% in 2024, due to its relatively higher availability compared to other premium sturgeon varieties, combined with its distinct flavor profile and smaller, delicate grains that appeal to traditional caviar consumers. Its lower price point relative to Beluga and Osetra also makes it a preferred choice among restaurants and retailers seeking luxury offerings at more accessible rates, thereby driving widespread adoption across both on-trade and off-trade channels
